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Green Ginger Rice Noodles Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/green-ginger-rice-noodles-recipe/