Green Ginger Rice Noodles

Rice noodles tossed in a ginger-forward “Asian pesto” that’s based on Hainanese Chicken’s ginger shallot sauce. Crazy good, super fast no-cook meal. Weirdly obsessed with how the noodles go green! Serve warm or cold – great for hot days, lunch boxes, or any Asian-ish spread.

• 350g / 3 cups shredded cooked chicken
• 250g / 8oz rice noodles , thin flat ones

• 4 cups (lightly packed) green onion , cut into ~1.25cm / 1/2" pieces
• 1/4 cup roughly chopped ginger , ~ 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
• 1 tsp cooking salt / kosher salt
• 1/4 tsp white pepper , or black
• 1/3 cup grapeseed oil , or other neutral flavoured oil

• Sriracha – use as much as you dare!
• 1/4 cup crispy shallots (store bought)