Soba Noodles with Poached Chicken & Roasted Carrots

Adapted from Spaghetti, Chicken, and Carrot Salad in Gourmet Magazine, June 1974

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I think what’s been most interesting about flipping through these old cooking magazines is the sheer lack of images that are associated with the recipes. You could maybe say that modern cooking magazines have swung too far in the other direction, but even as someone who has advanced cooking skills, I think I prefer to at least know what I am going for.

This recipe is adapted from Spaghetti, Chicken, and Carrot Salad and at first read (or second), I actually have no idea what that is supposed to be. It was published in the section called Gastronomie Sans Argent, which is Gourmet Magazine’s more budget-minded section, with June featuring entrée salads and that can be a bit open-ended. Spaghetti isn’t a noodle I’d use for a pasta salad, but the recipe calls for no greens otherwise, so it’s not a salad-salad either. Further in the recipe, it clarifies that spaghetti is actually “buckwheat spaghetti” which I am going to assume means some sort of soba noodle, and the ingredients include soy sauce, sesame oil, and rice wine vinegar, so the flavor profile leans Asian.

With all of this in mind, I decided to flip it to a more composed noodle dish where the soba noodles get tossed in a nutty-umami sauce for a glossy finish, and then topped with poached chicken and roasted carrots. I think if you used another hearty vegetable (winter squash, turnips, cabbage?) it would be just as delicious.

Soba Noodles with Poached Chicken & Roasted Carrots

Adapted from Spaghetti, Chicken, and Carrot Salad in Gourmet Magazine 1974

Serves 4

4 bundles/servings soba noodles

¼ c peanut butter or tahini

¼ c rice wine vinegar

2 tbsp soy sauce

¼ c + 2 tbsp sesame oil

Chili paste, chili oil, or hot sauce (optional)

1 bunch carrots

1.5 lb chicken breast

1 onion, quartered

1 head of garlic, top sliced off and some skin removed

4 scallions, thinly sliced

Sesame seeds

Bring a pot of water to a boil. Heat oven to 400 degrees.

In the boiling water, add onion, garlic, chicken, and heavy pinch of salt. Simmer until chicken is tender and reaches an internal temp of 165, about 12-18 minutes. I started checking my chicken around 10 minutes and removed when internal temp was just about 160. If your chicken breasts are huge, they might need more time, and it’s also ok if it takes less time. It will come up in temp a bit right after it comes out. Remove chicken, garlic, and onions. Reserve cooking liquid. Slice chicken when cool.

Place carrots on a large sheet tray. Drizzle with 2 tbsp sesame oil and a pinch of salt. Roast until tender with a slight char, about 20 minutes.

Use reserve liquid to cook the soba noodles. Add water if needed.

In a large bowl, whisk together peanut butter or tahini, remaining sesame oil, rice wine vinegar, soy sauce, and swirl of chili oil (if using). It will become a creamy, tan sauce. When soba is done, remove from pot using tongs and place in the bowl with the sauce (it’s ok if some cooking liquid comes with), toss to coat the noodles. Add more cooking liquid if the sauce becomes too thick and noodles clump, 1 tbsp at a time. The noodles should be coated and glossy.

Divide noodles among 4 bowls. Top with sliced chicken, roasted carrots, scallions, sesame seeds, and more chili oil.