Best Green Tea Noodle And Cucumber Salad Recipes

GREEN TEA NOODLES WITH GOCHUJANG DIPPING SAUCE

Steps:

• Make the dashi:
• 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.
• Make the dipping sauce:
• 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.
• To serve:
• 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.
• Divide noodles among 2 plates or bowls. Garnish with cucumber matchsticks and Thai basil leaves. Serve with dipping sauce on the side.
• Do Ahead
• Dashi can be made up to 3 days in advance and refrigerated.

GREEN-TEA NOODLE AND CUCUMBER SALAD

Steps:

• Cook noodles according to package instructions, until just tender; they should retain a bit of bite. Drain, rinse well with cold water and drain again.
• Discard seeds from cucumber, and slice quarters crosswise as thin as possible. Place in a large bowl. Add chilies, and set aside.
• In a small saucepan, combine sugar, rice wine vinegar and 2 tablespoons water. Place over low heat until sugar dissolves, and add to cucumber mixture. Add peanuts and cilantro, and mix well. Add noodles, and toss to mix.
• Sprinkle the noodle mixture with sesame oil and soy sauce, and toss gently until all the ingredients have been evenly distributed. Refrigerate salad until it is chilled, about 20 minutes.