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

Scale

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)

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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.