Fideos con setas y ajo

Ingredientes

• 2 tablespoons coconut aminos
• 1 tablespoon nutritional yeast flakes
• 1 1/2 teaspoons Nom Nom Paleo Umami Stir-Fry Powder ((see Notes))
• 1 or 2 big pinches turmeric ((optional, for bright color))
• 1 1/2 pound daikon radish, (peeled)
• Fine sea salt or kosher salt
• 4 tablespoons avocado oil or extra-virgin olive oil, (divided)
• 8 ounces fresh shiitake mushrooms, (thinly sliced (include stems, if you like))
• 1 1/2 tablespoons minced garlic
• 2 green onions, (sliced on the diagonal, green and white parts separated)
• 1 tablespoon water

Preparación

1. 1

   Meanwhile, in a small bowl combine the coconut aminos, nutritional yeast, 1 teaspoon of the umami powder, and turmeric. Set aside.

2. 2

   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.

3. 3

   Drain the daikon noodles in a colander and rinse well with cold water. Spread out on a dishtowel to drain completely.

4. 4

   Heat a 12-inch skillet over medium high heat. When hot, add 2 tablespoons of oil. Toss in the mushrooms and add the remaining 1/2 teaspoon of umami stir-fry powder. Sauté for 3 minutes or until browned here and there.

5. 5

   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.

6. 6

   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.