GREEN TEA NOODLES WITH GOCHUJANG DIPPING SAUCE

Green Tea Noodles with Gochujang Dipping Sauce image

Provided by Edward Lee

Yield Serves 2

Number Of Ingredients 17

For the dashi:
3 dried anchovies or 3 tablespoons dried bonito flakes
1 small piece konbu (dried kelp), wiped lightly with a dry cloth
1 garlic clove, peeled
For the dipping sauce:
3 tablespoons gochujang (Korean hot pepper paste)
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
1 1/2 teaspoons sugar
For the noodles and assembly:
1 (7-ounce) package green tea soba noodles
1/2 medium cucumber, cut into matchsticks
Thai or regular basil leaves (for serving)

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.