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What Great Grandma Ate / Recipes / Main Dishes / Asian Daikon Noodles

Asian Daikon Noodles

Last Updated on October 25, 2019 by Jean Choi 4 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

asian daikon radish noodles

asian daikon radish noodles

I’ve been loving daikon radish recently. My favorite way to eat them is in their raw, fermented form in kimchi, but they can be baked, sauteed, shredded in salads, or even be eaten straight-up raw dipped in guacamole like carrots.

My recent discovery was that they spiralize beautifully and can replace noodles in most noodle-containing dishes. However, I grew up eating daikon in Korean dishes, so I think they are the most appropriate in Asian cuisines. 

asian daikon radish noodles

 

asian daikon radish noodles

Creating this recipe was a thoughtless process that came together as I started putting in my favorite stir-fry ingredients. I feel like that’s how most great dishes are made: just going with your taste buds and gut. It’s a quick and simple meal that tastes flavorful and expensive, which I can always get behind. It’s ideal for any low-carbers, gluten-fearers, or just daikon radish lovers, which should cover most of you (especially the last one even if you may not know it yet).

Question of the day: If zucchini noodles are called zoodles… then can I call these doodles?

asian daikon radish noodles

asian daikon radish noodles

asian daikon radish noodles

ASIAN DAIKON NOODLES

5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 1 lb daikon radish
  • 1 tsp salt
  • 2 eggs
  • 2 tsp coconut oil
  • 1/2 lb grass-fed ground beef
  • 2 medium carrots, grated
  • 4 oz mushrooms, chopped
  • 1 head bok choy, cut in half separating the stem portion from the leaves
  • 2 tbsp gluten-free tamari sauce or coconut aminos
  • 2 tsp fish sauce
  • 1 tsp miso
  • 1 tbsp sesame oil
  • 2 green onions, chopped
  • Sesame seeds
  • Salt and pepper, to taste (omit pepper if avoiding nightshades)

Instructions

  • Using a spiralizer or a vegetable slicer, slice the daikon radish into noodles and put in a bowl.
  • Salt the daikon radish noodles and toss evenly, and let it sit for 30 minutes.
  • In the meantime whisk the eggs.
  • Heat a tsp of coconut oil to medium high heat in the heavy bottomed skillet.
  • Pour the whisked eggs so they spread out into a thin layer. Sprinkle salt and pepper.
  • Cook for about 3-4 minutes, then flip it over, and cook for another 3-4 minutes.
  • Transfer to a cutting board and and slice the eggs thinly into 1/4 inch strips.
  • Cut them again so each strip is about 2 inches long. Set aside.
  • In a small bowl, whisk together tamari sauce, fish sauce, and miso until the miso breaks down evenly into the mixture.
  • Heat another tsp of coconut oil into the heated pan.
  • Add the grated carrots and chopped mushrooms into the pan, add a pinch of salt, and cook for 3 minute until they soften.
  • Add the stem part of the bok choy to the pan and stir fry for a another 3 minutes.
  • Once the bok choy stems soften, add ground beef with a sprinkle of salt and pepper, breaking it up as it cooks through.
  • When the beef browns up, lower the heat to medium and add tamari-miso sauce and the top leaves portion of the bok choy.
  • Go back to the daikon radish noodles. They should have softened up at this point and sweated out quite a bit of water. Squeeze out and discard the water from the noodles.
  • Add the noodles into the pan with beef and vegetables, and cook while stirring for 3-4 minutes.
  • Remove from heat, and add a tbsp of sesame oil and stir together.
  • Plate the noodles, and garnish with a sprinkle of sesame seeds and chopped green onions.

Paleo Gluten Free Whole30 Asian Daikon Noodles


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By Jean Choi | July 22, 2015

Comments

  1. Kandy says

    April 2, 2017 at 12:45 pm

    5 stars
    Love the looks of this recipe! When you salt and let the daikon sit to sweat out the water you do not rinse it to get the salt out? I am a fan of eating raw Daikon slices with a little Himalayan Pink Salt.

    Reply
    • Jean Choi says

      April 2, 2017 at 12:54 pm

      Thank you for your kind words! No need to rinse it off. The salt will help in spicing up the dish!

      Reply
  2. Sharon says

    July 2, 2021 at 11:28 pm

    5 stars
    I just discovered your website and LOVE that you are creating ASIAN style paleo / whole30 recipes!!! THANK YOU! And I am so trying this recipe because it just looks so darn good! I love daikon, but never thought of making spiral noodles out of them! Genius!!

    Reply
    • Jean Choi says

      July 7, 2021 at 5:29 pm

      Aw thank you so much! I hope you enjoy!!

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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