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Vermicelli Noodle Salad

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A vibrant and refreshing Vermicelli Noodle Salad packed with crisp vegetables, fresh herbs, and a tangy dressing. Perfect for hot days, light meals, or as a flavorful side dish.

Ingredients

  • 200g vermicelli rice noodles
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 1 bell pepper (any color), thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, chopped
  • 1/4 cup roasted peanuts (optional, for garnish)
  • For the dressing:
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp brown sugar
  • 1/2 tsp chili flakes or 1 small fresh chili, finely chopped (optional)

Instructions

  1. Cook the vermicelli noodles according to the package instructions. Rinse under cold water and drain well.
  2. Julienne or thinly slice the carrot, cucumber, bell pepper, and red cabbage. Chop the green onions, mint, and cilantro.
  3. In a small bowl, whisk together all the dressing ingredients until the sugar is dissolved and the mixture is well combined.
  4. In a large mixing bowl, toss the cooked noodles with the prepared vegetables and herbs.
  5. Pour the dressing over the salad and toss to coat everything evenly.
  6. Garnish with crushed roasted peanuts if desired.
  7. Serve immediately or refrigerate until ready to eat.

Notes

Use gluten-free soy sauce (like tamari) to make the recipe gluten-free.To avoid sticky noodles, rinse them in cold water and toss with a little sesame oil after cooking.This salad is best served cold and keeps for up to 3 days in the fridge.Customize with proteins like tofu, shrimp, chicken, or beef.Keep the dressing separate if making ahead to maintain texture.

Nutrition

Find it online: https://cookibly.com/vermicelli-noodle-salad/