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Sous Vide Chicken Noodles with Seasonal Vegetables

This sous vide chicken dish combines succulent meat with fresh, seasonal vegetables and noodles, creating a satisfying and flavorful weeknight meal.

Main
Prep 15m · Cook 1h · Total 1h 15m
10 ingredients

As autumn approaches, this recipe highlights the bounty of September in Belgium, utilizing local chicken and vegetables. The sous vide technique ensures perfectly tender chicken, while the noodles provide a comforting base. Seasonal ingredients like zucchini and bell peppers offer vibrant colors and flavors, reflecting the changing landscape. Inspired by 5 Dairy Myths Experts Want to Correct and Gunman in NYC Shooting at NFL Headquarters Had CTE.

Instructions

  1. Preheat the sous vide water bath to 65°C.
  2. In a bowl, mix olive oil, soy sauce, honey, minced ginger, and minced garlic to create the marinade.
  3. Place the chicken breasts in a vacuum-sealable bag, pour in the marinade, seal the bag, and sous vide for 60 minutes.
  4. While the chicken cooks, boil the egg noodles according to package instructions and set aside.
  5. In a pan over medium heat, sauté the sliced zucchini and bell pepper until tender, about 5 minutes.
  6. Once the chicken is done, remove it from the bag, pat dry, and sear in a hot pan for 1-2 minutes on each side for color.
  7. Slice the chicken and serve it over the noodles, topped with sautéed vegetables and garnished with fresh basil.