vermicelli noodle salad

Recipe video above. This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ&#x27;s! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.

Vermicelli Noodle Salad

/ 4 oz dried vermicelli noodles ((Note 1))

white or green cabbage (, shredded)

shredded carrot ((1 medium carrot))

bean sprouts

green onions (, finely sliced)

coriander/ cilantro leaves

tbsp light soy sauce

tbsp rice wine vinegar

tsp sugar

grapeseed oil

garlic (, minced)

birds eye chilli (, finely minced)

Fried Asian Shallots (, to garnish (optional))

Red chilli (, finely sliced)

Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.

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).

Combine vermicelli noodles with remaining salad ingredients.

Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

<em>These Vermicelli Noodle Bowls are veggie-packed, popping with color, and come together in under 30 mins. The perfect light, yet filling lunch or dinner for those warm-weather days. Vegan &amp; Gluten-Free.</em>

Vermicelli Noodle Bowls

(60 ml) unseasoned rice vinegar

lime

soy sauce* fish sauce

(60 ml) sweet chili sauce

Sweet Chili Tofu*

(110 g) vermicelli noodles*

green lettuce, chopped

carrot,

Persian Cucumbers, thinly sliced (or 1/2 English)

red bell pepper, thinly sliced

(100 grams) bean sprouts

(30 g) dry roasted peanuts

Make the Dressing

add the vinegar, lime juice, soy sauce, sweet chili sauce, and garlic to a mason jar with a tight-fitting lid and shake well to combine. If the dressing is thicker than you&#8217;d like, add 1-2 tablespoons of water to thin. Set aside.

Soak the Noodles

bring 3 cups of water to a boil in an electric kettle or pot. Place the vermicelli noodles in a wide-bottom bowl, then carefully pour the water over them. Let soak for 3 to 5 minutes, or until the noodles are tender. Drain and set aside.

Assemble: 

place the noodles and lettuce in the bottom of each serving bowl, then top with Sweet Chili Tofu, carrot, cucumber, bell pepper, bean sprouts, fresh herbs, and peanuts.

Serve: 

Drizzle each bowl with dressing, then serve as desired. Leftovers will keep in the fridge for up to 3 days.

Really easy and soooo tasty! The dressing was amazing!

This was delicious! Prepped everything while the tofu was cooking. I like a little extra spice, so I added chili oil to the finished product, but the flavor was already there. I'll definitely be making this again, and very soon!

Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

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Top 2 vermicelli noodle salad recipes from across the web

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Vermicelli Noodle Salad

Vermicelli Noodle Bowls

The most viewed vermicelli noodle salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine