This Asian vermicelli noodle salad is light, fresh, and full of bright Asian flavors. It's quick to make, naturally vegan, low in calories, and the perfect refreshing dish for warm days.
This refreshing Asian vermicelli noodle salad is light, vibrant, and bursting with zesty flavors. Made with rice noodles, crisp veggies, fresh herbs, and a tangy lime dressing, it's a no-cook recipe that comes together in minutes - perfect for warm days or whenever you're craving something fresh and effortless.
Why You'll Love This Recipe
Ingredients
- Rice Vermicelli: Choose super-thin rice vermicelli for the best texture or substitute with glass noodles for the Thai-style version.
- Fresh Vegetables: Carrots, cucumber, bell pepper, or any crunchy veggies you love.
- Scallion: Use only the green parts for Low-FODMAP.
- Fresh Coriander & Mint: Essential for that vibrant, refreshing flavor.
- Peanuts: Adds the perfect crunch.
- Chili: Optional; omit for a Low-FODMAP version.
- Light Asian Dressing: Made with freshly squeezed lime juice for a bright, citrusy finish.
See recipe card for quantities.
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📖 Recipe
Vermicelli Noodle Salad
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
Vermicelli Noodle Salad
- 3.5 oz vermicelli noodles, thin rice noodles
- 2 small carrots, julienne
- ½ red bell pepper, seeded & sliced
- ¼ cucumber, sliced
- 1 scallion, sliced
- ¼ cup unsalted peanuts, chopped or crushed in a mortar
- 1 bunch fresh mint, roughly chopped
- 1 bunch fresh cilantro, roughly chopped
- ½-1 mild chili pepper, optional, seeded & thinly sliced
Dressing
- 3 tablespoon soy sauce, or tamari for gluten-free
- 3 tablespoon lime juice
- 1 tbsp maple syrup
- 2 tsp sesame oil
- 2 teaspoon grated ginger
Instructions
- Cook the rice vermicelli noodles according to the package instructions. → I usually cook mine this way: Place vermicelli noodles in a large bowl, pour over with boiling water from the electric kettle, let them soak for 2 minutes, drain, wash with cold water, and let the excess water drain over a sieve. Keep in mind that the cooking time/method can vary between brands.
- In a small bowl, whisk together all dressing ingredients.
- Place vermicelli noodles, carrot, bell pepper, cucumber, and scallion in a large serving bowl and toss with the dressing. Garnish with peanuts, herbs, and chili pepper.
Notes
- Dinner: Makes a delicious light dinner for two if you add in some protein.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Vegetables: Feel free to add in/swap any other vegetables of your choice.
- Low FODMAP: This recipe is suitable for a low FODMAP diet. Use gluten-free soy sauce (tamari), skip the chili (hot food should be avoided), and only use the scallion’s green parts.
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