Garlic Mushroom Noodles

Ingredients

• 2 tablespoonscoconut aminos
• 1 tablespoonnutritional yeast flakes
• 1½ teaspoonsNom Nom Paleo Umami Stir-Fry Powder (see Notes)
• 1 or 2 big pinchesturmeric (optional, for bright colour)
• 1½ pounds (680 g)daikon radish, peeled
• to tastefine sea salt or kosher salt
• 4 tablespoons, dividedavocado oil or extra-virgin olive oil
• 8 ounces (227 g)fresh shiitake mushrooms, thinly sliced (stems included if you like)
• 1½ tablespoonsminced garlic
• 2green onions, sliced diagonally, green and white parts separated
• 1 tablespoonwater

Instructions

1. 1

   Mix the sauce

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

2. 2

   Cook the daikon

   Bring a large pot of water to the boil over high heat. While it heats, spiralise the daikon into spaghetti-size noodles and set them aside. Add a large pinch of salt to the boiling water, then submerge the daikon noodles. Cook for about 1 to 2 minutes, stirring often, until slightly softened but still firm.

3. 3

   Drain the noodles

   Drain the daikon in a colander and rinse it well with cold water. Spread the noodles on a clean tea towel and leave them to drain completely.

4. 4

   Brown the mushrooms

   Heat a 12-inch (30 cm) frying pan over medium-high heat. When hot, add 2 tablespoons of the oil, then the mushrooms and the remaining ½ teaspoon of umami powder. Sauté for 3 minutes, or until browned in places.

5. 5

   Cook the aromatics

   Add the remaining 2 tablespoons of oil, the garlic, the white parts of the green onions and 1 tablespoon of water. Stir as the mixture cooks until fragrant; the water helps keep the garlic from burning.

6. 6

   Finish the noodles

   Add the daikon noodles and pour in the sauce. Cook for 3 to 5 minutes, until heated through. Take the pan off the heat, stir in the remaining green onion, then taste and adjust with more salt, coconut aminos or nutritional yeast if needed. Serve on a platter or in individual dishes.

What are garlic mushroom noodles?

This recipe turns daikon radish into noodle-shaped strands and tosses them with shiitake mushrooms, garlic and a savoury sauce. It is adapted from a recipe by Michelle Tam and Henry Fong in Nom Nom Paleo Let’s Go!, published by Andrews McNeel in 2022.

Daikon is a long, mild-flavoured radish used in many East Asian cuisines. Here, spiralised daikon takes the place of conventional noodles, while mushrooms and umami powder add depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 5g protein, 13g carbs, 18g fat.

The daikon supplies most of the carbohydrates, while the mushrooms contribute a little protein; the cooking oil is the main source of fat. Serve a portion with a protein-rich accompaniment and extra vegetables for a more balanced plate.

Why the sauce works

Coconut aminos bring a savoury, lightly sweet note, and nutritional yeast adds a rounded flavour. Umami stir-fry powder reinforces the mushroom flavour, while turmeric is optional and mainly adds colour.

Mix the sauce before cooking so it is ready to pour into the pan. That keeps the final stir-fry moving quickly once the garlic is in.

Keep the daikon firm

Blanching: Cook the spirals for just 1 to 2 minutes, stirring often. They should soften slightly but remain firm enough to hold their shape.

Drying: Rinse the noodles in cold water and drain them thoroughly on a tea towel. Excess water can dilute the sauce and make the finished dish watery.

Brown the shiitake

Add the mushrooms to hot oil and give them the full 3 minutes to develop browned patches. Their edges should look lightly coloured rather than wet and pale.

Include the stems if you like, as the recipe allows; slicing them thinly helps them cook along with the caps.

Add garlic with care

The garlic and white onion parts go into the pan after the mushrooms have had time to brown. The tablespoon of water helps protect the garlic from scorching as it cooks.

Stir until fragrant, then move on to the daikon and sauce rather than leaving the garlic alone in the hot pan.

Serving ideas

Serve the noodles straight from the pan as a light main or as a side alongside a source of protein. Their savoury, garlicky flavour also pairs well with other simple stir-fried vegetables.

Taste before serving and adjust with salt, coconut aminos or nutritional yeast as needed; the saltiness of the powder and coconut aminos can vary.

Recipe notes & tips

• Use a spiraliser to make even, spaghetti-size daikon strands.
• Slice the mushrooms thinly so they brown quickly.
• Keep the daikon in the boiling water only until slightly softened but still firm.
• Rinse and drain the daikon thoroughly before adding it to the pan.
• Separate the green and white onion parts before cooking, as they go into the pan at different stages.
• Taste the finished noodles before adding extra salt, since the sauce ingredients are already savoury.

Variations

• Change the oil: Use avocado oil or extra-virgin olive oil, as listed.
• Skip the turmeric: Leave it out if you do not need the extra colour.
• Include the stems: Thinly slice the shiitake stems and cook them with the caps.
• Adjust the seasoning: Add coconut aminos or nutritional yeast to taste at the end.
• Add a protein side: Serve alongside cooked tofu, eggs or another protein of your choice.

Common mistakes to avoid

• Overcooking the daikon: Keep blanching to about 1 to 2 minutes so the noodles stay firm.
• Leaving the noodles wet: Drain them well on a tea towel to avoid thinning the sauce.
• Burning the garlic: Add the tablespoon of water with the garlic and stir as it cooks.
• Skipping the mushroom browning: Give the shiitake about 3 minutes in the hot pan for browned patches.
• Adding all the green onion at once: Cook the white parts first and stir in the green parts off the heat.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a frying pan until hot, stirring often; the daikon may soften further after storage.

Frequently asked questions