Vermicelli Noodle Bowl with Thai Chili Mango Salad Recipe


Our uniquely vibrant Thai Chili Mango Chopped Salad Kit contains a perfect combination of fresh cauliflower, Brussels sprouts, broccoli, radicchio, green cabbage, kale, sunflower seeds, dried mango, and crispy toasted quinoa topped with a Zesty Thai Sweet Chili Vinaigrette to deliver an unrivaled spicy-sweet experience. But did you know it can be quickly converted into the ideal noodle bowl? Well, you do now. 

You’ll obviously need assistance from a few other ingredients (such as vermicelli noodles and some toppings), but after a little slicing and chopping, you’ll be left with a restaurant-worthy dish that’s likely to make it onto your home menu in the very near future. Feel free to charge your patrons for it. 


Total TIME 15 minutes


  • 1 Taylor Farms Thai Chili Mango Chopped Salad Kit
  • 8 oz rice vermicelli noodles
  • 2 carrots, grated
  • 2 cups fresh bean sprouts
  • 1 jalapeno, thinly sliced
  • 2 scallions, thinly sliced
  • 3 Tablespoons fresh mint leaves
  • ¼ cup peanuts, chopped
  • 1 lime, quartered for garnish


  1. Cook vermicelli noodles according to package instructions. In a large bowl, toss the Taylor Farms Thai Chili Mango Chopped Salad Kit with half of the dressing and half of the toppings.
  2. On a large platter, add the tossed chopped salad and arrange noodles, carrots, bean sprouts, jalapeno, scallions, mint leaves, peanuts, and lime on top or around the plate.
  3. Garnish with remaining toppings and dressing from Taylor Farms Thai Chili Mango Chopped Kit. Allow guests to serve themselves and add the toppings of their choice.


Will the Real Vermicelli Please Stand Up?

Vermicelli can sometimes be confused with very thin pasta, which is typically made from durum wheat flour and semolina. The vermicelli noodles used in various Asian cuisines across numerous countries are made from rice flour. Delicate and versatile, you’ll find these thin noodles used in everything from breakfast dishes to dinners or mid-day snacks. And while most are familiar with using vermicelli noodles in broth-based dishes, they are also excellent when deep-fried. 

If you have some extra vermicelli noodles left after making this recipe, why not try some deep-fried? When deep-fried in hot oil, the noodles expand to form a tangled, delicate, crisp nest that’s often used as a garnish. 


How to Fry Your Vermicelli Noodles 

The process is easy. Heat 1 ½ inches of oil in a pot or pan, then test it by dropping in one noodle to cook. If the noodle instantly puffs up and turns white, your oil is ready. Fry the noodles in batches, but do not crowd the pan. Remove the noodles from the oil as they puff, then drain them on paper towels.

Use your fried noodles as a topping for lettuce wraps, stir-fries, salads, and soups, or simply enjoy them as a crispy snack by dipping them into soy or chili sauce. You can also make “nests” by tangling the noodles together in bunches and frying them in a deeper pot of oil, so they are fully covered while cooking.

Your fried vermicelli noodles can be stored in an airtight plastic bag for up to a week. Enjoy!

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