I've never thought to make
daikon into noodles before!
Peel and cut
daikon into noodles, using a juliene peeler, veggie peeler or mandoline.
Not exact matches
I shape
daikon radish
into noodle - like strands (using this handy tool) and use them in place of noodles, in an effort to lighten things up and to squeeze another beautiful but underutilized vegetable
into the mix.
The thick lentil stew is served piping hot with fresh ginger cut
into thin matchsticks,
daikon pieces, fresh mint (sometimes with dill also), chopped chiles, lime wedges and a garnish of crispy fried onions.
Ingredients (serve 2) 2 small carrots, cut
into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated
into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote /
daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut
into thin sticks 1/2
daikon radish, cut
into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut
into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
1 slender carrot, about 2 ounces, scraped and cut
into matchsticks 2 ounces
daikon, scraped and cut
into matchsticks 1 tablespoon mirin 1 tablespoon light - colored soy sauce 2 sheets hoshi yuba, softened (page 261) and coarsely shredded, or 1/4 cup finely broken hoshi yuba (1 / 4 - inch bits) I could not find this and didn't add it.
11/2 ounces
daikon tops, kale, or other leafy greens, loosely tied in a bundle with kitchen twine 3 sheets thin fried tōfu (page 282) 4 ounces fresh mushrooms, preferably maitaké (page 272), trimmed and hand shredded
into 1 / 2 - inch lengths 1 teaspoon sugar 1 tablespoon saké Had no saké.
Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu, diced
into 1 - inch cubes 1 medium tomato, diced
into 1 - inch cubes 2 tsp fresh ginger, grated 2 Tbsp tamari 1/2 tsp salt 1 handful dried wakame, soaked in warm water for 5 minutes 2/3 cup
daikon radish, grated 1/4 cup green onions, sliced A dash of shichimi togarashi (for topping (optional)
Spiralize the
daikon / zucchini or carrots
into noodles.
1/2 cup zucchini, cut
into matchsticks 1/4 cup carrot, shredded 1/4 cup
daikon, cut
into matchsticks 1 small onion, thinly sliced 3 to 4 green onions, cut
into 1 inch sticks 1/4 cup chickpea flour 1/4 cup rice flour 1/4 cup water 1 tsp sesame oil squirt of sriracha 1 tbsp vegetable oil salt
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1
daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut
into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized
daikon, peeled and cut
into small chunks 1 ounce dried shiitake mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut
into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..
I'm always looking for another vegetable to turn
into noodles, and
daikon is a brilliant choice!
Place the ramen noodles,
daikon radish, carrots and broccoli florets
Into a pan of boiling water for 5 minutes.
Combine all ingredients in a bowl Make the mixture
into patties with hands Heat olive oil in frying pan and place burgers in and cook for 10 mins either side Serve with
daikon fries, a side salad and aioli and lemon wedges
Peel
daikon and carrots and slice
into thin long matchsticks no thicker than 1/4 inch: I use a mandolin for this but you can take your time and use a chef's knife.
Peel beetroot, carrot and
daikon radish, cut
into matchsticks and place in a serving bowl with edamame, rocket or baby spinach, radishes, roasted almonds and micro greens.
Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of
daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut
into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.
2 stalks of celery 1/2 to a full
daikon radish, peeled and cut
into quarters lengthwise, then 1 / 2 - inch - thick chunks 1 large carrot 1/3 to 1/2 jicama (optional)
Start by placing rice
into the bottom and stack, pressing,
daikon, carrots, edamame, and cucumber.