Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe

Introduction

Green Ginger Rice Noodles are a vibrant and flavorful dish that combines tender shredded chicken, fresh green onions, and a zesty ginger sauce. This refreshing noodle salad is perfect for a light lunch or easy dinner, offering a delightful balance of spicy, tangy, and savory notes.

Ingredients

• 350g / 3 cups shredded cooked chicken (use poached chicken for best results)
• 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 (1/6″) pieces
• 2 garlic cloves, roughly chopped
• 2 tbsp rice vinegar
• 2 tbsp water
• 2 tbsp light soy sauce (not dark soy sauce)
• 1 tsp cooking salt or kosher salt (halve for table salt, increase by 50% for flake salt)
• 1/4 tsp white pepper (or black pepper)
• 1/3 cup grapeseed oil or another neutral-flavored oil (vegetable, canola, etc.)
• Sriracha, to taste
• 1/4 cup crispy shallots (store-bought)

Instructions

1. Step 1: Place 1/4 of the green onions, ginger, garlic, rice vinegar, and water into a tall jug or deep bowl. Using a stick blender, pulse until the ginger and garlic are fully pureed (about 15 seconds).
2. Step 2: Add the remaining green onions and soy sauce to the jug. Blitz again until the green onions are finely chopped and the mixture reaches a pesto-like consistency. Avoid over-blending into a smoothie.
3. Step 3: Stir in the grapeseed oil, salt, and white pepper. Set the sauce aside for 10 minutes to allow the flavors to meld while you prepare the noodles.
4. Step 4: Rehydrate the rice noodles according to package instructions. Drain and transfer them to a large bowl.
5. Step 5: Toss the noodles with the prepared green ginger sauce thoroughly to coat them well.
6. Step 6: Add the shredded chicken to the sauced noodles and toss again gently. If the mixture feels too dry, add a little water to loosen it.
7. Step 7: Serve immediately for a warm dish, or let the noodles sit for 15 minutes or more if you prefer them cold, allowing flavors to deepen.
8. Step 8: Divide the noodles and chicken between bowls, drizzle with sriracha to your heat preference, and sprinkle generously with crispy shallots before eating.

Tips & Variations

• If you don’t have a stick blender, finely chopping the ginger, garlic, and green onions by hand and mixing thoroughly can work, though the texture will be less pesto-like.
• Swap grapeseed oil with any neutral oil you have on hand, such as canola or vegetable oil.
• Adjust the amount of sriracha to suit your spice tolerance, or substitute with another chili sauce you enjoy.
• For a vegetarian version, omit the chicken and add tofu or extra vegetables such as julienned carrots or cucumber.

Storage

Store leftover noodles and sauce separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, toss them together again and serve cold or gently warm in the microwave. Avoid reheating for too long to keep the fresh flavors intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Light soy sauce is recommended for its milder, saltier flavor which suits this dish better. Dark soy sauce is sweeter and thicker and may overpower the delicate balance of flavors.

How do I rehydrate rice noodles properly?

Follow the package instructions for soaking or briefly boiling the rice noodles until just tender. Overcooking can make them mushy, so watch the timing closely and rinse with cold water to stop cooking.

Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

A vibrant and flavorful Green Ginger Rice Noodles recipe featuring shredded chicken, a herby ginger-green onion sauce, and a perfect balance of tangy, spicy, and savory notes. This dish combines poached chicken and soft rice noodles tossed in a fresh homemade Asian pesto-style dressing, garnished with crispy shallots and a drizzle of sriracha for heat. It can be served warm or cold, making it versatile and delicious for any season.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: No-Cook
• 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 big 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 / kosher salt (halve if using table salt, +50% for flakes)
• 1/4 tsp white pepper (or black)
• 1/3 cup grapeseed oil (or other neutral flavoured oil such as vegetable or canola)

Garnish

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

Instructions

1. Prepare Ginger Shallot Sauce: Place 1/4 of the green onions in 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, approximately 15 seconds.
2. Blend Sauce: Add the remaining green onions and soy sauce to the mixture. Blitz again until the green onions are finely chopped but the sauce retains a pesto-like consistency—avoid turning it into a smoothie.
3. Season and Rest: Stir in the grapeseed oil, salt, and white pepper to the sauce. Set it aside for 10 minutes to allow flavours to meld while you rehydrate the rice noodles.
4. Rehydrate Noodles: Prepare rice noodles according to package instructions, typically soaking or briefly boiling until tender but not mushy. Drain well.
5. Toss Noodles with Sauce: Toss the prepared rice noodles with the green ginger sauce, ensuring the noodles are well coated with the pesto-like dressing.
6. Add Chicken: Add the shredded cooked chicken to the coated noodles and toss again to combine. If the sauce feels too thick or sticky, loosen with a small amount of water.
7. Serve Warm or Cold: For cold serving, set aside for at least 15 minutes to chill and develop flavors further. For warm serving, serve immediately after tossing.
8. Garnish and Enjoy: Divide the noodle mixture into bowls. Drizzle generously with sriracha according to your spice preference and top with crispy shallots before serving.

Notes

• Use light soy sauce or all-purpose soy sauce — avoid dark soy sauce as it can alter the flavor balance.
• Adjust salt quantity according to the type of salt used: reduce if using table salt, increase slightly if using flaky salt.
• If you don’t have a stick blender, finely chop the ingredients and blend them carefully to achieve a similar texture.
• The sauce is similar to an Asian-style pesto and should have texture without being completely smooth.
• Poached chicken is preferred for tenderness and moisture, but leftover roasted chicken can also be used.
• Sriracha heat level is adjustable—add gradually to suit your taste.

Keywords: green ginger rice noodles, rice noodle salad, asian noodle recipe, ginger sauce, easy chicken noodles, no-cook noodle dish, sriracha noodles