Tossed with colorful crunchy veggies and tangy dressing, this refreshing no cook noodle salad is the perfect summertime dish! The best part? It comes together in just 15 minutes!

no cook vermicelli noodle salad

I am all about no-cook meals – especially during summer – and this asian-inspired vermicelli salad checks all the boxes! It’s colorful, fresh, easy to make, minimal ingredients, and bursting with flavor! Did I mention it’s no cook? Or that it only require 15 minutes of your time?! Seriously, I can’t think of a better summertime dish!

Grab a drink a drink and let’s get to  making the best no-cook noodle salad!

what you need for this no cook salad

Just a handful of ingredients is all it takes to make this bright and bold salad! Here’s what you’ll need:

for the noodles:

• Dried Vermicelli Noodles: These are thin noodles made from rice that come together quickly by soaking them in boiling hot water. You can find vermicelli noodles at your local asian market and most grocery stores! If you’re unable to get vermicelli noodles, you can sub for rice stick noodles or mung bean threads.

for the dressing:

• Low-sodium soy sauce
• Coconut sugar
• Rrice wine vinegar
• Fresh lime juice
• Toasted sesame oil
• Garlic
• Bird’s eye chilis

for the salad:

Feel free to use your favorite veggies and herbs in this salad – the great thing is that you can customize it with whatever you like! Here’s what I add to mine:

• Shredded carrots
• Red onion
• Cilantro
• Cucumber
• Bell pepper
• Basil
• Roasted peanuts, for garnish
• Fresh lime wedges, for serving

how to make it

This might be the easiest recipe there ever was! Here’s how to make this no cook noodle salad:

1. Noodles:

Place the noodles in a large bowl and cover with enough boiling hot water that the noodles are fully submerged. Soak the noodles for 10 minutes, drain, and rinse thoroughly with cold water.

2. Dressing:

Combine the dressing ingredients in a small bowl and whisk well to combine. Taste and adjust seasonings if necessary.

3. toss & serve:

Add the noodles, dressing, and veggies to a large bowl, and toss to thoroughly combine. Serve immediately with with roasted peanuts, fresh basil, and a side of lime wedges. ENJOY!

more noodle salads to try

While these salads are “no-cook”, they’re still delicious and PERFECT for all your summer backyard BBQs and get-togethers!

1. Ramen Noodle Salad
2. Chick’n Caesar Pasta Salad
3. Chick’n Pesto Pasta Salad
4. Buffalo Chick’n Pasta Salad
5. Orzo & Arugula Salad with Bell Pepper Vinaigrette

no cook salad = summer magic, am I right?!

I hope you love this no cook noodle salad as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

xo!

No Cook Noodle Salad

Ashley

Tossed with colorful crunchy veggies and tangy dressing, this refreshing no cook noodle salad is the perfect summertime dish! The best part? It comes together in just 15 minutes!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Vegan

Cuisine Asian-Inspired

Servings 2 -4

Ingredients

  

1x2x3x

Noodles:

• • 100 grams dried vermicelli noodles

Dressing

• • 2 tablespoons low-sodium soy sauce
• • 2 tablespoons coconut sugar
• • 1 tablespoon rice wine vinegar
• • 1 tablespoon fresh lime juice
• • 1 tablespoon toasted sesame oil
• • 6 cloves minced garlic
• • 4 bird’s eye chilis minced, optional

Salad:

• • 1 cup shredded carrots
• • 1 cup thinly sliced red onion
• • 1 cup fresh chopped cilantro
• • 1 cup thinly sliced cucumber
• • ½ cup roughly chopped red bell pepper
• • ½ cup roughly chopped orange bell pepper
• • ¼ cup chopped basil plus more for garnish
• • Roasted peanuts for garnish
• • Fresh lime wedges for serving

Instructions

 

• Place the noodles in a large bowl and cover with enough boiling hot water that the noodles are fully submerged. Soak the noodles for 10 minutes, drain, and rinse thoroughly with cold water.
• Meanwhile, prepare the dressing. Combine the dressing ingredients in a small bowl and whisk well to combine. Taste and adjust seasonings if necessary.
• Add the rehydrated noodles to a large bowl and toss thoroughly with the ¾ of the dressing until all the noodles are coated. Add the carrots, onion, cilantro, cucumber, bell peppers, and basil to the bowl along with the rest of the dressing and continue to toss until well combined
• Serve immediately with roasted peanuts, fresh basil, and a side of lime wedges. ENJOY!

Tried this recipe?Let us know how it was!