Green Tea Noodles with Gochujang Dipping Sauce
A refreshing Asian fusion dish featuring green tea soba noodles served with a flavorful Korean-inspired dipping sauce made with gochujang, fresh vegetables, and homemade dashi broth. Perfect for a light yet satisfying meal.
Ingredients
- •3 pieces dried anchovies
- •1 piece konbu
- •1 clove garlic
- •3 tablespoons gochujang
- •2 tablespoons finely grated cucumber
- •2 tablespoons finely grated daikon radish
- •2 tablespoons fresh lime juice
- •1 tablespoon finely grated ginger
- •1 tablespoon low-sodium soy sauce
- •2 teaspoons toasted sesame oil
- •1½ teaspoons sugar
- •1 package green tea soba noodles
- •½ medium cucumber
- •4 leaves Thai basil leaves
Cooking Instructions
- 1.
Bring anchovies, konbu, garlic, and 1 1/2 cups water to a boil in a medium pot over medium-high, stirring occasionally. Reduce to a simmer, cover, and cook 7 minutes. Pour mixture through a fine-mesh sieve set over a large bowl; discard solids.
10 min
- 2.
Whisk gochujang, cucumber, radish, lime juice, ginger, soy sauce, sesame oil, sugar, and 1 cup dashi in a medium bowl until well combined. Chill until cold.
5 min
- 3.
Cook soba noodles in a large pot of boiling salted water, stirring occasionally, until noodles are cooked through but still chewy, 4-6 minutes. Drain and rinse with cold water immediately to stop the cooking process.
6 min
- 4.
Divide noodles among 2 plates or bowls. Garnish with cucumber matchsticks and Thai basil leaves. Serve with dipping sauce on the side.
3 min
- 5.
Dashi can be made up to 3 days in advance and refrigerated.