Name: Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 350g / 3 cups shredded cooked chicken (foolproof poached chicken recommended); 250g / 8oz rice noodles; 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 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.); Sriracha - use as much as you dare; 1/4 cup crispy shallots (store bought)

Description

A vibrant and flavorful Green Ginger Rice Noodles recipe featuring tender shredded chicken, rice noodles, and a zesty Asian pesto-like green ginger sauce made from fresh ginger, green onions, garlic, and soy sauce. This quick and easy dish can be served warm or cold, topped with crispy shallots and a spicy sriracha kick, perfect for a light and refreshing meal in just 15 minutes.

Ingredients

Protein

350g / 3 cups shredded cooked chicken (foolproof poached chicken recommended)

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 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.)

Toppings and Condiments

Sriracha - use as much as you dare
1/4 cup crispy shallots (store bought)

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Instructions

Make 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 blitz until the ginger and garlic are pureed, about 15 seconds. Add the remaining green onions and soy sauce, then blitz again until finely chopped but still maintaining a pesto-like texture.
Combine and Season Sauce: Stir in grapeseed oil, salt, and white pepper. Set the sauce aside for 10 minutes to allow the flavors to meld while you prepare the noodles.
Prepare the Rice Noodles: Rehydrate or cook the rice noodles according to package instructions, then drain well.
Toss Noodles with Sauce: Toss the cooked noodles with the green ginger sauce thoroughly so they are well coated. If the mixture feels dry, add a small splash of water to loosen.
Add Chicken: Add the shredded cooked chicken to the noodles and sauce. Toss again to evenly distribute without over-coating the chicken pieces.
Serve Warm or Cold: For cold serving, let the prepared noodles sit for at least 15 minutes to cool and deepen flavors. For warm, serve immediately.
Finish and Garnish: Divide the noodles and chicken between serving bowls. Drizzle generously with sriracha and sprinkle with crispy shallots. Enjoy!

Notes

Use light soy sauce or all-purpose soy sauce—not dark soy sauce—to maintain the delicate flavor balance.
Adjust the amount of salt depending on the type used: halve if using table salt and increase by 50% if using flaky salt.
A stick blender is recommended for achieving the perfect pesto-like sauce texture; alternatively, finely chop ingredients by hand to approximate.
This dish can easily be served warm or cold and the flavors improve after resting.
Sriracha adds a spicy kick; adjust the quantity to suit your heat preference.
Store-bought crispy shallots add a wonderful texture contrast, but can be substituted with fried onions if unavailable.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Main Dish
Method: No-Cook
Cuisine: Asian