
These green ginger rice noodles are fresh, savory, and packed with bold aromatics from green onion, ginger, and garlic. Tossed with tender shredded chicken and finished with crispy shallots and sriracha, they make a fast, flavor-packed meal for lunch or dinner.
Place 1 cup of the green onion in a tall jug or deep bowl with the ginger, garlic, rice vinegar, and water. Blend until the ginger and garlic are finely pureed.
Add the remaining green onion and the light soy sauce. Blend again just until the mixture looks finely chopped and saucy, like a loose pesto. Do not over-blend into a smooth puree.
Stir in the grapeseed oil, salt, and white pepper. Let the sauce rest for 10 minutes so the flavors can meld.
Meanwhile, prepare the rice noodles according to the package directions. Drain well and, if needed, rinse briefly to stop them from over-softening.
Add the noodles to a large bowl and toss with the green ginger sauce until evenly coated. Add the shredded chicken and toss again. If the noodles seem too tight or sticky, loosen them with a small splash of water.
Serve warm right away, or let the noodles cool for 15 minutes for a cold noodle dish. Divide into bowls and top with crispy shallots and sriracha to taste.
For the best texture, avoid over-blending the sauce; it should stay slightly coarse, not completely smooth. You can swap grapeseed oil for another neutral oil, and use rotisserie chicken for convenience. Store leftovers in an airtight container in the refrigerator for up to 2 days; add a splash of water before serving to loosen the noodles.




