Sesame and Cilantro Vermicelli Salad


If the heat of the summer is getting to you, this is a lovely spicy pasta salad for a hot day. One recent morning, on a day when the mercury eventually hit 105°F, I made this vermicelli pasta early in the morning and then let it marinate all morning in the fridge. By lunch time, it was a snap to quickly pull together.

Sesame Cilantro Vermicelli

Sesame and Cilantro Vermicelli Salad Recipe

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4 to 8


Honey Soy Dressing:

  • 1/4 cup grapeseed oil or corn oil
  • 3 Tbsp dark sesame oil
  • 1/2 teaspoon crushed dried red pepper or chili powder
  • 3 Tbsp honey
  • 2 Tbsp soy sauce (less if using tamari which is more concentrated than soy sauce)


  • 8 ounces of vermicelli, thin spaghetti, or angel hair pasta
  • Salt
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup chopped roasted peanuts
  • 1/4 cup thinly sliced green onions
  • 1/4 cup sliced and chopped red bell pepper
  • 1 Tbsp toasted sesame seeds


1 Cook the pasta in a large saucepan in salted boiling water, according to directions on pasta package. Drain but do not rinse.

2 While the pasta is cooking, prepare the dressing. In a microwave-safe dish, heat the vegetable oil, sesame oil, and red pepper, in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well.

3 Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.

4 When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.

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Recipe adapted from Wild Thyme and Other Temptations from the Junior League of Tucson.

Sesame Cilantro Vermicelli

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Showing 4 of 32 Comments

  • Tracy

    This is a fantastic salad recipe. Made it for a BBQ and everyone loved it. I added 1 clove of crushed garlic to the dressing after heating and it was a nice addition.

  • Claire

    I love this recipe and have made it many times. I want to bring it to school (I’m a teacher) tomorrow for a potluck, but must leave out the peanuts since many students have an allergy. What do you recommend replacing it with – maybe almonds or cashews? Or just leaving nuts out entirely?

  • Angie

    This is one of my favorite salads of all time. It’s good, light and so easy to make.

  • RD

    I love cold sesame noodles and this recipe is easy to prepare and delicious. It has been hot here in Walnut Creek, CA (around 100F today) so I made this for dinner last night. I used 9 oz. of soba buckwheat noodles as that was what I had in the pantry. Will definitely make it again. Might add a couple of cups of cut up chicken next time. And you can always play around with the vegetables (peas pods, bean sprouts, julienne-cut carrots, etc.)

  • Tomoko

    Yet another party favorite from your amazing recipe collection.

    No left overs and several requests for recipe secret!

    Thanks for always brightening everyone’s meals!

    LOVE LOVE LOVE your website! :)

    Thanks! So glad you are finding the site useful. :-) ~Elise

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