Variety is the spice of life. Too often I fall into the habit of eating the same set of dishes & just rotating them through my week. I try to challenge myself every so often to try cooking with new ingredients. Something I’ve never cooked with before is Daikon. Its a white, tubular root in the radish family. You can frequently find it in Asian dishes. As soon as I saw it, I knew I wanted to try making noodles with it. I’ve done zoodles before & loved them! What should we call these Daikon noodles? Doodles?
Start with your daikon & treat it similar to a carrot. You want to scrub it well & peel off any rough spots.
The next step is to spiralize your daikon into noodles. I have a hand held spiralizer that works well. Note that these are full of water just like a radish. It was a little difficult to spiralize because it kept slipping out of my hand due to all of the water. An automatic or crank spiralizer might have been a little easier, but either way it works!
I added some peas to bring some protein and some color to the plate then sauted them with coconut oil to add some healthy fats, and some salt & red pepper flakes for a punch of flavor. Saute them together until the noodles are hot but still have a little bit of a crunch to them, similar to al dente noodles. Be ready to serve this dish up right away. It tastes most delicious when it is hot, but it cools quickly! Get those plates ready to go before removing it from the pan. This dish can be eaten alone or added to chicken & quinoa as I will show next week! Either way you are adding a ton of great veggies into your day! This is just in time for summer!
- 1 Daikon
- 1 Cup peas
- 1 Tablespoon coconut oil
- 1 Teaspoon red pepper flakes
- Salt to taste
- Boil peas for 3 minutes.
- Spiralize your daikon into noodles.
- Add to a hot pan on the stovetop with peas, coconut oil, red pepper flakes, and a sprinkling of salt.
- Saute & toss in pan for about 5 minutes. Daikon noodles should be hot but still have a little bit of a crisp to them.
- Serve & eat immediately.
How often do you try cooking with new ingredients?
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