Comments on: Daikon Noodles and Broccolini with Asian Pork Meatballs

By: Theresa@aloveafare

Theresa@aloveafare — Fri, 03 Feb 2017 00:58:09 +0000

Made this for dinner! It was delicious. Thanks for the inspiration. Luckily there are some leftovers.

By: Lisa Y

Lisa Y — Tue, 19 Jan 2016 07:09:43 +0000

Here is a silly question – when you say “Chicken Broth” is this condensed or ready-to-eat? I imagine it it ready-to-eat or condensed with water adding up to the 4 cups – plus 2 extra cups of water? Otherwise, I would think it would be very salty!! Thanks!!

By: Mari

Mari — Mon, 24 Aug 2015 04:24:07 +0000

Made recipe as directed first time. The second time I had some ground chicken and not enough time to make the little meatballs. Mixed seasonings into the pound of ground chicken and made four burgers. Browned on one side–flipped and while cooking the other side used spatula to chunk into about 1 inch squarish sections. I also didn’t have the Daikon or broccolini but the broth with the seasonings is so good I figured I could spiralize almost any veggie and it would work. I used zucchini zoodles (C) added right into the broth and sautéed sweet potato (C) noodles al Dente and a few chopped swiss chard leaves. Came out great! Very versatile recipe!

By: Diane

Diane — Mon, 03 Aug 2015 12:18:45 +0000

What is the substitute for Daikon Radishes? I can’t find it anywhere? Does anyone know? Thanks!

By: Sarah

Sarah — Mon, 11 May 2015 03:02:59 +0000

So there was a giant daikon at my farmers market. And I have been trying to incorporate more veggies and try new things. And this hit both parameters.

BTW when I say giant it was large enough I had to chop it into 3 sections.

Anyways, I made this recipe and I took a bite of the daikon and was so impressed at how tender and flavorful it was. And the balls, so yummy.

I didn’t have fresh ginger, so I can’t wait to make this again when I have some.

By: Melissa Jones

Melissa Jones — Thu, 08 Jan 2015 05:59:22 +0000

Sooooo good! Thanks for this recipe. My family loved it.

By: Taylor

Taylor — Fri, 31 Oct 2014 17:35:17 +0000

I loved this unique soup and will definitely make it again! One word of advice – seasame oil has an extremely low smoke point, and even once mixed with the broth my soup was smoking a bit and has a slightly scalded taste. I think next time I will just cook down the brocolini with a bit of water and sprinkle a few drops of seasame oil into the bowl before serving for that delicious flavor. thanks for such a wonderful recipe Ali!!

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 13 Oct 2014 22:08:00 +0000

In reply to Peilee Yeoh.

Yes, it is! You can find turnip recipes here: http://www.inspiralized.com/category/turnip!

By: Peilee Yeoh

Peilee Yeoh — Mon, 13 Oct 2014 19:27:10 +0000

Such a lovely Asian dish! I look forward more Asian inspired noodles recipes. I wonder if turnip is spiralizable?

By: Joanne

Joanne — Thu, 09 Oct 2014 11:54:14 +0000

Now daikon is one veggie I wouldn’t have thought to spiralize! SO crazy cool. And i love adding in new flavors to more traditional foods. Great way to mix it up!

By: Alci

Alci — Wed, 08 Oct 2014 18:25:31 +0000

Wow, I took one look and had to have this for lunch. I subbed beef meatballs for pork and kale for broccolini, since that is what I had at home. I’m eating it now. Yum. I recommend adding in a little rice vinegar to the broth, to give it a bit more edge.

By: Liz

Liz — Wed, 08 Oct 2014 17:14:46 +0000

Hi Ali, I LOVE how you like forming your proteins in golf-ball shapes, lately! Your humor is so enjoyable as well as your recipes! I love daikon radishes too, not cause I’m Asian and a holistic health coach, but cause it has super good nutrients like Vitamin C. Bon apetit!
Thanks for your recipes and humor!!

By: Alissandra Maffucci

Alissandra Maffucci — Wed, 08 Oct 2014 17:10:39 +0000

In reply to Sarah. Thanks, Sarah!

By: Sarah

Sarah — Wed, 08 Oct 2014 13:46:01 +0000

MMM this looks amazing! Can’t wait to try it!