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Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe

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4 from 10 reviews

Delicious and vibrant Green Ginger Rice Noodles tossed in a ginger-forward Asian-pesto sauce inspired by Hainanese Chicken’s Ginger Shallot Sauce. This quick and fresh dish features thin flat rice noodles coated in a flavorful green ginger shallot sauce, combined with shredded chicken for protein. Perfect served warm or cold, it makes a refreshing meal or side, ideal for hot days, lunch boxes, or Asian-inspired spreads.

Ingredients

Main Ingredients

  • 350g (3 cups) shredded cooked chicken (preferably poached)
  • 250g (8oz) rice noodles, thin flat type, prepared according to packet instructions and rinsed under cold water (e.g. Chang’s Pad Thai style)

Ginger Shallot Sauce

  • 4 cups lightly packed green onions, cut into ~1.25cm (1/2″) pieces (about 5–6 large stems)
  • 1/4 cup roughly chopped ginger, approx 4mm pieces
  • 2 garlic cloves, roughly chopped
  • 2 tbsp rice vinegar
  • 2 tbsp water
  • 2 tbsp light soy sauce (not dark soy sauce)
  • 1 tsp cooking salt or kosher salt (adjust accordingly for table salt or flakes)
  • 1/4 tsp white pepper or black pepper
  • 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

  1. Prepare Ginger Shallot Sauce: Place 1/4 of the green onions in a tall jug or deep bowl. Add the chopped ginger, garlic, rice vinegar, and water. Use a stick blender to pulse until the ginger and garlic are finely pureed, about 15 seconds.
  2. Blend Sauce to Pesto Consistency: Add the remaining green onions and soy sauce to the pureed mixture. Blitz again until the green onions are finely chopped but avoid over-blending into a smoothie; the sauce should resemble a slightly coarse pesto.
  3. Season Sauce and Rest: Stir in grapeseed oil, salt, and white pepper thoroughly. Set the sauce aside for 10 minutes to allow the flavors to meld while you finish preparing the noodles.
  4. Prepare Noodles and Chicken: Ensure the rice noodles have been cooked according to packet instructions and rinsed under cold water to stop cooking. Shred cooked chicken if not pre-shredded.
  5. Toss Noodles with Sauce: Add the ginger shallot sauce to the noodles and toss well to coat the noodles evenly with the sauce.
  6. Add Chicken and Combine: Add shredded chicken to the sauced noodles and toss again until everything is combined. If the mixture seems too thick, loosen it slightly with a splash of water.
  7. Serve Warm or Cold: For cold serving, let the noodles sit for at least 15 minutes to cool and develop flavor. If serving warm, serve immediately.
  8. Garnish and Enjoy: Divide the noodles and chicken among bowls. Drizzle with sriracha according to taste and sprinkle crispy shallots on top before serving.

Notes

  • If you don’t have a stick blender, finely chop the green onions, ginger, and garlic and mix well to approximate the pesto texture.
  • Use light soy sauce instead of dark for authentic flavor and color.
  • Adjust salt levels depending on the type of salt used; kosher salt is less dense than table salt.
  • Adding cucumber as a refreshing side (deseeded, sliced in batons or half-moons) complements this dish well.
  • Grapeseed oil is recommended for its neutral flavor, but canola or vegetable oil works equally well.

Find it online: https://recipesbyliza.com/green-ginger-rice-noodles-with-chicken-and-crispy-shallots-recipe/