Another trick to make Faux-noodles is using a kind of asian giant Radish called a Daikon. These Daikon Noodles are “To the tooth” like a good pasta noodle, and not as crispy as you might think a radish might be.
It makes a good noodle for soups like this pork floss soup
It’s also quite nice with a fatty meat like duck
Or with this 72 hour beef
- Use a mandoline with a julienne slicer to slice the daikon into noodle strands.
- Spread salt liberally to draw some moisture from the noodle
- Melt butter in a hot pan
- Fry noodles until the texture of the noodle softens a little
- You can add flavourings like garlic, or ginger, spring onions, sliced bell pepper, or sliced mushrooms.
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I’m familiar with daikon and instinctively I know this would work. The texture might not be the same as noodles but I think, cooked right, daikon noodles would absorb the flavors of cooked meats and be delicious…maybe even better than flour noodles.
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