1 2-in. piece fresh ginger, peeled and cut into rounds
1 large daikon radish (about 3 lb., 9 oz.)
1/4 cup raw honey
1/4 cup low-sodium tamari or soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon crushed red pepper
2 tablespoons toasted sesame oil
2 cups thinly sliced baby bok choy (about 4 oz.)
1/2 cup toasted sliced almonds
Calories per serving 466
Fat per serving 13g
Saturated fat per serving 2g
Cholesterol per serving 0mg
Fiber per serving 8g
Protein per serving 6g
Carbohydrates per serving 78g
Sodium per serving 927mg
Iron per serving 3mg
Calcium per serving 181mg
How to Make It
Cook noodles according to package directions. Drain, rinse with cold water, and drain again thoroughly.
Bring 3 cups water, sake, and ginger to a boil in a Dutch oven or stockpot over high heat. Reduce heat to medium-low to maintain a gentle simmer.
Peel daikon and cut into 4 6-by-3-by-1-inch slabs (about 8 1/2 oz. each). Cut each slab into 2 3-inch squares. Place in sake mixture; simmer until just tender, 10 to 12 minutes. Drain and dry well on paper towels.
Stir together honey, tamari, vinegar, and crushed red pepper. Set aside 1/4 cup of the honey mixture.
Heat oil in a large nonstick skillet over medium-high heat. Cook daikon squares in batches until lightly caramelized, 3 to 4 minutes per side. Reduce heat to medium. Turn daikon and brush with 2 tablespoons of the honey mixture. Cook, turning and brushing often with honey mixture, until deeply caramelized, 5 to 6 minutes. (Watch carefully to prevent glaze from burning.)
Toss together noodles, bok choy, almonds, and reserved 1/4 cup honey mixture in a large bowl. Divide noodle mixture evenly among 4 shallow bowls. Top each with 2 daikon pieces.
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