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Vermicelli Noodle Salad

Vermicelli Noodle Salad

Name: Vermicelli Noodle Salad
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 100 g (4 oz) dried vermicelli noodles; 2 cups white or green cabbage, shredded; 1½ cups carrot, shredded; about 1 medium carrot; 1½ cups bean sprouts; 2 green onions, finely sliced; ½ cup coriander leaves, also called cilantro; 2 tbsp light soy sauce; 2 tbsp rice wine vinegar; 1½ tsp sugar; 1½ tbsp grapeseed oil, or any other neutral oil; 1 clove garlic, minced; 1 bird's eye chilli, finely minced; fried Asian shallots, optional, for garnish; red chilli, finely sliced

Vermicelli noodle salad with fresh herbs, carrot, sprouts and red chilli in a bowl. — A bowl of vermicelli noodle salad with colourful vegetables and herbs.

A crisp, refreshing salad of rice vermicelli, fresh vegetables and a light soy-and-rice-vinegar dressing.

By Cookin' KitchenOctober 20, 2026

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Prep: 15 minutes
Servings: 4 servings

Prep: 15 minutes
Servings: 4

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Recipe

Vermicelli Noodle Salad

A crisp, refreshing salad of rice vermicelli, fresh vegetables and a light soy-and-rice-vinegar dressing.

Cookin' · https://cookin.club/recipes/vermicelli-noodle-salad

Prep: 15 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

Salad

100 g (4 oz) dried vermicelli noodles
2 cups white or green cabbage, shredded
1½ cups carrot, shredded; about 1 medium carrot
1½ cups bean sprouts
2 green onions, finely sliced
½ cup coriander leaves, also called cilantro

Dressing

2 tbsp light soy sauce
2 tbsp rice wine vinegar
1½ tsp sugar
1½ tbsp grapeseed oil, or any other neutral oil
1 clove garlic, minced
1 bird's eye chilli, finely minced

Optional garnishes

fried Asian shallots, optional, for garnish
red chilli, finely sliced

Equipment

Jar
Tea towel

Instructions

Step 1: Combine the dressing ingredients in a jar and shake well. Set aside for 5 minutes to let the flavours infuse.
Step 2: Prepare the vermicelli noodles according to the packet directions; they usually soak in warm or boiling water for 2 minutes. Drain well and set aside for 10 minutes to drain off excess water. If needed, turn the noodles out onto a tea towel to dry further; watery noodles will make the salad watery.
Step 3: Combine the vermicelli noodles with the remaining salad ingredients.
Step 4: Just before serving, toss the dressing through the salad. Garnish with fried Asian shallots if you like.

Notes

Easy variations

Swap the vegetables for other thinly sliced choices, such as iceberg lettuce, snow peas, red onion, bell pepper or cucumber. Add mint or Thai basil for a fresh herb variation.

Use regular dark soy sauce instead of light soy sauce for a darker dressing. Lime juice or another mild vinegar can replace the rice wine vinegar. The chilli is optional.

For a more substantial meal, add shredded chicken, hot-smoked salmon, cooked prawns or canned tuna.

Nutrition per serving

Calories: 170 kcal
Fat: 4 g
Carbohydrates: 29 g
Sugar: 4 g
Fiber: 1.6 g
Protein: 4.3 g
Sodium: 29 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Asian cuisine

Side Dishes
Salads
Pasta & Noodles
cabbage
carrots
chilli
quick and easy
rice noodles

About this recipe

This refreshing vermicelli noodle salad pairs thin rice noodles with crunchy vegetables and a light, tangy dressing. Serve it alongside Asian mains or enjoy it as a light meal.

Ingredients for vermicelli noodle salad arranged in bowls, including cabbage, carrot, bean sprouts, herbs, noodles and dressing ingredients. — The vegetables, noodles and dressing ingredients for vermicelli noodle salad.

The dressing rests for 5 minutes so its flavours can infuse. Drain the noodles well before tossing the salad.

Vermicelli Noodle Salad