Asian Vermicelli Noodle Salad is a vibrant dish, known for its light, fresh profile, bursting with a mix of tangy flavors and crisp textures. The vermicelli used in this recipe are thin rice noodles often found in Southeast Asian cuisine. They provide an excellent base for salads as they absorb the flavors of the dressing and pair delightfully with a multitude of ingredients. This particular salad takes inspiration from Vietnamese culinary traditions, although it’s quite a common sight across many Asian countries. It’s ideal for those seeking a healthy, refreshing meal, especially during the warm summer months. With its versatility in accommodating a variety of vegetables and proteins, it’s also perfect for anyone looking to utilize whatever is plentiful or in season.
As for companions to this noodle delight, consider serving alongside grilled meats or tofu for a protein boost. The salad also pairs well with fresh spring rolls, steamed dumplings, or even a tangy soup like Tom Yum for a full Asian-inspired feast.
Asian Vermicelli Noodle Salad
Servings: 4 servings
Ingredients
– 8 ounces vermicelli rice noodles
– 1 large carrot, julienned
– 1 cucumber, seeded and julienned
– 1 bell pepper, thinly sliced
– 3 green onions, thinly sliced
– 1/4 cup fresh cilantro, chopped
– 1/4 cup fresh basil, chopped
– 1/4 cup roasted peanuts, crushed
– Optional: cooked shrimp, tofu, or chicken slices
For the dressing:
