Vermicelli Rice Noodle Salad

Looking for a nice refreshing dish that is just right for a hot summers day meal? Then look no further. This little dish isn’t complicated but as we say in our house, as long as it’s simple, easy & fun then it’s on our menu. This salad is so good for a summer get together. This will go great as a side for the seafood eaters coming along.

Vermicelli Rice Noodle Salad

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Recipe by Dad’s Home Kitchen with Jase Pashley Cuisine: Asian


Prep time


Cooking time




  • 200 g 200 vermicelli rice noodles

  • 350 packet 350 packet of fresh crunchy vegetables

  • 4 x spring onions

  • 3 x limes

  • Thumb sized piece of ginger

  • 1 Tbsp 1 soy sauce

  • 1 Tbsp 1 chilli jam

  • 2 Tbsp 2 Olive oil

  • 1 tsp 1 Sesame Oil

  • 80 g 80 unsalted cashews crushed

  • 1 Tbsp 1 sesame seeds

  • 1/2 bunch coriander

  • 1/2 bunch mint


  • In a pestle & mortar, finely grate the lime zest & squeeze the juice.
  • Add the soy, olive oil, sesame oil & the chilli jam.
  • Muddle them together to make an awesome dressing & put a side.
  • Cook your noodles as per their directions, drain & cool them in cold water.
  • Toast your cashews and sesame seeds in a dry pan for approx 2 minutes.
  • Add half to your dressing and bash & save the other half for garnish.
  • In your serving bowl add the noodles first, then your vegetables, mint, coriander, & dressing and toss them through well.
  • Garnish with the rest of your cashews & season with some black pepper, salt & a little more sesame oil to taste if needed.
  • Serve & Enjoy!

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