Since I’ve gone vegan, I’ve been able to enjoy more asian-inspired foods at home without worrying about being poisoned with soy products at the restaurants. These dietary limitations have forced me to become more creative and experiment with ingredients that I’ve never even heard of, like daikon. Which is in the radish family… and I love the bite that radishes offer the palate. The daikon almost became sweet with soft texture once cooked. It was delicious… I can’t wait to play with daikon again. Anyway, I whipped this dish up one night after bae and I were out shopping for our new apartment all afternoon and evening last week. I was craving something asian and couldn’t settle on a local spot to grub at. So, we swung by Publix right before closing and grabbed what we wanted our noodles to feature; spice, peanuts, bamboo shoots and this foreign friend, daikon. The rest is history! We also made some of my favorite honey-garlic brussel sprouts to pair the noodles with (check them out here). It was a sweet, sour, garlic, peanut, spice-ish marriage. Happy tummies were in tow.
- 2 packages KAME brand wide lo mein noodles (or use rice/pad thai noodles for gluten-free alternative)
- 2 jars TASTE OF THAI peanut saute sauce
- 2, 8oz cans sliced bamboo shoots, drained
- juice of 1 lemon
- 1/2 lb spiralized daikon (I bought the kind already cleaned, cut and spiralized ready-to-go for cooking in the Publix produce section)
- chopped green onion/scallion
- 1 small bottle sesame seed oil
- Black sesame seeds for garnish
Directions: In a large pot, cover the bottom with sesame seed oil and heat in high. Add your daikon and bamboo shoots, sauté until golden brown color is achieved on outside, about 15 minutes.. add more oil if necessary. I would avoid adding salt or pepper, because the daikon (in the radish family) has a distinct, pepper-y bite that can overpower, if over-spicing takes place. Add the lemon juice and your two jars of peanut saute sauce and simmer this concoction for about 20 minutes. While your sauce is simmering, in another large pot, bring a pot of water with salt and sesame seed oil to a boil. Once ready, add your KAME wide lo mein noodles and cook for about 4 minutes, stirring to keep noodles from clumping or sticking. Do not drain these noodles! Use large tongs to pull the noodles from the boiling water, and fold into the peanut simmer sauce. Use a few ladles of the starchy noodle water to thin the simmer sauce if needed… Mine definitely needed the extra liquid. Just don’t go overboard! Garnish this spicy treat with black sesame seeds and chopped scallions for added crunch.
This dinner was fast and simple, and didn’t sacrifice flavor or texture for the former. Thanks for visiting my blog!
Remember: Give plants a chance!!