Dinner

Vermicelli Noodle Salad Recipe

ByNoah Steele April 17, 2026April 17, 2026

Introduction

This vibrant Vermicelli Noodle Salad is a fresh and flavorful dish perfect for a light lunch or a side. Packed with crunchy vegetables and tossed in a tangy, garlicky dressing, it’s both refreshing and satisfying.

The image shows a bowl of thin white rice noodles mixed with different colorful vegetables and herbs. There are thin orange carrot strips, dark green leafy herbs, light green slices of green onion, and small red chili pieces scattered throughout. Small chunks of crispy brown fried shallots or garlic add texture on top. The bowl is wooden with a natural brown finish, and a wooden spoon is placed inside on the right side. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g / 4 oz dried vermicelli noodles
2 cups shredded white or green cabbage

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 bird’s eye chili, finely minced

Fried Asian shallots, to garnish (optional)
Red chili, finely sliced (optional garnish)

Instructions

Step 1: Combine the soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and bird’s eye chili in a jar. Shake well and set aside for 5 minutes to let the flavors 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 any excess water. If needed, spread the noodles on a tea towel to dry further to avoid a watery salad.
Step 3: In a large bowl, combine the drained vermicelli noodles with shredded cabbage, carrot, bean sprouts, green onions, and coriander leaves.
Step 4: Just before serving, toss the salad with the dressing until evenly coated. Garnish with fried Asian shallots and sliced red chili if desired.

Tips & Variations

For extra protein, add cooked shrimp, shredded chicken, or tofu to the salad.
Adjust the chili amount to your spice preference or omit for a milder flavor.
Use lime juice instead of rice wine vinegar for a zesty twist.

Make sure noodles are well-drained to keep the dressing from becoming watery.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to maintain freshness and texture. Re-toss with dressing before serving. Best eaten fresh as the noodles may become soggy over time.

How to Serve

A close-up view of a wooden bowl filled with a colorful noodle salad, showing thin white rice vermicelli noodles as the main base mixed with thin orange carrot strips, small light green scallion rings, and bright red chili slices. Scattered dark brown crispy fried shallots or garlic pieces add texture on top, while fresh green cilantro leaves and other leafy greens are spread throughout. A wooden spoon is partly visible resting inside the bowl. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this salad?

Yes, you can substitute vermicelli with rice noodles or thin glass noodles. Adjust soaking or cooking times according to the package instructions.

How do I make this salad vegan?

This recipe is naturally vegan if you use a plant-based oil and omit any optional garnishes that contain animal products like fried shallots made with lard. Ensure your soy sauce is also vegan-friendly.