Description

A fresh and colorful no-cook noodle salad tossed in a tangy sesame-lemon dressing, packed with crisp vegetables and herbs. Perfect for a quick, refreshing meal or make-ahead dish.

Ingredients

3.5 oz dry vermicelli noodles

2 1/2 to 3 tbsp lemon juice

2 to 3 tbsp soy sauce

1 tbsp sugar

2 tbsp maple syrup

2 tsp toasted sesame seeds

2 tbsp sesame oil

Chopped chili (optional)

1 small carrot, thinly sliced or grated

1 small red bell pepper, thinly sliced

1 small green bell pepper, thinly sliced

1 small red onion, thinly sliced

Chopped cilantro

Chopped mint

Chopped basil

Pickled radish and carrot

Pumpkin seeds or chopped peanuts, almonds, or cashews

Sliced smoked extra-firm tofu (optional)

Shredded cabbage (optional)

Thinly sliced cucumber (optional)

Crispy shallots (optional)

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Instructions

Place vermicelli noodles in a large heatproof bowl and cover with boiling water. Soak for 8 to 10 minutes until tender.
Drain and rinse noodles under cold water. Cool with ice if needed and drain thoroughly.
In a bowl, whisk together lemon juice, soy sauce, sugar, maple syrup, sesame seeds, sesame oil, and chili if using.
In a large bowl, combine noodles, carrot, bell peppers, red onion, herbs, pickled vegetables, nuts or seeds, and optional add-ins.
Pour dressing over the salad and toss well to coat evenly.
Serve immediately or chill for 1 to 2 hours before serving.

Notes

Add smoked tofu, edamame, or chickpeas for extra protein.

Use cabbage or cucumber for additional crunch.

Adjust chili for preferred spice level.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keep extra dressing to refresh noodles before serving.

Do not reheat; best served cold.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Main Course
Method: No-Cook
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 262 kcal
Sugar: 12 g
Sodium: 720 mg
Fat: 11 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 0 mg