Dinner

Vermicelli Noodle Salad Recipe

Bylilan Sage February 13, 2026February 13, 2026

Introduction

This Vermicelli Noodle Salad is a fresh, vibrant dish perfect for warm days or as a light meal. It’s packed with crunchy vegetables and tossed in a tangy, flavorful dressing that will brighten up your lunch or dinner.

The image shows a wooden bowl filled with a fresh noodle salad, featuring thin white rice noodles forming the base layer with a soft, light texture. Mixed throughout are bright orange thin carrot strips, green herb leaves, and sliced red chili peppers scattered on the top for bursts of color. Small pieces of crushed nuts and bits of toasted brown ingredients are sprinkled evenly over the dish, adding texture and contrast. A wooden spoon rests partly inside the bowl on the right side, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 birds eye chilli, finely minced
Fried Asian shallots, to garnish (optional)
Red chilli, finely sliced (optional garnish)

Instructions

Step 1: Combine the soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and birds eye chilli in a jar. Shake well to mix and set aside for 5 minutes to allow the flavors to infuse.
Step 2: Prepare the vermicelli noodles according to the packet instructions, usually soaking in warm or boiling water for about 2 minutes. Drain thoroughly and let them sit for 10 minutes to drain off excess water. Spread onto a tea towel if needed to remove any remaining moisture.
Step 3: In a large bowl, combine the drained noodles with shredded cabbage, carrot, bean sprouts, green onions, and coriander leaves.
Step 4: Just before serving, toss the salad with the dressing until everything is well coated. Garnish with fried Asian shallots and sliced red chilli if desired for extra crunch and heat.

Tips & Variations

Use mung bean vermicelli for a traditional texture or substitute with rice noodles if preferred.
Add shredded chicken, tofu, or shrimp for added protein.
If you prefer less heat, reduce or omit the birds eye chilli.
For extra crunch, sprinkle roasted peanuts on top just before serving.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, combine and toss again. This salad is best enjoyed fresh as the noodles can become soggy over time.

How to Serve

The image shows a large copper bowl filled with a colorful noodle salad. The salad has thin white rice noodles as the main layer, mixed with thin orange carrot strips, green herbs, and small slices of red chili peppers scattered throughout. Two wooden serving spoons are lifting the noodles above the bowl, showing the light and fresh texture of the salad. The bowl sits on a soft, light gray cloth on a white marbled surface. A woman's hand is holding one spoon, ready to serve the salad. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare the noodles and chop the vegetables ahead of time, but toss the salad with the dressing just before serving to keep it fresh and crisp.