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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. 

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

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