Vermicelli Noodle Salad

Fresh, Healthy, Gluten Free, Vegan, and Tasty Eat

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How was your weekend people? 

We had the most beautiful weather here in Melbourne and I made this easy, fresh, veggie & herb loaded vermicelli noodle salad bowl for a lovely afternoon lunch?

I often make this for a satisfying quick & easy, no fuss lunch or dinner.

And if I have any left overs, I pack them in individual containers with all the trimmings.  Leave it in the fridge for when I need a quick healthy lunch the next day.

This vermicelli noodle salad is so refreshing with all the fresh herbs, it’s also gluten free and vegan too, not to mention delicious as well πŸ˜‹ .

The sauce for the vermicelli noodle salad can be made days ahead and can be stored in the fridge.

Fresh, Healthy & Delicious

Just chuck in your choice of fresh veggies, mint, vermicelli noodles, sauce and toss.

Sprinkle some pickled vegetables, fried onions and toasted peanuts for extra texture and flavour punch 🀀.

You can also add veggie spring rolls, crispy tofu or veggie mince to bulk up this already filling vermicelli noodle salad, but keep it simple is my motto πŸ˜‰.

This sauce also goes well as a dipping sauce for your spring rolls and oh, did I mention it’s vegan! 

No fish sauce is required in making this sweet and tangy sauce. I just substitute it with soy sauce and salt πŸ‘Œ.

Fresh, Healthy, Gluten Free, Vegan, and Tasty, I think we got a winner here!

Di x


Vermicelli Noodle Salad

This vermicelli noodle salad recipe is so refreshing with all the fresh herbs, it’s also gluten free and vegan too, not to mention delicious as well πŸ˜‹
Course Main Course, Salad
Keyword Vegan, Vegeterian
Prep Time 30 minutes
Total Time 30 minutes
Servings 2
Calories 835 kcal


Sweet & Tangy Sauce

  • 2 cloves of garlic diced
  • 1/2 small red chilli sliced
  • 1 1/2 tbsp brown sugar
  • 3 tbsp rice vinegar
  • 1/4 cup hot water
  • `1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp sea slat flakes
  • 1/2 carrot Julienne

Vermicelli Noodle Salad

  • 300 grams vermicelli noodles
  • 1 medium sized cucumber Julienne
  • 1 medium sized carrot Julienne
  • 4 tbsp fried onion
  • 4 tbsp toasted peanuts crushed
  • 30 grams fresh mint rough chopped
  • 30 grams fresh coriander rough chopped
  • 30 grams fresh Vietnamese mint rough chopped


Sweet & Tangy Sauce

  1. Mix all the ingredients together in a heat proof bowl 

  2. Place bowl in the microwave for 30 sec to infuse the chilli and garlic.

Vermicelli Noodle Salad

  1. Fill a medium size pot with water to half way and let it boil on high

  2. Once boil, add the vermicelli noddle to cook.

    Depending on the brand & qty, vermicelli noddle should only take a couple of minutes to cook.

  3. Strain the noodles, and place in bowls

  4. To assemble, place roughly 1 cup of noodles in the bowl, a handful of each ingredient and 2-3 tbsp of the sweet & tangy sauce.

    Adjust the qty to your own personal taste

  5. Mix and you are ready to serve.

Recipe Notes

Dressing makes 1/2 cup, roughly serves 2.


Dressing can be used immediately or stored in a airtight jar, in the fridge for up to 1 week πŸ˜‰.


Adjust chilli qty according to how much heat you can handle.


I usually, put a handful of the fresh herbs & veggies and roughly 2 tbsp of the fried onion & roasted peanuts.


Adjust the qty to your own personal taste.


*NutritionΒ information is approximate and is meant as a guide only*

Nutrition Facts
Vermicelli Noodle Salad
Amount Per Serving
Calories 835 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 1105mg48%
Potassium 812mg23%
Carbohydrates 155g52%
Fiber 9g38%
Sugar 14g16%
Protein 13g26%
Vitamin A 10145IU203%
Vitamin C 38.2mg46%
Calcium 170mg17%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

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