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Active Time
45 minutes
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Total Time
55 minutes (including chilling time)
Ingredients
Serves 2
For the dashi:
For the dipping sauce:
For the noodles and assembly:
Make the dashi:
Step 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.
Make the dipping sauce:
Step 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.
To serve:
Step 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.
Step 4
Divide noodles among 2 plates or bowls. Garnish with cucumber matchsticks and Thai basil leaves. Serve with dipping sauce on the side.
Do Ahead
Step 5
Dashi can be made up to 3 days in advance and refrigerated.
You can find dried anchovies, bonito flakes, konbu, and gochujang at Asian food markets or online.
How would you rate Green Tea Noodles with Gochujang Dipping Sauce?
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Reviews (2)
Back to TopMade it using soba noodles and bottled dashi from the Asian grocery. Delicious! Recommend adding more veggies - cucumber, carrot, peas and going light on the dashi if you like intense flavors. Great for a summer evening meal.
ohsuzannah
Seattle, WA
6/9/2016
Seems like a good recipe. I wish that it had Nutritional Information. Epicurious/ Bon Appetite is a highly regarded resource for foodies.
jklm1951
Pittsburgh PA
4/22/2015