Green Ginger Rice Noodles
Rice noodles coated in a fresh ginger, green onion and soy sauce, tossed with shredded chicken and topped with crispy shallots and sriracha. Serve warm or cold.
By Cookin' KitchenUpdated
- Total: 25 minutes
- Servings: 4 servings
Recipe
Green Ginger Rice Noodles
Rice noodles coated in a fresh ginger, green onion and soy sauce, tossed with shredded chicken and topped with crispy shallots and sriracha. Serve warm or cold.
Cookin' · https://cookin.club/recipes/green-ginger-rice-noodles
- Prep
- 15 minutes
- Rest
- 10 minutes
- Total
- 25 minutes
- Servings
- 4
Ingredients
For 4 servings
Ginger shallot sauce
For serving
Instructions
Make the ginger shallot sauce
Step 1: Put one-quarter of the green onion in a tall jug or deep bowl. Add the ginger, garlic, vinegar and water. Blend with a stick blender until the ginger and garlic are pureed, about 15 seconds. Add the remaining green onion and soy sauce. Blend until the green onion is finely chopped and the sauce has a pesto-like consistency; do not blend it into a smoothie.
Tip: If you don’t have a stick blender, finely chop the green onion and grate the ginger and garlic.
Step 2: Stir in the oil, salt and pepper. Set the sauce aside for 10 minutes while you prepare the noodles.
Tip: Stir the oil in rather than blending it.
Toss and serve
Step 3: Toss the noodles with the ginger shallot sauce until coated. Add the chicken and toss again. Loosen with a little water if needed.
Tip: Toss the noodles with the sauce before adding the chicken so the sauce coats the noodles.
Step 4: For cold noodles, set them aside for at least 15 minutes to cool. Serve warm straight away.
Step 5: Divide between bowls. Drizzle with sriracha and sprinkle with crispy shallots.
Notes
For a side dish, replace the chicken with cucumber. The sauce also works with other noodles: use the same weight for dried noodles or 400 g / 14 oz for fresh noodles.
Refrigerate leftovers for up to 3 days. Bring them to room temperature before eating or warm them lightly in the microwave.
Nutrition per serving
- Calories
- 580 kcal
- Fat
- 22 g
- Saturated fat
- 3 g
- Carbohydrates
- 55 g
- Sugar
- 1 g
- Fiber
- 2 g
- Protein
- 36 g
- Sodium
- 1,550 mg
- Cholesterol
- 89 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These rice noodles are coated in a punchy ginger and green onion sauce, then tossed with shredded chicken and finished with crispy shallots and sriracha. Serve them warm or let them cool for a refreshing cold meal.
Chop the green onion before measuring it. The sauce rests for 10 minutes while the noodles are prepared.
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