Green Tea Noodles with Gochujang Dipping Sauce

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. 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. 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. 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. 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. 5.

   Dashi can be made up to 3 days in advance and refrigerated.