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Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe

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★★★★★

4.8 from 100 reviews

A vibrant and flavorful Green Ginger Rice Noodles recipe featuring shredded poached chicken, rice noodles, and a zesty green onion and ginger sauce with a hint of garlic and rice vinegar. This easy-to-make Asian-inspired dish is tossed with a fragrant pesto-like sauce and finished with crispy shallots and a touch of sriracha for heat. Perfect for a light lunch or dinner served warm or cold.

Ingredients

Scale

Main 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

Green Ginger Sauce

  • 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.)

Instructions

  1. Prepare the Green Ginger Sauce: Place 1/4 of the green onions, along with the ginger, garlic, rice vinegar, and water in a tall jug or deep bowl. Blitz with a stick blender until the ginger and garlic are pureed, about 15 seconds.
  2. Blend the Remaining Green Onions: Add the remaining green onions and soy sauce to the blender. Blitz again until the green onions are finely chopped, maintaining a pesto-like consistency without turning it into a green smoothie.
  3. Season and Set Aside: Stir in the grapeseed oil, salt, and white pepper. Set the sauce aside for 10 minutes to allow flavors to meld while you prepare the noodles.
  4. Rehydrate the Noodles: Prepare the rice noodles as per package instructions until they are soft and pliable. Drain and set aside.
  5. Toss Noodles with Sauce: Toss the noodles with the prepared green ginger sauce, ensuring they are evenly coated. If the mixture is too thick, loosen it with a little water.
  6. Add Chicken and Mix: Add the shredded cooked chicken to the noodles and toss again so the chicken is coated but not overwhelmed with sauce.
  7. Serve Warm or Cold: For a cold dish, let the noodles sit for 15 minutes or more to cool and for flavors to develop further. If serving warm, plate immediately.
  8. Garnish and Enjoy: Divide noodle and chicken mixture between bowls. Drizzle generously with sriracha and sprinkle crispy shallots over the top before serving.

Notes

  • Use light or all-purpose soy sauce, avoid dark soy sauce as it alters the flavor.
  • Adjust salt quantity depending on the type of salt used: halve for table salt, increase for flaky salts.
  • If you don’t have a stick blender, finely chop the ginger, garlic, and green onions by hand but expect a coarser sauce.
  • Grapeseed oil is preferred for its neutral flavor, but vegetable or canola oil work well.
  • This dish can be served warm or cold, making it versatile for different seasons.
  • Adjust the amount of sriracha to your spice preference; it’s optional but highly recommended.

Keywords: green ginger rice noodles, chicken rice noodles, Asian noodle salad, green onion ginger sauce, easy noodle recipe

Find it online: https://thefoodrecipe.com/green-ginger-rice-noodles-with-chicken-and-crispy-shallots-recipe/