Provided by Edward Lee
Categories Low Fat Dinner Lunch Healthy Low Cholesterol Noodle Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2
Number Of Ingredients 17
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.
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