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Green Ginger Rice Noodles with Chicken and Crispy Shallots 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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/green-ginger-rice-noodles-with-chicken-and-crispy-shallots-recipe/