Asian Vermicelli Noodle Salad

Asian Vermicelli Noodle Salad 1

This simple rice noodle salad is fresh and flavourful. It features vermicelli rice noodles, with fresh crunchy vegetables and herbs, all tossed in a refreshing tangy sweet and sour dressing. It’s absolutely delicious on it’s own as a salad, or you can top it with cooked prawns, meatballs or tofu. It also makes a tasty and healthy side dish with grilled meat.

This amount makes a very large bowl, so feel free to halve the ingredients if you want. I use a julienne slicer to slice the vegetables, as it makes cutting the vegetables quicker. Plus it also keeps the thickness of the vegetables nicely uniform. I had my julienne slicer set to number 1, which makes for a very fine slice.

Enjoy this salad for lunch, as a snack or a light dinner.

Asian Vermicelli Noodle Salad 2

Makes 1 very large bowl 

36g (1.3 ounces or 3 tablespoons) golden/raw caster sugar or superfine white sugar
60ml (¼ cup) tamari or gluten free soy sauce
60ml (¼ cup) rice wine vinegar
30ml (2 tablespoons) lime juice
30ml (2 tablespoons) olive oil
5ml (1 teaspoon) minced garlic (I use a microplane grater)
5ml (1 teaspoon) minced ginger (I use a microplane grater)
2 birds eye chillies, deseeded and very finely chopped, or to taste
250g pack of vermicelli rice noodles
200g (4 cups) finely shredded green cabbage
100g (3.5 ounces or 1 cup) snow peas, finely sliced into thin strips, or sliced widthways, into 1cm pieces
90g (3.2 ounces or a heaped 1 cup) carrot, finely shredded
90g (3.2 ounces or 1 cup) red capsicum, finely sliced
70g (2.5 ounces or 1 heaped cup) bean sprouts
5g (0.2 ounces or a firmly packed ¼ cup) coriander leaves, roughly chopped
5g (0.2 ounces or a firmly packed ¼ cup) mint leaves, shredded
4 spring onions, finely slice
Fried shallots, to garnish (optional)

First make the dressing, by placing all the ingredients into a small jug and stirring well to combine. Then cover with plastic wrap and set aside, to allow the flavours to infuse.

To prepare the vermicelli noodles, soak them in boiling water for 2-3 minutes. Then drain and rinse well under cold water, as this stops them from cooking further and from sticking together.

To assemble the salad, just toss the vegetables and dressing through the noodles, until everything is well combined. However, it’s easier to use a very large bowl and a pair of disposable gloves for this job. I only say this because you don’t want to use a hard utensil here, as it may break up the soft noodles too much.

Divide the salad evenly into your serving bowls and sprinkle over the fried shallots, if using. Or if serving as a side salad, place it in a large serving bowl for the table.

Serve immediately.

Recipe by: The Gluten & Dairy Free Bakehouse

2 responses to “Asian Vermicelli Noodle Salad

  1. Pingback: Asian Style Chicken Meatballs | The Gluten & Dairy Free Bakehouse·

  2. Pingback: Asian Style Chicken Meatballs with a Vermicelli Noodle Salad | The Gluten & Dairy Free Bakehouse·

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