Daikon, a mild Asian radish, is a good source of fiber, vitamin C, magnesium, and potassium.


Credit: Greg DuPree; Prop styling: Mindi Shapiro; Food Styling: Chelsea Zimmer

Recipe Summary test

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  •  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.

Nutrition Facts

466 calories; fat 13g; saturated fat 2g; fiber 8g; protein 6g; carbohydrates 78g; sodium 927mg; iron 3mg; calcium 181mg.