We have something similar in my country (Cyprus) but it’s a dessert called Μαχαλεπί (Mahalepi). We serve it in cold water with ice cubes, rose-water and sugar, or you can use rose cordial instead for the colour. It’s a summer dessert and it’s a super refreshing comfort for the hot days. Both the 2 major communities (Greek-Cypriots and Turkish-Cypriots) have this dessert and it’s different from the Lebanese one were they use milk, mastic, pistachios and sugar syrup to serve. The Lebanese one is also in the form of a cream whereas the Cypriot one is a little firmer but not as firm as your noodles.
I knew a guy who who everyone said had a "distinct old man smell." Turns out he was growing mung beans in his desk. Apparently, they're highly nutritious but smell like death.
Those sprouts. 🤮 Only time I'll eat those is when it's fried to a crisp in lumpia and doused in sweet and sour sauce. Those smell like wet used socks even after a good saute.
As one who was recently diagnosed with Celiac Disease (December 2, 2024) I've been on the forever hunt of gluten free options, especially when it comes to breads and noodles. I'll have to give this one a try 😁
@@mayelaruggles4744 oh wow, that's actually valuable information, especially because the majority wouldn't know that some of the soy sauces do have gluton! I don't have a sensitivity to gluten, but I'm curious about how the coconut aminos taste!
I introduced my mom to an ancient grain wheat called Einkorn. It is easier to digest for people with wheat issues and is very aromatic and tasty. She has been making bread for over 64 years and she was able to convert my dad to Einkorn with ease. He loves the flavor.
@cris_ad From Healthline's website: Ancient grains are a group of grains and pseudocereals that have remained mostly unchanged for thousands of years. Today's wheat has been hybridized heavily and its gluten composition has changed greatly in the last several decades.
@@cris_ad When someone refers to ancient grains, they typically mean legacy grains that haven't gone through as much hybridization as wheat did. Not that it means wheat is 'artificial' per se, but wheat is more genetically complex so the wheat we consume is very different from the wheat that used to be grown. But in the case of einkorn specifically, not only does it have simpler genetics, but as far as I know it was found in Oetzi the ice man's stomach, so I think it's fair to say it has been consumed for a longer time than modern wheat.
I recently came to the realization that a lot of foods are just vehicles for sauces and dips. Pasta? The vehicle for tomato or cream-based sauce. Tortilla chips? The vehicle for salsa and/or guacamole. Crudete? Crackers? The vehicles for some type of dip (ranch, artichoke, hummus, etc). Rice and noodles soak up sauces and gravies.
I just received mung beans in a shipment, going to make sprouts. I can eat sprouts, add them to my rice noodles soup. Now I'm going to get some mung bean starch, to make Emmys noodles. I can't eat the onion nor the garlic but the rest of the sauce might work, coconut aminos maybe... I am excited! Probably other sauces to try too. Thank you Emmy for showing us! Oooo can't forget the box blade cutter!!! ❤
Slurping noodles left and right. These look really easy to make. I make a dipping sauce that's a lot like the one you made. I had it with noodles and dumplings for dinner tonight.❤
I just found your channel a couple of weeks ago and really enjoy your channel. Really appreciate this topic as someone with GI issues and autoimmune disease who is looking to cook more. Love your energy and vibe. ♥️
I have been enjoying your gluten-free recipes! I can’t eat wheat. I was still eating pastas and some breads but last year my stomach was really suffering the consequences. I have been gluten-free for over 6 months now and feel so much better but do miss pastas. Thanks for the recipe.
I have to echo the sentiments of other posts here … another wonderful perspective of food preparation and insight to flavors… such a nice break from the craziness of the world and getting back to basics and thoughtfulness of a good recipe to try! Thank you and cheers !
3:06 that’s also the sound that cornstarch makes when you chew it. I don’t know that from personal experience I just stumbled across videos from the corn starch community one day.😂
Holy cow! I finally know what this is😂 I’ve been craving these for a long time now. I was in Kathmandu over 20 years ago and a Tibetan friend I hung out with a lot took me to eat these at a small cafe. I thought she called it ‘fing’ and some times ‘Len fing’ and I really got addicted. I thought it was some Nepali or Tibetan dish but now I know it’s Liang fen 🤣🤣🤣 close but oh so far for so many years. Thanks for this emi, I’m gonna make em tommorrow 👍🏻
Yes! A lot of people don't realize that soy sauce is made with wheat by default, and that tamari is the soy sauce that's made without the wheat. If you have celiac disease or suspect you may have it, always read the labels before you purchase something.
True, but if she can eat sourdough bread, I doubt it's the gluten that is bothering her. Sourdough has just as much gluten as regular bread. So she is reacting to something other than the gluten.
Funny, I'd nearly sworn that the 1st time I learned about the gel scraper was here on this channel, so I'm glad Emmy finally did it. Somebody gave me a scraper, so I made them (w/basically the same toppings) and in a very rare occurrence, I wasn't a big fan--tastes like gelled water, which is exactly what it is! I hope the community posts some more interesting (flavored?) recipes. The noodle-making process is a great family activity, but it's got to taste good in the end!
I like shirataki noodles aka konjac noodles. So bouncy and chewy and great for people who want to reduce calories and it has high fiber. Known as no calories noodles back then.
Hi Emmy! Speaking of mung bean starch in Indonesia usually you can create a dessert out of it called “es gabus” or translates to sponge ice due to the texture. Swap the water with coconut milk add sugar and condensed milk or sugar or both and freeze it. street vendors would typically add fruit essence and coloring. Hope you try it!
So, very similar to tofu, the noodles take on the flavor of the sauce. Interesting! My local grocery store carries rice Ramen noodles. The package contains 6 or 8 "pucks" and has been a delicious substitute for regular Ramen. I also learned how to make tortillas from coconut flour a few years ago.
Have you tried buckwheat noodles? I fell in love with nangmyeon when I lived in Korea. I have only had them in cold preparations and love them. They are much chewier than the sweet potato starch ones. They aren't related to wheat despite the name
Buckwheat noodles contain very low gluten (almost gluten-free), but apparently, 100% buckwheat noodles are not that chewy in traditional recipe. However, thanks to developed technology, they can be much chewier recently (they're made out of regular buckwheat powder mixed with "puffed" buckwheat powder)...! I'm from Korea, but never eaten 100% buckwheat noodles, honestly. So I wish I had oppertunities to trip to Pyeongchang (평창) and try them.
@@Yubin_Lee_Doramelin that's so interesting to read about puffed buckwheat powder. also a lot of 'buckwheat noodles' tend to have regular wheat flour mixed in. you have to check the ingredients carefully if you're looking to avoid wheat/gluten
@@Pastadudde That's true, to be honest. I'm neither allergic to wheat and buckwheat, nor diagnosed to celiac disease. I mean, I just want to try 100% buckwheat noodles and so curious about the taste and texture of those.
I bet that dish would be really good on a hot summer day! I'm curious as to what would happen if they were heated up. As for that sauce, it could make cardboard taste good!
Don't know if anyone mentioned it yet, but regular soy sauce (as was used in the video) is not gluten free! Make sure you get a gluten free soy sauce or tamari instead if you have gluten intolerance or Celiac. Otherwise, what a fun recipe, and I can't wait to try it!
I’m a chef for a sorority and a couple of my girls are severely GF and I’m always looking for new things to make so they feel thought of and also have a variety of options vs a handful ❤❤❤
@emmymade have you ever made rice noodles from scratch? Because that's another type of noodle with no gluten. That would be another fun recipe I'd love to see you make!! ❤❤❤
I might try these. I make my homemade pasta with soy sauce instead of water, and sauce them with hot butter, soy sauce, and pepper. This is a good cold version. For my future reference: cold noodle sauce -clove(s) minced garlic -1.5T soy sauce -1.5T black vinegar -1.5T-2T water -1T toasted sesame oil -1t oil from chili sauce (Emmy added green onions but I can’t eat raw onions of any variety (green, chives, scallions, bulb, all not good) without digestive upset & they don’t taste like food to me. If anyone has a non-onion suggestion for a substitute, let me know!
I was hoping she'd use the large holes of a box grater too. I was also wondering if a Mandoline slicer with a julienne blade fitted would work. I'm reluctant to go and buy a piece of equipment for something l may only make once.
@@nikiTricoteuse Mary's Test Kitchen made these noodles and she used an attachment from her mandolin to make them. I think a julienne peeler (the type you use for peeling vegetables/ turning vegetables into ribbons) will also work.
Oh no, that squeaky crunchy starch sound feels like nails on chalkboard when I do it IRL. I agree with your child! But still I love your videos, instructions, and just general coolness!
@@lipstickzombie4981 I just looked up a recipe for Sontanghon soup and that looks so good! I had no idea annatto provided more than just colour; the description of 'sweet and mild peppery flavour' sounds delicious.
I was never a fan of bread, I did however eat noodles, but there's a wide variety of gluten free breads and noodles out there. the things I do miss however, are pizza that feels good, and burek, which is type of serbian stuffed filo pastry. I'd die for a god damned burek
They used to make wallpaper paste with similar stuff too, even looks like a bucket of paste in the pan ready to spread on the back of a roll of wallpaper... :D
hiiiiiii my name is eunseong and i became your fan today!!!! i love your channel,, before subscriving, i didn't konw your attenption. watching those videos, i was so impressed that i decided to subscribe you called emmymade. the more you upload videos, the more i love you...,,,. therefore, i'm going to watch all of your videos within today, and i publicize your channel to make many people be your fan!!
Hey Emmy! It sounds like your wheat sensitivity could be a FODMAP (carbohydrate) sensitivity, like being lactose intolerant. Apologies if you’ve already worked out what’s going on. But just in case you’re still trying to figure it out it might be worth looking into the low FODMAP diet by Monash University. I’m also sensitive to wheat (and also garlic and onion that have the same troublesome sugars) and it took ages to figure it out after being told to try a low FODMAP diet by my dietitian.
Will give this a shot queen, would you say these are the texture of vermicelli you get with all-in-one Rice paper wrap kits? Been doing a gluten free diet a few years now due to side effects, not rainbows but it’s been better for me.
Could you put them in a hot stock really quick to warm them? I love the sauce, but I have not noticed black vinegar at my store, I’ll be looking for it now. I’ve been on a Ramen, Dumpling kick lately(love the Trader Joe’s Dumplings). I drive over 60 miles just to get them lol! Blessings from TN❤ Stay warm🤗
Mung bean starch is its own special Ingredient with its own unique properties. Gluten free flour would not act similarly. Flour is different than a purified starch. It would be interesting to try a different type of starch, like corn, potato or tapioca, though I suspect they would also behave differently because they have their own unique properties as well.
We have something similar in my country (Cyprus) but it’s a dessert called Μαχαλεπί (Mahalepi). We serve it in cold water with ice cubes, rose-water and sugar, or you can use rose cordial instead for the colour. It’s a summer dessert and it’s a super refreshing comfort for the hot days. Both the 2 major communities (Greek-Cypriots and Turkish-Cypriots) have this dessert and it’s different from the Lebanese one were they use milk, mastic, pistachios and sugar syrup to serve. The Lebanese one is also in the form of a cream whereas the Cypriot one is a little firmer but not as firm as your noodles.
ακούγεται εξαιρετικά
You can do this with other starches too. You can do this with yellow split pea starch and there's a Korean version that uses acorn starch.
As a type 1 diabetic i am always looking at the carbohydrates. Looks as tho there is around 110 carbs in that whole block. Seems not too bad!!
I feel like this would be great cut into little cubes and put into juice drinks, like in boba drinks. My daughter would absolutely love it.
Yes! I agree.🧋
It is! Or put in Boba as a syrup. Its a very distinct taste.
I knew a guy who who everyone said had a "distinct old man smell." Turns out he was growing mung beans in his desk. Apparently, they're highly nutritious but smell like death.
First thing I thought of when I saw the mung beans 😂
Those sprouts. 🤮 Only time I'll eat those is when it's fried to a crisp in lumpia and doused in sweet and sour sauce. Those smell like wet used socks even after a good saute.
IYKYK...
Hello Creed!
Seeing it cooked reminded me of my mom making homemade wallpaper paste back in the ‘80s. 😂
As one who was recently diagnosed with Celiac Disease (December 2, 2024) I've been on the forever hunt of gluten free options, especially when it comes to breads and noodles. I'll have to give this one a try 😁
You may want to sub the soy sauce for coconut aminos. Check the label of the soy sauce bc many have wheat
@@mayelaruggles4744I found that to be an excellent switch. Tasty, and easily available.
@@mayelaruggles4744 oh wow, that's actually valuable information, especially because the majority wouldn't know that some of the soy sauces do have gluton!
I don't have a sensitivity to gluten, but I'm curious about how the coconut aminos taste!
I fgired out I have gluten issues five years ago.
I eventually went full.on carnivore.
However I felt great once I stopped gluten.
I’m a HUGE fan of the website, Gluten-Free on a Shoestring. She has really good stuff.
I introduced my mom to an ancient grain wheat called Einkorn.
It is easier to digest for people with wheat issues and is very aromatic and tasty.
She has been making bread for over 64 years and she was able to convert my dad to Einkorn with ease. He loves the flavor.
All grains are ancient...? The ones we use most often were also around in the ancient times. Einkorn just wasn't used as often throughout history.
Einkorn is NOT safe for Celiac folks. Fyi
@cris_ad From Healthline's website: Ancient grains are a group of grains and pseudocereals that have remained mostly unchanged for thousands of years.
Today's wheat has been hybridized heavily and its gluten composition has changed greatly in the last several decades.
@@cris_ad When someone refers to ancient grains, they typically mean legacy grains that haven't gone through as much hybridization as wheat did. Not that it means wheat is 'artificial' per se, but wheat is more genetically complex so the wheat we consume is very different from the wheat that used to be grown.
But in the case of einkorn specifically, not only does it have simpler genetics, but as far as I know it was found in Oetzi the ice man's stomach, so I think it's fair to say it has been consumed for a longer time than modern wheat.
Einkorn is a variety of WHEAT. You are simply still eating wheat. Isn't it amazing how the mind will fool you?
I recently came to the realization that a lot of foods are just vehicles for sauces and dips. Pasta? The vehicle for tomato or cream-based sauce. Tortilla chips? The vehicle for salsa and/or guacamole. Crudete? Crackers? The vehicles for some type of dip (ranch, artichoke, hummus, etc). Rice and noodles soak up sauces and gravies.
To Dip is LIFE!
YES!
I just received mung beans in a shipment, going to make sprouts. I can eat sprouts, add them to my rice noodles soup. Now I'm going to get some mung bean starch, to make Emmys noodles. I can't eat the onion nor the garlic but the rest of the sauce might work, coconut aminos maybe... I am excited! Probably other sauces to try too. Thank you Emmy for showing us! Oooo can't forget the box blade cutter!!! ❤
Slurping noodles left and right. These look really easy to make. I make a dipping sauce that's a lot like the one you made. I had it with noodles and dumplings for dinner tonight.❤
Holy early. Emmy you are such a bright light on this platform
🧡🧡🧡
So happy you are finding safe alternatives😀
I just found your channel a couple of weeks ago and really enjoy your channel. Really appreciate this topic as someone with GI issues and autoimmune disease who is looking to cook more. Love your energy and vibe. ♥️
I love having this at restaurants. I never knew it is so simple to make!! Thank you for this video❤❤❤
Emmy, you have the best shirts!
I’ve seen these noodles before but have never tried them. What a fun video!
I have been enjoying your gluten-free recipes! I can’t eat wheat. I was still eating pastas and some breads but last year my stomach was really suffering the consequences. I have been gluten-free for over 6 months now and feel so much better but do miss pastas. Thanks for the recipe.
Be careful because she doesn't mention cross contamination. None of these recipes are Celiac Safe.
I have to echo the sentiments of other posts here … another wonderful perspective of food preparation and insight to flavors… such a nice break from the craziness of the world and getting back to basics and thoughtfulness of a good recipe to try! Thank you and cheers !
So much fun to find alternatives.
The shaving looks very peaceful
this looks delicious emmy! so happy you found another alternative so you can enjoy slurping more noods!!
3:06 that’s also the sound that cornstarch makes when you chew it. I don’t know that from personal experience I just stumbled across videos from the corn starch community one day.😂
I was going to comment that it sounded like walking on snow...then you said it. I agree. That was the first thing that came to mind. ☃️❄️
Holy cow! I finally know what this is😂 I’ve been craving these for a long time now. I was in Kathmandu over 20 years ago and a Tibetan friend I hung out with a lot took me to eat these at a small cafe. I thought she called it ‘fing’ and some times ‘Len fing’ and I really got addicted. I thought it was some Nepali or Tibetan dish but now I know it’s Liang fen 🤣🤣🤣 close but oh so far for so many years. Thanks for this emi, I’m gonna make em tommorrow 👍🏻
Be aware that Soy Sauce contains gluten! A gluten free, similar product is Tamari.
I like coconut aminos.
The brand she is using offers gluten free options.
Yes! A lot of people don't realize that soy sauce is made with wheat by default, and that tamari is the soy sauce that's made without the wheat. If you have celiac disease or suspect you may have it, always read the labels before you purchase something.
True, but if she can eat sourdough bread, I doubt it's the gluten that is bothering her. Sourdough has just as much gluten as regular bread. So she is reacting to something other than the gluten.
So does black vinegar. This recipe was NOT gluten free.
How dare youtube hide this vid for me for 1 minute
Funny, I'd nearly sworn that the 1st time I learned about the gel scraper was here on this channel, so I'm glad Emmy finally did it. Somebody gave me a scraper, so I made them (w/basically the same toppings) and in a very rare occurrence, I wasn't a big fan--tastes like gelled water, which is exactly what it is! I hope the community posts some more interesting (flavored?) recipes. The noodle-making process is a great family activity, but it's got to taste good in the end!
I like shirataki noodles aka konjac noodles. So bouncy and chewy and great for people who want to reduce calories and it has high fiber. Known as no calories noodles back then.
I love them too, but they are like a laxative 😩😩
@@kikataye6293This. I have no plans losing weight by pooping out my innards to the point I'm living on the toilet. 😅
@@kikataye6293 same 😢
Thanks sharing the information of recipes. I like watching the new dishes that seem easier than it did before seeing.
This was the first video in my subscription feed as I stumbled back to RUclips as a tiktok refugee. That you for still being here Emmy
I stayed to the bitter end as well.
Thank you Emmy! I’m so glad you are on my crazy food journey now as well.
hi emmy! love your channel ❤ been here since 2020!!!
These look awesome! Can't wait to try!
Hi Emmy! Speaking of mung bean starch in Indonesia usually you can create a dessert out of it called “es gabus” or translates to sponge ice due to the texture. Swap the water with coconut milk add sugar and condensed milk or sugar or both and freeze it. street vendors would typically add fruit essence and coloring. Hope you try it!
This may sound like a silly question, but if you put the noodles in heat does it become gelatinous again?
Hmm, I wonder as well
I was wondering that myself
Out of curiosity I warmed some in the microwave and it kept it's shape, but I don't know how much heat it can withstand before falling apart.
@@emmymade Good to know Emmy. Thanks for testing it out 🙂
So, very similar to tofu, the noodles take on the flavor of the sauce. Interesting! My local grocery store carries rice Ramen noodles. The package contains 6 or 8 "pucks" and has been a delicious substitute for regular Ramen. I also learned how to make tortillas from coconut flour a few years ago.
Excellent tutorial. Thank you, Emmy
Have you tried buckwheat noodles? I fell in love with nangmyeon when I lived in Korea. I have only had them in cold preparations and love them. They are much chewier than the sweet potato starch ones. They aren't related to wheat despite the name
Buckwheat noodles contain very low gluten (almost gluten-free), but apparently, 100% buckwheat noodles are not that chewy in traditional recipe. However, thanks to developed technology, they can be much chewier recently (they're made out of regular buckwheat powder mixed with "puffed" buckwheat powder)...! I'm from Korea, but never eaten 100% buckwheat noodles, honestly. So I wish I had oppertunities to trip to Pyeongchang (평창) and try them.
@@Yubin_Lee_Doramelin that's so interesting to read about puffed buckwheat powder. also a lot of 'buckwheat noodles' tend to have regular wheat flour mixed in. you have to check the ingredients carefully if you're looking to avoid wheat/gluten
@@Pastadudde That's true, to be honest. I'm neither allergic to wheat and buckwheat, nor diagnosed to celiac disease. I mean, I just want to try 100% buckwheat noodles and so curious about the taste and texture of those.
I bet that dish would be really good on a hot summer day! I'm curious as to what would happen if they were heated up.
As for that sauce, it could make cardboard taste good!
Don't know if anyone mentioned it yet, but regular soy sauce (as was used in the video) is not gluten free! Make sure you get a gluten free soy sauce or tamari instead if you have gluten intolerance or Celiac. Otherwise, what a fun recipe, and I can't wait to try it!
I’m a chef for a sorority and a couple of my girls are severely GF and I’m always looking for new things to make so they feel thought of and also have a variety of options vs a handful ❤❤❤
Try shiitake noodles and glass noodles. Glass noodles are made with mung bean starch.
You probably know this already, but just in case, soy sauce isn't gluten free. I use coconut aminos, and other friends use tamari.
@ I was mainly talking about using the noodle :)
@emmymade have you ever made rice noodles from scratch? Because that's another type of noodle with no gluten. That would be another fun recipe I'd love to see you make!! ❤❤❤
I wonder if it would hold shape enough if put in a tube like mold, rubbing it through a spiralizing tool like you would use to make zucchini noodles
The finished gel is pretty firm and might hold up to a spiralizer. 🤷🏻♀️
Emmy: How long will that mung block last? Would you store it in the refrigerator? Or freeze it?
They look fantastic!!
Awesome as always thanks ❤️
I might try these. I make my homemade pasta with soy sauce instead of water, and sauce them with hot butter, soy sauce, and pepper. This is a good cold version.
For my future reference:
cold noodle sauce
-clove(s) minced garlic
-1.5T soy sauce
-1.5T black vinegar
-1.5T-2T water
-1T toasted sesame oil
-1t oil from chili sauce
(Emmy added green onions but I can’t eat raw onions of any variety (green, chives, scallions, bulb, all not good) without digestive upset & they don’t taste like food to me. If anyone has a non-onion suggestion for a substitute, let me know!
use the mung bean starch to make leum kleun (a thai dessert)
Also, Emmy;
*Lotus Foods, Organic Millet & Brown Rice Ramen
It is SO GOOD!
Didn't know this was gluten free, and so easy to make as well!
Yes Emmy the Pullman Loaf pan is for gluten free bread (I have one).
surely you don't need the specific shaver and can just use any kind of grater?
I was hoping she'd use the large holes of a box grater too. I was also wondering if a Mandoline slicer with a julienne blade fitted would work. I'm reluctant to go and buy a piece of equipment for something l may only make once.
@@nikiTricoteuse Mary's Test Kitchen made these noodles and she used an attachment from her mandolin to make them. I think a julienne peeler (the type you use for peeling vegetables/ turning vegetables into ribbons) will also work.
im not sure how i would feel about eating cold noodles, do they melt if you try to heat them up?
I need to know this, cold noodles are gross to me
Cold noodles are so good, and no they don't melt
Ive taste these and they are refreshing ! Like soba cold noodles 🍜 hehehe
my friends and i love getting the mung bean noodle appetizer at the local sichuan restaurant!
Oh no, that squeaky crunchy starch sound feels like nails on chalkboard when I do it IRL. I agree with your child! But still I love your videos, instructions, and just general coolness!
11:15 technically with a round shape you might be able to make just one continuous set of noodles
It's always a great day to catch an Emmy video ✌🏾🤎
🧡🧡🧡
“Slurping noodles left and right." :P
Cute sweater
I've always used mung bean vermicelli in spring rolls. It has such a lovely mouthfeel.
Love those in soup. Sotanghon soup is street food in my place. Heavenly with tons of crunchy garlic and spring onions.
@@lipstickzombie4981 I just looked up a recipe for Sontanghon soup and that looks so good! I had no idea annatto provided more than just colour; the description of 'sweet and mild peppery flavour' sounds delicious.
Aldi has good gluten free pasta and it’s not stupid expensive like most other brands
gotta put this in my pocket for summer!
I was never a fan of bread, I did however eat noodles, but there's a wide variety of gluten free breads and noodles out there. the things I do miss however, are pizza that feels good, and burek, which is type of serbian stuffed filo pastry. I'd die for a god damned burek
They used to make wallpaper paste with similar stuff too, even looks like a bucket of paste in the pan ready to spread on the back of a roll of wallpaper... :D
hiiiiiii my name is eunseong and i became your fan today!!!! i love your channel,, before subscriving, i didn't konw your attenption. watching those videos, i was so impressed that i decided to subscribe you called emmymade. the more you upload videos, the more i love you...,,,. therefore, i'm going to watch all of your videos within today, and i publicize your channel to make many people be your fan!!
It's freeze here in shawnee, Oklahoma in the United States
Pre and Post Tik Tok, Emmy is eternal 💜
Cute top🎽 !!! 😊
Hey Emmy! It sounds like your wheat sensitivity could be a FODMAP (carbohydrate) sensitivity, like being lactose intolerant. Apologies if you’ve already worked out what’s going on. But just in case you’re still trying to figure it out it might be worth looking into the low FODMAP diet by Monash University. I’m also sensitive to wheat (and also garlic and onion that have the same troublesome sugars) and it took ages to figure it out after being told to try a low FODMAP diet by my dietitian.
Emmy - Have you looked into Einkorn flour as an alternative for your wheat sensitivities? It has low gluten, high protein, and easier to digest.
Howdy, Emmy!
👋🏼
Me too, I can only eat sourdough bread - didn’t know anyone else was the same! Thanks for another interesting video 🙏
The bacteria in sourdough helps break down the proteins. A little bit like yogurt does to milk.
Will give this a shot queen, would you say these are the texture of vermicelli you get with all-in-one Rice paper wrap kits? Been doing a gluten free diet a few years now due to side effects, not rainbows but it’s been better for me.
❤ Simply Delicious ❤
Reminds me of how coconut jelly looks when I make it.
Is the texture similar to fettuccine?
Could you put them in a hot stock really quick to warm them? I love the sauce, but I have not noticed black vinegar at my store, I’ll be looking for it now. I’ve been on a Ramen, Dumpling kick lately(love the Trader Joe’s Dumplings). I drive over 60 miles just to get them lol!
Blessings from TN❤
Stay warm🤗
Emmy, where did you get those beautiful bowls you were eating out of? I’ve never seen any like that before. ❤️
"Slurping noodles left and right."
Myself, really did Learn something new Tonight!
😋😋😋😋😋😋😋
Yay!!!💫
These look really fun to make and eat. Wonder if it works with potato, rice, or other starches.
Do you think you could use corn starch instead? And use a regular cheese grater to make the noodles? 😊
Can you heat them? If so, how? They look like fun to make!
How cool is starch? I'm guessing they're served cold because they'd melt if warmed up?
i wonder what everything you could flavor the gel with before chilling for some variations… lots of dessert options at least
I would have added peanut butter to that sauce. Salty, sweet, sour, nutty, slightly spicy.
That's a cool shirt you have on emmy😊 did you make it or did yo have someone else make it
This is so cool I want to make them. Where can I buy the noodle grating tool?
I wonder if you can stir fry them or do they just disintegrate?
How do they compare to Shirataki noodles?
How do you store it and how long will it keep?
Instead of water could you use stock?
Is there something you can compare the texture to? Agar Almond Jelly? Jellyfish? Shiritaki? Konjak?
If you can eat sourdough fine but not other breads, it sounds like the problem isn't the wheat, but maybe they flora/fauna situation in your gut?
Can we use gluten free flour and get the same result ?
Mung bean starch is its own special Ingredient with its own unique properties. Gluten free flour would not act similarly. Flour is different than a purified starch. It would be interesting to try a different type of starch, like corn, potato or tapioca, though I suspect they would also behave differently because they have their own unique properties as well.
No, I don't think gluten-free flour would form a suitable gel to make noodles.
Can these noodles be heated?
🎵BUBBLE POP🎵
At least they look good. But I think I would want more chew, compared to a 'gel'
Can you heat them up?
I can’t wait till I can cook again! Tired of this hotel . I’m making these. If you were
to season the
noodles what would you use?
Use broth nstead of water.