Name: Vermicelli Noodle Salad
Prep time: 13 min
Cook time: 2 min
Total time: 15 min
Ingredients: 3.5 oz vermicelli noodles (thin rice noodles); 2 small carrots (julienned); 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); 3 tbsp soy sauce (or tamari for gluten-free); 3 tbsp lime juice; 1 tbsp maple syrup; 2 tsp sesame oil; 2 tsp grated ginger

This Asian vermicelli noodle salad is healthy, low calorie, fresh, quick to make, vegan, and comes with delightful Asian flavors!

If you love Asian salads, you are going to love this Vietnamese-inspired noodle salad with rice vermicelli, lots of fresh veggies, herbs, and a tangy light dressing. It’s a no-cook recipe, easy and quickly prepared!

You can serve this vermicelli salad as an appetizer or alongside most Asian dishes. It even makes a fresh, light, and healthy dinner (especially during summer) when served with protein. For later, I love to add marinated tofu!

vietnamese noodle salad with fresh veggies

This recipe is inspired by Vietnamese Noodle Salad and Thai Noodle Salad. Both are very similar, although later is made with mung bean noodles (also known as glass or cellophane noodles) and not rice noodles.

Feel free to substitute the rice vermicelli with mung bean noodles if you are longing for the Thai version.

close up shot of vietnamese noodle salad

Rice noodles, on the other hand, are prevalent in the Vietnamese kitchen. Since they are made with rice and therefore gluten-free, rice noodles are a perfect substitution for Asian wheat noodles if you suffer from gluten-intolerance. By the way, this recipe is 100% gluten-free if you swap soy sauce with tamari (gluten-free soy sauce).

Vegan: Authentic Asian salads usually contain fish sauce. No worries, this recipe is vegan and made with soy sauce, the plant-based counterpart to fish sauce.

asian vegan vermicelli noodle salad in a bowl next to herbs, dressing, peanuts

Ingredients

Ingredients for vermicelli rice noodle salad:

Rice Vermicelli → or glass noodles
Fresh Vegetables → Carrots, Cucumber, Bell Pepper, or veggies of your choice.
Scallion (only use green part for Low-FODMAP)
Fresh Coriander & Mint
Peanuts
Chili (optional – omit for Low-FODMAP)
Light Asian dressing

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The dressing is made with lots of freshly squeezed lime juice, which gives the salad an especially light and fresh touch!

Recipe FAQ & Tips

How long does it stay fresh? Leftovers can be stored for up to 2 days in an airtight container in the refrigerator.

Which rice noodle should I use? Go for the super-thin rice vermicelli.

How to cook rice vermicelli? 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 (check the label instructions first).

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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Aline Cueni

I’m a girl who loves to cook and bake delicious homemade food. Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring.