Neon Agar-Agar Noodles (Printable)

Chilled neon agar-agar noodles with vibrant colors paired with savory soy-based sauce.

# What You’ll Use:

→ Neon Agar-Agar Noodles

01 - 2 1/8 cups water
02 - 1/4 ounce agar-agar powder
03 - 1 tablespoon sugar
04 - Food-safe neon gel or liquid food coloring, assorted colors

→ Dipping Sauce

05 - 1/3 cup soy sauce or tamari (for gluten-free)
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon mirin
08 - 1 teaspoon sesame oil
09 - 1 teaspoon freshly grated ginger
10 - 1 teaspoon sugar
11 - 1 scallion, thinly sliced
12 - 1 teaspoon toasted sesame seeds (optional)

→ Garnish

13 - Microgreens or edible flowers (optional)

# How-To:

01 - Combine water, agar-agar powder, and sugar in a saucepan. Heat over medium heat, stirring constantly until agar-agar dissolves completely, about 2 to 3 minutes.
02 - Remove from heat and divide the liquid into separate bowls. Add one or two drops of different food coloring to each bowl and stir well.
03 - Using a syringe or squeeze bottle, pipe the colored agar mixture into a bowl of ice water to create noodle-like strands. Let them set for 1 to 2 minutes until firm. Alternatively, pour the mixture into a flat tray to set, then slice into thin noodles with a sharp knife.
04 - Collect the noodles, rinse briefly under cold water, drain thoroughly, and refrigerate until ready to serve.
05 - Whisk together soy sauce or tamari, rice vinegar, mirin, sesame oil, grated ginger, and sugar until sugar dissolves. Stir in scallion slices and optional toasted sesame seeds.
06 - Arrange chilled neon noodles in small bundles on serving plates, garnish with microgreens or edible flowers if desired, and serve with the dipping sauce alongside.

# Expert Advice:

01 -
  • It looks like something from a fever dream but tastes clean, savory, and surprisingly sophisticated.
  • Impressing guests becomes effortless when you serve something they've genuinely never encountered before.
  • The bouncy texture is oddly satisfying, almost meditative to eat.
02 -
  • Agar-agar sets much faster than gelatin, and temperature matters hugely; if your ice water gets too warm, your noodles will be mushy instead of gloriously bouncy.
  • Food coloring intensity changes as the agar cools, so what looks like the right shade when it's hot will be darker and more vibrant when set.
03 -
  • Room-temperature hands will soften your noodles, so keep your syringe or squeeze bottle cold and work quickly when piping into the ice water.
  • The sauce is better when made at least an hour ahead so the flavors meld; prepare it while your noodles chill.
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