Vermicelli Noodle Salad

Close up of Vermicelli Noodle Salad with cabbage, carrot, beansprouts, coriander, chilli with an Asian dressing

This is a refreshing Vermicelli Noodle Salad that is quick to make and super healthy at only 170 calories per serving!The dressing is made with Asian ingredients andis very neutral so will suit most Asian foods, including Chinese, Thai, Vietnamese, Japanese, and even Korean dishes like Bulgogi.

Try it withChinese Chicken Wings, Asian Glazed Salmon orAsian Chilli Garlic Prawns (Shrimp)!

Close up of Vermicelli Noodle Salad with cabbage, carrot, beansprouts, coriander, chilli with an Asian dressing

Vermicelli Noodle Salad

Asian cuisine doesnt really have the equivalent of Western go to side salads like Coleslaw, Rocket and Parmesan, or Garden Salads. So I created this Vermicelli Noodle Salad as a simple, refreshing salad to accompany Asian foods.

Its one of those sides that I called atwo-in-one,being that its made withvermicelli noodles, which helps fill out the meal instead of having rice on the side, plus plenty of crunchy fresh vegetable.

This makes a terrific NO COOK light summer meal!

Tossing Vermicelli Noodle Salad in a rustic copper bowl

What you need for VermicelliNoodle Salad

Heres what you need:

What goes in Vermicelli Noodle Salad

  • Vermicelli noodles are thin noodles made from rice. Prepare per packet directions usually just soaked in warm tap water or boiling water for a couple of minutes, then drained;
  • Vegetables sub with vegetables of choice! Anything that can be chopped into thin strands like pictured are ideal;
  • Chilli is optional a subtle hit of spiciness is very on theme for Asian salads.

Turn this into a quick meal with the addition of something store bought like shredded chicken, hot smoked salmon, pre cooked prawns or even canned tuna!

How to make it

And heres how to make it. No rocket science involved here! Shake the dressing in a jar (the best way to make any type of dressing), prepare noodles per packet, then toss it all together.

How to make Vermicelli Noodle Salad

What to serve with Vermicelli Noodle Salad

This is a sensational hot weather meal, as a light meal by itself or with a simple piece of cooked protein. My favourite is to top it with big flakes of Asian-style salmon, such as one of these:

Asian salmons

The refreshing flavours in this noodle salad goes really well with pretty much any Asian mains, such as these:

Asian mains

The dressing of this Vermicelli Noodle Salad is really neutral so this salad goes with pretty much any South East Asian cuisine such as these (click to browse recipes):

Asian foods

Have I convinced you yet that this is a great salad to add to yourAsian repertoire??! Nagi x

Watch how to make it

Vermicelli Noodle Salad

Recipe video above. This noodle salad is a great refreshing salad for any Asian mains and especially for BBQ's! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.

  • 100g / 4 oz dried vermicelli noodles ((Note 1))
  • 2 cups white or green cabbage (, shredded)
  • 1 1/2 cups shredded carrot ((1 medium carrot))
  • 1 1/2 cups bean sprouts
  • 2 green onions (, finely sliced)
  • 1/2 cup coriander/ cilantro leaves

Dressing (Note 2 for substitutions)

  • 2 tbsp light soy sauce
  • 2 tbsp rice wine vinegar
  • 1 1/2 tsp sugar
  • 1 1/2 tbsp grapeseed oil ((or any other neutral oil))
  • 1 garlic clove (, minced)
  • 1 birds eye chilli (, finely minced )

Garnishes (optional)

  • Fried Asian Shallots (, to garnish (optional))
  • Red chilli (, finely sliced)
  1. Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.

  2. Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).

  3. Combine vermicelli noodles with remaining salad ingredients.
  4. Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

1. Vermicelli noodles very thin noodles made from rice. My favourite brand is Wei Wei (see photo in post). Any thin noodles can be used.

2. Dressing substitutes:

  • Light soy sauce sub with regular dark soy sauce, however, the colour of the dressing will be a darker colour and so the salad will look browner than in the photo.
  • Rice wine vinegar sub with lime juice for more of a Thai / Vietnamese spin. Can also sub with other mild vinegars like white wine vinegar, sherry vinegar, champagne vinegar, even apple cider vinegar.
  • Chilli is optional. 1 chilli provides a nice subtle hum, barely there. I also like to add slices of chilli for a bit more of a kick!

3. Customisation:

  • Sub vegetables with any that can be thinly sliced in similar shapes (eg iceberg lettuce, snow peas, red onion, capsicum/bell peppers, cucumber)
  • Add mint for a Thai / Vietnamese spin. Could also add Thai Basil leaves.

4. Nutrition per serving.

Originally published August 2014. Updated with new photos and video in November 2019.

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