From the flat top
Ginger Chicken and Cabbage Noodle Bowls
Cabbage and carrots make these noodle bowls feel like a full dinner rather than noodles with a few vegetables. Cook the thighs first, check their temperature and slice them before bringing the bowl together.
- Makes
- 2 generous dinner bowls
- Preparation
- About 15 minutes
- Cooking or chilling
- About 25 to 35 minutes
Get everything ready
Ingredients
2 generous dinner bowls
What you need
Flat top, saucepan, colander, two spatulas, clean cutting board and food thermometer.
Time to cook
Method
Prepare the noodles and sauce
Cook the noodles in boiling water according to the package until just tender. Drain well. Mix the soy sauce, vinegar, water, ginger, garlic and sugar in a small bowl.
Cook the chicken on its own
Heat the flat top to medium high according to its directions. Spread 1 teaspoon oil in one area. Open the thighs flat and cook about 5 to 8 minutes per side until each reaches at least 165°F. Transfer to a clean board. Keep raw chicken utensils away from the finished food.
Soften the vegetables
Spread the remaining 2 teaspoons oil over a clean cooking area. Add the cabbage, carrot and scallion whites. Toss for 4 to 6 minutes until the cabbage softens but still has a little bite.
Combine in the final minute
Slice the cooked chicken. Add the drained noodles and sauce to the vegetables. Toss for 1 to 2 minutes until the sauce coats the noodles and bubbles. Fold in the freshly cooked chicken and scallion greens, then divide into two bowls.
Before you make it
Do not overload the surface
A mound of cabbage will release liquid. For extra batches, cook the vegetables in stages so they have room to brown.
Choose ordinary noodles
The amounts are for dry wheat noodles. Very fine rice noodles hydrate differently and are not an automatic swap in this method.
Temperature comes first
USDA gives poultry a minimum internal temperature of 165°F. Check the thickest part of each piece, away from bone. See the USDA food safety guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
The accessory guide covers spatulas and thermometer checks. Find thighs on the chicken map.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.