Name: Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe
Prep time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 350g / 3 cups shredded cooked chicken (poached); 250g / 8oz rice noodles, thin flat style (e.g., Chang’s Pad Thai style), prepared as per packet and rinsed under cold tap water; 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; 1 tsp cooking salt or kosher salt (halve for table salt, +50% for flakes); 1/3 cup grapeseed oil or other neutral flavored oil (vegetable, canola, etc.); Sriracha, to taste; 1/4 cup crispy shallots (store-bought)

Jump to Recipe· 4.3 from 2 reviews

If you’re craving something vibrant and packed with flavor, you’re going to love this Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe. It’s one of those dishes that feels light yet satisfying, brightened up by a lively, ginger-forward sauce inspired by the classic Hainanese Chicken’s Ginger Shallot Sauce. The rice noodles take on a stunning green hue, making the dish as beautiful as it is delicious. Tossed with shredded chicken and topped with irresistible crispy shallots, this recipe comes together quickly and easily, making it perfect for a refreshing lunch, a casual dinner, or impressing guests with something a little different.

Ingredients You’ll Need

A clear glass bowl filled with a bright green sauce that has a coarse, slightly wet texture with visible bits of herbs and small seeds. A metal immersion blender is inside the bowl, partially covered with the sauce, showing a shiny, reflective surface. The bowl is placed on a white marbled surface with some sauce splattered around the inner edge of the bowl, giving a fresh and homemade feel. photo taken with an iphone --ar 4:5 --v 7

Getting your ingredients right is key for this dish. Each one plays a vital role — the fresh ginger and green onions bring pungency and a pop of color, while the soy and vinegar add that perfect tangy umami kick. The crispy shallots? They’re the crunchy magic on top you won’t want to miss!

350g / 3 cups shredded cooked chicken: Use poached chicken for moist, tender bites that add protein and heartiness.
250g / 8oz thin flat rice noodles: These soak up the ginger shallot sauce beautifully and keep the dish light.
4 cups green onion, cut into 1/2″ pieces: The base of the Asian-pesto sauce, packed with fresh flavor and vibrant green color.
1/4 cup roughly chopped ginger: Adds the essential spicy warmth that defines this sauce.
2 garlic cloves, roughly chopped: Complements the ginger and deepens the sauce’s aroma.
2 tbsp rice vinegar: Offers a pleasant acidity that balances the richness of the oil.
2 tbsp water: Helps blend the sauce to the perfect consistency.
2 tbsp light soy sauce: Adds savory depth and slight saltiness to the pesto-like dressing.
1 tsp cooking salt (kosher salt recommended): Enhances all the flavors without overpowering.
1/3 cup grapeseed oil (or neutral oil): Smooths out the sauce and carries the flavors evenly across the noodles.
Sriracha: For drizzling on top—bring the heat as much as you like!
1/4 cup crispy shallots (store-bought): Adds irresistible crunch and a hint of sweetness for the perfect finish.

How to Make Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe

Step 1: Prepare the Ginger Shallot Sauce

Start by blitzing one-third of the green onions together with the chopped ginger, garlic, rice vinegar, and water in a tall container. Use a stick blender to puree the ginger and garlic until smooth, about 15 seconds. Then add the remaining green onions and soy sauce and pulse just enough to finely chop the green onions but stop short of turning it into a green smoothie — you want a pesto-like texture here, almost like an Asian-inspired green pesto bursting with flavor.

Step 2: Stir in Oil and Salt, then Let it Rest

Pour in the grapeseed oil and sprinkle in the salt. Give everything a good stir to combine. This resting period for about 10 minutes is crucial — it allows the bold flavors to meld, elevating the sauce into something truly special while you prepare the noodles.

Step 3: Prepare the Rice Noodles and Chicken

Cook your rice noodles according to the package instructions, then rinse under cold water to stop the cooking and set the texture. Shred your cooked chicken into bite-sized pieces — this will add a lovely protein boost and make the dish feel like a complete meal.

Step 4: Toss Noodles with Sauce and Chicken

First, toss the noodles with the green ginger sauce. Make sure every strand is well coated in that vibrant sauce before adding in the shredded chicken. Toss again gently to combine. If the mixture feels a little thick or sticky, a splash of water can help loosen it up without diluting the flavor.

Step 5: Serve with Crispy Shallots and Sriracha

Dish the noodles into bowls and finish with a generous sprinkle of crispy shallots for crunch and a drizzle of sriracha for that satisfying fiery kick. Whether you prefer it warm, directly after tossing, or chilled for a refreshing treat, this dish never disappoints.

How to Serve Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe

A beige bowl filled with a nest of white noodles coated in green sauce, topped with a pile of crispy brown fried shallots and a drizzle of red sauce. Dark brown chopsticks rest on the right side of the bowl, lifting some noodles. The bowl sits on a beige plate with a light gray cloth underneath, all placed on a white marbled surface. Around the bowl, there are sliced pieces of ginger and a small white bowl with extra fried shallots. In the background, there is another beige bowl filled with more noodles coated in the same green sauce, and a transparent glass of water. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Crispy shallots are your go-to garnish here — they add a wonderful texture contrast and a slightly sweet onion flavor that complements the ginger sauce perfectly. For an extra punch, a few slices of fresh red chilies or a handful of torn fresh herbs like cilantro or Thai basil can elevate the dish visually and flavor-wise.

Side Dishes

This noodle dish works beautifully alongside light, refreshing sides. Think cucumber batons, lightly dressed Asian slaws, or even pickled vegetables. These add cool crunch or tang to contrast the warmth and savoriness of the noodles. For something heartier, a simple miso soup or steamed greens can round out the meal.

Creative Ways to Present

For a casual gathering, serve the Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe family-style on a large platter, allowing everyone to dig in and top their portions as they like. Alternatively, create individual bowls with a swirl of sriracha artfully drizzled on top and the crispy shallots sprinkled just before serving for that wow factor.

Make Ahead and Storage

Storing Leftovers

This dish keeps well in an airtight container in the fridge for up to 2 days. It’s best to store the crispy shallots and sriracha separately and add them at serving time to keep their textures and freshness.

Freezing

Because of the fresh herbs and crunchy shallots, freezing is not recommended. The noodles and chicken will lose their pleasing texture, and the sauce may separate upon thawing, which can affect the overall flavor and mouthfeel.

Reheating

If you prefer your Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe warm, gently reheat the leftovers in a pan over low heat, adding a splash of water or oil to loosen the noodles. Avoid microwaving directly as it may dry out the dish or make the noodles sticky. Always add crispy shallots after reheating.

FAQs

Can I use other types of noodles for this recipe?

Absolutely! While thin flat rice noodles are traditional and soak up the sauce beautifully, you can experiment with other noodles like vermicelli or even thin wheat-based noodles. Just keep in mind the texture and cooking time may vary.

Is this recipe spicy?

The recipe itself is mild, allowing the fresh ginger and garlic to shine. If you like heat, the sriracha on top is your chance to add as much spice as you want, tailoring the dish to your personal preference.

Can I make this dish vegetarian or vegan?

Yes! Simply omit the chicken and replace the soy sauce with tamari or a vegan soy alternative. Add tofu or tempeh for protein, and the green ginger sauce will still be the star of the show.

How long does the ginger shallot sauce keep?

You can make the ginger shallot sauce ahead of time and store it in the fridge for up to 3 days. The flavors actually deepen over time, but be sure to give it a good stir before using.

What if I don’t have grapeseed oil?

No worries! You can substitute grapeseed oil with any neutral-flavored oil such as vegetable, canola, or even light olive oil. The aim is to keep the sauce smooth without overpowering the fresh ginger and green onions.

Final Thoughts

This Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe is one of those delightful discoveries that feels like a warm hug on a plate. It’s fresh, bright, and packed with layers of flavor that keep you coming back for more. Whether you want something quick yet impressive for weeknight dinner or an exciting dish to add to your Asian-inspired repertoire, this recipe checks all the boxes. Give it a go, and watch it become a new favorite in your kitchen!