Green Tea Noodles With Gochujang Dipping Sauce

Name: Green Tea Noodles With Gochujang Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 1 (7-ounce) package green tea soba noodles; 1/2 medium cucumber, cut into matchsticks; Thai or regular basil leaves (for serving)

Servings: persons

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
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
1 (7-ounce) package green tea soba noodles
1/2 medium cucumber, cut into matchsticks
Thai or regular basil leaves (for serving)

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.
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.
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.
4
Divide noodles among 2 plates or bowls. Garnish with cucumber matchsticks and Thai basil leaves. Serve with dipping sauce on the side.
5
Dashi can be made up to 3 days in advance and refrigerated.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, 3 tablespoons gochujang (Korean hot pepper paste), and more.

Yes, Green Tea Noodles With Gochujang Dipping Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!