This was my breakfast this morning now that I have decided to stop induction. (VLOG all about it here.) I love using Daikon in place of noodles. Here’s a quick video showing you how I made veggie noodles.
As you can see above, water was released from the daikon. I don’t mind that at all, in fact, after I took the picture, I dumped it all in a bowl and ate it, but if you won’t want runny noodles, you salt them, then fry them up in a pan or bake them (or even dehydrate them) for a bit. When I make asian salads, I love using shredded coconut and chia; it soakes up the juices and creates a lovely sauce.
So, this dish was super simple. I made a quick marinara out of canned tomatoes, added some dry tvp to it, along with some green olives, lots of red pepper flakes, fresh basil. I added the raw daikon to the sauce, and brought it to a strong simmer, covered for 5 minutes, then topped it with more fresh basil and goat cheese. You can’t really taste the radish with a strongly flavored sauce. I prefer daikon to zucchini for noodles because it holds up well and releases a lot less water. Turnips work well too.