Description
Green Ginger Rice Noodles is a vibrant and flavorful Asian-inspired noodle dish featuring thin flat rice noodles tossed in a bright and aromatic green ginger shallot sauce. Combined with tender shredded poached chicken, this recipe showcases fresh ginger, green onions, garlic, and a touch of tangy rice vinegar balanced with light soy sauce and grapeseed oil. Served with crispy shallots and spicy sriracha, it’s a refreshing, easy-to-make meal that can be enjoyed warm or cold.
Ingredients
Scale
Chicken and Noodles
- 350g / 3 cups shredded cooked chicken (poached recommended)
- 250g / 8oz thin flat rice noodles, prepared and rinsed (e.g., Chang’s Pad Thai style)
Ginger Shallot Sauce
- 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
For Serving
- Sriracha, to taste
- 1/4 cup store-bought crispy shallots
Instructions
- Prepare Ginger Shallot Sauce: Place 1/4 of the green onions, chopped ginger, garlic, rice vinegar, and water in a tall jug or deep bowl. Use a stick blender to blitz until the ginger and garlic are pureed (about 15 seconds).
- Finish the Sauce: Add the remaining green onions and soy sauce. Blitz again until the green onions are finely chopped but avoid over-blending into a smoothie. The sauce should have a pesto-like consistency. Stir in grapeseed oil, cooking salt, and pepper, then set aside for 10 minutes to allow the flavors to meld while you prepare the noodles.
- Prepare Noodles and Chicken: Cook rice noodles according to package instructions, rinse under cold water and drain thoroughly. Ensure cooked chicken is shredded and ready.
- Toss Noodles with Sauce: Add the prepared green ginger sauce to the noodles and toss well to coat all noodles evenly. Add shredded chicken and toss again until everything is combined. If the mixture seems dry, loosen with a touch of water as needed.
- Serve Warm or Cold: For cold serving, set the noodles aside for at least 15 minutes to cool and allow flavors to develop further. For warm serving, serve immediately.
- Garnish and Enjoy: Divide noodles and chicken among bowls. Drizzle generously with sriracha and sprinkle with crispy shallots before eating.
Notes
- Serves 4 as a main meal or 8 to 10 as a side dish.
- Noodles: Dried rice noodles are preferred for their neutral flavor and excellent surface area to showcase the green ginger sauce, but fresh noodles or other types of pasta (~400g fresh) can be used as alternatives.
- Soy Sauce: Use light soy sauce or all-purpose soy; avoid dark soy sauce as it is too intense and will overpower the dressing.
- Green Onion Terminology: Also known as scallions, spring onions, or shallots in various regions. Use the long green stems without white bulbs for this recipe.
- No stick blender? Finely chop green onions, and grate ginger and garlic manually to achieve similar texture traditionally.
- Leftovers keep well refrigerated for up to 3 days. Let sit at room temperature before serving or warm briefly in a microwave to soften noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: No-Cook
- Cuisine: Asian
Keywords: green ginger rice noodles, Asian noodles, green onion sauce, ginger shallot sauce, rice noodle recipe, poached chicken noodles, healthy Asian meals
