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    Home » Recipes » Soups/Salads

    Broccoli Noodle Salad with Hoisin Dressing

    May 28, 2017 By Monika Last Updated May 31, 2024 22 Comments

    Jump to Recipe

    This Asian-inspired broccoli noodle salad comes with a sweet and zesty hoisin dressing for an easy, delicious meal. It's nutritious, vegan and ready in just 15 minutes.

    Top down view of bean thread noodles broccoli salad with cashews, lemon wedge, mint leaves and fork in white bowl with green cloth to right.

    Salad meals make light yet satisfying and usually nutritious meals and this broccoli noodle salad is no exception. In addition to being all of these things this noodle salad is also incredibly easy to make. This dish of noodles and broccoli comes with sweet, crunchy cashews and a handful of fresh herbs, all coated in a delicious hoisin dressing. 

    Bean thread vermicelli is a super convenient ingredient, which can be used in both hot and cold dishes. Another plus of this versatile ingredient is that it doesn't need to be cooked, only soaked in hot water. (Check packet 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 satisfying but doesn't fill you up in the same way that wheat noodles/pasta do. Which makes it an ideal salad ingredient.

    • TIP: Vermicelli can be made using a variety of ingredients so check the packaging to ensure it's gluten free, if required.

    Broccoli noodle salad ingredients and substitutions

    Noodle salad ingredients in individual dishes.
    • Broccoli.
    • Noodles: I used bean thread noodles but you can substitute rice noodles if preferred (these require boiling).
    • Cilantro/fresh coriander: You can use Thai basil or lemon balm instead if preferred.
    • Scallions/spring onions.
    • Cashews: Use pan-toasted/roasted peanuts instead.
    • Hoisin dressing: Hoisin sauce, fresh ginger, garlic, green chili pepper, lemon juice (substitute rice vinegar if preferred), vegetable oil, and sesame oil.

    How to prepare the bean thread noodles

    I am using bean thread vermicelli, which need to be rehydrated rather than boiled. Place the noodles in a bowl, cover with boiling water and set aside for 5-6 minutes until soft. Once in a while give a stir so they don't stick together.  

    Drain and rinse the noodles under cold running water before assembling the salad.

    You can, but don't have to, chop the noodles roughly before putting into the salad.

    Cooked noodles in strainer.

    How to prepare 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 the stalk can be added to salads, either raw or cooked (this recipe uses only the florets but you can add the stalks to broccoli hummus). Because this broccoli and noodle salad contains delicate, soft vermicelli I felt that adding tough, raw broccoli might overpower it. So I decided to cook the broccoli briefly to soften it.

    • TIP: After 3 minutes of cooking scoop up the florets using a slotted spoon and rinse briefly under cold water. This will stop them from cooking further as well as cool them before combining with the other ingredients.

    Assembling noodle broccoli salad

    After you've rehydrated the noodles and cooked the broccoli you are ready to assemble the salad.

    1.In a bowl combine all the dressing ingredients and stir thoroughly.  Prepare the dressing while you are waiting for the noodles to rehydrate.

    Hoisin dressing ingredients in yellow bowl with spoon.

    2. In a large shallow bowl/plate combine the noodles and broccoli, scatter the spring onions, herbs and cashew nuts over the top and drizzle the dressing over the whole thing.  Enjoy!

    Top down view of bean thread noodles broccoli salad with cashews, lemon wedge, mint leaves and fork in white bowl, on top of wooden board, with green cloth to right.

    Top tips

    • Bean thread noodles do not require cooking, only rehydrating in hot water (see Instructions).
    • To save time cook the broccoli and make the dressing while the noodles are soaking.
    • The dressing in this noodle and broccoli 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.
    • Leftover dressing can be refrigerated, covered, for up to 2 days.
    • I used cilantro, but Thai basil, tarragon, mint or lemon balm would work well too.
    • You can make the salad ahead and refrigerate it for up to 2 hours.
    • Not suitable for freezing.
    Close-up view of broccoli bean thread salad with cashews, mint leaves, lemon wedge and spoon inside white bowl.

    More Asian-inspired dishes to try next

    • Pomelo Salad with Noodles (Vegan)
    • Easy Carrot Noodles Stir Fry
    • Hoisin Chicken Stir Fry with Veggie Noodles

    See also these other easy, delicious salads.

    Recipe

    Top down view of bean thread noodles broccoli salad with cashews, lemon wedge, mint leaves and fork in white bowl with green cloth to right.

    Broccoli Noodle Salad with Hoisin Dressing

    This Asian inspired bean thread noodle salad with broccoli makes a delicious, refreshing light lunch.  It's nutritious, vegan and super easy to make. Ready in under 20 minutes.
    No ratings yet
    Print Pin Rate
    Course: Lunch, Main, Salad
    Cuisine: Asian Fusion
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 servings
    Calories: 345kcal
    Author: Monika Dabrowski

    Ingredients

    • 1 large broccoli florets only, large florets chopped into smaller pieces
    • 3.53 ounces (100 g) thread bean vermicelli or rice noodles
    • 4 tablespoons fresh herb of your choice cilantro, Thai basil, lemon balm, tarragon
    • 2 scallions/green onions finely chopped
    • ½ cup (70 g) cashew nuts dry toasted
    • 2 tablespoons sesame seeds optional

    For the Dressing

    • 4 tablespoons Hoisin Sauce gluten free if required
    • 3 tablespoons vegetable oil
    • 2½ tablespoons lemon juice
    • 1 teaspoon sesame oil
    • 1⅓ teaspoons freshly grated ginger
    • 1 teaspoon freshly grated garlic
    • ½ green chilli pepper with or without the seeds, finely chopped
    • Sea salt and pepper to taste optional

    Instructions

    • Soak the vermicelli in freshly boiled hot water as per packet 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 (do not overcook the florets). Drain and rinse under cold water.
    • 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. Add the herbs, cashews and spring onions, adjust the seasoning if needed and enjoy!

    Notes

    • Bean thread noodles do not require cooking, only rehydrating in hot water (see Instructions).
    • Cook the broccoli and make the dressing while the noodles are soaking.
    • The dressing in this 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.
    • Leftover dressing can be refrigerated, covered, for up to 2 days.
    • I used cilantro, but Thai basil, tarragon, mint or lemon balm would work well too.
    • You can make the salad ahead and refrigerate it for up to 2 hours.
    • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 345kcal | Carbohydrates: 46g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 333mg | Potassium: 660mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1007IU | Vitamin C: 141mg | Calcium: 133mg | Iron: 4mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    How has your noodle broccoli salad turned out for you?  What herbs did you use? Let me know in the comments below, thanks!

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    1. Angela says

      April 20, 2019 at 2:42 pm

      Can you make this a day in advance (leaving the dressing off until time to serve) or will the bean threads get mushy? I’m making it for Easter tomorrow and deciding if i need to make it in morning or can I do it today?

      Reply
      • Monika says

        April 20, 2019 at 6:48 pm

        I think it should be fine made in advance, the noodles would only get soggy if you added the dressing straight away. However, it's worth considering soaking the bean thread noodles tomorrow, when you are ready to put the salad together. They take only 5 minutes to rehydrate and then just place the strainer under cold water to cool the noodles. Hope you enjoy this dish!

        Reply
    2. Alison's Allspice says

      June 06, 2017 at 4:31 pm

      This salad is perfectly balanced for me, lots of veggies! I have a bottle of hoisin in my fridge waiting for this recipe, yum!

      Reply
      • Monika says

        June 06, 2017 at 9:33 pm

        Thank you! Glad you like this recipe idea:)

        Reply
    3. petra08 says

      June 05, 2017 at 11:35 pm

      A great and quick dish! I agree with the broccoli, when over cooked it just loose all of it's charm! This looks very fresh and full of vibrant flavors 🙂

      Reply
      • Monika says

        June 06, 2017 at 6:37 am

        Thank you Petra! Glad you like the recipe:)

        Reply
    4. Amanda says

      June 02, 2017 at 6:07 pm

      This looks so healthy & delicious too! Thanks for linking up to The Creative K Kids' linky party I can't wait to see what you share with us next week!

      Reply
      • Monika says

        June 02, 2017 at 8:18 pm

        Thank you! So glad I found you linky party:)

        Reply
    5. Mandy Mazliah says

      June 02, 2017 at 4:25 pm

      I LOVE the sound of this Monika! Just the kind of fresh and delicious food I enjoy.

      Reply
      • Monika says

        June 02, 2017 at 5:17 pm

        Thanks Mandy! Glad you like this simple dish:)

        Reply
    6. Angie | Fiesta Friday says

      June 02, 2017 at 1:12 pm

      I don't know which one I like better. This or your strawberry salad. I can't choose! Maybe I'll just try both! ?

      Reply
      • Monika says

        June 02, 2017 at 1:47 pm

        Thanks! They are both very easy to make:)

        Reply
    7. turkswhoeat says

      May 31, 2017 at 4:17 pm

      I'm really interested in trying this dressing, it sounds delicious!

      Reply
      • Monika says

        May 31, 2017 at 4:45 pm

        Thank you! Glad you like it:)

        Reply
    8. Julie's Family Kitchen says

      May 31, 2017 at 7:35 am

      Wow, it looks so tasty and healthy too. I love that you've added toasted cashews, my favourite. 🙂 #CookBlogShare

      Reply
      • Monika says

        May 31, 2017 at 7:39 am

        Thank you! Glad you like the recipe:)

        Reply
    9. Cliona Keane says

      May 30, 2017 at 10:18 pm

      I love cooking with vermicelli noodles and this salad looks perfect and so easy to make!

      Reply
      • Monika says

        May 31, 2017 at 7:21 am

        Thank you Cliona! The vermicelli makes it a very quick and easy salad indeed:)

        Reply
    10. Kirsty Hijacked By Twins says

      May 30, 2017 at 1:17 pm

      I adore borccoli so I know that I would love this dish, it looks like my ideal meal! Thank you for sharing with #CookBlogShare x

      Reply
      • Monika says

        May 30, 2017 at 2:19 pm

        Thank you Kirsty! Glad you like the recipe:)

        Reply
    11. Zeba@Food For The Soul says

      May 28, 2017 at 9:26 pm

      Looks just amazing..i love the freshness of the grated ginger and the chili pepper. Love it.

      Reply
      • Monika says

        May 28, 2017 at 10:26 pm

        Thank you! Glad you like this simple recipe:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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