Name: Green Ginger Rice Noodles 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 recommended); 250g / 8oz rice noodles; 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 for table salt, +50% for flakes); 1/4 tsp white pepper (or black pepper); 1/3 cup grapeseed oil (or other neutral flavored oil such as vegetable or canola); Sriracha sauce, to taste; 1/4 cup crispy shallots (store-bought)

Ingredients

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

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 (about 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; avoid dark soy sauce)

1 tsp cooking salt or 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 neutral 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, chopped ginger, garlic, rice vinegar, and water. Use a stick blender to pulse until the ginger and garlic are pureed, about 15 seconds.

Step 2: Add the remaining green onions and soy sauce to the mixture. Blend again until the green onion is finely chopped but the mixture maintains a pesto-like texture. Avoid turning it into a green 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: Rehydrate or cook the rice noodles according to package instructions. Drain and toss the noodles with the green ginger sauce, ensuring they are well coated.

Step 5: Add the shredded chicken to the sauced noodles and toss gently to combine. If the mixture seems dry, loosen with a splash of water.

Step 6: Serve warm immediately or chill for 15 minutes or longer if you prefer a cold noodle salad. The flavors improve as it rests.

Step 7: Divide among serving bowls, drizzle with sriracha to your desired heat level, and sprinkle with crispy shallots before enjoying.

Tips & Variations

If you don’t have a stick blender, chop the ginger, garlic, and green onions finely by hand and whisk in the liquids thoroughly for a rustic sauce.

Substitute shredded cooked turkey or tofu for chicken for a different protein option.

Adjust the amount of sriracha based on your preferred spice level or substitute with another chili sauce.

Add fresh herbs like cilantro or mint for extra freshness.

FAQs

Can I use dried ginger instead of fresh?

Fresh ginger is recommended for its bright, pungent flavor. Dried ginger can be used in a pinch, but start with a small amount and adjust to taste, as it is more concentrated and less fresh tasting.

Are rice noodles gluten-free?

Yes, rice noodles are naturally gluten-free, making this dish suitable for those with gluten sensitivities or celiac disease. Just be sure to check your soy sauce label, as some contain wheat—opt for a gluten-free soy sauce if needed.