Neon Agar-Agar Noodles (Print Version)

Bright agar-agar noodles served chilled with a savory soy dipping sauce, perfect for an eye-catching appetizer.

# What You Need:

→ Neon Agar-Agar Noodles

01 - 2 1/8 cups water
02 - 0.25 oz agar-agar powder
03 - 1 tablespoon sugar
04 - Food-safe neon gel or liquid coloring (assorted)

→ Dipping Sauce

05 - 2.7 fl oz 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, finely sliced
12 - 1 teaspoon toasted sesame seeds (optional)

→ Garnish

13 - Microgreens or edible flowers (optional)

# How To Make:

01 - Combine water, agar-agar powder, and sugar in a saucepan. Bring to a boil over medium heat, stirring constantly until agar-agar is completely dissolved, approximately 2 to 3 minutes.
02 - Remove from heat and divide liquid evenly into bowls for each color. Add one or two drops of food coloring to each bowl and mix thoroughly.
03 - Using a syringe or squeeze bottle, pipe the colored agar mixture into a bowl of ice water to form strands. Allow to set for 1 to 2 minutes until firm. Alternatively, pour mixture into a flat tray, let set, then slice into thin noodles with a sharp knife.
04 - Collect noodles, rinse briefly with cold water, drain well, and refrigerate until serving.
05 - In a small bowl, whisk together soy sauce, rice vinegar, mirin, sesame oil, grated ginger, and sugar until sugar dissolves. Incorporate sliced scallion and toasted sesame seeds if using.
06 - Serve chilled agar-agar noodles in small bundles, garnished with microgreens or edible flowers if desired, accompanied by dipping sauce.

# Expert Advice:

01 -
  • The texture is genuinely unlike anything else—bouncy, delicate, and fun to eat in a way that makes you feel playful.
  • It's a conversation starter that requires minimal actual cooking skill once you understand the agar-agar trick.
  • The dipping sauce transforms it from novelty into something genuinely delicious and crave-worthy.
02 -
  • Once agar-agar sets, it won't melt the way gelatin does—this is its superpower, but it means you can't re-melt and reform it, so get the shapes right the first time.
  • Ice water is essential; room temperature water won't set the noodles properly, and they'll dissolve into soup instead of forming those satisfying strands.
  • The sauce can be made several hours ahead, but add the scallion garnish just before serving or it gets soft and loses its punch.
03 -
  • If your agar mixture starts to thicken before you finish piping, reheat it gently over low heat for a minute or two to make it pourable again.
  • For extra sophistication, add a drop of yuzu juice or a tiny drizzle of chili oil to the sauce—these touches elevate it from simple to memorable.
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