Vermicelli Noodles Recipe is built with tender glass (mung bean/cellophane) noodles, topped with garlic shrimp, crisp vegetables, and finished with crunchy salted cashews. It’s a quick, satisfying lunch or dinner that feels like a lighter, wholesome take on a classic stir-fry.
Vermicelli Noodles Recipe
Delicate, translucent noodles tossed in a bright Asian-style dressing and topped with garlicky shrimp make this vermicelli bowl both flavorful and balanced. Loaded with vegetables and protein, it’s fast to prepare—ideal for a work-from-home lunch or a simple weeknight supper. If you want a comforting, healthy meal that’s easy to customize, this recipe is a great choice.
What Are Vermicelli (Cellophane) Noodles?
Cellophane noodles—also called glass, bean thread, or crystal noodles—are made from starch and water. Unlike wheat or rice noodles, they turn translucent and slightly jelly-like when cooked, which gives them their “glass” appearance. Common starches include mung bean, potato, sweet potato, and tapioca. They’re versatile: soak to soften, then use them in stir-fries, soups, salads, or as a filling in spring rolls and dumplings.
How to Make Vermicelli Noodle Salad
Start by combining shrimp with olive oil, minced garlic, and salt in a medium bowl. Mix and let it marinate in the refrigerator for about 10 minutes.
While the shrimp marinates, prepare the dressing: combine fresh lime juice, fish sauce, dark brown sugar, minced garlic, red pepper flakes, finely chopped Serrano pepper, and salt to taste in a jar and shake well. Set aside.
Cook the noodles according to package instructions, taking care not to overcook—typically 3–4 minutes for many glass noodles. Drain and rinse under cold water to stop the cooking, then set aside.
Heat a large skillet over medium-high heat. When hot, add the marinated shrimp along with any remaining garlic and oil from the bowl. Cook about 2 minutes per side until the shrimp are pink and cooked through. Remove to a plate.
Assemble the salad by arranging the noodles, fresh vegetables, and herbs on plates or tossing everything together in bowls. Divide the garlic shrimp on top, sprinkle with peanuts or cashews for crunch, and drizzle with the dressing.
How to Serve
Serve this vermicelli salad as a main course or as a side. It pairs well with extra stir-fried vegetables or fresh sprouts. To turn it into a soup, add hot bone broth or vegetable stock. The salad also accepts other proteins like grilled chicken, tofu, or thinly sliced beef.
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 a comment — I’d love to hear how it turned out.
Vermicelli Noodles Recipe
Jessica Randhawa
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
For the Dressing:
- 1/3 cup fresh lime juice
- 1/3 cup fish sauce
- 1 tablespoon dark brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 serrano pepper, finely chopped
- Salt, to taste
For the Salad:
- Vermicelli noodles, cooked according to package directions (mung bean or rice noodles work well)
- 4 cups lettuce (iceberg, romaine, or cabbage), finely chopped
- 1 cup carrots, julienned
- 2 cups cucumber, peeled and cut into matchsticks
- 2 cups bean sprouts
- 1/3 cup fresh mint, finely chopped
- 1/3 cup fresh cilantro, finely chopped
- 1/4 cup peanuts or cashews, chopped
Instructions
- In a medium bowl, combine the shrimp, olive oil, minced garlic, and salt. Mix and refrigerate to marinate for about 10 minutes.
- While the shrimp marinates, make the dressing: combine lime juice, fish sauce, brown sugar, garlic, red pepper flakes, serrano, and salt in a jar. Shake well and set aside.
- Cook the noodles according to package directions, taking care not to overcook. Drain and rinse under cold water to stop cooking. Set aside.
- Heat a large skillet over medium-high heat. Add the shrimp and any remaining garlic/oil from the bowl. Cook about 2 minutes per side until pink and cooked through. Transfer to a plate.
- Assemble the salad by layering noodles, lettuce, carrots, cucumber, bean sprouts, mint, and cilantro. Divide the shrimp among plates, sprinkle with peanuts or cashews, and drizzle with dressing.
Nutrition
Calories: 552 kcal | Carbohydrates: 37 g | Protein: 59 g | Fat: 20 g | Saturated Fat: 2 g | Cholesterol: 571 mg | Sodium: 5466 mg | Potassium: 1280 mg | Fiber: 8 g | Sugar: 20 g | Vitamin A: 12185 IU | Vitamin C: 54 mg | Calcium: 481 mg | Iron: 8.2 mg
Nutrition information is an approximation.