Vermicelli Noodle Salad

This Asian Vermicelli Noodle Salad is filled with fresh vegetables and topped with a spicy ginger peanut sauce for a delicious vegan and gluten-free meal.

Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
5 from 3 votes
Asian Noodle Salad
Course: Main Course, Salad, Main Dish
Cuisine: Vietnamese
Keyword: Vermicelli Noodle Salad
Servings: 4
Calories: 371 kcal
Author: Sarah McMinn
Vermicelli Salad
  • 8 ounces vermicelli noodles
  • 1 cup shredded carrots
  • 1/2 cucumber, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 cup cilantro, loosely packed
  • 1/4 cup dry roasted peanuts
  • 3 scallions, chopped
Peanut Sauce
  1. Chop and prepare the carrots, cucumber, and bell pepper. Set aside.
  2. Bring 4 cups of salted water to a boil and add noodles, stirring to break up any clumps. Cook for 2-3 minutes. Remove from heat and strain. Rinse noodles in cold water and set aside.
  3. Combine the ingredients for the peanut sauce in a blender or food processor. Blend until smooth.
  4. Toss the cooled noodles in the peanut sauce. Stir in prepared vegetables, peanuts, cilantro, and scallions. Mix to combine.
  5. Refrigerate until ready to serve.
Nutrition Facts
Vermicelli Noodle Salad
Amount Per Serving
Calories 371 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 778mg34%
Potassium 427mg12%
Carbohydrates 59g20%
Fiber 4g17%
Sugar 5g6%
Protein 9g18%
Vitamin A 6530IU131%
Vitamin C 44.6mg54%
Calcium 45mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.