Inexperienced Ginger Rice Noodles – RecipeTin Eats

November 20, 2025

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Rice noodles tossed in a ginger-forward “Asian pesto” that’s primarily based on Hainanese Hen’s ginger shallot sauce. Loopy good, tremendous quick no-cook meal. Weirdly obsessive about how the noodles go inexperienced! Serve heat or chilly – nice for decent days, lunch containers, or any Asian-ish unfold.

Inexperienced Ginger Rice Noodles – with hen, or not

I checked out my current recipe line up and realised it was all yellow and brown (roasts, chocolate, cheese, cake!). So I headed to the outlets with noble leafy-green intentions however received utterly derailed by inexperienced onions on sale ($2 for a large bunch!). 💡Lightbulb second: Asian pesto, aka Hainanese Hen Ginger Shallot Sauce, however in noodle kind!

Not precisely the crisp leafy dish I deliberate, however hey, I received some inexperienced again into the feed. Properly finished me! 😂

What this tastes like – “Asian pesto” actually is the very best description! A number of inexperienced onions blitzed with numerous ginger, a little bit of garlic, soy sauce for salt, impartial oil and a little bit of vinegar so it’s not too oil-heavy. The raw-onioniness (is {that a} phrase??!) of inexperienced onion and sharpness of ginger mellows with the oil, turning right into a contemporary, crazy-good sauce that makes every little thing it touches immediately extra thrilling. Immediately, it’s noodles!

Components in Inexperienced Ginger Rice Noodles

Right here’s what you want this bowl of inexperienced noodles.

1. inexperienced ginger sauce

As talked about above, that is tailored from the tasty Ginger Shallot Sauce that accompanies Hainanese Hen (sure, sure, in the future quickly, I have to share mine!). Significantly bigger quantity, and in addition I change some oil with vinegar, else I feel the noodles can be too oily. I additionally use a stick blender as a substitute of mincing every little thing utilizing a knife. A lot quicker – and really more practical to extract flavour out of every little thing. 🙂

Ingredients in Green Ginger Rice Noodles with chicken

Inexperienced onion – Typically known as shallots right here in Australia, scallions within the US and Canada, spring onions within the UK and Europe. It may be so complicated! They’re the lengthy skinny inexperienced stems that doesn’t have a bulbous lump on the backside (we name these spring onions right here in Australia). To keep away from any confusion, see photograph above!

You want quite a bit – 4 to five huge stems (ie with 3 or so stems on every stem). 4 cups as soon as chopped into items that we then blitz. That is what makes this Asian pesto inexperienced!
Ginger – quantity of contemporary ginger, for daring ginger flavour the Hainanese Hen Ginger Shallot Sauce is thought and cherished for.
Gentle soy sauce – So as to add salt into the sauce to show it right into a dressing. Any common or all-purpose soy sauce can be utilized, or tamari (for gluten-free). Don’t use darkish soy sauce (a lot too intense, it’s going to break the sauce) or kecap manis (too candy!). Extra on completely different soy sauces right here.
Rice vinegar – This provides a contact of tang to chop via the oil, and much like the soy sauce, it turns an oil-based sauce right into a dressing. You possibly can’t simply use oil for the liquid, it makes it too oily!
Grapeseed oil – This oil is comprised of grape seeds and has a clear flavour that doesn’t tasty as “oily” like different impartial flavoured oils do. It’s a standard oil alternative for raw dressings the place different flavours are supposed to shine, one which I take advantage of fairly commonly in Asian dressings. Substitute with any impartial flavoured oil, like canola, vegetable, or avocado oil.
Salt and white pepper – White relatively than black pepper is mostly extra frequent in Asian cooking, although actually, it’s not an enormous deal right here to change it with black pepper.

2. NOODLES, CHICKEN, Toppings

I added hen for protein to have as a meal, however as a aspect dish I’d change it out for a vegetable. Cucumber would high my record, reduce in baton kind. It should look nice! As for toppings – just a little crunch from crispy retailer purchased shallots and just a little vinegary-spice from sriracha are the right finishes for this bowl of gingery goodness.

Cooked hen (elective) – Use a retailer purchased roast hen, or poach your personal utilizing my foolproof poached hen methodology (simply go away the hen in boiled water with the range turned off, it’s not possible to overcook. Works 100%, each single time).

Different protein choices – A reader advised prawns/shrimp which might be fabulous! I’d in all probability reduce lengthways into thinner items, so that they get twisted up within the noodles.
Dried rice noodles – I used skinny rice stick noodles, the type that’s flat that makes a floor for the Inexperienced Ginger Sauce to cling to. Particularly, I take advantage of these ones – Changs Pad Thai Rice Noodles, sure I take advantage of them for Pad Thai too! I feel rice noodles work higher than yellow noodles as they’ve a extra impartial flavour so it actually lets the flavour of the sauce shine, and the inexperienced color stands out extra in opposition to white.

Having mentioned that, I’d not hesitate to make this with any sort of noodles – dried, contemporary, skinny, thick, yellow, white, glass, vermicelli, ramen. I’d in all probability even use pasta, if that’s all I had. 🙂 See recipe card for steerage on amount for various kinds of noodles.
Crispy fried shallots – Retailer purchased, pantry important. Crispy, salty, oily little bits of goodness that I sprinkle on “every little thing” – salads, scrambled eggs, soups, stir fries, fried rice! Discover them within the Asian aisle of normal grocery shops although cheaper at Asian shops.
Sriracha – A little bit vinegary spicy sauce goes so effectively with the contemporary flavours happening right here! Additionally paying homage to the chilli sauce that accompanies the Ginger Shallot Sauce for Hainanese Hen (besides, at this time we simply squirt from a bottle relatively than making it from scratch).

Measuring green onions — Please chop then measure the inexperienced onion utilizing cups. Can’t simply depend on “4 stems” for this recipe – darn inexperienced onions simply don’t develop constant size stems. So egocentric!

Easy methods to make Inexperienced Ginger Noodles

The Inexperienced Ginger Sauce is made like pesto – blitzed with a stick blender. Meals processor doesn’t work – the feel of inexperienced onion simply isn’t suited to whirling blades, they get caught on the bottom and sides an excessive amount of.

1. Inexperienced Ginger Sauce first

Blitz half 1 – Blitz 1/4 of the inexperienced onion with the ginger, garlic, vinegar and water till the ginger and garlic are pureed, about 10 to fifteen seconds. The inexperienced onion can be largely pureed too, that’s what makes the noodles inexperienced. It’s best to make use of a jug so the top of the stick blender is immersed although a tall bowl will work okay too.
Blitz half 2 – Then add the remainder of the inexperienced onions and soy sauce, then blitz till all of the inexperienced onion is pesto-like, about one other 15 seconds. A stick blender isn’t robust sufficient to blitz right into a smoothie so that you shouldn’t have to fret about taking it too far.

No stick blender? That’s okay! Finely mince the inexperienced onion with a knife (you’ll want 2 cups tightly packed as soon as finely minced) and grate the ginger and garlic utilizing a microplane. That is the standard method Ginger Shallot Sauce is made for Hainanese Hen.

Stir the oil and salt in. DO NOT BLITZ! The sheer energy of the stick blender will emulsify the oil with the liquids and switch the sauce right into a pale inexperienced smoothie. How do you suppose I do know this??!! 🫣
Put aside for 10 minutes. It is a key step! The sharpness of uncooked inexperienced onion and ginger mellows out, the flavours meld collectively and the inexperienced onion softens and sweats which makes the sauce looser.

Making forward – The sauce will get just a little darker with time, although nothing like basil pesto does (which matches a green-black if uncovered). It’s finest to toss via noodles inside, say, an hour of constructing the sauce. As soon as tossed, the inexperienced color is preserved fairly effectively.

2. toss, toss, toss!

Put together noodles per the packet instructions. Mine says to soak in boiling water for 10 minutes. Drain in a colander then give it a rinse below faucet water to rinse off extra starch. This helps hold the noodles slippery when tossed with the sauce relatively than clumping up right into a tangle.
Toss the noodles with the Inexperienced Ginger Sauce first. Toss effectively till the noodles flip inexperienced! Then add the hen and toss once more. If wanted, add a tablespoon of water at a time to loosen the noodles (or oil).

TIP: It’s vital to toss the noodles and sauce with out the hen first. When you put the sauce and hen in on the identical time, a lot of the sauce will get caught up within the hen and also you don’t get sufficient on the noodles.

Heat or chilly – If you wish to serve these noodles heat, serve right away. If you wish to have these chilly, simply go away the noodles for quarter-hour till they cool to room temperature (even an hour!). It’s nice both method, and I’ve just a little chatter on this under the photograph – it is likely one of the nice issues about these noodles!
Serve – Divide between bowls. Prime with a squirt or dousing of sriracha (as you please!) and a beneficiant pile of crispy fried shallots. Then dig in!

Uncommon dish that’s nice heat OR chilly

There are only a few dishes on this world that I actually, really, hand-on-heart imagine are simply nearly as good chilly or heat. In truth, I can’t consider any off the highest of my head – when you can, please remark under! (No, pizza doesn’t make the reduce!! Sandwiches don’t rely! 😆)

These noodles, nonetheless, are genuinely nice whether or not heat or at room temperature. When heat, the aroma and flavour of the ginger and inexperienced onion blooms. When it’s chilly, it’s contemporary and brilliant.

Take pleasure in as a meal on a scorching summer season day, take it to picnics, pack into lunchboxes. Make some for at this time and hold leftovers for tomorrow, figuring out you may take pleasure in them chilly or reheat them. Hope you’re keen on them! – N x ❤️

PS Additionally! Due to the explanations outlined above, I see this as a terrific aspect dish for Asian spreads, particularly gatherings as a result of one batch of this recipe is sufficient to be a aspect for 8 to 10 folks and it may be made forward. Swap the hen for cucumber to make it a veg-starch aspect. I’ve popped instructions within the recipe card notes.

Watch how you can make it

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Inexperienced Ginger Rice Noodles – RecipeTin Eats

Inexperienced Ginger Rice Noodles – with hen, or not