Vermicelli Noodle Salad Recipe

Introduction

This vibrant Vermicelli Noodle Salad is a refreshing and light dish perfect for warm days or as a side to your favorite meals. Bursting with crisp vegetables and a tangy dressing, it’s easy to prepare and full of bright flavors.

Ingredients

• 100g / 4 oz dried vermicelli noodles
• 2 cups white or green cabbage, shredded
• 1 1/2 cups shredded carrot (about 1 medium carrot)
• 1 1/2 cups bean sprouts
• 2 green onions, finely sliced
• 1/2 cup coriander (cilantro) leaves
• 2 tbsp light soy sauce
• 2 tbsp rice wine vinegar
• 1 1/2 tsp sugar
• 1 1/2 tbsp grapeseed oil (or any neutral oil)
• 1 garlic clove, minced
• 1 bird’s eye chili, finely minced
• Fried Asian shallots, to garnish (optional)
• Red chili, finely sliced (optional)

Instructions

1. Step 1: Combine the soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and bird’s eye chili in a jar. Shake well and set aside for 5 minutes to let the flavors infuse.
2. Step 2: Prepare the vermicelli noodles according to the package directions, usually by soaking them in warm or boiling water for about 2 minutes. Drain the noodles thoroughly and let them sit for 10 minutes to drain any excess water. You can spread them on a clean tea towel to dry further if needed, as watery noodles can dilute the flavor.
3. Step 3: In a large bowl, combine the drained vermicelli noodles with shredded cabbage, shredded carrot, bean sprouts, sliced green onions, and coriander leaves.
4. Step 4: Just before serving, toss the salad with the prepared dressing. Garnish with fried Asian shallots and additional sliced red chili if using.

Tips & Variations

• Try adding crushed peanuts or toasted sesame seeds for extra crunch and flavor.
• For a protein boost, include shredded cooked chicken, tofu, or cooked shrimp.
• If you prefer less heat, reduce or omit the bird’s eye chili and red chili garnish.
• Substitute grape seed oil with vegetable or sunflower oil if unavailable.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 1 day. Toss the salad with dressing fresh before serving to keep the noodles from becoming soggy. Leftovers are best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this salad?

Yes, you can substitute vermicelli noodles with other thin noodles such as rice noodles or even thin spaghetti, but soaking times and textures may vary.

What can I do if I don’t have rice wine vinegar?

If you don’t have rice wine vinegar, you can use apple cider vinegar or white wine vinegar as alternatives, adjusting the quantity slightly to taste.