Blitz (pulsing) 1/4 of the green onion with ginger, garlic, vinegar and water until ginger is pureed. Then blitz in remaining green onion and soy until pesto-like. Stir in oil and salt, set aside 10 minutes. Toss with noodles and chicken, serve with crispy shallots and sriracha!

Blitz - Put 1/4 of the green onions in a tall jug (or deep bowl), top with the ginger, garlic, vinegar and water. Blitz with a stick blender until the ginger and garlic is pureed (~ 15 seconds). Add the remaining green onions and soy sauce. Blitz until all the green onion is finely chopped but don't let it become green smoothie, it should be a pesto-like consistency. Asian pesto!:) (Note 4 if you don't have a stick blender)

Stir and set aside - Stir in the oil, salt and pepper. Then set aside for 10 minutes to let the flavours meld while you rehydrate the noodles.

Toss the noodles with the Green Ginger Sauce first. Toss well so it coats the noodles nicely. Then add the chicken, toss well again. (If you add chicken first, too much sauce clings to it). Loosen with a touch of water if needed.

Warm or cold serving - If serving the noodles cold, set aside for 15 minutes+ to let the noodles cool. The flavours will continue to develop. If serving warm, serve straight away.

Serve - Divide between bowls, drizzled with sriracha, sprinkle with crispy shallots, eat!