Empty My Fridge
Green Ginger Noodles
Ingredients
- Chicken · shredded cooked350 g
- Rice noodle250 g
- Scallion4 cups
- Ginger · roughly chopped¼ cups
- Garlic2
- Rice wine vinegar2 tbsp
- Soy sauce2 tbsp
- Salt1 tsp
- White pepper¼ tsp
- Grapeseed oil⅓ cups
- Shallot¼ cups
Instructions
- Pulse one quarter of the green onion with the ginger, garlic, rice vinegar and water until the ginger is pureed.
- Add the remaining green onion and the soy sauce and blend until pesto-like, finely chopped but not smooth.
- Stir in the oil, salt and white pepper, then set aside for 10 minutes.
- Toss the noodles with the sauce first, then add the chicken and toss again. Loosen with a little water if needed.
- Serve warm straight away, or if serving cold, let the noodles cool for 15 minutes or more.
- Divide between bowls, drizzle with sriracha, sprinkle with crispy shallots and serve.
Summarized from RecipeTin Eats's video. Watch it for the details.
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