Sous Vide Szechuan Chicken Noodle Bowl

A sous vide Szechuan chicken noodle bowl features tender, precisely cooked chicken infused with bold, spicy flavors. The chicken is sealed with aromatics like garlic, ginger, soy sauce, and Szechuan peppercorns, then cooked low and slow in a water bath to keep it juicy and flavorful. It’s served over noodles in a savory, chili-forward broth, often topped with crisp vegetables, fresh herbs, and a drizzle of chili oil for that signature numbing heat and rich, comforting finish.

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

• ½ chicken

• 1 sheet seaweed wrap

• 1-inch piece fresh ginger, peeled & minced

• 2 star anise pods

• 2 teaspoons Szechuan peppercorns

• 3 tablespoons soy sauce (divided)

• Kosher salt, to taste

• ½ bunch scallions (divided)

• 8 cups water

• ½ bunch kale, chopped

• 4 oz rice noodles

• 1 teaspoon sesame oil (divided)

• 2 teaspoons rice vinegar

• Pinch of sugar

• Optional garnish: chili oil, furikake

Directions

1. Prep Ingredients

   Cut all but one scallion stalk into 1-inch pieces. Thinly slice the remaining scallion and set aside for garnish. Mince the ginger.

2. Season & Sous Vide

   Season the chicken with salt. Place it in a sealable, leakproof bag with the seaweed, Szechuan peppercorns, star anise, scallions, ginger, and 1 tablespoon soy sauce. Cook in a 167°F sous vide water bath for 6 hours.

3. Prep Kale

   While the chicken cooks, chop the kale into bite-sized pieces.

4. Check Chicken

   Remove chicken from the bag and ensure internal temperature reaches at least 165°F.

5. Make Broth & Cook Noodles

   Strain the cooking liquid into a pot. Add 8 cups water and remaining 2 tablespoons soy sauce. Bring to a boil and cook rice noodles for about 8 minutes, or until tender.

6. Shred Chicken

   Remove skin, bones, and whole spices/aromatics from the chicken. Shred the meat by hand.

7. Season Noodles

   Drain noodles and place into bowls. Toss with ½ teaspoon sesame oil.

8. Massage Kale

   Toss kale with remaining ½ teaspoon sesame oil, rice vinegar, sugar, and salt. Massage until slightly softened.

9. Assemble

   Divide noodles, shredded chicken, and kale between bowls. Garnish with sliced scallions, chili oil, and furikake if desired.