Cucumber and Carrot Vermicelli with Crispy Shallots

Recipe by


Servings: 4


8 oz. rice vermicelli noodles
3 tablespoons vegetable oil, divided
1 large shallot, thinly sliced into rings
Kosher salt
6 scallions, thinly sliced
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons finely chopped ginger
1/4 cup reduced-sodium soy sauce
1/4 cup fresh lime juice
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1 cucumber, halved lengthwise, seeded, sliced
1 large carrot, peeled, grated
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint


Cooking instructions: Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 5–10 minutes; drain. Rinse under cold water, drain well, and transfer to a large bowl. Cook vermicelli in a large pot of boiling water according to package instructions; drain and rinse with cold water. Drain well and transfer to a large bowl.

Heat 2 Tbsp. oil in a medium skillet over medium-high heat; add shallot and cook, stirring, until brown and crisp, about 3 minutes. Using a slotted spoon, transfer shallot to a paper towel–lined plate and season with salt.

Wipe out skillet and heat remaining 1 Tbsp. oil over medium-high heat. Add scallions, garlic, and ginger and cook until fragrant, about 30 seconds. Transfer to a large bowl and let cool slightly.

Add soy sauce, lime juice, vinegar, honey, and sesame oil to scallion mixture; whisk to combine. Add vermicelli, cucumber, carrot, cilantro, and mint and toss to coat.


(Nutrition Per Serving: 411 calories, 14g total fat, 2g saturated fat, 1070mg Sodium, 66g carbohydrate, 5g fiber, 9g sugar, 5g protein)


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