Shrimp Vermicelli Noodle Salad Recipe

Prepare vermicelli

Place 6 oz rice vermicelli in a large heatproof bowl. Pour boiling water over noodles to fully submerge and let soak 4–6 minutes until pliable but still slightly firm (al dente). Drain in a colander and rinse under cold water until cool. Shake off excess water and transfer to a large mixing bowl.

Season noodles

Toss the drained noodles with 1 tsp neutral oil and 1/4 tsp kosher salt to prevent sticking and to give base seasoning.

Prepare vegetables and herbs

While noodles soak, thinly slice 1/2 cup cucumber (or matchstick), julienne 1/2 cup carrot, thinly slice 1/2 cup red bell pepper and 1/4 cup red onion. Roughly chop 1/4 cup cilantro and 1/4 cup mint. Add all prepared vegetables and herbs to the bowl with the noodles.

Add shrimp and peanuts

If shrimp are cold, pat them dry and toss with a little of the salad dressing (reserve most of the dressing for assembling) or with the 1 tsp neutral oil to warm flavor. Add 10 large cooked shrimp to the noodle-vegetable mixture. Sprinkle 3 tbsp roughly chopped roasted peanuts over the salad but reserve a small amount for garnish if desired.

Final seasoning

Season the combined salad with remaining 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss gently to combine after adding the dressing (see next section).

Make the dressing in a small bowl: whisk together 3 tbsp fresh lime juice, 2 tbsp fish sauce, 1 tbsp rice vinegar, 1.5 tsp granulated sugar, 1 minced garlic clove, 1/2 sliced bird's eye chile (or serrano) if using, and 1/2 tsp sesame oil. Stir until sugar dissolves and flavors marry. Taste and adjust: add a little more sugar if too tart, more lime if too salty, or a splash of water (1–2 tsp) to mellow intensity.

Dress the salad: Pour about 3/4 of the dressing over the noodle-shrimp-vegetable mixture and toss gently but thoroughly so dressing coats noodles and ingredients. Reserve remaining dressing to serve on the side or add to individual bowls as needed.

Plate and garnish: Divide salad among 2–3 plates (see servings). Top each portion with remaining chopped peanuts and extra herbs if desired. Serve immediately so noodles remain lively; if making ahead, keep dressing separate and toss just before serving.