I'm so happy you posted again. I love your shirataki noodles. These are next. Going shopping tomorrow. You should post links if you buy them online. Make a little money as an affiliate. Nothing wrong with helping to pay for your ingredients because you are making greatly needed information.
@GW2 MacKen Thanks so much for following my channel and for making the recipes. My links are buried at the bottom of the video description area if you needed them. Thanks again!
@Ragu Vijaykumar Taste-wise, there is a pleasant hint of kelp--nothing overpowering at all. My homemade shirataki noodles have no taste. After using the lemon/baking soda trick, the texture of these kelp noodles turns silky smooth, is super easy to chew, and actually disintegrates a bit after chewing. However, if not chewed, they pass whole through the digestive tract, as do my shirataki noodles. I am EXTREMELY pleased with these!
@@summerpaulsen6847 No. It would not make a difference in the taste or texture of glucomannan noodles. I always advise visitors to not bother adding flavorings to shirataki noodles because the glucomannan engulfs and smothers any flavoring added to the recipe. It is best to rely on the sauce when trying to add flavor to shirataki noodles.
@@WhiteCatShirataki I was actually thinking of adding the kelp for nutritional purposes, not the flavor. But if the noodles just pass through I wonder if the body would even be able to digest the kelp in glucomannan noodles.
Shirataki for sure! Kelp noodles are more like biting into plastic. If you wanted to try them before making the recipe, try to find them in one of the natural grocery stores.
This has been an awesome recipe. I made it several times and it's worked great. Thanks so much. Just out of curiosity, is it possible to sub glucomannan for either sodium alginate or calcium chloride?
Glucomannon requires heat to set, I don't think you could use it as this requires the interaction between specifically sodium alginate and the calcium from calcium lactate or calcium chloride. I've made glucomannon (Konnyaku/Shiritaki) noodles before and it stays as a jelly until I extrude it into boiling water then it sets almost instantly.
@@morgank98 yeah, a whole bunch of keto youtubers have tried it with all sorts of things. I've seen it made with spinach powder as well. I just figured kelp and spirulina are both in the seaweed family so should be interchangeable and low and behold people out here doing it with all kinds of things so yeah Imma probably try it with other canned meats and proteins and other green powders cuz that's what I got.
Because the "noodles" can be made with only liquidfied sodium alginate and water bath, you can substitute anything you want for the extra ingridents. Some who are making a more spaghetti like noodle use egg white or egg yolk proteins, and adding beet powders, spinach poweders, turmeric spice to make different colors. This is sea tangle noodles simply because alginate comes from seaweed, but also by adding actual kelp powder you get the kelp noodle color that you pay more for in asian food stores.
Hello White Cat, thanks for your amazing Shirataki noodle videos amazing video and the updated video as well. Can I make these Shirataki Noodles in my Philips Pasta Maker or that won't work? I was thinking it could do all the extruding and then I have it extruded into boiled water but not sure if it is too gummy of a mix for it to be pushed through automatic pasta making machines. Thanks!
Hello and thank you for your recipes! I tried extruding this recipe using the potato ricer above and I wasn't able to make it work. Can you tell us how? Best regards,
HI Leslie. Not possible to use the ricer for kelp noodle extrusion. It is too watery to extrude that way. The condiment squeeze bottles are the only things that allow the mixture to flow into the water bath as single noodles.
She's a natural instructor who's gifted at teaching! Going through all your videos and learning from you!!
Thank you so much for your recipes!
You are very welcome!!!
Thank you!
I'm so happy you posted again. I love your shirataki noodles. These are next. Going shopping tomorrow. You should post links if you buy them online. Make a little money as an affiliate. Nothing wrong with helping to pay for your ingredients because you are making greatly needed information.
@GW2 MacKen Thanks so much for following my channel and for making the recipes. My links are buried at the bottom of the video description area if you needed them. Thanks again!
Thank you for taking the time to figure out these recipes!
Wow that was wonderful I’m grad you make this video and I’m will try to make this my next day off and will let you know how is come out. Thanks
How do these compare in taste / texture to your glucomannan noodles?
@Ragu Vijaykumar Taste-wise, there is a pleasant hint of kelp--nothing overpowering at all. My homemade shirataki noodles have no taste. After using the lemon/baking soda trick, the texture of these kelp noodles turns silky smooth, is super easy to chew, and actually disintegrates a bit after chewing. However, if not chewed, they pass whole through the digestive tract, as do my shirataki noodles. I am EXTREMELY pleased with these!
Have you ever added kelp powder to the glucomannan noodles?
@@summerpaulsen6847 No. It would not make a difference in the taste or texture of glucomannan noodles. I always advise visitors to not bother adding flavorings to shirataki noodles because the glucomannan engulfs and smothers any flavoring added to the recipe. It is best to rely on the sauce when trying to add flavor to shirataki noodles.
How do these taste compared to the gluomannan noodles?
@@WhiteCatShirataki I was actually thinking of adding the kelp for nutritional purposes, not the flavor. But if the noodles just pass through I wonder if the body would even be able to digest the kelp in glucomannan noodles.
Hello White Cat
Thank you for the video.
Would you please let me know which type of noodle is better in texture?
Kelp or Shirattaki?
Shirataki for sure! Kelp noodles are more like biting into plastic. If you wanted to try them before making the recipe, try to find them in one of the natural grocery stores.
@@WhiteCatShirataki thank you .👍👍
This has been an awesome recipe. I made it several times and it's worked great. Thanks so much.
Just out of curiosity, is it possible to sub glucomannan for either sodium alginate or calcium chloride?
Glucomannon requires heat to set, I don't think you could use it as this requires the interaction between specifically sodium alginate and the calcium from calcium lactate or calcium chloride. I've made glucomannon (Konnyaku/Shiritaki) noodles before and it stays as a jelly until I extrude it into boiling water then it sets almost instantly.
Can I substitute spirulina powder for kelp?
You should be able to, there's a couple ppl that used this noodling method with blended chicken and someone else used eggs.
@@morgank98 yeah, a whole bunch of keto youtubers have tried it with all sorts of things. I've seen it made with spinach powder as well. I just figured kelp and spirulina are both in the seaweed family so should be interchangeable and low and behold people out here doing it with all kinds of things so yeah Imma probably try it with other canned meats and proteins and other green powders cuz that's what I got.
Because the "noodles" can be made with only liquidfied sodium alginate and water bath, you can substitute anything you want for the extra ingridents. Some who are making a more spaghetti like noodle use egg white or egg yolk proteins, and adding beet powders, spinach poweders, turmeric spice to make different colors. This is sea tangle noodles simply because alginate comes from seaweed, but also by adding actual kelp powder you get the kelp noodle color that you pay more for in asian food stores.
Hello White Cat, thanks for your amazing Shirataki noodle videos amazing video and the updated video as well. Can I make these Shirataki Noodles in my Philips Pasta Maker or that won't work? I was thinking it could do all the extruding and then I have it extruded into boiled water but not sure if it is too gummy of a mix for it to be pushed through automatic pasta making machines. Thanks!
Hello and thank you for your recipes! I tried extruding this recipe using the potato ricer above and I wasn't able to make it work. Can you tell us how?
Best regards,
HI Leslie. Not possible to use the ricer for kelp noodle extrusion. It is too watery to extrude that way. The condiment squeeze bottles are the only things that allow the mixture to flow into the water bath as single noodles.
white cat where are you ? love ur videos.
Still here. Hope to rev up again soon and add a few more videos.
Can you use calcium chloride in substitute for sharitaki noodles??
Such a good question! Did you get to try it ?
@@Mohamed-qm6rz I never got too try the recipe.
thank you so much for sharing the recipe. could i make this without the kelp powder? (thyroid issues here)
Yes you can!
I was reading that there are raw kelp noodles made purely from kelp that has the outer skin removed? Do you think some are just strips of kelp?
oh awesome i have all the ingredients from my molecular gastronomy days. sick find of a video
Where do you get the help powder, calcium idroxide etc for the noodles along utensils
Hi Shannigay Williams. I'm an Amazon gal! In the description underneath the video, there are some links to use. :)
@@WhiteCatShirataki ok thanks I will check it out ok