Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Rehydrate Noodles: Prepare rice noodles according to package instructions, typically soaking or briefly boiling until tender but not mushy. Drain well.
- 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.
- 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.
- 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.
- 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
