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This Vermicelli Noodles Recipe is made with soft glass noodles (aka mung bean/cellophane noodles) topped with flavorful garlic shrimp, veggies, and is garnished with crunchy salted cashews. The perfect lunch or dinner, it’s quick, easy, and uses delicious, wholesome ingredients – like a healthier take on a traditional stir fry.
Vermicelli Noodles Recipe
Thin glassy-looking noodles doused in flavorful Asian dressing and topped with juicy garlic shrimp –this vermicelli bowl is sure to become a staple in your rotation. This tasty noodle dish is packed with so much flavor and offers a generous helping of veggies and protein. It’s so quick and easy to make, making it the perfect work-from-home lunch or weeknight dinner. And who doesn’t love trying a new type of noodle? If you’re looking for a comforting dish that’s both healthy and satisfying, this vermicelli recipe has you covered.
What Are Vermicelli Cellophane Noodles?
Cellophane noodles, also known as glass noodles, bean thread noodles, or crystal noodles, are a type of Asian noodle made from starch and water. Unlike wheat or rice noodles, they are translucent and jelly-like when cooked, which is why they are often referred to as “glass” noodles.
The most common types of starch used to make these noodles are mung bean starch, potato starch, sweet potato starch, and tapioca. The type of starch used can vary depending on the region or country where they are made.
Cellophane noodles are very versatile and can be used in a variety of dishes. They are often soaked in water to soften before cooking and can be stir-fried, added to soups or salads, or used as a filling in dumplings or spring rolls.
How to Make Vermicelli Noodle Salad
Start by combining the shrimp, olive oil, minced garlic, and salt in a medium bowl. Mix well and let marinate for approximately 10 minutes in the fridge.
Meanwhile, prepare the dressing. Add the lime juice, fish sauce, dark brown sugar, more minced garlic, red pepper flakes, finely chopped Serrano pepper, and salt (to taste) to a jar and give it a good shake. Set the jar aside.
Prepare your noodles–cook them in boiling water for 3-4 minutes (careful not to overcook), drain them, and run them under ice-cold water to stop cooking. Set the noodles aside.
Next, prepare the shrimp. Heat a large skillet over medium-high heat. When the pan is hot, add the marinated shrimp (and scrape any leftover garlic and oil from the shrimp bowl into the pan as well). Cook the shrimp for approximately two minutes per side (until pink and cooked through). Transfer the shrimp from the heat to a plate.
Finally, assemble the noodle salad. It’s up to you whether you prefer to arrange everything neatly on plates or toss it together in bowls. Add the noodles, divvy out the garlic shrimp, sprinkle on some peanuts, and drizzle with the dressing.
How to Serve
Serve this salad on its own, as a side dish, or family-style additional protein, veggies, or fruit. You can even add bone broth to make these noodles into a noodle soup. They pair well with additional stir-fried veggies and sprouts.
More Delicious Noodle Dishes:
- Homemade Chicken Noodle Soup
- Asian Garlic Noodles
- Korean Glass Noodle Veggie Stir Fry
- Birria Ramen
- Pad See Ew
If you try making this Vermicelli Noodle Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Vermicelli Noodles Recipe
Ingredients
For the Shrimp:
For the dressing:
- ⅓ cup fresh lime juice
- ⅓ cup fish sauce
- 1 tablespoon dark brown sugar
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 serrano pepper, finely chopped
- salt, to taste
For the Salad:
- Vermicelli noodles, cooked according to package instructions, mung bean or rice noodles both work well (I usually cut a few minutes off cooking time for the noodles to prevent overcooking)
- 4 cups lettuce, iceberg, romaine, cabbage, finely chopped
- 1 cup carrots, julienned
- 2 cups cucumber, peeled and cut into matchsticks
- 2 cups bean sprouts
- ⅓ cup fresh mint leaves, finely chopped
- ⅓ cup fresh cilantro, finely chopped
- ¼ cup peanuts
Instructions
- In a medium bowl, combine shrimp, olive oil, minced garlic, and salt. Mix well and set aside to marinate for approximately 10 minutes in the refrigerator.
- As the shrimp sets, prepare the dressing. Combine dressing ingredients in jar, give it a good shake, and set aside until the salad is prepared.
- Prepare your noodles, being careful not to overcook them. I like to cook my noodles in boiling water for 3-4 minutes, drain and run them under ice-cold water to stop cooking. Set aside.
- When ready, prepare the shrimp. Heat a large skillet over medium-high heat. When the pan is hot, add the shrimp, making sure to scrape in any extra garlic and oil remaining in the bowl. Cook the shrimp for approximately 2 minutes on each side, or until the shrimp is pink and cooked through. Remove shrimp from the skillet and transfer to a plate.
- With everything chopped and ready, build your salad. You can arrange them neatly on a large plate or toss them together in a bowl. Divide the garlic shrimp between plates, sprinkle on some peanuts, and drizzle with dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
