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vermicelli noodle salad in a bowl

Vermicelli Noodle Salad

This Asian vermicelli noodle salad is healthy, low calorie, fresh, quick to make, vegan, and comes with delightful Asian flavors!
Author : Aline Cueni
4.86 from 7 votes

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Prep Time :13 minutes
Cook Time :2 minutes
Total Time :15 minutes
Servings : 4
Calories : 208kcal

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

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. 
 

Nutrition

Calories: 208kcal | Carbohydrates: 32g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 821mg | Potassium: 304mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4922IU | Vitamin C: 34mg | Calcium: 38mg | Iron: 1mg