Daikon Fettucine

I’m certain this not a traditional take on daikon.  For this “fettucine”, daikon is peeled into long slices with a vegetable peeler and then given a pasta treatment.  Daikon is great when cut into long thin “noodles” and one of the key ingredients in our Miso Noodle Soup.  I had a stir-fry in mind when I pulled the huge daikon radish from my Winter Share Box, but I just had to try this, especially when I saw Chef Morimoto’s version.

Daikon Fettucine

I changed it a little to play up the radish flavor more.  Crushed red pepper adds a spicy kick that compliments the radish perfectly.  The shrimp also, pairs well with radish.  This is practically a one-pot meal, and comes together quickly, making it weeknight menu worthy.  An Asian inspired take on pasta, try this when you’re feeling adventurous!

Daikon Fettucine

Probably the longest part of the preparation is shredding the daikon.  Remove the peel and slice into long ribbons. The noodles are “soaked” and then gently pressed try before tossing with the tomato sauce and shrimp. This recipe goes quickly and is made in one pot. Gently cook the noodles in the sauce, add the reserved shrimp, season to taste, and dinner is ready!

Daikon Fettucine

 

Daikon Fettucine with Shrimp

1 very large daikon radish or 2 average size
2 teaspoons salt
1/2 pound shrimp, peeled and deveined
1 can whole tomatoes in sauce (14.5 oz) or 5-8 fresh tomatoes in summer
3 cloves garlic minced, divided
2 tablespoons finely chopped basil
up to 2 teaspoons crushed red pepper (you decide the heat!)
salt + pepper

Peel daikon radish.  Slice into long ribbons using a vegetable peeler.  Place in a large bowl, cover with water and add 2 teaspoons salt.  Soak 15-20 minutes.

Cook shrimp.  Heat 1 tablespoon olive oil over medium high heat.  Add 1 clove minced garlic and cook about 1 minute.  Add shrimp, cooking 1-2 minutes per side until pink.  Remove from heat and season with salt and pepper.

Make sauce.  Heat 1 tablespoon olive oil over medium heat.  Add rest of garlic, and tomatoes.  Break up the tomatoes chunks and bring the sauce to a boil, stirring frequently.  When thickened reduce heat to medium and add gently add daikon.    Cook 4-6 minutes until daikon is cooked through.  Remove from heat, add shrimp, basil and crushed red pepper to taste.  Adjust salt if necessary.


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