Vermicelli Noodle Salad with Herb Garnish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, refreshing salad featuring rice noodles, crisp vegetables, and a tangy lime dressing, finished with a vibrant herb garnish. This vietnamese-inspired vegetarian ready in about 25 minutes pairs rice vermicelli noodles, cucumber, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (94 ratings) Prep: 25 min Serves 4 Vietnamese cuisine 310 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Place 8 oz rice vermicelli noodles in a large bowl and cover with boiling water; soak for 8 minutes until tender, then drain and rinse under cold water until cooled. Shake off excess water.
  2. Step 2: Thinly slice 1 medium cucumber (8 oz) into half-moons and grate 1 medium carrot (3 oz) using a box grater. Combine with 1 cup bean sprouts in a large bowl.
  3. Step 3: In a small bowl, whisk 3 tbsp lime juice, 1 tbsp fish sauce, 1 tsp brown sugar, and 2 tbsp water until sugar dissolves. Pour dressing over drained noodles and toss gently to coat.
  4. Step 4: Add cucumber, carrot, and bean sprouts to the noodles, then sprinkle with 1/2 cup mint leaves and 1/2 cup cilantro. Toss once more, then serve immediately.

Frequently asked questions

How long does Vermicelli Noodle Salad with Herb Garnish take to make?

Total time is about 25 minutes (25 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vermicelli Noodle Salad with Herb Garnish?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vermicelli noodles from drying out.

Can I substitute ingredients in Vermicelli Noodle Salad with Herb Garnish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vermicelli Noodle Salad with Herb Garnish for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vermicelli Noodle Salad with Herb Garnish?

Vietnamese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes