Green Tea Noodles With Gochujang Dipping Sauce

• 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.

anchovies, konbu, garlic, gochujang, cucumber, radish, lime juice, ginger, soy sauce, sesame oil, sugar, noodles, cucumber, regular basil

Taken from www.epicurious.com/recipes/food/views/green-tea-noodles-with-gochujang-dipping-sauce-56389468 (may not work)