Green Ginger Rice Noodles

Let's explore the world of **Green Ginger Rice Noodles**! 🌿🥢

This vibrant dish is essentially the "Asian pesto" of the noodle world. It gets its striking green color and bold flavor from a sauce made by blitzing fresh **green onions** and **ginger** with oil and seasonings. It’s inspired by the traditional Cantonese ginger-shallot sauce often served with poached chicken.

Since there are a few ways to approach this, I'll help guide you with some options. Would you like to start by looking at:

1. **The "Asian Pesto" Method:** Learning how to make that bright green, no-cook sauce using a blender or food processor.

2. **The Stir-Fry Style:** Exploring how to toss rice noodles with ginger and leafy greens (like bok choy or spinach) in a hot wok.

3. **Toppings & Pairings:** Discussing what proteins (like shredded chicken or tofu) and garnishes (like crispy shallots or sriracha) best complement these flavors.

Which path sounds most appetizing to you?

Green Ginger Rice Noodles

This dish is a vibrant, herbaceous take on the classic Cantonese ginger-scallion sauce. By blitzing a large amount of green onions with fresh ginger, you create a "sauce" that acts like an Asian pesto, coating rice noodles in a bright green, aromatic dressing.

Ingredients

The Green Ginger Sauce

Green Onions (Scallions): 4-5 large stems (about 3-4 cups chopped). Use both white and green parts.

Fresh Ginger: 1/4 cup, peeled and roughly chopped (about a 3-inch knob).

Garlic: 2 cloves, peeled.

Neutral Oil: 1/3 cup (Grapeseed, Canola, or Avocado oil).

Soy Sauce: 2 tbsp (Light soy sauce is best to keep the color bright).

Rice Vinegar: 1-2 tbsp (to taste).

Salt: 1/2 tsp (adjust to taste).

Optional: 1 tsp toasted sesame oil for depth.

The Base

Rice Noodles: 8 oz (250g) dried rice stick noodles (thin or pad thai style).

Protein (Optional): 2 cups shredded cooked chicken, pan-fried tofu, or shrimp.

Greens (Optional): 1 cup blanched bok choy, sugar snap peas, or baby spinach.

Instructions

1. Prepare the Noodles

Place the dried rice noodles in a large heat-proof bowl.

Cover completely with boiling water and let soak for 5–8 minutes (check package for specific timing—they should be tender but still have a slight "bite").

Drain in a colander and rinse immediately with cold water. This stops the cooking and removes excess starch so they don't stick together.

Toss with a teaspoon of neutral oil and set aside.

2. Make the "Green" Sauce

There are two ways to achieve the green color:

Option A: The Blitz Method (Brightest Green)

Place 1/4 of your chopped green onions, all the ginger, garlic, vinegar, and soy sauce into a blender or tall jar for a stick blender.

Add 2 tablespoons of water.

Blitz until the ginger and garlic are completely pureed.

Add the remaining green onions and blitz again until the mixture looks like a coarse pesto.

Important: Stir in the oil and salt by hand (do not blitz the oil, or it may emulsify and turn the sauce cloudy/creamy rather than vibrant green).

Option B: The Traditional Hot Oil Method

Finely mince the ginger and scallions by hand.

Place them in a heat-proof ceramic bowl with the salt.

Heat the neutral oil in a small pan until it just starts to shimmer (test with a wooden chopstick; if bubbles form, it's ready).

Carefully pour the hot oil over the aromatics. It will sizzle and release a deep aroma. Stir in the soy sauce and vinegar after it cools slightly.

3. Assemble

In a large mixing bowl, add the cooled rice noodles.

Pour the Green Ginger Sauce over the noodles.

Toss thoroughly with tongs or chopsticks until every strand of noodle is coated and has turned a pale green.

Add your optional protein (chicken/tofu) and greens. Toss again.

4. Serving

Garnish: Top with crispy fried shallots, extra fresh cilantro, or a drizzle of Sriracha if you like heat.

Temperature: This dish is excellent served at room temperature or even cold as a noodle salad.

Tips for Success

Don't Overcook: Rice noodles turn mushy very quickly. Aim for "al dente" as they will continue to soften slightly once the sauce is added.

Young Ginger: If you can find "young ginger" (with pink tips and thinner skin), it is less fibrous and will produce a smoother sauce.

Salt Balance: The noodles themselves are neutral, so the sauce needs to be seasoned well. Don't be afraid to add a pinch more salt or a splash more soy sauce at the end.