Make Your Own Shirataki Noodles
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How to Make Glucomannan Noodles
by jeffrey brian airman
Glucomannan noodles can be found in a variety of dishes throughout Asia.
With a few items from an Asian grocery store and common kitchen utensils, you can make glucomannan noodles at home. Glucomannan noodles are cut from a gel made from the ground root of the konjac plant. In vegan dishes, Konjac glucomannan powder is used as a gelling agent instead of animal-based gelatin products. The gel is formed when the root powder is combined with an alkaline solution over heat. Noodles cut from the cooled glucomannan gel hold their shape in hot soups and stir-fried dishes.
Skill level:Moderately Easy
Things you need:
1/8 tsp pickling lime
2 cups cold water
Saucepan with lid (1-1/2 quart or larger)
2 tsp konjac glucomannan powder
Cooking oil spray
Steamer basket or insert
Add the pickling lime and cold water to a saucepan over medium high heat. Stir to combine the ingredients. Cover for one minute.
Sprinkle the konjac glucomannan powder in slowly as you stir the alkaline solution. Continue stirring slowly until the water reaches a medium boil and sustains that boil for three minutes.
Remove the saucepan from the heat. Apply a thin coat of cooking oil spray to the interior of a metal or glass loaf pan. Pour the contents of the saucepan into the greased loaf pan.
Refrigerate the loaf pan. Allow the mixture to cool for an hour or until it feels solid to the touch.
Invert the loaf pan over a cutting board to release the block of konjac gel. Slice the hardened gel into thin strips or any noodle shape you desire. Dip the blade of the knife in water occasionally to keep it sliding through the gel smoothly.
Place the sliced glucomannan noodles in a steamer basket or steam insert in a single layer with at least a 1/4 inch of space between each piece. Steam the noodles for three to five minutes before eating them or adding them as an ingredient in a cooked or raw dish.
In a nutshell
make your own shirataki/konnyaku
1 tablespoon of glucomannan (contains 6 grams of soluble fiber.)
1/2 teaspoon of pickling lime, a food grade calcium hydroxide. [sic] also 1/8th tsp referenced elsewhere.
Pour 2 cups of cold water into a pot. Stir in a half-teaspoon of pickling lime. Then, add 1 tablespoon of Konjac Glucomannan powder, stirring continuously to a boil. Boil the mixture for about 3 minutes. Remove from heat. A thermally stable (non-reversible) gel is formed once the mixture cools down. Cut gel into small pieces, dip in water or steam about 3-5 minutes and then cook in the way you like.
A 2 Cup yield of shirataki by volume is obtained from 1 Tbsp of glucomannan 'flour'...
Post # 528 on page 18 is how I made mine when I tried it. Worked very well but was a lot of trouble in my opinion. Now if you can't find them to buy making your own would make sense.
I thought I pasted this last night, but guess not. There are a lot of people who have made the noodles in this thread.
:heart: Adi and Carly, thanks for going to the trouble to find the recipes. :heart:
It never occurred to me that anything smelling like that would be easy to make :laugh: so I wouldn't have thought to find them or the forum.
The answer to Life, the Universe and Everything really is here!! :doh:
I take it you leave off the fish sauce? :D
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