15 Minute Vermicelli Noodle Salad
It’s ready fast! Our 15 Minute Vermicelli Noodle Salad is quick, easy, packed full of veggies and flavor, can be served warm or cold, and is a delicious and nutritious option for lunchboxes for adults and kids.
We love a pasta or noodle recipe around here! Whether it’s a cold pasta salad, quick noodle recipe, or an Asian-inspired noodle salad like this 15 Minute Vermicelli Noodle Salad, we like to enjoy pasta or noodles on the go or in our lunchboxes, and that’s exactly what this healthy vegetarian noodle salad is! It’s a colorful, nutritious, and delicious meal that’s ready fast and great for meal prep.
Ingredients Needed
- Vermicelli Noodles – We love these super-thin rice noodles! You can, of course, use another cut or style of noodle, but this is our favorite for this recipe.
- Cabbage, Carrots, Green Onions – The color, nutrition, and crunch!
- Cashews – Some salty, nutty crunch.
- Soy Sauce – We’ve made this with low-sodium and regular, and find that if using low sodium, the salad needs a little bit of added salt.
- Sesame Oil – Toasted is what’s best for this recipe, but if you only have regular, that’s ok, too! Just the right amount of healthy fat and sesame flavor.
- Hoisin – We love the sweet umami that this adds!
- Seasoned Rice Vinegar – The sweet acidity to balance the soy sauce.
- Ground Ginger – Just a touch to complement all of the other flavors.
- Chili Garlic Sauce – Just the right amount of heat and kick of flavor.
- Lime Juice – Just a touch of citrus to tie it all together!
Ready in 15 Minutes!
One of the best things about this 15 Minute Vermicelli Noodle Salad is how fast it is to make! It’s just a soak of the noodles in boiling water (a tea kettle helps make this even faster!), and a mix of the dressing ingredients.
Add it all to a big bowl, give it a good mix, and then pour on that flavorful dressing.
Pro Tip – Tongs!
When making anything with rice noodles, be sure to use tongs to be able to pull them to separate when they’re cooked, as they tend to clump together quite a bit. This will allow for a better mix of all of the ingredients in the noodle salad.
Once it’s all well mixed, you’re done! 15 Minute Vermicelli Noodle Salad that can be served warm or cold. So much great texture, flavors, umami, and a healthy, hearty side or lunch! We love to bring this to outdoor gatherings, picnics, camping, or pack it as a lunch for school (it’s often requested by my 9-year-old). The best part is, there’s no need to heat it or serve it hot, it’s the best (in my opinion) cold!
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Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Cold Vermicelli Noodle Salad
Equipment
Ingredients
- 4 – 4.4 oz vermicelli rice noodles
- 6 cups boiling water to soak the noodles
- 1 1/2 cups purple cabbage shredded
- 1 1/2 cups carrot shredded
- 1/3 cup green onion chopped
- 1 cup salted cashews chopped
- 1/3 cup cilantro chopped
Dressing
- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 1/2 teaspoon ground ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon hoisin
- 1 teaspoon lime juice
- 1 teaspoon chili garlic sauce
Instructions
- Soak Noodles: Add the dry rice noodles to a large bowl and heat water in a pot or tea kettle to bring to a boil. Once boiling, add the water to the noodles and let them soak for 3 minutes. Drain into a colander and while they're still hot, use tongs to pull and separate the noodles.
- Prep Veggies: Meanwhile, prep veggies and add them to a large bowl with the cashews and most of the cilantro.
- Prep Dressing: Prep dressing by adding the soy sauce, rice vinegar, ground ginger, sesame oil, chili garlic sauce, hoisin, and lime juice to a small bowl of Pyrek and whisk well.
- Mix: Once the noodles are cooked, add slightly cooled, add them to the bowl with the veggies and mix well with tongs. Pour dressing over the top and mix well with tongs.
- Serve: Top with the remaining cilantro and serve and enjoy!
