Spiralized Daikon “Rice Noodle” Bowl

By Cloud Dela / October 1, 2023 / 6 minutes of reading

Spiralized Daikon “Rice Noodle” Bowl

Healthy daikon “noodles” are tossed with cucumber, carrots, herbs and avocado with tamari-lime and creamy cashew sauces. Vegan & gluten free.

vegan / gluten free / dinner

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.

5.0 from 7 reviews

Spiralized Daikon “RIce Noodle” Bowl

PrintAuthor: Jeanine DonofrioServes: 2 big bowls, or 4 smallIngredients

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
sriracha
lime wedges, for serving

Sauces: Tamari-lime & Creamy cashew

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)

See also Kale & White Bean Crostini

Instructions

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.

NotesIf you’re not a fan of tofu, sub in another protein of choice.

If you can’t find daikon, sub zucchini noodles.3.4.3177

Did you make the recipe? I want to see!
Tag @loveandlemons on Instagram.

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24 comments

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Dawn
01.05.2020
Excellent recipe, great blend of flavors and textures!
Reply ↓
- Jeanine Donofrio
  01.05.2020
  Hi Dawn, I’m so glad you loved it!
  Reply ↓
Kelsie
12.19.2017
Do you think switching the lime for lemon would make a huge difference?
Reply ↓
- Jeanine Donofrio
  12.22.2017
  hmm, I’m not sure, I think it could be fine, but I do think lime would be better in this case.
  Reply ↓
  - Kelsie
    12.22.2017
    I tried it anyway and it was still really delicious! But I could see how the lime would really enhance it. Thanks for the recipe!
    Reply ↓
Mary
08.12.2017
Seriously addicted to daikon radishes after trying g this recipe.
Reply ↓
- Jeanine Donofrio
  08.14.2017
  I’m so glad you liked the daikon noodles!
  Reply ↓
Mymy
04.02.2017
So healthy and delicious – thanks for sharing! By the way, the correct spelling is banh.
Reply ↓
Crystal Elston
01.26.2017
Forget to rate it. Definitely will be a repeat meal. So good!
Reply ↓
- Jeanine Donofrio
  01.28.2017
  So glad! It’s one of my favorites too 🙂
  Reply ↓
Crystal Elston
01.26.2017
Made this today – it was FANTASTIC! Absolutely delicious. Thank you so much.
Reply ↓
Ellen
01.24.2017
This was terrific! I have spiralized zucchini and sweet potatoes, but this use of daikon was light and perfect in this recipe.
Reply ↓
Rachel
01.18.2017
This was so delicious! I went back for seconds and thirds.
Reply ↓
Valencia @ Life of a Vegaholic from lifeofavegaholic.com
05.13.2016
I LOVE daikon, so I was excited to see it in the title of the blog post. I’ve used daikon in miso soup, salads, and things like that, but I’ve never thought of spiralizing it. I’ve been thinking about getting a spiralizer and the people I’ve talked to swear by it, so I think I’m going to jump on the spiralizer craze. Haha!
Reply ↓
Anthony
05.13.2016
What a tasty look! I thank for sharing a recipe, I will try to this at home
Reply ↓
Lisa Favre from marblecrumbs.com
05.11.2016
Love the idea of a deconstructed bahn mi! I’m sure my mom would really appreciate this.
marblecrumbs.com
Reply ↓
Marianela from thefuddhist.com
05.11.2016
This looks like my next delicious weeknight meal. Thank you for sharing this lovely recipe =)
Reply ↓
Rosie von Waldherr from rosieslife.com
05.11.2016
I absolutely LOVE zoodles! I’m definitely going to see if I can find daikon here, this sounds amazing =D
xoRosie //Rosie’s Life
Reply ↓
Hafsa from ukuze.com
05.10.2016
I love noodles. I like your blog and I will soon try this recipe. Thanks for sharing this 🙂
Reply ↓
Ali @inspiralized from inspiralized.com
05.10.2016
Absolutely gorgeous! Thanks for the shout-out and I can’t wait to make this at home!!
Reply ↓
Tori//Gringalicious from gringalicious.com
05.10.2016
yu-UH-ummmmm! It’s ridiculous how much I want to be devouring this gorgeous healthy bowl right now!
Reply ↓
Low Carb Dinner
05.09.2016
Great use of spiralizer! I just bought one and will def try this!
Reply ↓
Kari from sweetteasweetie.com
05.09.2016
I’ve never tried cooking with daikon before! I’m going to go check my local grocery to see if they have it!
Kari
http://www.sweetteasweetie.com
Reply ↓
Amy-ParsleyInMyTeeth from parsleyinmyteeth.com
05.09.2016
I’m a huge fan of veggie noodles – love this recipe! And the sauce sounds so delish!
Reply ↓

See also Roasted Squash with Apple Salsa

About The Author

Cloud Dela

I am Cloudela, known as a food and travel blogger.You know that, food is an essential part of travel – what’s a better way to experience a culture than through its cuisine?Failure and success, and I am here, to share with you all my best recipes, that will impress you with its taste.