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Vermicelli Shrimp Noodle Salad

A light and refreshing noodle salad served cold as a side or a light meal itself! Filled with crunchy veggies like green cabbage, shredded carrots and bean sprouts! Ready in 30 minutes and can be eaten cold out the fridge!
Course Main Course
Cuisine Asian, vietnamese
Keyword noodle salad, vermicelli, vermicelli noodles, vietnamese food
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 servings
Author Winnie Liong


  • 8 oz vermicelli noodles
  • 3 cups green cabbage
  • 4 cups shredded carrots
  • 1 1/2 cups bean sprouts
  • 3/4 cup green onions chopped
  • 3/4 cup cilantro chopped
  • 8 oz shrimp or ground chicken


  • 1/4 cup and 2 tablespoons low sodium soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1/4 cup sesame oil
  • 2 cloves garlic, minced


  • Add all dressing ingredients in a small bowl and whisk together. Leave to side.
  • Prepare vermicelli noodles according to package instructions. Drain completely, removing all excess water. Drain on top of paper towel as needed to remove water.
  • Preheat a pan to medium heat with 2 teaspoons sesame oil. Add shrimp or shredded chicken to cook until done.
  • Add cooked shrimp/chicken into a large bowl with vermicelli. Toss in green cabbage, shredded carrots, bean sprouts, green onions, cilantro and dressing! Top with extra green onions if desired!