Fresh, Healthy, Gluten Free, Vegan, and Tasty Eat
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 😋 .
The sauce for the vermicelli noodle salad can be made days ahead and can be stored in the fridge.
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 😉.
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 👌.
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 😋
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
Mix all the ingredients together in a heat proof bowl
Place bowl in the microwave for 30 sec to infuse the chilli and garlic.
Vermicelli Noodle Salad
Fill a medium size pot with water to half way and let it boil on high
Once boil, add the vermicelli noddle to cook.
Depending on the brand & qty, vermicelli noddle should only take a couple of minutes to cook.
Strain the noodles, and place in bowls
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
Mix and you are ready to serve.
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 😉.
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.
*Nutrition information is approximate and is meant as a guide only*
