Description
Green Ginger Rice Noodles is a vibrant and flavorful Asian-inspired dish featuring thin flat rice noodles tossed in a ginger-forward green onion sauce resembling an Asian pesto. Enhanced with shredded poached chicken for protein, this dish can be served warm or cold, making it perfect for hot days, lunch boxes, or an Asian-style spread. The sauce, based on Hainanese Chicken’s Ginger Shallot Sauce, adds a fresh, zesty kick while crispy shallots and sriracha provide delightful texture and heat.
Ingredients
Protein and Noodles
- 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
Ginger Shallot Sauce
- 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.)
For Serving
- Sriracha, to taste
- 1/4 cup crispy shallots (store-bought)
Instructions
- Prepare the Ginger Shallot Sauce: Place one third of the green onions, ginger, garlic, rice vinegar, and water into a tall jug or deep bowl. Use a stick blender to pulse until the ginger and garlic are pureed, about 15 seconds.
- Finish the Sauce: Add the remaining green onions and soy sauce to the jug, then pulse with the stick blender until the green onions are finely chopped but the mixture maintains a pesto-like texture rather than turning into a smoothie.
- Season and Rest Sauce: Stir in the grapeseed oil, salt, and freshly ground black pepper. Set the sauce aside for 10 minutes to allow flavors to meld while you prepare the noodles.
- Prepare Noodles and Chicken: Ensure the rice noodles are prepared according to package instructions and rinsed under cold water. Have shredded poached chicken ready.
- Toss Noodles with Sauce: Toss the prepared rice noodles thoroughly with the ginger shallot sauce to coat evenly.
- Add Chicken: Add shredded chicken to the noodles and sauce, tossing again to combine. If the mixture seems dry, loosen with a small amount of water.
- Serve Warm or Cold: For cold serving, let the mixture rest 15 minutes or longer to cool and develop flavors. If serving warm, serve immediately.
- Garnish and Enjoy: Divide the noodles and chicken among bowls, drizzle with sriracha to desired heat level, and sprinkle crispy shallots on top before serving.
Notes
- The sauce texture should remain pesto-like, not blended into a smoothie, to maintain pleasant texture.
- Adjust salt according to the type used: halve if using table salt and increase by 50% if using flaky salt.
- Cucumber, deseeded and sliced into batons or thin half-moons, can be added as a refreshing side or mix-in.
- This dish can be enjoyed warm or cold, ideal for varied climates and meal prep.
- For protein variation, the chicken can be omitted to keep it vegetarian.
- Use neutral oil like grapeseed to keep the fresh flavors prominent without adding extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main
- Method: Blending
- Cuisine: Asian
