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.
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.
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.
- 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
- lime wedges, for serving
- 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)
- 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.
- 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.
- 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.
- Serve the bowls with both the tamari-lime and creamy cashew sauce and lime wedges on the side.
If you can't find daikon, sub zucchini noodles.