Description
A hearty and refreshing no-cook noodle salad featuring vermicelli noodles and a tangy dressing. Perfect for meal prep and requires no actual cooking.
Ingredients
Scale
- 3.5 oz dry vermicelli noodles
- 2.5–3 tbsp lemon juice
- 2–3 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp maple syrup
- 2 tsp toasted sesame seeds
- 2 tbsp sesame oil
- Chopped chili (optional)
- 1 small carrot, thinly sliced or grated
- 1 small red bell pepper, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- Chopped cilantro
- Chopped mint
- Chopped basil
- Pickled radish and carrot
- Pumpkin seeds
- Sliced smoked extra firm tofu
- Shredded cabbage
- Thinly sliced cucumber
- Crispy shallots
Instructions
- Noodles: Place noodles in a large heat proof bowl, cover with boiling hot water, and soak for 8-10 minutes until chewy. Drain and rinse with cold running water or ice cubes, then strain well.
- Dressing: Mix lemon juice, soy sauce, sugar, maple syrup, toasted sesame seeds, sesame oil, and chopped chili until well incorporated.
- Assembling: In a large bowl, combine the prepared noodles, sliced vegetables, tofu, seeds, and herbs. Pour in the dressing and mix to coat well.
Notes
Best enjoyed cold. For maximum flavor, store in the fridge for 1-2 hours before serving. To maintain vegetable crunch, add them just before eating.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Soaking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 262 kcal
- Sugar: 8 g
- Sodium: 745 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: no cook, noodle salad, vermicelli, tangy dressing, meal prep, Asian salad, vegan