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    Vermicelli Noodle Salad

    Feb 21, 2021 · This post may contain affiliate links · Leave a Comment

    251 shares

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    Jump to Recipe Print Recipe
    vermicelli noodle salad pinterest pin 2
    vermicelli noodle salad pinterest pin 1

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

    vermicelli noodle salad in a bowl

    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
    ingredients for rice noodle salad

    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. 

    asian vermicelli salad in a bowl

    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

    Did You Try This Recipe?

    I would love it if you leave me a 5-star rating or comment. This way, I better get to know which recipes you like and can make more of them.

    Please follow me on Facebook, Instagram, and Pinterest for more free recipes! I would be thrilled to welcome you to my community!

    📖 Recipe

    vermicelli noodle salad in a bowl

    Vermicelli Noodle Salad

    Aline Cueni
    This Asian vermicelli noodle salad is healthy, low calorie, fresh, quick to make, vegan, and comes with delightful Asian flavors!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 13 mins
    Cook Time 2 mins
    Total Time 15 mins
    Course Salad
    Cuisine Asian, Vegan
    Servings 4
    Calories 208 kcal

    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.

    Notes

    Dinner: Makes a delicious light dinner for two if you add in some protein. I love to serve it with this marinated tofu, fried tofu, or a plant-based chicken alternative.
    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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    Nutrition

    Nutrition Facts
    Vermicelli Noodle Salad
    Amount Per Serving
    Calories 208 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 821mg36%
    Potassium 304mg9%
    Carbohydrates 32g11%
    Fiber 3g13%
    Sugar 6g7%
    Protein 5g10%
    Vitamin A 4922IU98%
    Vitamin C 34mg41%
    Calcium 38mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Let us know how it was!

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