Name: Green Ginger Rice Noodles
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 350g / 3 cups shredded cooked chicken ((I use my foolproof poached chicken)); 250g / 8oz rice noodles; 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 - Note 2)); 1 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes)); 1/4 tsp white pepper (, or black); 1/3 cup grapeseed oil (, or other neutral flavoured oil (vegetable, canola etc)); Sriracha - use as much as you dare!; 1/4 cup crispy shallots ((store bought))

From the Cook

1/5

Green Ginger Rice Noodles

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sunday Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

ABBREVIATED RECIPE:

Blitz (pulsing) 1/4 of the green onion with ginger, garlic, vinegar and water until ginger is pureed. Then blitz in remaining green onion and soy until pesto-like. Stir in oil and salt, set aside 10 minutes. Toss with noodles and chicken, serve with crispy shallots and sriracha!

Ginger shallot sauce first:

Blitz - Put 1/4 of the green onions in a tall jug (or deep bowl), top with the ginger, garlic, vinegar and water. Blitz with a stick blender until the ginger and garlic is pureed (~ 15 seconds). Add the remaining green onions and soy sauce. Blitz until all the green onion is finely chopped but don't let it become green smoothie, it should be a pesto-like consistency. Asian pesto! :) (Note 4 if you don't have a stick blender)

Stir and set aside - Stir in the oil, salt and pepper. Then set aside for 10 minutes to let the flavours meld while you rehydrate the noodles.

Toss and eat!

Toss the noodles with the Green Ginger Sauce first. Toss well so it coats the noodles nicely. Then add the chicken, toss well again. (If you add chicken first, too much sauce clings to it). Loosen with a touch of water if needed.

Warm or cold serving - If serving the noodles cold, set aside for 15 minutes+ to let the noodles cool. The flavours will continue to develop. If serving warm, serve straight away.

Serve - Divide between bowls, drizzled with sriracha, sprinkle with crispy shallots, eat!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Ginger Chopping Pro 🔪
Freeze ginger for 10-15 minutes before chopping to make it firmer and easier to cut into precise 4mm pieces without fibrous strings.
Noodle Texture Mastery 💦
Rinse rice noodles in cold water immediately after cooking to stop the cooking process and prevent them from becoming mushy, ensuring a perfect al dente texture.
Crispy Shallot Enhancement 🌟
Toast store-bought crispy shallots briefly in a dry pan to refresh their crunch and intensify their nutty flavor before adding to the dish.
Green Onion Prep Hack 🥬
Use the white and light green parts of the green onions for the most intense flavor, reserving the darker green tips for a fresh garnish.
Sauce Flavor Balancing 🥄
Taste and adjust the sauce before mixing with noodles, balancing the soy sauce, rice vinegar, and Sriracha to create a perfectly harmonized flavor profile.