Name: Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 350g / 3 cups shredded cooked chicken (poached recommended); 250g / 8oz thin flat rice noodles, prepared and rinsed (e.g., Chang’s Pad Thai style); 4 cups (lightly packed) green onions, cut into ~1.25cm (1/2″) pieces (5-6 large stems); 1/4 cup roughly chopped fresh 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 cooking salt (kosher salt recommended; halve if using table salt, increase by 50% if using flakes); 1/4 tsp white pepper (or black pepper); 1/3 cup grapeseed oil or other neutral-flavored vegetable oil; Sriracha, to taste; 1/4 cup store-bought crispy shallots

Ingredients

350g / 3 cups shredded cooked chicken (use poached chicken for best results)

250g / 8oz thin flat rice noodles, prepared according to packet instructions and rinsed under cold water (e.g., Changs Pad Thai style)

Ginger shallot sauce:

4 cups lightly packed green onion, cut into 1.25cm (1/2″) pieces (about 5–6 large stems)
1/4 cup roughly chopped ginger (about 4mm pieces)
2 garlic cloves, roughly chopped
2 tbsp rice vinegar
2 tbsp water
2 tbsp light soy sauce or all-purpose soy sauce (avoid dark soy sauce)
1 tsp cooking salt or kosher salt (halve for table salt, increase by 50% for flakes)
1/4 tsp white pepper or black pepper
1/3 cup grapeseed oil or other neutral-flavored oil (vegetable, canola, etc.)

For serving:

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

Instructions

Step 1: Prepare the ginger shallot sauce. Place 1/4 of the green onions, ginger, garlic, rice vinegar, and water into a tall jug or deep bowl. Use a stick blender to pulse until the ginger and garlic are pureed, about 15 seconds.

Step 2: Add the remaining green onions and soy sauce to the blender. Blitz until the green onions are finely chopped but not pureed—a pesto-like texture is ideal.

Step 3: Stir in the grapeseed oil, salt, and pepper. Set the sauce aside for 10 minutes to allow the flavors to meld while you prepare the noodles.

Step 4: Toss the prepared rice noodles with the ginger shallot sauce, coating them evenly. Then add the shredded chicken and toss again. If the mixture seems dry, loosen with a splash of water.

Step 5: Serve warm immediately or let the noodles cool for 15 minutes or more if serving cold—the flavors will deepen over time.

Step 6: Plate the noodles, drizzle with sriracha generously, and sprinkle crispy shallots on top before eating.

Tips & Variations

Use dried rice noodle sticks for a neutral flavor that highlights the green ginger sauce, but fresh noodles or even regular pasta can be substituted with adjusted quantities.

If you don’t have a stick blender, finely chop the green onions, and grate the garlic and ginger with a microplane for a traditional texture.

Use light or all-purpose soy sauce only—dark soy sauce will overpower the delicate sauce.

For a vegetarian version, omit the chicken and add tofu or extra vegetables such as bell peppers or snap peas.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can use fresh rice noodles, other dried Asian noodles, or even pasta. Adjust the quantity if using fresh noodles, and cook them according to the package instructions before tossing with the sauce.

What if I don’t have a stick blender?

Simply finely chop the green onions and grate the garlic and ginger using a microplane. This traditional method yields a slightly different texture but works perfectly for the sauce.