Crisp Asian Vermicelli Mix is one of my favorite dishes to make. I remember the first time I tried it at a friend’s house. The flavors were bright and fresh, and I couldn’t get enough! I decided to create my version of Crisp Asian Vermicelli Mix at home. It was a fun challenge, and I loved the idea of bringing a taste of Asia into my kitchen.
Discovering the Ingredients
To make Crisp Asian Vermicelli Mix, I gathered all the fresh ingredients I could find. I chose colorful bell peppers, crunchy carrots, and bright green onions. I also got some rice vermicelli noodles, which are light and perfect for this dish. As I chopped the vegetables, the colors came alive, and I could already imagine how beautiful the final dish would look. It was like painting with food!
Cooking with Joy
Cooking the Crisp Asian Vermicelli Mix was a joyful experience. First, I boiled the noodles until they were soft and tender. Then, I tossed in the fresh veggies, giving them a quick stir-fry. The kitchen filled with delicious aromas, and I could hardly wait to taste it! I made a simple dressing with soy sauce and sesame oil, which added a wonderful flavor. Mixing it all together made my heart smile.
Once the Crisp Asian Vermicelli Mix was ready, I called my family to the table. They were curious about the colorful dish I had made. When they took their first bite, their eyes lit up! Everyone loved it, and we all enjoyed our meal together. It felt great to share something I had created with love. Now, Crisp Asian Vermicelli Mix is a family favorite, and I often make it for special occasions.
Table of Contents
Chef’s Notes- Crisp Asian Vermicelli Mix
- Ensure the vermicelli noodles are soaked according to the package instructions. Over-soaking can lead to a mushy texture, while under-soaking may leave them too firm.
- After draining the noodles, spread them out on a clean tea towel or a large plate to cool and dry. This step prevents them from becoming sticky and helps maintain the salad’s crispness.
- Feel free to mix in or substitute vegetables based on what you have on hand. Bell peppers, cucumber, or snap peas add both color and crunch.
- Allow the dressing to sit for at least 5 minutes before adding it to the salad. This resting time helps the flavors meld and intensify.
- Serve this salad chilled or at room temperature. It pairs wonderfully with grilled meats or as a light standalone dish. Adding grilled tofu or shrimp can boost the protein content.
- If you plan to make this salad ahead of time, store the dressing separately and toss it with the salad just before serving. This keeps the vegetables fresh and crisp.
Crisp Asian Vermicelli Mix
4
15
minutes12
minutes170
kcal5
minutes32
minutesGet ready to tantalize your taste buds with this Crisp Asian Vermicelli Mix! Perfect for a refreshing side or a light main, this easy-to-make salad combines delicate rice noodles with vibrant veggies and a zesty dressing. Whether you’re planning a summer BBQ or craving a quick, healthy meal, this versatile recipe has you covered. Inspired by the best Asian flavors, it’s customizable to suit your preferences and packed with fresh ingredients. Dive into this delightful dish today and elevate your culinary repertoire with minimal effort. A must-try for noodle salad enthusiasts!
Ingredients
- Noodles and Vegetables
4 ounces dry rice vermicelli noodles
2 cups finely shredded green or white cabbage
1.5 cups julienned carrots approximately one medium carrot
1.5 cups fresh bean sprouts
2 small green onions thinly sliced
1/2 cup fresh cilantro leaves
- Dressing
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1.5 teaspoons granulated sugar
1.5 tablespoons grapeseed oil or another neutral oil
1 clove garlic finely minced
1 small bird’s eye chili finely chopped
- Optional Garnishes
fried shallots
thin red chili slices
- Alternative Ingredients:
Low-Sodium Soy Sauce: Use regular dark soy sauce for a richer flavor and darker color.
Rice Vinegar: Substitute with fresh lime juice for a more tangy profile or use white wine vinegar sherry vinegar, champagne vinegar, or apple cider vinegar for a milder taste.
Grapeseed Oil: Replace with sesame oil to add a nutty aroma to the salad.
Bird’s Eye Chili: Omit or adjust the quantity to control the spiciness or use jalapeño as a milder alternative.
Vermicelli Noodles: Any thin rice noodles or glass noodles can be used as a substitute.
Directions
- Prepare the Dressing: In a small jar or bowl, combine the low-sodium soy sauce, rice vinegar, granulated sugar, and grapeseed oil. Add the minced garlic and chopped bird’s eye chili. Shake or whisk thoroughly to ensure the sugar dissolves completely. Let the mixture sit for 5 minutes to allow the flavors to meld together.
- Cook the Noodles: Bring a pot of water to a boil. Add the dry rice vermicelli noodles and soak them according to the package instructions, typically for about 2 minutes. Once softened, drain the noodles using a colander and let them sit for an additional 10 minutes to remove excess water. If necessary, lay the noodles out on a clean tea towel to dry them further, preventing a watery salad.
- Assemble the Salad: In a large mixing bowl, combine the drained vermicelli noodles with the shredded cabbage, julienned carrots, fresh bean sprouts, sliced green onions, and cilantro leaves. Toss the ingredients gently to distribute evenly.
- Dress the Salad: Just before serving, pour the prepared dressing over the salad mixture. Toss thoroughly to ensure all components are well coated with the dressing.
- Garnish and Serve: If desired, sprinkle fried shallots and thinly sliced red chilies on top for added crunch and color. Serve the salad chilled or at room temperature as a refreshing side dish.
Equipment
- colander
- Mixing bowls
- measuring cups and spoons
- chef’s knife
- cutting board
Notes
- For the perfect noodle salad, ensure the vermicelli noodles are thoroughly drained and dried to prevent a soggy texture. To enhance flavor, let the dressing sit for at least 5 minutes to allow the ingredients to meld. This salad pairs wonderfully with grilled meats or can be served as a standalone dish for a light meal. For added protein, consider topping with grilled tofu or shrimp. Feel free to experiment with different vegetables such as bell peppers, snow peas, or cucumber to suit your taste preferences. To keep the salad fresh, store the dressing separately and add it just before serving.
Nutrition Facts
- Calories: 170kcal
- Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 29mg
- Potassium: 242mg
- Carbohydrates: 29g
- Fiber: 1.6g
- Sugar: 4g
- Protein: 4.3g
- Vitamin A: 4700IU
- Vitamin C: 45.4mg
- Calcium: 30mg
- Iron: 0.7mg
FAQ-Crisp Asian Vermicelli Mix
Can I use other types of noodles?
Yes! You can substitute vermicelli noodles with any thin rice noodles or glass noodles. Just follow the cooking instructions specific to the noodles you choose.
How can I make this salad spicier?
For more heat, increase the amount of bird’s eye chili or add a dash of chili oil or Sriracha to the dressing. Adjust according to your spice tolerance.
Is this salad gluten-free?
Yes! This recipe is gluten-free as long as you use gluten-free soy sauce. Check the labels to ensure all ingredients meet your dietary needs.
Can I prepare this salad in advance?
While the salad can be prepped in advance, it’s best to store the dressing separately and mix it in just before serving. This keeps the vegetables from becoming soggy.
What can I add to make it more filling?
To make this salad more substantial, consider adding protein like grilled chicken, shrimp, or tofu. You could also add nuts or seeds for added crunch and nutrition.
