Cucumber tomato noodle salad is fresh, quick & easy recipe combining crunchy cucumber, juicy tomatoes and a tangy dressing. This vermicelli noodle salad is a winning lunchtime combination.
Browse all my easy & delicious lunch recipes to find plenty of other lunchtime options including salmon rice bowls.
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What's To Love About This Cucumber Tomato Noodle Salad
- Quick & Easy: With no cooking involved, this recipe is ready in around 10 minutes.
- Plenty of flavour: Zesty lime, savoury peanuts, hints of chilli and tangy & hot pickled ginger transform this vermicelli noodle salad into a taste sensation.
- Loaded with vegetables: Alongside the headline cucumber and tomato, I've included edamame beans for a protein hit as well as coriander, chilli and onion to bring the flavours of this Thai peanut noodle salad together.
- Colourful: Bright & bold red and green are the visual stars of the show.
- Versatile: This salad makes a great lunch but it can also double up as a side dish providing carbs and veggies.
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Ingredients Notes
Rice Vermicelli: These thin noodles, made from rice, are easy to pick up in larger supermarkets in the UK. They usually require soaking in freshly boiled water but there is no need to boil them. Vermicelli rice noodles are perfect in dishes like this Thai peanut noodle salad.
Pickled ginger: This is a key flavour in this recipe - do not omit it and do not replace it with fresh ginger or ground ginger. Find it in the Asian food section of larger supermarkets or have a go at making your own pickled ginger.
Peanuts: Use unsalted peanuts that have been removed from their shells.
Chilli: Pick a red chilli with a decent kick of heat.
Edamame beans: I used frozen edamame beans which I found in the freezer department in the supermarket. Pour boiling water over them and let them sit for 3 minutes, then drain and use in the recipe.
Vegetarian Substitution For Fish Sauce
To make your vermicelli noodle salad vegetarian/ vegan replace the fish sauce with 1 teaspoon of miso paste and an additional teaspoon of soy sauce.
How To Make Cucumber Tomato Noodle Salad (Step-By-Step Instructions)
- Step 1: Roast the peanuts at 150C/300F for 10-15 minutes, turning halfway through the cooking time to prevent burning. When the peanuts have cooled chop them roughly.
- Step 2: Prepare the rest of the toppings by finely dicing the spring onion and red chilli and removing the coriander leaves from the stems.
- Step 3: Put the vermicelli noodles into a pan or large heatproof bowl and cover with freshly boiled water. Leave to soak according to packet instructions whilst you prepare the vegetables and dressing.
- Step 4: Cut the cucumber in half lengthways. Remove & discard the seeds from the centre then chop into small pieces.
- Step 5: Cut the tomatoes in half, scoop out & discard the seeds then roughly chop the flesh.
- Step 6: Make the dressing by squeezing the limes then add the juice to a bowl and whisk in the fish sauce, soy sauce and sesame oil. Roughly chop the pickled ginger (drained from brine) and add to the dressing.
- Step 7: Drain the noodles, refresh under cold water and drain again. Put them into a large serving bowl with the cucumber, tomato and edamame beans. Pour the dressing over the top and use wooden spoons to gently toss the salad ingredients together.
- Step 8: Sprinkle half of the toppings (peanuts, chilli, onion and coriander) over the top of the bowl then serve, with the remainder of the toppings at the side, to be added if desired.
Expert Tips
- Soak the noodles adequately: Check the packet instructions for how long to soak them for (mine recommended 8-10 minutes).
- Drain the noodles well: Soggy noodles do not make the best salad.
- Taste the dressing before pouring it:
- Too sour: Add more soy sauce, fish sauce or even a pinch of salt.
- Too salty: Add more lime juice.
- More heat: Use a little more pickled ginger.
- Add the dressing to the salad at the point of serving: This prevents the other ingredients from turning soggy.
Frequently Asked Questions
It is possible to prepare every aspect of this recipe ahead of time but I recommend pouring the dressing over the rest of the ingredients only at the point of serving to keep all ingredients in tip-top condition and prevent wilting.
I do not recommend hearting up this salad as the cucumber texture will be adversely affected.
No, I do not recommend freezing this cucumber noodle salad. Many of the ingredients, including the noodles, cucumber and tomatoes will not stand up well to being frozen. The texture of these ingredients will turn mushy when defrosted.
Variations
- Increase the protein: Add cooked chicken strips, cooked prawns or some cooked tofu.
- Vary the vegetables: Shredded carrot and cabbage work wonderfully in this Thai peanut noodle salad in place of cucumber and tomatoes.
- Extra herbs: Add in some mint alongside the coriander.
- Go nut-free: Swap the roasted peanuts for roasted chickpeas to keep the crunch and swap the sesame oil for rapeseed oil (canola oil).
More recipes for lunchtime
Have you made this recipe for tomato and cucumber vermicelli noodle salad? Please leave a review to let me know how you got along with it.
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📖 Recipe
Cucumber Tomato Noodle Salad
Ingredients
Dressing
- 2 Limes
- 2 teaspoon Fish sauce
- 2 teaspoon Light soy sauce
- 1 teaspoon Sesame oil
- 40 g Pickled (sushi) ginger
Noodles
- 100 g Dried vermicilli rice noodles
- 125 g Cucumber
- 125 g Tomato
- 125 g Edamame beans
Toppings
- 1 Red chilli
- 2 Spring onions
- 15 g Coriander leaves
- 40 g Unsalted peanuts
Instructions
- Toast the peanuts in a preheated oven (180°C/ 350°F) for 10-15 minutes, turning once, until they are golden brown
- Put the first 4 dressing ingredients in a bowl and mix well, then finely slice the pickled ginger and add to the sauce
- Prepare the toppings - chop the peanuts, coriander & chilli and slice the spring onions. Arrange on a plate or in bowls ready for the table
- Trim the broccoli ends and slice in half lengthways through the stalks. Cut the romanesco into small florets and slice any stalk into thin rounds. Blanche the veg in boiling water for 1-2 minutes, then drain and plunge into cold water to stop the cooking process
- Cook the noodles in boiling water according to pack instructions, drain, then rinse with cold water
- Put the noodles, veg and sauce into a large bowl, toss well to mix, then serve in bowls with the toppings alongside
Notes
- Soak the noodles adequately: Check the packet instructions for how long to soak them for (mine recommended 8-10 minutes).
- Drain the noodles well: Soggy noodles do not make the best salad.
- Taste the dressing before pouring it:
- Too sour: Add more soy sauce, fish sauce or even a pinch of salt.
- Too salty: Add more lime juice.
- More heat: Use a little more pickled ginger.
- Add the dressing to the salad at the point of serving: This prevents the other ingredients from turning soggy.
Kate Collet-Fenson says
Hi Jane
Loving your recipes and blog - will be featuring cucumber and tomato noodle salad - with homemade pickled ginger at Lucia’s - Will tag you in - if ever you are down in North Devon please do call by.
Kate xx
Lucia’s
Jane Coupland says
Ah thank you Kate and I feel honoured 🙂
Hoping the huge move has brought you much happiness and that Lucia's Pantry is as successful as it is enjoyable...
Kelly says
This recipe is so good! I used the vegan substitute suggested for the fish sauce and it turned out great. Will definitely make again!
Jane Saunders says
Thankyou Kelly so much for your feedback. This recipe gets a bit overlooked as it's one I created in my first few weeks of blogging. I should really spruce up this post and make it easier for more people to find now. So pleased you enjoyed it 🙂
Joanne Higginson says
I very much appreciate your veggie alternative :o) x