This gluten free bean thread noodles broccoli salad recipe with an Asian twist makes a delicious, refreshing light lunch. It’s nutritious, vegan and super easy to make.
This delicious bean thread noodles recipe with an Asian twist comes with a moreish simple hoisin dressing. Salad meals are great as they are light yet satisfying, and usually pretty healthy too. In addition to being all of these things this noodle salad is also incredibly easy to make.
Prepping the bean thread noodles
Bean thread vermicelli is a super convenient ingredient, which can be used in both hot and cold dishes. (Vermicelli can be made using a variety of ingredients so check the packaging to ensure it’s gluten free). Another plus of this versatile ingredient is that it doesn’t need to be cooked, only soaked in hot water. (See packaging instructions and refer to my Instructions below). So it’s ready in minutes!
It also has a mildly sweet, almost neutral flavour, which makes it suitable to use in a wide variety of dishes.
But my favourite quality of this ingredient is the fact that it’s so delicate and light. It’s satiating but doesn’t fill you up in the same way that wheat noodles/pasta do. That’s why it’s an ideal salad ingredient.
I’ve used bean thread vermicelli in a similar way in this vegan Pomelo Salad with Noodles.
Scroll down for the full printable version of bean thread noodles recipe
How to prep the broccoli
Broccoli is a very popular vegetable though it can be tricky to prepare successfully. This is because if it’s cooked for too long (even a minute too long) it loses its sweetness, crunch and vibrant green colour. That’s why it’s important to cook the florets for a few minutes only (I cooked mine for about 3 minutes).
Both the florets as well as stalk can be added to salads, either raw or cooked. Because this broccoli salad contains delicate, soft vermicelli I felt that adding tough, raw broccoli might overpower it. So for this Asian salad recipe I decided to cook the broccoli to soften it a little.
What to do with the stalk
Broccoli stalk is delicious eaten raw and makes a super healthy snack (you can also grill it and make grilled broccoli stem hummus). Just remove the tough outer layer, cut into sticks and enjoy!
Easy hoisin dressing for bean thread noodles recipe
The dressing in this Asian noodle salad recipe is a combination of sweet, zesty and aromatic. You can make it mild or spicy by adjusting the amount of chilli in the recipe. Using half a chilli, as per Instructions, will produce a mildly spicy dressing. You can also prepare the dressing ahead and keep in the fridge (overnight) until you are ready to make the recipe.
Because this bean thread noodles recipe is essentially a 2-ingredient dish (i.e. noodles and broccoli) there is a number of topping ingredients that you can use. A fresh herb is a must and either cilantro, Thai basil or lemon balm will do. I also used cashew nuts and sesame seeds (both white and black) for some crunch, but you could swap cashews for peanuts if you like (toast them lightly first). Finish off with a scatter of finely chopped spring onions.
I served my Asian bean thread noodle recipe in a large, shallow bowl, which allowed me to scatter the toppings generously and create a beautiful salad!
More easy noodle recipes
Check out also this collection of 15+ easy vegan salads for even more salad inspiration!
Bean Thread Noodles Broccoli Salad Recipe
- 1 large broccoli florets only, large florets chopped into smaller pieces
- 2 portions thread bean vermicelli approx. 100 g
For the Dressing
- 4.5 tablespoons Hoisin Sauce gluten free if available
- 3 tablespoons good vegetable oil I used rapeseed
- 3.5 tablespoons lemon juice
- 1.5 teaspoon sesame oil
- 1.5 teaspoon freshly grated ginger
- 1 teaspoon freshly grated garlic
- 1/2 chilli pepper with or without the seeds, finely chopped
- Sea salt and pepper to taste optional
- Fresh herb of your choice coriander, lemon balm or Thai basil
- 2 spring onions finely chopped
- 1/2 cup toasted cashew nuts
- 3 tablespoons sesame seeds white and/or black
- Soak the vermicelli in freshly boiled hot water as per packaging instructions (I soaked mine for about 5 minutes), drain and rinse under cold water. Set aside.
- Steam or boil the broccoli in a small amount of water for a few minutes (2-4) until tender but still retaining some crunch and vibrant green colour (don't overcook the florets). Transfer into a bowl and set aside to cool.
- Combine all the dressing ingredients and stir thoroughly.
- In a large bowl combine the vermicelli (chop it up a little first if you like) and the broccoli, pour in the dressing and stir thoroughly. Season to taste. Add the herbs, cashews and spring onions and enjoy!
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