Introduction
Discover a delightful and flavorful dish that features shredded cooked chicken and rice noodles complemented by a vibrant Ginger Shallot Sauce. This recipe transforms simple ingredients into a savory meal that’s great for any occasion. Perfect for gatherings or a quick dinner, the bright flavors will leave everyone asking for seconds.
Detailed Ingredients with measures
– 350g / 3 cups shredded cooked chicken (recommended: poached chicken)
– 250g / 8oz rice noodles, thin flat ones (prepare according to packet instructions, rinse under cold water; recommended: Changs Pad Thai style)
GINGER SHALLOT SAUCE:
– 4 cups (lightly packed) green onion, cut into ~1.25cm / 1/2″ pieces (about 5 – 6 large stems)
– 1/4 cup roughly chopped ginger, cut into ~4mm / 1/6″ pieces
– 2 garlic cloves, roughly chopped
– 2 tbsp rice vinegar
– 2 tbsp water
– 2 tbsp light soy sauce or all-purpose soy sauce (avoid dark soy sauce)
– 1 tsp cooking salt / kosher salt (use half for table salt, increase by 50% for sea salt flakes)
– 1/4 tsp white pepper or black pepper
– 1/3 cup grapeseed oil or other neutral-flavored oil (e.g., vegetable, canola)
FOR SERVING:
– Sriracha (use to your heat preference)
– 1/4 cup crispy shallots (store bought)
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
Serves 4 as a main meal, or 8 to 10 as a side dish.
Detailed Directions and Instructions
Prepare the Ginger Shallot Sauce
1. Place 1/4 of the green onions in a tall jug or a deep bowl. Add the chopped ginger, garlic, rice vinegar, and water.
2. Use a stick blender to blend all the ingredients until the ginger and garlic are pureed (approximately 15 seconds).
3. Add the remaining green onions and light soy sauce to the mixture. Blend again until the green onions are finely chopped, ensuring the consistency is like pesto, not a smoothie.
Add Oil and Seasoning
4. Stir in the grapeseed oil, cooking salt, and white or black pepper.
5. Set the sauce aside for 10 minutes to allow the flavors to meld.
Prepare the Noodles
6. While the sauce rests, prepare the rice noodles according to the packet instructions. Rinse them under cold tap water and set them aside to drain.
Tossing the Noodles and Chicken
7. In a large mixing bowl, add the cooked rice noodles. Pour the Ginger Shallot Sauce over the noodles and toss well to coat them evenly.
8. Once the noodles are well-coated, add the shredded cooked chicken. Toss again to mix thoroughly, ensuring the chicken is evenly coated with the sauce.
Serve Warm or Cold
9. If serving the noodles cold, let them sit for at least 15 minutes to cool. If serving warm, plate immediately after mixing.
10. Divide the noodles and chicken mixture among bowls. Drizzle with Sriracha to taste and sprinkle with crispy shallots on top.
Notes
Serving Size
– The recipe serves 4 as a main dish or 8 to 10 as a side.
Noodle Selection
– Dried rice noodle sticks are preferred for their neutral flavor and surface area that showcases the sauce’s color. You can substitute with the same weight of dried pasta or use about 400g (14oz) of fresh noodles if desired.
Choosing Soy Sauce
– Use light soy sauce or any all-purpose soy sauce. Avoid dark soy sauce, as it will overpower the dressing.
Green Onion Clarification
– Green onions, known by many names worldwide, are the long green stems without a white bulb. Be sure to gather 4 to 5 large stems, which may also be referred to as scallions, spring onions, or shallots, depending on the region.
If You Don’t Have a Stick Blender
– Finely chop the green onions, aiming for about 2 cups when tightly packed. Use a microplane for the garlic and ginger as traditional methods suggest.
Storage
– Leftovers will keep for up to 3 days in the refrigerator. Allow them to reach room temperature before consuming or warm them lightly in the microwave.
Cook techniques
Blending Ingredients
Blitz a portion of green onion with ginger, garlic, vinegar, and water until pureed. This creates a flavorful base for your sauce.
Creating Sauce Consistency
Add remaining green onion and soy sauce to the blended mixture and pulse until finely chopped, ensuring it resembles a pesto-like consistency.
Flavor Development
Incorporate oil, salt, and pepper into the sauce mixture, then allow it to sit for 10 minutes. This resting period lets the flavors meld together effectively.
Tossing Noodles
Combine the noodles with the ginger shallot sauce first. This helps ensure even coating of the sauce on the noodles before adding other ingredients.
Serving Temperature
Decide whether to serve the dish warm or cold. For a cold dish, allow noodles to sit for about 15 minutes for the flavors to continue developing.
FAQ
Can I use different types of noodles?
Yes, you can substitute dried rice noodles with any type of noodles or fresh noodles, maintaining the same weight.
What type of soy sauce should I use?
Use light soy sauce or all-purpose soy sauce. Avoid dark soy sauce, as it’s too intense for this recipe.
What are alternative names for green onions?
Green onions are also known as scallions, spring onions, or shallots in various regions, depending on the country.
How should I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days. Bring them to room temperature before consuming or warm them gently in the microwave.
What can I use if I don’t have a stick blender?
If you lack a stick blender, finely chop ingredients by hand or use a microplane for the ginger and garlic to achieve the desired consistency.
Conclusion
This dish combines the delicious flavors of shredded chicken and rice noodles with the vibrant and aromatic Ginger Shallot Sauce. It provides a refreshing and satisfying meal, perfect for any occasion. The balance of textures and flavors, paired with the optional toppings, makes it a delightful culinary experience. Enjoy this versatile recipe that can be served warm or cold, making it suitable for various dining experiences.
More recipes suggestions and combination
Chicken and Broccoli Stir-Fry
Use shredded cooked chicken with broccoli florets, bell peppers, and a light soy sauce stir-fry for a nutritious meal.
Pad Thai with Tofu
Replace chicken with crumbled tofu and add bean sprouts and peanuts for a vegetarian twist on a classic dish.
Spicy Shrimp Noodles
Substitute chicken for shrimp and toss with the Ginger Shallot Sauce for a seafood variation.
Vegetable Rice Noodle Salad
Use a mix of diced cucumbers, bell peppers, and carrots with the noodles and sauce for a refreshing salad option.
Warm Chicken Noodle Soup
Add chicken, rice noodles, and the Ginger Shallot Sauce to a savory broth for a comforting soup.
Cold Chicken Noodle Salad
Chill the noodles and toss with the Ginger Shallot Sauce and shredded chicken, garnished with fresh herbs for a cool dish.
Rice Noodles with Peanut Sauce
Mix the noodles with a creamy peanut sauce and chopped vegetables for a rich alternative to the Ginger Shallot Sauce.
