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Wash and peel the daikon radish. Trim ends, cut in half, and spiralize. (I use the thin noodle setting.) Trim the noodles to your desired length.
Warm avocado oil over medium heat in a large skillet. Add daikon noodles and cook for 3-5 minutes, tossing gently to allow for even cooking. The noodles will soften and shrink a bit while remaining al dente. Place noodles in a colander to drain and cool a bit.
In a small dish, whisk together sesame oil, soy sauce, apple cider vinegar, erythritol, and chili garlic sauce. Set aside.
Using a few paper towels, pat the drained noodles to help remove any remaining moisture. Place the noodles in a medium bowl and toss them in the sesame marinade. Allow the noodles to marinate for at least 10 minutes, tossing well halfway. Once marinated, drain any excess marinade from the bowl that wasn't absorbed by the noodles.
If desired, garnish with chopped green onions and sesame seeds. Serve with additional chili garlic sauce. Enjoy!