This veggie-packed, Whole30-friendly version of hiyashi chūka uses spiralized and blanched daikon noodles in place of cold ramen,
Ingredients
1/4 cup
Coconut aminos, Coconut Secret
2 tbsp
Orange juice
1 tbsp
Fish sauce
1 1/2 tsp
Rice vinegar
1/2 tsp
Garlic powder
1/2 tsp
Ginger, ground
1/4 tsp
Sesame oil
2 large
Egg
1 pinch
Kosher salt
1 tsp
Ghee
(or fat of choice)
454 gm
Daikon Radish
227 gm
Pork shoulder, whole
(sliced into matchsticks; leftover Paleo Char Siu - see Notes for recipe; or your fave cooked protein)
1/2 cup
Cherry Tomatoes
(cut in quarters)
1/2 cucumber(s)
Cucumber
(English; cut into matchsticks)
1 large
Carrots
(cut into thin matchsticks with a knife or julienne peeler)
1/4 cup
Broccoli sprouts
1 green onion (stem)
Green onion
(thinly sliced on the diagonal)
1 tsp
Sesame seeds
(toasted)
2 tbsp
Seaweed, nori
(shredded, toasted (optional))
Instructions
First, shake up a mini jar of All-Purpose Stir-Fry Sauce! In a small jar, combine the coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ground ginger, and sesame oil. Seal the lid and shake vigorously. Label the jar and store in the fridge for up to two weeks in advance.
When you’re ready to make the hiyashi chūka, fill a large pot with water and bring it to a boil over high heat. While you’re waiting for the water to boil, assemble the rest of the ingredients. Crack the eggs into a bowl and add about a ¼ teaspoon of kosher salt. Beat the eggs well.
Heat a large cast iron skillet, griddle, or nonstick pan over medium heat. When the pan is hot, add the ghee. Once it’s melted, pour in the whisked eggs, gently tilting the pan so that the egg covers the surface and forms a thin omelet. As soon as the omelet has set, flip it over and cook on the other side for about 30 seconds or until cooked through.
Transfer the omelet to a cutting board and fold it into thirds before thinly slicing cross-wise. Set aside.
In the meantime, grab your daikon. Cut the ends off, and peel off the skin. I like to use fat, straight daikon for spiralizing. Depending on the size of your daikon (and the number of folks you’re serving), you may need only half of a large one. Spiralize the daikon, and set the daikon “ramen” aside.
Prepare a large bowl of ice water and a colander. (You’ll be boiling the daikon for only a minute or two, so you’ll need to be prepared to drain and chill the noodles quickly.)
When the water in the pot is boiling, add a large pinch of salt. Transfer the daikon noodles to the boiling water and give them a good stir. Cook the noodles for 1-2 minutes or until soft, but still al dente.
Immediately drain the daikon noodles and transfer them to the ice water bath. Once the noodles are chilled, fish ’em out and dump them back in the colander to drain completely.
Divide the daikon into two large bowls. Top with Paleo Char Siu, tomatoes, cucumber, carrots, broccoli sprouts, scallions, sesame seeds, and nori. Or with whatever you have in the fridge!
Pour on the All-Purpose Stir-Fry Sauce right before serving and adjust the amount to your taste. Mix everything up, and slurp it all down!
