Name: Broccoli Noodle Salad with Hoisin Dressing
Prep time: 15 min
Total time: 15 min
Ingredients: 1 large broccoli (florets only, large florets chopped into smaller pieces); 3.53 ounces 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 cashew nuts (dry toasted); 2 tablespoons sesame seeds (optional); 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)

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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.

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

See also these other easy, delicious salads.

Recipe

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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