Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe

Introduction

Green Ginger Rice Noodles is a vibrant and flavorful dish combining tender chicken, fresh green onions, and zesty ginger in a unique Asian-inspired pesto sauce. It’s quick to prepare, making it perfect for a light lunch or a refreshing dinner.

Ingredients

• 350g / 3 cups shredded cooked chicken
• 250g / 8oz rice noodles
• 4 cups lightly packed green onion, cut into ~1.25cm (1/2″) pieces (about 5–6 large stems)
• 1/4 cup roughly chopped ginger (~4mm pieces)
• 2 garlic cloves, roughly chopped
• 2 tbsp rice vinegar
• 2 tbsp water
• 2 tbsp light soy sauce (or all-purpose soy sauce; not dark soy sauce)
• 1 tsp kosher salt (halve if using table salt; increase by 50% for flaky salt)
• 1/4 tsp white pepper (or black pepper)
• 1/3 cup grapeseed oil (or other neutral-flavored oil like vegetable or canola)
• Sriracha, to taste
• 1/4 cup crispy shallots (store-bought)

Instructions

1. Prepare the ginger shallot sauce: Place one quarter of the green onions in a tall jug or deep bowl. Add the chopped ginger, garlic, rice vinegar, and water. Use a stick blender to pulse until the ginger and garlic are pureed, about 15 seconds.
2. Blend the remaining greens and seasonings: Add the remaining green onions and soy sauce to the mixture. Blitz again until the green onions are finely chopped and the mixture has a pesto-like consistency—avoid turning it into a smooth green smoothie.
3. Finish the sauce: Stir in the grapeseed oil, salt, and white pepper. Set the sauce aside for 10 minutes to allow the flavors to meld.
4. Prepare the noodles: Meanwhile, rehydrate the rice noodles according to package instructions if needed.
5. Toss the noodles with the sauce: Pour the green ginger sauce over the noodles and toss well to coat evenly.
6. Add the chicken: Add the shredded cooked chicken and toss again to combine. If the mixture feels too thick, loosen it with a splash of water.
7. Serve warm or cold: For cold serving, set the noodles aside for at least 15 minutes to cool and let the flavors develop. For warm serving, serve immediately.
8. Garnish and enjoy: Divide the noodles between serving bowls. Drizzle with sriracha to taste and sprinkle generously with crispy shallots before eating.

Tips & Variations

• Use poached chicken for tender, moist meat that pairs perfectly with the fresh sauce.
• If you don’t have a stick blender, finely mince the ginger, garlic, and green onions and mix vigorously to achieve a similar pesto texture.
• For extra heat, add more sriracha or finely chopped fresh chili to the sauce.
• Substitute grapeseed oil with other neutral oils like vegetable or canola, but avoid strongly flavored oils to keep the fresh flavor intact.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Noodles may absorb the sauce and become softer over time, so add a splash of water and toss before serving to refresh the texture. Reheat gently if serving warm, or enjoy cold for a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark soy sauce instead of light soy sauce?

It’s best to use light or all-purpose soy sauce for this recipe to avoid overpowering the fresh flavors. Dark soy sauce is stronger and can alter the dish’s balance.

Can I prepare this dish in advance?

Yes, you can prepare the sauce and cook the chicken and noodles ahead of time. Toss everything together just before serving for the best texture and flavor.

Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe

Print Recipe

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4.7 from 108 reviews

Green Ginger Rice Noodles is a vibrant, flavorful dish combining tender poached chicken, rice noodles, and a fresh green onion and ginger pesto sauce. The sauce, made by blending green onions, ginger, garlic, rice vinegar, and soy sauce with grapeseed oil, creates an Asian-inspired pesto that coats the noodles perfectly. Finished with crispy shallots and a drizzle of spicy sriracha, this dish can be served warm or cold, making it versatile and refreshing.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Blending
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Protein

• 350g (3 cups) shredded cooked chicken (preferably poached)

Noodles

• 250g (8oz) rice noodles

Green Ginger Sauce

• 4 cups lightly packed green onion, cut into 1.25cm (1/2″) pieces (5–6 large stems)
• 1/4 cup roughly chopped ginger (~4mm / 1/6″ pieces)
• 2 garlic cloves, roughly chopped
• 2 tbsp rice vinegar
• 2 tbsp water
• 2 tbsp light soy sauce (or all-purpose soy sauce, not dark soy sauce)
• 1 tsp cooking salt or kosher salt (halve if using table salt, increase by 50% for flaky salt)
• 1/4 tsp white pepper or black pepper
• 1/3 cup grapeseed oil or other neutral-flavored oil (vegetable, canola)

Toppings

• Sriracha sauce (to taste)
• 1/4 cup crispy shallots (store-bought)

Instructions

1. Prepare the green ginger sauce: Place one-quarter of the green onions into a tall jug or deep bowl. Add the chopped ginger, garlic, rice vinegar, and water. Using a stick blender, pulse until the ginger and garlic are pureed, about 15 seconds.
2. Blend remaining green onions and soy sauce: Add the remaining green onions and soy sauce to the mixture. Blitz again until the green onions are finely chopped but the mixture maintains a pesto-like texture rather than becoming a smoothie.
3. Mix in oil and seasonings: Stir in the grapeseed oil, salt, and white pepper thoroughly. Set the sauce aside for 10 minutes to allow the flavors to meld while you prepare the noodles.
4. Prepare the noodles: Rehydrate or cook the rice noodles according to package instructions, then drain thoroughly.
5. Toss noodles with sauce and chicken: Combine noodles with the green ginger sauce first, tossing them well so the noodles are evenly coated. Add shredded chicken and toss again until combined. Add a splash of water if the mixture seems dry.
6. Serve warm or cold: For a cold dish, let the noodles rest for 15 minutes or more to cool and for flavors to deepen. For a warm dish, serve immediately.
7. Garnish and enjoy: Divide the noodles between bowls. Drizzle with sriracha to your taste and sprinkle crispy shallots on top. Serve and enjoy!

Notes

• Use light soy sauce or all-purpose soy sauce; avoid dark soy sauce to maintain the intended flavor and color balance.
• Adjust salt quantity depending on the type of salt you use (kosher, table, flaky).
• If you don’t have a stick blender, finely mince the green onions and ginger/garlic and combine ingredients manually for a similar sauce texture.
• The dish can be served warm immediately or cold after resting to let flavors develop further.
• Sriracha adds a spicy kick; adjust amount based on your heat preference.
• Crispy shallots add a crunchy, savory contrast; store-bought shallots work perfectly for convenience.

Keywords: Green Ginger Rice Noodles, Asian noodles, chicken rice noodles, ginger pesto, green onion sauce, easy noodle recipe