Spicy Asian Style Daikon Noodles

September 13, 2016

I am text block. Click edit button to change this text.

Wheat noodles.

Egg noodles.

Rice noodles.

Weird ingredient noodles.


It’s like… Lions! And Tigers! and Bears!

Oh. My!

Just because a product is sans gluten, does not necessarily mean it is easy to digest, or a better digestive alternative to wheat. Rice can be just as clogging, albeit, less inflammatory to foods containing gluten. Check out an article I wrote about gluten, here.

That said, it is way more rewarding and fun to make vegetables into noodles– reap all of the benefits from said veggies, and not have to worry about gluten-free mumbo jumbo (because the veggies I’m talking about are loaded with fiber, vitamins, minerals, amino acids, and enzymes, oh! and gluten-free!!!)

Imagine that luck.

This s*&%t is bananas.



This recipe is fun.

It is many layers of crunchy, and spicy, and zingy, and fresh, and so many levels of flavorful and nourishing. Daikon is versatile and crunchy, and takes on the flavors you season it with, which works exceptionally well in this situation.

I promise. A fun little crowd pleaser.

Spicy Asian Style Daikon Noodles

6 cups spiralized daikon radish “noodles” (About 2 medium daikon)

1 tbsp fresh garlic, grated on a cheese grater

2 tsp fresh ginger, grated on a cheese grater

3/4 cup chopped scallions

5 tbsp raw coconut aminos

Juice of 1 lime

1/4 tsp red chili pepper flakes

2 tbsp fresh mint leaves, roughly torn

1 tbsp oil oil, or toasted sesame oil *oil is optional*

1 tbsp raw sesame seeds, *optional*

2 1/2 cups shittake mushrooms, stems removed

1/4 tsp ground cumin

1/4 tsp ground coriander

1/8 tsp ground clove

1/8 tsp ground cinnamon

1/8 tsp sea salt

Preheat oven to 400 degrees.

In a small mixing bowl, combine mushroom seasoning ingredients and use a fork to combine. Set aside. On a non-stick baking sheet, lay out all shiitake mushrooms, belly up, and generously sprinkle each mushroom with seasoning. Place in oven for 16-18 minutes on middle rack, until mushrooms are sweating and just barely crisp at edges. Set to the side.

As mushrooms bake, heat a large skillet on low heat. In skillet, add garlic, ginger, scallions, red chili pepper flakes and coconut aminos, stirring all ingredients together. When well combined, add daikon noodles and toss in the mixture. Cover and allow noodles to steam on low heat for 5 minutes. Uncover, and as noodles become less crisp, and easier to manage within skillet, keep tossing in the mixture until well combined, keeping covered when not stirring. Add lime juice and cover for an additional 5-10 minutes, or until noodles are warmed through but still el dente. Remove from heat and toss with oil if using, fresh mint, and sesame seeds. If plating, or serving in a bowl, top with flavorful shiitake mushrooms. This keeps mushrooms from rehydrating and becoming soggy.



Leave a Reply

You must be logged in to post a comment.