Thank you for the tutorial, I followed your instructions exactly and the noodles came out perfectly! Once the noodles are nice and firm, I did add a pinch of salt and vinegar to the water to help leach out the lime. I find the noodles made this way higher in quality than many I previously bought in stores.
I made these and I like them (the texture is too firm but less glucomannan would probably fix that). My mom hated the smell from across the house even though I could barely smell anything with my head right over the cooking pot. 🤷🏽
Thank you for posting this. I just made some shirataki using your recipe and the NOW glucomannan. I did note the mixture gelled up much more quickly than yours - about a minute. I may have needed a few more seconds as the noodles came out sort of "crinkly," but they taste like they should. I also used the fettuccine die on my hand press which might have had something to do with it. They also came out a little more yellow than ones I've bought in the store. Overall I'm thrilled to be able to make my own noodles now. Thank you again - Charlie
Hi Charles! Thank you for updating everyone on how your noodles turned out. It is very encouraging. :) Other people have commented on differences in gel time too. There are different grades of GM powder and the brands may upgrade to a stronger/weaker grade and not mention the change on their labels. I believe the yellow/orange tinge is due to a harmless chemical reaction with minerals inside the water source. If it bothers you, I suggest trying filtered or bottled water.
The second time I made this, I halved the glucomannan and pickling lime, leaving water the same, and I like the texture of the noodles even better, it's softer and less rubbery. I'll try your oat noodles next.
Ich habe eine Frage , wenn man Konjakmehl mit Zitrone mischt schmecken die Nudeln dann nach Zitrone? Deine Nudeln sehen sehr Appatitlich aus , Vielen Dank
Could you post a recipe with NOW brand and Oat fiber? I can't seem to get my proportions right. Love the recipes they are working great, thanks for all you're doing!
Hi White Cat! Thank you so much for sharing your tips and recipes :) May I know how much noodles are you able to make with your recipe? Is that 1 serving?
@Sunny Skies Here's a video just for you: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9cO52i0PztI.html Hope this answers your questions regarding pickling lime.
Thank you for the quick recipe! I followed it using the Now brand, but unfortunately, they got sticky and clumped together in the boiling water into one big sticky tangled ball that could not be separated. Any advice on how to avoid this? Where did I go wrong? Is it the high boiling water?
Hi, great recipe. How does this taste as compared to Herbal Island brand? Its hard for me to get Herbal Island's Glucomannan? Which is the best in your opinion?
@Isaac Mendez Hello! The taste is the same...meaning, there is no taste. The only thing that is different is the time it takes the gel to reach the optimum firmness when whisking. The whisking time is a bit longer when using the NOW brand. Hope that answers your question. :)
@Suzette Namoco Hi Suzette! Whisking too long can make the batter too firm. I made the recipe to be very quick from start to finish, which means the whisking time is quite short. Also, be sure to put the mixture into the pasta press as soon as possible after mixing. Of note, it is also possible that the manufacturer of the glucomannan powder used a different grade/strength. They do not have to put information like that on the product container.
Thank you very much! Will try to make these yummy noodles in the next days. I bought all these ingredients and we are hungry. 😜 If you have a scale, can you tell me the measurements in grams?
Hello Theresa, I followed your recipe to the letter and my noodles turned a bright orange color? Have you ever seen this before? If you have do you know why?
Hey Jeremiah. I and others have had the noodles get a yellow tint before but not a bright orange. I am very sure the color change has to do with the pickling lime reacting with whatever minerals are in your water source. Try again with some bottled water or filtered water. That should help resolve the problem. Please keep us posted with your results. I might have to change my recipe directions to state that filtered or bottled water are recommended if your water source has a lot of minerals.
Thanks for the video! I am wondering hiw you keep the noodles from sticking together when you drain them. Mine all clumped together, but that might be because i made too thin of noodles. Thanks!
@Emily Davis Hi Emily! The NOW brand of glucomannan is a bit tricky compared to the other brands of GM. It requires a lot of whisking in order to get it to form a firm enough gel. When you scooped your mixture into your noodle press, was it nice and bouncy and no longer sticking to the sides of the bowl? On other other hand, were they meshing together during the boiling process or did they only stick together after you put them in your strainer and maybe let them sit in the strainer without a cold-water rinse?
Hi! Thanks for this video!!! Just want to ask how much oat fiber I could add to this recipe for me to make it oat shirataki? :) have lots of oat fiber here that I figured I could make use of it :) thanks a lot!
@Rienna Soliven Hi! Thanks for dropping by. Follow the recipe in this video, which shows how to make the oat shirataki noodles: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-H65BC-It8zE.html I found you can vary the amount of oat fiber in the recipe (up or down) but the recipe I listed is good to start with to determine what you prefer.
Thanks for this! I followed your 2nd recipe with the rice press using the now and my noodles came out thin initially but began to expand 3-4x and became very spongy upon boiling. Have you experienced this or have any insights into why?
@Blue Butterfly Wellness Hi there! I am not sure what you mean by 2nd recipe (need details). Did you try the recipe listed in the description section of this video? It was tested specifically with the NOW brand. Typically, if the noodles are expanding, it is due to lack of pickling lime. Otherwise, I did find that the NOW glucomannan powder does need a long whisking time to get firm enough to extrude.
@@WhiteCatShirataki Hi! You have several videos on making these noodles and I followed the one using the rice press, not the pasta press. However, next time I'll try adding more pickling lime and see if my results change. Thanks!
I was getting stingy and used a piping bag to extrude the noodles as I don't own a potato ricer or pasta press. Bad idea! Popped so many piping bags as the content was too thick to extrude thru a small hole. Then hubby cut the hole bigger and I ended up with konjac ropes lol
@Jenny L Hi Jenny! I hear you. Did the same thing when I first started experimenting. Until you opt to get a ricer or pasta press, I suggest making the "yam cake" form of shirataki by putting it into a flexible rectangular food container, letting it firm up in the refrigerator, and then cutting and boiling it. Check out the "yam cake" (aka, konnyaku) recipes and info here: cookpad.com/us/search/konnyaku www.justonecookbook.com/konjac-konnyaku/ You can add fish flakes or seaweed to the mix if you want to make it more authentic.
@Thien Binh Anne Tran Hello, hello! If you have not tried my oat shirataki noodles recipe, please try that. The texture is a lot closer to regular pasta than the plain shirataki noodles. Shirataki noodles are known for having a "springy" texture. Having said that, the texture of my plain shirataki noodles should be softer than those you buy in the stores.
How are your experiments making the noodles less rubbery? I felt the same making it the first time, then making it again I halves the glucomannan and pickling lime, also reduced the boiling time, and the noodles came out softer (still more rubbery than I'd like). Do you have any tips? Have you tired the oat noodles recipe?
@Jodi Mikesell Sorry, no. The glucomannan is extremely aggressive and surrounds any taste particles so that no flavor escapes. Which means, trying to add any flavoring to the noodle recipe will be a waste of your money and ingredients.
I have followed your recipe and everytime my noodle disintegrate in the boiling water. I have no idea what I am doing wrong. I wonder if it is the brand that I am using???
@Nakijma Nelson What brand of glucomannan powder are you using? Did you put in the pickling lime? Did you whisk the mixture long enough - until it started to come away from the sides of the bowl and formed a springy (yet not too hard) gel ball?
@@WhiteCatShirataki LOL never mind. I realized i bought the Pickling SALT instead of the LIME. OMG literally the packaging looks exactly the same, but NOPE they are not. One is only salt, lol.
Hahahah I finally got it right now!. Although my noodles seems a little mushy. Not as firm has I would like. Maybe I should use just a smidge more konjac powder.
It's super easy to clean. The gel comes right off if you soak it in hot water along with the bowl and other utensils you use during the process, as shown in the video at 4:13. The other utensil I have been using to make noodles is a big, stainless steel potato ricer. It's been cleaning up nicely too.
