These springy, zero calorie noodles are a recipe staple for a reason. The bouncy texture thrills noodle connoisseurs, and the star ingredient, konjac gum, lures gluten free and keto diners. It’s the perfect canvas to showcase your favorite flavors.
Preheat a pot of water to a rolling boil.
Pour the 1000g water in a covered blender and turn it on medium speed. Sprinkle the konjac powder into the blender, the liquid should thicken immediately.
While wearing gloves, measure the calcium hydroxide and mix it with the 200g water.
Pour the calcium hydroxide water into the konjac liquid and blend for 1 minute.
Pour the blended oil through a 250 micron Superbag directly into a small sauce pot.
Quickly pour the shirataki noodle “batter” into a pastry bag with a fine tip.
Pipe the noodles out into the pot of boiling water and allow it to boil for 10-15 minutes.
The noodles will expand as they boil so be sure to use a tip that is just slightly smaller than the size of noodle you want.