I used to make my zucchini noodles with a mandolin, and now with the magic of the spiralizer, I'm thrilled to try making any vegetable into noodles. I always love Asian flavors and am happy to have this meal without the starch.
4 Tbsp extra virgin olive oil, divided
2 Tbsp low-sodium tamari
Juice of 1/2 a lime
1/4 tsp cayenne pepper
1-2 garlic cloves, minced
1” fresh ginger, peeled and grated
1 shallot or 1/8 red onion, peeled and finely chopped
1 small red chili, seeds removed, finely chopped
Pinch of sea salt
1 daikon, peeled
1 Persian cucumber, or 1/2 a seedless cucumber, sliced into 1/4" rounds
1/4 cup unsalted peanuts, chopped
1-2 Tbsp cilantro/coriander leaves
Fresh lime wedges, to serve
In a small bowl, prepare the dressing ingredients (2 Tbsp olive oil, tamari, lime juice, pepper, garlic, ginger, shallot, chili, and salt) and set aside.
Spiralize or julienne the daikon into thin noodles.
Heat the remaining oil In a frying pan. Add the daikon noodles (doodles!) and sauté them for 6-8 minutes to soften, add a splash of water if it's looking too dry. Transfer to a serving dish and toss with the dressing to coat evenly. Top with cucumber slices, peanuts, and cilantro to serve.