Daikon Noodles with Creamy Avocado Sauce

This recipe is inspired by Masaharu Morimoto’s daikon fettucine, that I absolutely adore! Morimoto’s daikon fettucine is served warm and tossed in a simple marinara sauce and topped with fresh basil.

Since I didn’t see any point in modifying something that was already perfect in both flavor and texture, I kept his method of making ribbons out of daikon and created something completely different.

My daikon noodles are chilled and tossed in a creamy sauce made with avocado, cilantro, lime juice, olive oil and soy sauce. It’s also topped with fresh corn kernels and cherry tomatoes to add color, crunch and sweetness. And it only takes 10 minutes to put together!

These daikon noodles with creamy avocado sauce are completely vegan and can also be gluten-free by substituting soy sauce for tamari. It’s a dish that’s also very high in vitamin C (which help cure skin problems and protect against harmful effects of stress) and B6 (which help maintain healthy brain functions and normal nerve function).

They are the perfect noodles to serve on a hot summer day because of their clean and refreshing taste.

You can serve these daikon noodles as a main or a side and top them with a little shaved parmesan to bump up the umami flavor. It’s a quick, easy and delicious dish your whole family will love!

Pair these daikon noodles with a vegetable ricotta pie, miso salmon with bok choy, Korean sticky chicken or poached chicken with sesame sauce.

Daikon Noodles with Creamy Avocado Sauce

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Out with the Zoodles and in with the Daikon Noodles! This is a quick and very easy recipe for Daikon Noodles tossed in a refreshing creamy avocado sauce topped with cherry tomato and fresh corn.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 people 1x
• Category: Vegan
• Cuisine: American

Ingredients

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• 3/4 pound daikon
• 1 avocado (peeled and pitted)
• 1/4 cup cilantro (roughly chopped)
• 2 teaspoons soy sauce
• 1 tablespoon fresh lime juice
• 3 tablespoons extra virgin olive oil
• 10 cherry tomatoes (halved)
• 1/2 cup fresh or canned corn
• salt and pepper to taste

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Instructions

1. Fill a large bowl with water and add 1 tbsp coarse sea salt (put less if you are using small crystals).
2. Remove the outer layer of the daikon using a vegetable peeler. Continue peeling long narrow ribbons (lengthwise) until all the daikon is used. Put the daikon noodles in salted water and soak for 25 minutes.
3. Drain daikon and squeeze with your fingers to remove excess water. Wrap daikon in paper towel and pat dry, to remove as much water as you can without breaking the noodles. Put daikon noodles in a bowl and set aside.
4. Put avocado, half of the cilantro, soy sauce, lime juice and olive oil in a blender and blend until smooth. Season with salt and pepper and add to the daikon noodles. Toss well using tongs until the daikon noodles are coated evenly.
5. Add cherry tomatoes, corn and cilantro and toss one more time. Season with salt and pepper and serve immediately.

Nutrition

• Serving Size:
• Calories: 445
• Sugar: 12.6 g
• Sodium: 340.6 mg
• Fat: 37.2 g
• Saturated Fat: 6.2 g
• Carbohydrates: 29.9 g
• Fiber: 13.1 g
• Protein: 6.8 g
• Cholesterol: 0 mg

Keywords: recipe, main, vegetarian, side

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