Check the main recipe post for information on the daikon noodles. This recipe has been adapted from Michelle Tam and Henry Fong’s Nom Nom Paleo Let’s Go!, published by Andrews McNeel (2022). See Notes for the stir-fry powder. Have fun!
Course: Main Course
Cuisine: Vietnamese
Keyword: garlic noodle
Equipment
Spiralizer
Ingredients
2tablespoonscoconut aminos
1tablespoonnutritional yeast flakes
1 ½teaspoonsNom Nom Paleo Umami Stir-Fry Powder(see Notes)
1or 2 big pinches turmeric(optional, for bright color)
1 ½pounddaikon radish,peeled
Fine sea salt or kosher salt
4tablespoonsavocado oil or extra-virgin olive oil,divided
8ouncesfresh shiitake mushrooms,thinly sliced (include stems, if you like)
1 ½tablespoonsminced garlic
2green onions,sliced on the diagonal, green and white parts separated
1tablespoonwater
Instructions
Meanwhile, in a small bowl combine the coconut aminos, nutritional yeast, 1 teaspoon of the umami powder, and turmeric. Set aside.
Fill a large pot with water and bring to a boil over high heat. Meanwhile, spiralize the daikon into spaghetti-size noodles. Set aside. Once the water is boiling, add a large pinch of salt. Submerge the spiralized daikon in the boiling water. Cook for about 1 to 2 minutes, stirring frequently, until the daikon noodles are slightly softened but still firm.
Drain the daikon noodles in a colander and rinse well with cold water. Spread out on a dishtowel to drain completely.
Heat a 12-inch skillet over medium high heat. When hot, add 2 tablespoons of oil. Toss in the mushrooms and add the remaining ½ teaspoon of umami stir-fry powder. Sauté for 3 minutes or until browned here and there.
Add the remaining 2 tablespoons oil, garlic, green onion white parts, and 1 tablespoon of water (the water will help keep the garlic from burning). Cook, stirring, until the mixture is fragrant with garlickly goodness.
Add the daikon noodles and pour in the sauce, cook for 3 to 5 minutes, or until heated through. Remove from the heat, stir in the remaining green onion, then taste and season with more salt, coconut aminos, or nutritional yeast, if necessary. Transfer to a platter or individual dishes and serve.
Notes
To make the Umami Stir-Fry Powder, Michelle’s multi-purpose seasoning inspired by her family’s homemade Chinese food, use a small food processor to blend and grind together the following: ⅔ cup dehydrated chopped green onions, 6 ½ tablespoons Diamond Crystal kosher salt, ¼ cup dried shiitake mushroom powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon ground ginger, and ½ teaspoon ground white pepper. Aim for a powdered texture. Makes about ⅔ cup. Keep in an airtight container for up to 6 months.The Umami Stir-Fry Powder recipe is sourced from Nom Nom Paleo's Let's Go(Andrews McNeel, 2022).