Most pasta sauces would work here. An Asian sesame noodle sauce, or a peanut noodle sauce, is delicious–and somewhat more culturally authentic. Carrots and parsnips, or a combination, would be delicious, too.
1 lb daikon
a large bowl of salted water
3 T extra-virgin olive oil
1/2 c finely chopped onion
2 cloves garlic, minced
2 c crushed, canned tomatoes
1 T chopped fresh basil or oregano or other herb; or 1 t dried herb
salt and pepper, to taste
grated Parmesan cheese, for serving, optional
1. Scrub daikon; peel if you like. Using a swivel-blade vegetable peeler, peel down the length of the daikon, creating long ribbons that look like fettucine noodles. Place daikon noodles in a large bowl of salted water; let soak 15 to 20 minutes.
2. In a medium-sized skillet, heat oil over medium heat. Add onions and garlic; cook until softened, about 5 minutes. Add tomatoes, herb, salt, and pepper. Bring to a simmer and cook, stirring often, until sauce is thick, 10 to 15 minutes. Taste for seasonings.
3. Drain daikon noodles and dry them using a kitchen towel. Gently add noodles to sauce; bring back to the simmer. Cook until noodles are just heated through, a couple of minutes. Serve immediately, with cheese, if you like.