Vermicelli Rice Noodle Salad With Tamari, Maple And Lime Dressing Recipe

I made a Rice Vermicelli Bowl with rice noodles, an Asian-inspired dressing, toasted peanuts, lime and plenty of fresh herbs that comes together in under 30 minutes and stores well in the fridge.

I keep coming back to this Rice Vermicelli Bowl because it feels like a little puzzle each time, bright colours, crunchy texture and that tangy Rice Noodle Salad Dressing that somehow tastes way more complicated than it is. I love the soft vermicelli rice noodles tangled with herbs and then that snap from toasted peanuts on top, makes me want to eat it straight from the bowl.

It’s light enough for lunch but fills you up, and honestly I always make too much because leftovers are just as good. If you like bold flavours and a little contrast this one will surprise you.

Ingredients

• Vermicelli rice noodles: Light mostly carbs, soak up dressing, make the salad filling.
• Tamari: Rich salty umami, adds depth, lower in gluten than usual soy sauce.
• Maple syrup: Natural sweetener, balances lime, adds caramel notes and subtle sweetness.
• Lime juice: Bright acidic kick, lifts flavors, gives a lively sour freshness.
• Carrot: Crunchy high in fiber and beta carotene, adds natural sweetness and color.
• Red cabbage: Crunchy vibrant veg, high fiber and vitamin C, gives nice color contrast.
• Cilantro and mint: Herb duo, bright herbal freshness, aids digestion and adds aromatic lift.
• Toasted peanuts and sesame oil: Peanuts give protein crunch, sesame oil adds nutty richness.

Ingredient Quantities

• 200g (7 oz) vermicelli rice noodles
• 1 medium carrot, julienned or shredded
• 1 small cucumber, thinly sliced
• 1 red capsicum (bell pepper), thinly sliced
• 150g (about 5 oz) shredded red cabbage
• 3 spring onions, thinly sliced
• a big handful cilantro leaves
• a big handful fresh mint leaves
• small handful Thai basil leaves, optional
• 50g (1/3 cup) toasted peanuts, roughly chopped
• 2 tbsp sesame seeds, toasted (optional)
• 3 tbsp tamari
• 2 tbsp pure maple syrup
• 3 tbsp fresh lime juice (about 1 large lime)
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1 small garlic clove, minced
• 1 small red chilli, thinly sliced or 1/4 tsp chilli flakes, optional
• 1 tbsp neutral oil like vegetable or light olive oil (optional)
• salt and black pepper, to taste

How to Make this

1. Toast the peanuts and sesame seeds in a dry skillet over medium heat until they smell nutty and are lightly browned, about 3 to 4 minutes; tip them into a bowl to stop cooking and roughly chop the peanuts once cool.

2. Put the vermicelli in a large bowl and pour just-boiled water over to cover, let them soak 3 to 4 minutes until pliable but not mushy, then drain and rinse under cold water to stop cooking; squeeze gently to remove excess water and fluff with a fork.

3. Prep the veg: julienne or shred the carrot, thinly slice the cucumber and red capsicum, shred the red cabbage, thinly slice the spring onions and chilli, and roughly chop cilantro, mint and Thai basil if using.

4. Make the dressing by whisking together the tamari, maple syrup, fresh lime juice, rice vinegar, toasted sesame oil, grated ginger, minced garlic and a splash of neutral oil if you want a silkier mouthfeel; add chilli or chilli flakes now if you like heat.

5. Taste the dressing and season with a little black pepper and if needed a pinch of salt, remembering tamari is salty so dont overdo it.

6. In a big bowl combine the drained noodles with the carrot, cucumber, capsicum, red cabbage and spring onions, pour over the dressing and toss gently but thoroughly so everything gets coated.

7. Fold through most of the herbs, and about two thirds of the chopped peanuts and sesame seeds, reserving some for garnish; give it one last taste and adjust lime, tamari or maple to suit.

8. Let the salad sit in the fridge for 10 to 20 minutes if you can, it only gets better as the flavours meld, but you can serve right away too.

9. Serve topped with the remaining peanuts, sesame seeds and extra herbs, with lime wedges on the side; store leftovers in an airtight container in the fridge for up to 3 to 4 days and stir well before eating because the noodles may clump.

Equipment Needed

1. Large dry skillet or frying pan (to toast peanuts and sesame seeds)
2. Kettle or medium saucepan (to boil water for the vermicelli)
3. Large heatproof bowl (for soaking the noodles)
4. Colander or fine mesh strainer (to drain and rinse the noodles)
5. Large mixing bowl (to combine and toss the salad)
6. Chef’s knife (for julienning, slicing and chopping)
7. Cutting board
8. Whisk (to make the dressing)
9. Measuring spoons and cups (for tamari, oil, lime, etc)
10. Tongs or two forks (to toss and serve)

FAQ

Vermicelli Rice Noodle Salad With Tamari, Maple And Lime Dressing Recipe Substitutions and Variations

• Vermicelli rice noodles: swap for glass (cellophane) noodles or thin soba noodles if you don’t mind a nuttier chew, or use shirataki or spiralized zucchini for a low carb option.
• Tamari: use regular soy sauce or reduced sodium soy sauce, coconut aminos for a milder, slightly sweeter gluten free swap, or liquid aminos in a pinch.
• Maple syrup: honey or agave nectar work 1 for 1, or dissolve a little brown sugar in warm water if that’s what’s on hand.
• Toasted peanuts: switch to toasted cashews or almonds, or go nut free with toasted sunflower or pumpkin seeds for the same crunch.

Pro Tips

1) Toast the nuts and seeds until you really smell them then dump them onto a cool plate so they stop cooking, otherwise they keep browning. Crush some roughly with a rolling pin or jar so you get a mix of big crunchy bits and fine crumbs, it makes the texture way more interesting.

2) Don’t over-soak the vermicelli, soak a little less than you think cause they keep softening from the dressing. If you need to make ahead rinse them in ice water, squeeze gently and toss with a tiny splash of neutral oil so they dont clump.

3) Shake the dressing in a jar or whisk it hard so it emulsifies and sticks to everything, add a teaspoon of warm water if it feels too thick. Want creamier? Stir in a spoon of tahini or peanut butter, it helps the dressing cling and adds richness without killing the fresh flavours.

4) Fold most of the herbs through but save a big handful to toss on top just before serving so the salad looks bright and fresh, also tear cilantro instead of chopping it into dust so it doesnt go mushy. If you’re serving later keep the dressing separate and toss right before you eat, veggies stay crunchy and nothing gets soggy.