If you’re craving a vibrant, flavorful dish that balances fresh green ginger and tender chicken in a comforting bowl of noodles, you’re going to fall head over heels for this Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe. It’s a celebration of bright, zesty ginger and the satisfying crunch of crispy shallots paired with soft rice noodles and succulent shredded chicken. Every bite feels fresh yet comforting, making it a perfect meal to share with friends or enjoy solo on a cozy night in.
Ingredients You’ll Need
Gathering simple yet impactful ingredients is the key to hitting all the right notes in this dish. Each component plays a role in creating a beautiful harmony of flavors and textures, from the zingy green onion and ginger to the crisp shallots that top it off.
- 350g / 3 cups shredded cooked chicken: Opt for poached chicken for tender, juicy meat that blends perfectly with the noodles.
- 250g / 8oz rice noodles: Soft, slightly chewy noodles act as the perfect canvas to absorb all those delicious flavors.
- 4 cups lightly packed green onion (cut into ~1.25cm / 1/2″ pieces): Adds fresh, mild onion flavor and vibrant green color to brighten the dish.
- 1/4 cup roughly chopped ginger (about 4mm pieces): The star spice, providing a warm, peppery zing that wakes up every ingredient.
- 2 garlic cloves, roughly chopped: Infuses the dish with a deep, aromatic base.
- 2 tbsp rice vinegar: Offers a subtle tanginess that balances the richness of oil and chicken.
- 2 tbsp water: Helps blend the sauce smoothly without overpowering flavors.
- 2 tbsp light soy sauce: Provides salty umami without the bitterness dark soy sauce can bring.
- 1 tsp cooking salt / kosher salt: Essential for seasoning; adjust according to salt type for perfect balance.
- 1/4 tsp white pepper (or black): Adds a mild heat layer that complements the ginger beautifully.
- 1/3 cup grapeseed oil (or neutral oil): A light oil that carries the flavors without masking the freshness.
- Sriracha: The fiery kick—add as much as your taste buds dare.
- 1/4 cup crispy shallots (store bought): The ultimate crunchy topping that elevates texture and flavor.
How to Make Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe
Step 1: Prepare Your Ingredients
Start by shredding your poached chicken into bite-sized pieces if you haven’t already. Soak the rice noodles in warm water for about 10 minutes to soften them, then drain well. Chop the green onions into roughly half-inch segments, slice the ginger into small pieces, and roughly chop the garlic. Having all these ready will make the cooking process smooth and joyful.
Step 2: Make the Green Ginger Sauce
In a blender or food processor, combine the chopped green onions, ginger, garlic, rice vinegar, water, light soy sauce, salt, white pepper, and grapeseed oil. Blend until you get a vibrant green sauce with a slightly chunky texture that bursts with fresh, zesty flavors. This sauce is the heart of the Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe—it’s where all the magic blends.
Step 3: Toss the Noodles and Chicken
In a large mixing bowl, combine the soaked noodles with the shredded chicken. Pour over the green ginger sauce and toss everything gently but thoroughly, ensuring every noodle strand and chicken shred is kissed by that flavorful sauce. If you want a spicy touch, add your preferred amount of Sriracha here and mix well.
Step 4: Add the Crispy Shallots
Right before serving, sprinkle the crispy shallots generously over the top. These crunchy gems provide the perfect contrast to the soft noodles and provide an irresistible aroma and texture that makes this dish unforgettable.
How to Serve Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe
Garnishes
Fresh herbs such as cilantro or Thai basil work beautifully as garnishes, adding even more green freshness to complement the ginger. A wedge of lime on the side brightens each forkful, while a drizzle of extra Sriracha invites those who like it hot to spice things up even further.
Side Dishes
This dish shines when paired with light and crunchy sides. Think crisp cucumber salad or a simple carrot and daikon pickle. For something heartier, steamed or sautéed greens like bok choy or Chinese broccoli add a lovely earthy balance.
Creative Ways to Present
Serve this recipe in vibrant bowls that highlight its bold green hues or pile it on fresh banana leaves for an exotic touch. For a fun twist, you could even stuff the noodles and chicken into lettuce cups for a handheld delight that’s crunchy, fresh, and fun to eat.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 2 days. The rice noodles will absorb more sauce and soften slightly but remain delicious. Store the crispy shallots separately to keep them crunchy until you’re ready to serve again.
Freezing
This isn’t the best candidate for freezing because rice noodles tend to lose their texture after thawing. However, you can freeze the shredded cooked chicken portion separately for up to 3 months and combine fresh when you’re ready to enjoy the Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe again.
Reheating
When reheating refrigerated leftovers, warm gently in a skillet over low heat, adding a splash of water or oil if needed to prevent sticking and to loosen the sauce. Top with fresh crispy shallots again to regain that fantastic crunch.
FAQs
Can I use another type of noodle instead of rice noodles?
Absolutely! While rice noodles provide the best texture and flavor for this recipe, you can substitute with thin wheat noodles or even soba noodles. Just keep in mind the texture will vary slightly.
Is the green ginger sauce spicy on its own?
The sauce itself is bright and zesty rather than hot, thanks to the ginger and garlic. If you want a spicy kick, add Sriracha or your favorite chili sauce when mixing the noodles and chicken.
Can I make this dish vegetarian?
Yes! Simply replace the shredded chicken with firm tofu or a medley of mushrooms for a delicious vegetarian twist that complements the vibrant green ginger sauce beautifully.
How fresh should the ginger be for the best flavor?
Always use fresh ginger for this recipe. Its brightness and sharpness are essential for the sauce to taste lively and balanced. Avoid pre-ground ginger as it won’t offer the same fresh zing.
Are crispy shallots difficult to make at home?
Not at all! You can make crispy shallots by thinly slicing shallots and frying them in oil until golden and crunchy. However, store-bought versions save time and work wonderfully as a topping.
Final Thoughts
This Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe is truly a go-to meal when you want something fresh, vibrant, and packed with incredible textures and flavors. It’s an easy but impressive dish that feels comforting yet exciting. I can’t wait for you to try it and fall in love just like I did!
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Green Ginger Rice Noodles with Chicken and Crispy Shallots Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: No-Cook
- Cuisine: Asian
Description
This vibrant Green Ginger Rice Noodles recipe combines shredded cooked chicken with fresh green onions, fragrant ginger, and rice noodles, all tossed in a tangy soy and rice vinegar dressing with a touch of heat from Sriracha. Finished with crispy shallots for added texture, it’s a quick, flavorful meal perfect for any day of the week.
Ingredients
Meat
- 350g / 3 cups shredded cooked chicken (preferably poached)
Main
- 250g / 8oz rice noodles
Vegetables and Aromatics
- 4 cups (lightly packed) green onions, 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
Liquids and Condiments
- 2 tbsp rice vinegar
- 2 tbsp water
- 2 tbsp light soy sauce (or all-purpose soy sauce, avoid dark soy sauce)
Spices and Oils
- 1 tsp cooking salt or kosher salt (halve for table salt, +50% for flakes)
- 1/4 tsp white pepper or black pepper
- 1/3 cup grapeseed oil or other neutral-flavored oil (vegetable, canola, etc.)
- Sriracha, to taste
Toppings
- 1/4 cup crispy shallots (store-bought)
Instructions
- Prepare the noodles: Cook the rice noodles according to package instructions until tender. Drain thoroughly and set aside to cool.
- Make the dressing: In a blender or food processor, combine green onions, chopped ginger, garlic, rice vinegar, water, light soy sauce, salt, and white pepper. Blend until smooth to create a bright, flavorful green sauce.
- Assemble the dish: In a large mixing bowl, combine the cooked shredded chicken and cooled rice noodles. Pour the green sauce over the mixture and drizzle with grapeseed oil. Toss everything gently to coat the noodles and chicken evenly.
- Serve and garnish: Transfer the dressed noodles to serving plates or a large platter. Sprinkle crispy shallots over the top for crunch and add Sriracha to your preferred level of spiciness. Serve immediately for best texture and flavor.
Notes
- Use poached chicken for tender, juicy shredded chicken.
- Avoid dark soy sauce as it can alter the color and flavor negatively.
- Adjust salt according to the saltiness of your soy sauce.
- Store any leftovers in the refrigerator and consume within 2 days for freshness.
- For a vegetarian version, omit chicken and add tofu or additional vegetables.
