How to Make Daikon Noodles (Keto, Paleo, Gluten-free)
Daikon Noodles are a spiralized veggie noodle that makes an incredible substitution for fettuccine or spaghetti. It's beefy enough to take on any sauce, but light enough to be great in Asian recipes and soups. Daikon radish noodles are Keto, Paleo, AIP, Gluten-free, Whole30, Vegan and GAPS diet friendly.
optional: ¼cupheavy cream, coconut cream or bone broth/meat stock (only the latter two for AIP and GAPS)
Peel the radish.
Use a spiralizer or vegetable peeler to create long noodles from the radish, rotating it as you go. Leave a core or stub behind when it gets too hard to create more noodles, depending on what kind of spiralizer you are using.
Melt the butter in a large skillet, wok or broad-based Dutch oven. Add the noodles and sea salt.
Sauté over medium heat, tossing them gently to evenly cook the noodles, for 10 minutes, until they are wilted and hot.
Toss the noodles with heavy cream, coconut cream or broth, stirring and folding it in.
Plate the noodles, topping each mounded portion with favorite pasta toppings.
How to simmer/boil Daikon Noodles
In a large pot over high heat, bring about 10 cups water (or 6 cups broth) to a boil.
Simmer Daikon Noodles exactly 4 minutes (set a timer), not any longer.
If you used water, strain and serve. If you're making soup, proceed with recipe, and serve.