Description
A vibrant and flavorful Green Ginger Rice Noodles recipe featuring tender shredded chicken, fresh green onion and ginger pesto, tossed with delicate rice noodles and finished with crispy shallots and a spicy sriracha kick. Perfect for a quick, light meal enjoyed warm or cold.
Ingredients
Scale
Chicken and Noodles
- 350g / 3 cups shredded cooked chicken (foolproof poached chicken recommended)
- 250g / 8oz rice noodles
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 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)
Garnish
- Sriracha sauce, to taste
- 1/4 cup crispy shallots (store-bought)
Instructions
- Prepare the Green Ginger Sauce: Place 1/4 of the chopped green onions into a tall jug or deep bowl. Add the roughly chopped ginger, garlic, rice vinegar, and water. Using a stick blender, pulse until the ginger and garlic are pureed, about 15 seconds.
- Blend the remaining green onions and soy sauce: Add the remaining green onions and light soy sauce to the jug. Blitz again until the mixture becomes finely chopped but still retains a pesto-like consistency, not a smoothie.
- Season and infuse flavors: Stir in the grapeseed oil, cooking salt, and white pepper into the blended sauce. Set the sauce aside for 10 minutes to allow the flavors to meld together.
- Rehydrate the noodles: While the sauce rests, soak or cook the rice noodles according to package instructions to rehydrate them until tender.
- Toss noodles with sauce and chicken: Add the green ginger sauce to the noodles and toss thoroughly to coat evenly. Then add the shredded cooked chicken and toss again carefully. If the mixture seems dry, add a small amount of water to loosen the sauce.
- Serve warm or cold: For cold servings, allow the dish to rest for at least 15 minutes to cool and develop flavors further. For warm servings, serve immediately.
- Garnish and enjoy: Divide into bowls, drizzle with sriracha to your heat preference, and sprinkle generously with crispy shallots. Serve and enjoy this fresh, flavorful dish!
Notes
- Use light soy sauce instead of dark soy sauce to keep the flavor balanced and avoid overpowering the dish.
- Adjust salt quantity based on the type of salt you use: halve if using table salt and increase by 50% if using flaky salt.
- The sauce can be made using a stick blender for ease and texture control; a food processor can be used as an alternative.
- If you prefer a less spicy dish, control the amount of sriracha added or omit it entirely.
- Store-bought crispy shallots add a delightful crunch and depth but can be made at home if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for noodle rehydration and chicken preparation if poaching from raw)
- Category: Main Dish
- Method: No-Cook
- Cuisine: Asian
Keywords: green ginger rice noodles, chicken rice noodles, Asian noodle salad, ginger pesto noodles, easy chicken noodle recipe
