How to Make Glucomannan Noodles
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. Does this Spark an idea?
Things You'll Need
- 1/8 tsp pickling lime
- 2 cups cold water
- Saucepan with lid (1-1/2 quart or larger)
- Silicone spoon
- 2 tsp konjac glucomannan powder
- Cooking oil spray
- Loaf pan
- Cutting board
- Knife
- Steamer basket or insert
Instructions
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1
Add the pickling lime and cold water to a saucepan over medium high heat. Stir to combine the ingredients. Cover for one minute.
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2
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.
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3
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.
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4
Refrigerate the loaf pan. Allow the mixture to cool for an hour or until it feels solid to the touch.
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5
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.
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6
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.
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Tips & Warnings
Ground sea vegetation call hijiki can be added to the gel mixture to create more colorful, flavorful and nutritious glucomannan noodles. Experiment by adding a 1/2 tsp. of the dried hijiki powder in the first batch. Increase the amount by a 1/2 tsp. until you're satisfied with the proportion.
You can find glucomannan powder and hijiki at Asian grocery stores.
References
- Photo Credit Gemüsepfanne image by Yvonne Bogdanski from Fotolia.com
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Comments
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This recipe does not work. As soon as you start to add the glucomannan, the whole thing turns into a lumpy mess. If you continue to heat it, it takes over 5 minutes for the mixture to come to a boil and by that time it has separated into a clear thickish liquid which never gels and a collection of small white lumps resembling overcooked rice.
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How do you cut it into noodles? would a mandolin or julienne slicer work? Can other things be put in to make it taste better, like egg, fat, for people who are low carb, but not low calorie?
