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Home » Blog » Recipes » Asian Noodle Salad Recipe

Published: Jan 14, 2019 Last Updated: Mar 2, 2020 by Andrea Geddes

Asian Noodle Salad Recipe

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noodles and fresh herbs in glass bowl
fresh herbs and vegetables sliced on wooden board
noodle salad in a bowl with cucumber and shallots

This Asian noodle salad recipe is so light and refreshing, making it the perfect summer dish! Packed full of punchy and fresh Asian flavours, it is a guaranteed crowd pleaser! Try it with these Char Siu pork spring rolls or twice cooked pork belly.

 

noodle salad in a bowl with cucumber and shallots

 

close up of fried shallots in a white bowl, surrounded by herbs and other ingredients


The best ever Asian noodle salad!


This irresistible Asian noodle salad is one of my favourite dishes to make for a crowd. Perfect for a special dinner or lunch, it has the most incredibly refreshing flavour and can be used to accompany a range of dishes. The fresh herbs and quick-pickled veggies are complemented by flavours of ginger, star anise and chilli. Add some fried shallots and crunchy peanuts and you have the perfect combination of flavours and textures!


Ingredients you will need for this salad;

This Asian noodle salad recipe uses pickled vegetables made using a simple quick-pickle recipe. These veggies can be made ahead- in fact, the longer they sit in the pickling juice, the better! This allows all of the flavours to infuse into the vegetables.

pickled vegetables with star anise in glass jar

Ingredients for the quick pickled veggies;

  • Carrots
  • Chopped cabbage
  • Salt
  • Ginger
  • Star Anise
  • Chilli is optional, but a little heat works great with the fresh herbs and cooling cucumber.
  • Rice wine vinegar
  • Sugar


Ingredients for the Asian noodle salad;

  • Vermicelli noodles. Thin rice noodles. Prepare the noodles according to their packet instructions- add the noodles to a bowl and cover with either warm or boiling water until soft.
  • Shallots
  • Spring onion
  • Cucumber
  • Fresh herbs. Dill and mint make this salad incredibly light and fresh. You could also add some coriander or Thai basil.
  • Fish sauce. For balance and a little saltiness. For a vegan option, use light soy sauce.
  • Chilli
  • Fried shallots and peanuts. To garnish.
top view of vegetables and different foods on grey bench

How to make this Asian noodle salad recipe;

This salad takes a little time to prepare, but the end result is SO worth it! Once the pickled veggies are made, all of the ingredients are simply thrown into a bowl and mixed together!


To save time, chop all of the salad ingredients and prepare the pickled vegetables ahead of time. The vermicelli noodles can also be prepared and stored in the fridge to be added to the salad when ready.


Here’s how I make this easy Asian noodle salad;

  1. Mix the rice wine vinegar, sugar, star anise, chilli and ginger (pickling liquid) together in a jug and stir until the sugar dissolves.
  2. Mix the carrot and cabbage together in a bowl and sprinkle over 1 tablespoon of salt. The salt will draw the excess moisture from the vegetables. Allow to sit for 15-30 minutes, if possible.
  3. Squeeze the excess water from the vegetables and then pour the pickling liquid over the top. Cover and refrigerate for at least half an hour.
  4. Prepare the vermicelli noodles according to packet instructions, until soft.
  5. Reserve ⅓ cup of the pickling liquid and then drain the vegetables.
  6. Add all of the ingredients together in a bowl and mix until completely combined. Cover and refrigerate until required. The pickling mixture will settle at the bottom of the bowl, so stir when ready to serve.
  • pickling liquid in glass bowl with chilli pieces and star anise
  • pickled vegetables with star anise in glass bowl
  • vermicelli noodles in glass bowl
  • fresh herbs and vegetables sliced on wooden board
  • noodles and fresh herbs in glass bowl

This vermicelli noodle salad makes a lovely dish on its own, or add some chopped meats like chicken or prawn for extra protein.

 

 

 

Try this delicious Asian noodle salad recipe with these dishes;

  • vegetable spring rolls
  • char siu pork spring rolls
  • twice cooked pork belly
  • chicken with cashew nuts

If you try this vermicelli noodle salad recipe, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group. Or follow along on Facebook, Instagram and Pinterest for the latest recipes!

 

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top view of noodle salad in a white bowl topped with shallots and herbs

Asian Noodle Salad Recipe

This Asian noodle salad recipe is so light and refreshing, making it the perfect summer dish! Made with vermicelli noodles and packed full of punchy and fresh Asian flavours, it is a guaranteed crowd pleaser!
5 from 5 votes
Print Pin Rate
Course: healthy, Main Course, Salad
Cuisine: Chinese
Prep Time: 1 hour
Cook Time: 0 minutes
0 minutes
Total Time: 1 hour
Servings: 6
Calories: 284kcal
Author: Andrea Geddes
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Ingredients 
Metric – US Customary
 

For the pickled vegetables

  • ⅔ cup rice wine vinegar
  • ⅔ cup sugar
  • 2 star anise
  • ½ red chilli sliced
  • ½ tsp ginger finely grated/paste
  • 2 carrots peeled and cut into small matchsticks
  • 2 cups cabbage shredded (approx 300g)
  • 1 tbsp salt

For the salad

  • 200 grams vermicelli noodles dry
  • 2 shallots finely diced
  • 3 spring onions chopped
  • 2 cucumbers small, thinly sliced/julienne
  • ½ cup dill fresh, chopped
  • 1 cup mint fresh, chopped
  • 5 tbsp fish sauce
  • ½ red chilli remaining chilli from pickles
  • ⅓ cup fried shallots
  • ⅓ cup unsalted peanuts roughly chopped

Instructions

For the quick pickled vegetables

  • Place the rice wine vinegar and sugar into a jug and stir until the sugar has dissolved. Add the star anise, chilli and ginger. Stir and set aside.
  • Place the carrot and cabbage into a bowl and cover with the salt. Mix and set aside for at least 15-30 minutes. During this time, the salt will draw the excess moisture out of the vegetables.
  • Squeeze the excess water from the vegetables and return them to the bowl. Pour the pickling liquid over the top and cover. Place into the refrigerator while you prepare the salad.

For the salad

  • Prepare the noodles according to the packet instructions. This should involve covering them in boiling or hot water until they are soft and tender. Drain and set aside to cool.
  • Reserve ⅓ cup of the pickling liquid from the vegetables and discard the rest by draining the vegetables. Add the vegetables, reserved pickling liquid and all of the other salad ingredients, except the shallots, into a bowl and mix until completely combined. Refrigerate until ready to serve. The pickling liquid will settle at the bottom, so stir when ready to serve.
  • To serve, place the noodle salad into bowls and sprinkle with the fried shallots. Enjoy!

Notes

This recipe is made using a quick pickle recipe, which can be prepared ahead of time. The pickled vegetables will keep in a jar for around 3-4 weeks. To save time, the other salad ingredients can also be cut and prepared ahead of time.
 
For a vegan salad, replace the fish sauce with light soy sauce.
 
This noodle salad tastes best when eaten on the day, or day after being made. It will keep in an airtight container for up to 4 days and is perfect for work lunches. 

Nutrition

Calories: 284kcal | Carbohydrates: 52g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 2456mg | Potassium: 487mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4244IU | Vitamin C: 31mg | Calcium: 83mg | Iron: 2mg
Tried this Recipe? Pin it Today!Mention @TheCookingCollective or tag #thecookingcollective!

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Reader Interactions

Comments

  1. Iwik says

    October 08, 2021 at 10:29 am

    5 stars
    Such an easy dish to prepare. Stored pickled veggies in the fridge for two days and then put together the vermicelli salad which I served with Vietnamese Baked Chicken. Clean crisp and tangy the combination left nothing to be desired. A satisfying meal.

    Reply
    • Andrea Geddes says

      October 12, 2021 at 8:45 am

      Hello! Thank you so much for taking the time to comment and let me know what you think. I’m so happy that you enjoyed it! It is such a refreshing salad, and that chicken sounds delicious! Great pairing. Andrea 🙂

      Reply
  2. Kirsty says

    December 22, 2020 at 7:16 pm

    Hi!
    Do you use standard cabbage in the pickled vege mix or asian wombok cabbage?
    Thanks!

    Reply
    • Andrea Geddes says

      December 23, 2020 at 3:46 am

      Hi Kirsty! I use regular, green or purple cabbage when I make this salad, but you could swap for wombok if you prefer! Let me know how it goes! Andrea x

      Reply

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