This vermicelli noodle salad is loaded with vegetables, and served with creamy sesame dressing with a nice kick. It is refreshing, satisfying and so easy to whip up together in under 30 minutes.

This Asian vermicelli noodle salad might have been all I needed through the entire summer. It is so fresh with an array of colorful vegetables, and the deep umami rich flavor from the dressing brings the dish to the next level.

Since the noodles can be softened in a bowlful of hot water, there is no stovetop cooking involved - which is a huge bonus on a hot day!

Jump to:

• The dressing
• Ingredients for this recipe
• How to make this vermicelli noodle salad
• Pro-tip for making this vermicelli noodles
• More Noodle Recipes...
• Recipe

The dressing

This recipe is made with an easy spicy sesame dressing. It is creamy yet light, and there is a perfect combination of tanginess and sweetness.

Its consistency can easily be adjusted as you like by adding more tahini or water. If you love spicy food, add more sriracha sauce to increase the heat level.

The thin vermicelli noodles soak up the delicious flavors, making you want to inhale the entire plate!

Ingredients for this recipe

• Dry thin rice vermicelli noodles
• Mixed greens
• Cucumber - Julienned form would be the best to match the texture of the noodles but if in a rush, chopping small works too.
• Orange bell pepper - or any color works!
• Shelled edamame - It's always good to have a bag of frozen edamame in the freezer. A quick way to add some healthy protein to your food!

For the spicy sesame sauce:

• Tamari - This is gluten-free soy sauce
• Tahini - Adds a rich sesame flavor
• Maple syrup
• Rice vinegar
• Sriracha sauce - I love this Fix Hot Sauce brand
• Garlic powder
• Water

For toppings:

• White toasted sesame
• Chopped scallions

How to make this vermicelli noodle salad

1. Cook the vermicelli. Fill a large bowl or saucepan with boiled water and drop in the dry vermicelli noodles. Make sure the noodles are completely submerged. Let sit for 8 minutes or until the noodles soften. Once softened, rinse with cold water and drain the water completely using a strainer.
2. Make the dressing. While softening the noodles, combine all ingredients for the dressing in a small cup and mix well. Set aside.
3. Combine. In a large bowl, place the drained vermicelli, mixed greens, cucumber, and bell pepper. Pat down the vegetables with paper towels if the vegetables are wet.
4. Toss. Pour half of the dressing over the vegetables/ noodles. Toss well.
5. Serve. Arrange on a plate(s) and top with edamame, scallions, and white sesame. Drizzle leftover dressing on top and more sriracha sauce as well, if desired.

Pro-tip for making this vermicelli noodles

Make sure there is no excess water left on the vegetables to prevent the whole dish getting watery. The easiest way to do this is to pat dry the vegetables lightly with a paper towel a bit before adding the dressing into the bowl.

More Noodle Recipes...

Recipe