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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!
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.
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.
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
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.
More Asian Recipes You’ll Love:
- Asian Cucumber Salad
- Vegan Pho – Vietnamese Rice Noodle Soup
- Vegan Summer Rolls
- Sweet and Sour Tofu
- Orange Tofu
- Vegetarian Pad Thai
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📖 Recipe
Vermicelli Noodle Salad
Ingredients
Vermicelli Noodle Salad
- 3.5 oz (100 g) vermicelli noodles thin rice noodles
- 2 small carrots julienned
- ½ red bell pepper seeded & sliced
- ¼ cucumber sliced
- 1 scallion sliced
- ¼ cup (30 g) 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 tbsp soy sauce or tamari for gluten-free
- 3 tbsp lime juice
- 1 tbsp maple syrup
- 2 tsp sesame oil
- 2 tsp 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.
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