Uploaded November 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/green-ginger-rice-noodles
Love the ginger shallot sauce that comes with Hainanese Chicken, so I turned it into noodles! Think of it as an Asian pesto :) Ginger-forward flavour with lots of green onion that mellows as it sits in the oil. Blitzing with a stick blender is best for good pesto consistency so the noodles get stained a lovely green colour. Else, mince finely with a knife and grate the ginger and garlic with a microplane. Don't try using a food processor, it doesn't work for green onion (yes, I tried).
Serve warm or at room temp, with or without the chicken (try deseeded cucumber batons for a side dish version). Great meal for hot summer days, lunchboxes, side dish for Asian-themed banquets. I see myself making this a lot this summer. Enjoy! - N x
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Green ginger rice noodles – with chicken (or not)
3 cups shredded cooked chicken (350g) – or cucumber batons, deseeded, for a vegetarian / side dish version
250g/8oz thin flat rice noodles, prepared per packet then briefly rinsed in colander under tap water to remove excess starch (I use Chang’s pad thai style)
4 cups chopped green onion (4 – 6 big stems)
1/4 cup roughly chopped peeled ginger (~4mm / 1/6” pieces)
2 garlic cloves, roughly chopped
2 tbsp rice vinegar
1 tbsp water
2 1/2 tbsp light soy sauce
1/3 cup grapeseed oil, or other neutral oil
1 1/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
Crispy fried shallots & sriracha for serving
STEPS
1. Blitz ginger, garlic, vinegar, water and 1/3 of the green onions until the ginger is puréed (use pulses and move stick around the green onion). It’s ok if all the green onion isn’t yet blitzed.
2. Add remaining green onions and soy sauce, blitz to a pesto-like texture, then stir in oil and salt. Rest 10 minutes (do not skip this!).
3. Toss warm rice noodles with the sauce, then add shredded chicken and toss again.
4. Serve warm or cold (at room temp) topped with lots of crispy shallots and a drizzle of sriracha! Keeps 3 days in the fridge, bring to room temp or lightly warm in microwave.
#ricenoodles #gingernoodles #chickennoodles #quickdinner #recipetineats
Recipe ⬇️ or print: recipetineats.com/green-ginger-rice-noodles
Love the ginger shallot sauce that comes with Hainanese Chicken, so I turned it into noodles! Think of it as an Asian pesto :) Ginger-forward flavour with lots of green onion that mellows as it sits in the oil. Blitzing with a stick blender is best for good pesto consistency so the noodles get stained a lovely green colour. Else, mince finely with a knife and grate the ginger and garlic with a microplane. Don't try using a food processor, it doesn't work for green onion (yes, I tried).
Serve warm or at room temp, with or without the chicken (try deseeded cucumber batons for a side dish version). Great meal for hot summer days, lunchboxes, side dish for Asian-themed banquets. I see myself making this a lot this summer. Enjoy! - N x
----------------------
Green ginger rice noodles – with chicken (or not)
3 cups shredded cooked chicken (350g) – or cucumber batons, deseeded, for a vegetarian / side dish version
250g/8oz thin flat rice noodles, prepared per packet then briefly rinsed in colander under tap water to remove excess starch (I use Chang’s pad thai style)
4 cups chopped green onion (4 – 6 big stems)
1/4 cup roughly chopped peeled ginger (~4mm / 1/6” pieces)
2 garlic cloves, roughly chopped
2 tbsp rice vinegar
1 tbsp water
2 1/2 tbsp light soy sauce
1/3 cup grapeseed oil, or other neutral oil
1 1/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
Crispy fried shallots & sriracha for serving
STEPS
1. Blitz ginger, garlic, vinegar, water and 1/3 of the green onions until the ginger is puréed (use pulses and move stick around the green onion). It’s ok if all the green onion isn’t yet blitzed.
2. Add remaining green onions and soy sauce, blitz to a pesto-like texture, then stir in oil and salt. Rest 10 minutes (do not skip this!).
3. Toss warm rice noodles with the sauce, then add shredded chicken and toss again.
4. Serve warm or cold (at room temp) topped with lots of crispy shallots and a drizzle of sriracha! Keeps 3 days in the fridge, bring to room temp or lightly warm in microwave.
#ricenoodles #gingernoodles #chickennoodles #quickdinner #recipetineats
