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vermicelli noodle salad in a bowl
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Vermicelli Noodle Salad

This Asian vermicelli noodle salad is healthy, low calorie, fresh, quick to make, vegan, and comes with delightful Asian flavors!
Course Salad
Cuisine Asian, Vegan
Keyword vermicelli noodle salad, vermicelli salad, vietnamese noodle salad
Prep Time 13 minutes
Cook Time 2 minutes
Total Time 15 minutes
Servings 4
Calories 208kcal
Author Aline Cueni


Vermicelli Noodle Salad

  • 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



  • 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.


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. 


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