From above, a shallow platter of tangled glossy noodles topped with burnished soy-black vinegar chicken pieces, fanned golden kohlrabi wedges, ribbons of wilted greens, scattered scallions, sesame seeds, cilantro leaves, and tiny ruby flecks of chili crisp oil glistening around the edges.

Black Vinegar Chicken with Roasted Kohlrabi & Ginger-Scallion Noodles

Name: Black Vinegar Chicken with Roasted Kohlrabi & Ginger-Scallion Noodles
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 medium bulbs kohlrabi with greens attached if possible bulbs peeled and cut into 1/2-inch wedges, greens washed and chopped; 8 pieces (about 2 lb) boneless skin-on chicken thighs patted dry; 12 oz fresh wheat noodles or lo mein noodles; 2 bunches scallions whites finely chopped and greens cut into 2-inch lengths; 3-inch piece fresh ginger half finely grated and half cut into thin matchsticks; 5 cloves garlic 3 minced and 2 thinly sliced; 1/2 cup cilantro leaves and tender stems picked; 1/4 cup black vinegar; 1/4 cup light soy sauce; 1 tbsp dark soy sauce; 2 tbsp Shaoxing wine; 1 tbsp oyster sauce; 1 1/2 tbsp honey; 2 to 3 tbsp chili crisp plus more for serving; 2 tbsp toasted sesame seeds; 2 tsp cornstarch; 1/2 cup chicken stock or water; 2 tsp sesame oil; 3 tbsp neutral oil; 1 1/2 tsp kosher salt plus more to taste; 1 tsp sugar; 1/2 tsp black pepper

Glossy, savory chicken with roasted kohlrabi over aromatic noodles.

Category Main Course

Prep 25 minutes

Cook 35 minutes

Style Chinese

Technique Roasting

Diet Friendly Dairy-Free

Daily recipe · March 19, 2026

A little about this dish

This cozy, cold-weather main pairs caramelized roasted kohlrabi with glossy ginger-scallion noodles and lacquered soy-black vinegar chicken for a dish that feels Chinese-inspired without leaning on the usual takeout tropes. Kohlrabi is especially good here: one bulb is roasted into sweet-edged wedges, while the tender greens are quickly wilted with aromatics for contrast. A spoonful of chili crisp and a shower of toasted sesame seeds make it deeply savory, vibrant, and camera-ready.

Ingredients (for 4)

Kohlrabi with greens attached if possible — 2 medium bulbs — bulbs peeled and cut into 1/2-inch wedges, greens washed and chopped
Boneless skin-on chicken thighs — 8 pieces (about 2 lb) — patted dry
Fresh wheat noodles or lo mein noodles — 12 oz
Scallions — 2 bunches — whites finely chopped and greens cut into 2-inch lengths
Fresh ginger — 3-inch piece — half finely grated and half cut into thin matchsticks
Garlic — 5 cloves — 3 minced and 2 thinly sliced
Cilantro — 1/2 cup — leaves and tender stems picked
Black vinegar — 1/4 cup
Light soy sauce — 1/4 cup
Dark soy sauce — 1 tbsp
Shaoxing wine — 2 tbsp
Oyster sauce — 1 tbsp
Honey — 1 1/2 tbsp
Chili crisp — 2 to 3 tbsp — plus more for serving
Toasted sesame seeds — 2 tbsp
Cornstarch — 2 tsp
Chicken stock or water — 1/2 cup
Sesame oil — 2 tsp
Neutral oil — 3 tbsp
Kosher salt — 1 1/2 tsp — plus more to taste
Sugar — 1 tsp
Black pepper — 1/2 tsp

Preparation

Step 1 — 🔥🥬🥄

Heat the oven to 425°F. Toss the kohlrabi wedges with 1 tablespoon neutral oil, 1/2 teaspoon kosher salt, the ginger matchsticks, and a pinch of black pepper on a sheet pan. Roast for 22 to 28 minutes, turning once, until tender and golden on the edges.
Step 2 — 🥣🍯🥢

In a bowl, whisk together the black vinegar, light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, honey, cornstarch, chicken stock or water, and sugar until smooth.
Step 3 — 🍗🔥🍳

Season the chicken thighs with 1 teaspoon kosher salt and the remaining black pepper. Heat a large skillet with 1 tablespoon neutral oil over medium-high heat. Sear the chicken skin-side down for 6 to 8 minutes until browned, then flip and cook 2 minutes more.
Step 4 — 🧄🫚🥘

Pour off excess fat, leaving about 1 tablespoon in the pan. Add the scallion whites, minced garlic, and grated ginger. Cook for 30 seconds until fragrant, then pour in the sauce. Reduce heat to medium and simmer for 6 to 8 minutes, turning the chicken sometimes, until cooked through and glossy.
Step 5 — 🍜💧🫧

Bring a pot of salted water to a boil. Cook the fresh wheat noodles according to package directions, then drain and reserve 1/2 cup of the noodle water.
Step 6 — 🥢🌶️✨

Place the cooked noodles in a large bowl. Toss with sesame oil, half of the scallion greens, and 1 tablespoon chili crisp. Add a splash of reserved noodle water if needed to keep the noodles loose and glossy.
Step 7 — 🥬🧄🔥

When the kohlrabi is almost done, heat the remaining 1 tablespoon neutral oil in a wok or sauté pan. Add the sliced garlic and cook briefly, then add the chopped kohlrabi greens and stir-fry for 1 to 2 minutes until just wilted. Season with a small pinch of salt.
Step 8 — 🔪🍗🥄

Slice the chicken into thick pieces or leave it whole. Return it to the pan and spoon the sauce over the top to coat well.
Step 9 — 🍜🥬🍗

Arrange the noodles on a platter or in bowls. Add the roasted kohlrabi wedges and wilted greens around and over the noodles. Top with the glazed chicken and spoon over any extra sauce from the pan.
Step 10 — 🌿⚪🌶️

Top with toasted sesame seeds, cilantro, the remaining scallion greens, and extra chili crisp if you like more heat. Serve warm.

A final fox tip

For an even more striking presentation, reserve a few feathery kohlrabi leaves or cilantro sprigs for the top and serve on a wide white platter so the dark lacquered sauce pops against the pale green kohlrabi. You can swap the chicken for crisp-edged tofu or king oyster mushrooms for a vegetarian version; just replace the oyster sauce with vegetarian stir-fry sauce.