Green Ginger Rice Noodles Recipe

Introduction

Green Ginger Rice Noodles is a vibrant and flavorful dish that combines tender chicken, fresh green onions, and a zesty ginger sauce. This easy-to-make recipe delivers an Asian-inspired pesto twist perfect for warm or cold meals. It’s a refreshing and satisfying option for any time of day.

Ingredients

• 350g / 3 cups shredded cooked chicken (poached chicken recommended)
• 250g / 8oz rice noodles
• 4 cups lightly packed green onion, cut into ~1.25cm (1/2″) pieces (about 5 – 6 big 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, avoid dark soy sauce)
• 1 tsp cooking salt or kosher salt (halve for table salt, increase by 50% for flaky salt)
• 1/4 tsp white pepper (or black pepper)
• 1/3 cup grapeseed oil (or other neutral-flavored oil like vegetable or canola)
• Sriracha, to taste
• 1/4 cup crispy shallots (store bought)

Instructions

1. Step 1: Place a quarter of the green onions in a tall jug or deep bowl. Add the chopped ginger, garlic, rice vinegar, and water. Using a stick blender, pulse until the ginger and garlic are pureed and smooth, about 15 seconds.
2. Step 2: Add the remaining green onions and soy sauce to the jar. Blitz again until the green onions are finely chopped but still have some texture, resembling a pesto sauce rather than a smoothie.
3. Step 3: Stir in the grapeseed oil, cooking salt, and white pepper into the ginger shallot sauce. Set the sauce aside for 10 minutes to let the flavors meld while you prepare the noodles.
4. Step 4: Cook the rice noodles according to package instructions. Once softened and drained, toss the noodles with the prepared green ginger sauce until evenly coated.
5. Step 5: Add the shredded chicken and toss again to combine, ensuring the sauce coats the noodles more than the chicken. If the mixture seems dry, loosen it with a little water.
6. Step 6: Serve warm immediately or allow the noodles to cool for 15 minutes or more if serving cold, which enhances the flavor. Drizzle with sriracha and sprinkle crispy shallots on top before eating.

Tips & Variations

• If you don’t have a stick blender, finely chopping the ginger, garlic, and green onions before mixing with the liquids can work as a substitute for the pesto texture.
• Try adding fresh herbs like cilantro or mint for extra freshness.
• Use shredded turkey or tofu instead of chicken for a different protein option.
• Adjust the amount of sriracha to control the spiciness to your liking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the crispy shallots separate until ready to serve. Reheat gently in the microwave or enjoy cold. If the noodles have absorbed too much sauce when cold, loosen with a splash of water before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the green ginger sauce ahead of time?

Yes, the sauce can be made a day in advance and stored in the refrigerator. Allow it to come to room temperature and stir before tossing with noodles.

What type of rice noodles work best?

Thin to medium-width rice noodles are ideal as they absorb the sauce well without overpowering the dish. Avoid very thick noodles which may be too chewy.

Green Ginger Rice Noodles Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

This vibrant Green Ginger Rice Noodles recipe features tender shredded chicken tossed with rice noodles and a homemade Asian pesto-style sauce made from fresh green onions, ginger, garlic, and soy sauce. Enhanced with grapeseed oil and a touch of vinegar, this versatile dish can be served warm or cold, topped with crispy shallots and a drizzle of spicy sriracha for an exciting flavor punch.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: No-Cook
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken

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

Noodles

• 250g / 8oz rice noodles

Sauce

• 4 cups lightly packed green onion, cut into ~1.25cm / 1/2″ pieces (5 – 6 big 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, increase by 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)

Toppings

• Sriracha sauce, to taste
• 1/4 cup crispy shallots (store bought)

Instructions

1. Prepare the ginger shallot sauce: Place one quarter of the green onions in a tall jug or deep bowl. Add the chopped ginger, garlic cloves, rice vinegar, and water. Using a stick blender, pulse until the ginger and garlic are pureed, about 15 seconds.
2. Blend the remaining green onions and soy sauce: Add the remaining green onions and light soy sauce to the jug. Blend again briefly to finely chop the green onions, aiming for a pesto-like texture instead of a smooth smoothie.
3. Season and rest: Stir in the grapeseed oil, cooking salt, and white pepper. Set the sauce aside for 10 minutes to allow the flavors to meld while you prepare the noodles.
4. Rehydrate the rice noodles: Prepare the rice noodles according to package instructions to soften them, then drain and set aside.
5. Toss noodles with sauce: Combine the prepared noodles with the green ginger sauce, tossing thoroughly so the noodles are evenly coated. Add a splash of water if the mixture seems dry.
6. Add shredded chicken: Mix in the shredded cooked chicken and toss again gently to distribute the sauce evenly—adding chicken after the noodles prevents the sauce from clinging too much to the meat.
7. Serve warm or cold: For cold serving, let the tossed noodles rest for 15 minutes or more to cool and allow flavors to develop further; for warm serving, serve immediately after tossing.
8. Garnish and enjoy: Divide the noodle mixture between bowls, drizzle generously with sriracha to your spice preference, and sprinkle crispy shallots on top before serving.

Notes

• The stick blender is recommended for ease, but a food processor can be used as an alternative.
• Use light or all-purpose soy sauce to maintain the brightness of the ginger sauce; avoid dark soy sauce which may overpower.
• If using table salt, reduce amount by half; kosher salt amounts are provided.
• Grapeseed oil or another neutral oil is suggested to allow the fresh flavors of the sauce to shine.
• Adjust the amount of sriracha for personal heat tolerance.
• The sauce can be made ahead and stored for a short time in the refrigerator.
• This dish is naturally gluten-free if using gluten-free soy sauce.

Keywords: green ginger rice noodles, Asian pesto noodles, shredded chicken noodles, fresh ginger sauce, rice noodle recipe, easy Asian noodles