Garlic Mushroom Noodles

Check the main recipe post for information on the daikon noodles. This recipe has been adapted from Michelle Tam and Henry Fong’s Nom Nom Paleo Let’s Go!, published by Andrews McNeel (2022). See Notes for the stir-fry powder. Have fun!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Meanwhile, in a small bowl combine the coconut aminos, nutritional yeast, 1 teaspoon of the umami powder, and turmeric. Set aside.
2. 2Fill 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. 3Drain the daikon noodles in a colander and rinse well with cold water. Spread out on a dishtowel to drain completely.
4. 4Heat 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. 5Add 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. 6Add 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.