Description
A vibrant and flavorful Green Ginger Rice Noodles recipe featuring a zesty green onion and ginger sauce blended into a pesto-like dressing, tossed with tender rice noodles and shredded chicken. Served with crispy shallots and a spicy sriracha kick, this dish delivers fresh, aromatic, and satisfying flavors in just 15 minutes.
Ingredients
Chicken and Noodles
- 350g / 3 cups shredded cooked chicken (preferably poached)
- 250g / 8oz rice noodles
Green Ginger Sauce
- 4 cups lightly packed green onion, cut into ~1.25cm / 1/2" pieces (about 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 or kosher salt (halve for table salt, +50% for flakes)
- 1/4 tsp white pepper or black pepper
- 1/3 cup grapeseed oil or other neutral-flavored oil (vegetable, canola, etc.)
To Serve
- Sriracha (to taste)
- 1/4 cup crispy shallots (store bought)
Instructions
- Prepare Green Ginger Sauce: Place 1/4 of the green onions, ginger, garlic, rice vinegar, and water in a tall jug or deep bowl. Use a stick blender to pulse until the ginger and garlic are pureed, about 15 seconds. Add the remaining green onions and soy sauce, then blend again until finely chopped and the sauce reaches a pesto-like consistency without becoming a smooth green smoothie.
- Finish the Sauce: Stir in the grapeseed oil, cooking salt, and white pepper. Set aside for 10 minutes to allow the flavors to meld while you prepare the noodles.
- Prepare Noodles: Rehydrate the rice noodles according to package instructions, typically by soaking in hot water until tender. Drain well.
- Toss Noodles with Sauce and Chicken: Toss the noodles first with the green ginger sauce to coat them evenly. Then add the shredded cooked chicken and toss again. If the mixture feels thick, loosen with a splash of water.
- Serve Warm or Cold: For a cold dish, let the tossed noodles rest for at least 15 minutes to cool and develop flavors. For a warm dish, serve immediately.
- Garnish and Enjoy: Divide the noodle mixture into bowls. Drizzle generously with sriracha according to taste and sprinkle crispy shallots on top before serving.
Notes
- Use light soy sauce for a balanced flavor; avoid dark soy sauce as it alters the taste and color.
- Adjust salt quantity depending on salt type: reduce by half if using table salt and increase by 50% if using flaky salt.
- If you do not have a stick blender, finely chop ingredients by hand and mix thoroughly to approximate texture.
- Sriracha quantity can be adjusted based on your preferred spice level.
- Grapeseed oil is preferred for its neutral flavor, but vegetable or canola oil are good substitutes.
- The dish works well served both warm or cold, making it versatile for different occasions and seasons.
