Spiralized Daikon “Rice Noodle” Bowl

Healthy daikon "noodles" are tossed with cucumber, carrots, herbs and avocado with tamari-lime and creamy cashew sauces. Vegan & gluten free.

Spiralized Daikon Noodle Bowl

I’ve made zucchini noodles a whole bunch of times (here and here, to name a few). Zoodles seem to be all the rage, but have you tried “doodles”? Doodles (that’s what I’m calling them) are noodles made out of daikon and they’re awesome. They’ve got a little bit more bite to them than zucchini noodles and I find them to be less watery. I love how they look like rice noodles, yet these noodles are all vegetable.

To go along with the daikon noodles, I made these bowls with cucumber, carrots, radishes, tofu and fresh herbs. These are all bahn mi vegetables, so this is somewhere between a deconstructed banh mi and a noodle bowl that I get all the time at Elizabeth Street Cafe. With avocado, of course.

Spiralized Daikon Noodle Bowl Spiralized Daikon Noodle Bowl

Serve these bowls with a bright, tangy sauce. This one is made with lime, rice vinegar and tamari – it’s salty in that good fish-sauce-esque way but without fish sauce. I also made a creamy cashew sauce to serve on the side. I know, two sauces sounds like extra work, but I just mixed some of sauce #1 with cashew butter (you could also use peanut butter), and voila – 2 sauces. The first sauce is very light, and the creamy cashew sauce is rich, so they work together nicely.

Spiralized Daikon Noodle Bowl

I’ve tried a few spiralizers and I’m really enjoying the Inspiralizer. It’s sturdier and easier to store than the Paderno. I highly recommended it if you want to get into veggie noodling.

If you can’t find daikon, you can use zucchini noodles. This recipe would also be great with cooked rice vermicelli noodles.

5.0 from 7 reviews

Spiralized Daikon "RIce Noodle" Bowl

Serves: 2 big bowls, or 4 small
  • 8 ounces extra-firm tofu, cut into cubes
  • 1 daikon, at least 2” diameter and about 5” long
  • 1 medium cucumber
  • 2 carrots, peeled into ribbons
  • 2 radishes, thinly sliced
  • ½ avocado, diced
  • ¼ cup cilantro
  • ¼ cup mint leaves
  • 2 scallions, thinly sliced
  • 2 tablespoons toasted and chopped cashews
  • extra-virgin olive oil
  • sea salt
  • sriracha
  • lime wedges, for serving
Sauces: Tamari-lime & Creamy cashew
  • 2 tablespoons tamari
  • 2 small garlic cloves, minced
  • 4 teaspoons fresh lime juice
  • 4 teaspoons rice vinegar
  • 1 tablespoon cane sugar (or maple or agave)
  • ¼ cup water
  • 1½ tablespoons creamy cashew butter (or peanut butter)
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spread the tofu on the pan. Toss with a drizzle of olive oil and generous pinches of salt. Bake for 15 to 17 minutes or until golden brown around the edges. Remove from the oven and toss with a squirt of sriracha.
  2. Make the sauces. In a small bowl, mix together the tamari, garlic, lime juice, rice vinegar, sugar and water. Pour half of the sauce into another small bowl. Whisk that half with the cashew butter. Season to taste and set aside.
  3. Use a spiralizer (or a julienne peeler) to cut the daikon and cucumber into “noodles.” Portion the noodle vegetables into two bowls and top with the carrot ribbons, radish slices, diced avocado, cilantro, mint, scallions, tofu, and cashews.
  4. Serve the bowls with both the tamari-lime and creamy cashew sauce and lime wedges on the side.
If you're not a fan of tofu, sub in another protein of choice.

If you can't find daikon, sub zucchini noodles.



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Rate this recipe (after making it):  

  1. Dawn

    Excellent recipe, great blend of flavors and textures!

    • Jeanine Donofrio

      Hi Dawn, I’m so glad you loved it!

  2. Kelsie

    Do you think switching the lime for lemon would make a huge difference?

    • Jeanine Donofrio

      hmm, I’m not sure, I think it could be fine, but I do think lime would be better in this case.

      • Kelsie

        I tried it anyway and it was still really delicious! But I could see how the lime would really enhance it. Thanks for the recipe!

  3. Mary

    Seriously addicted to daikon radishes after trying g this recipe.

    • Jeanine Donofrio

      I’m so glad you liked the daikon noodles!

  4. Mymy

    So healthy and delicious – thanks for sharing! By the way, the correct spelling is banh.

  5. Crystal Elston

    Forget to rate it. Definitely will be a repeat meal. So good!

    • Jeanine Donofrio

      So glad! It’s one of my favorites too 🙂

  6. Crystal Elston

    Made this today – it was FANTASTIC! Absolutely delicious. Thank you so much.

  7. Ellen

    This was terrific! I have spiralized zucchini and sweet potatoes, but this use of daikon was light and perfect in this recipe.

  8. Rachel

    This was so delicious! I went back for seconds and thirds.

  9. I LOVE daikon, so I was excited to see it in the title of the blog post. I’ve used daikon in miso soup, salads, and things like that, but I’ve never thought of spiralizing it. I’ve been thinking about getting a spiralizer and the people I’ve talked to swear by it, so I think I’m going to jump on the spiralizer craze. Haha!

  10. Anthony

    What a tasty look! I thank for sharing a recipe, I will try to this at home

  11. Love the idea of a deconstructed bahn mi! I’m sure my mom would really appreciate this.


  12. This looks like my next delicious weeknight meal. Thank you for sharing this lovely recipe =)

  13. Hafsa from ukuze.com

    I love noodles. I like your blog and I will soon try this recipe. Thanks for sharing this 🙂

  14. Absolutely gorgeous! Thanks for the shout-out and I can’t wait to make this at home!!

  15. yu-UH-ummmmm! It’s ridiculous how much I want to be devouring this gorgeous healthy bowl right now!

  16. Low Carb Dinner

    Great use of spiralizer! I just bought one and will def try this!

  17. I’m a huge fan of veggie noodles – love this recipe! And the sauce sounds so delish!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.