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 (foolproof poached chicken preferred); 250g / 8oz rice noodles; 1/4 cup crispy shallots (store bought); Sriracha sauce, to taste; 4 cups (lightly packed) green onion, cut into ~1.25cm / 1/2″ pieces (5 – 6 large 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, increase by 50% if using flakes); 1/4 tsp white pepper or black pepper; 1/3 cup grapeseed oil or other neutral-flavored oil (vegetable, canola, etc.)

Ingredients

350g / 3 cups shredded cooked chicken

250g / 8oz rice noodles

4 cups lightly packed green onion, cut into ~1.25cm (1/2″) pieces (about 5–6 large 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, increase by 50% for flaky salt)

1/4 tsp white pepper (or black pepper)

1/3 cup grapeseed oil (or other neutral-flavored oil such as vegetable or canola)

Sriracha, to taste

1/4 cup crispy shallots (store bought)

Instructions

Step 1: In a tall jug or deep bowl, place 1/4 of the green onions, then add the chopped ginger, garlic, rice vinegar, and water. Using a stick blender, pulse until the ginger and garlic are pureed, about 15 seconds.

Step 2: Add the remaining green onions and soy sauce to the jug. Blitz again until the green onion is finely chopped and the mixture becomes a pesto-like sauce. Avoid over-blending into a smoothie.

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

Step 4: Cook or rehydrate the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.

Step 5: Toss the noodles with the green ginger sauce until well coated. Then add the shredded cooked chicken and toss gently again. If needed, add a splash of water to loosen the mixture.

Step 6: Serve warm immediately or let it rest for 15 minutes or more if you prefer it cold. The flavors will deepen as it sits.

Step 7: Divide the noodles among serving bowls, drizzle with sriracha to your liking, and sprinkle with crispy shallots before eating.

Tips & Variations

If you don’t have a stick blender, finely chop the ginger, garlic, and green onions by hand for a chunkier texture.

Substitute chicken with tofu or shrimp for a different protein option.

Adjust the amount of sriracha to control the spice level or serve on the side for guests.

Use fresh crispy shallots or fried shallots from the store for added crunch and flavor.

FAQs

Can I make the ginger sauce ahead of time?

Yes, you can prepare the green ginger sauce up to 1 day in advance and store it in the refrigerator. Give it a good stir before tossing with noodles and chicken.

What kind of noodles work best in this recipe?

Thin or medium-width rice noodles work well, as they absorb the sauce nicely without becoming too heavy or mushy. Be sure to cook and rinse them properly to keep them from sticking.