Neon Agar-Agar Noodles (Printable View)

Colorful agar-agar noodles served chilled with a savory soy-based dipping sauce for a unique appetizer.

# What You'll Need:

→ Neon Agar-Agar Noodles

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

→ Dipping Sauce

05 - 1/3 cup soy sauce (or tamari for gluten-free)
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon mirin
08 - 1 teaspoon sesame oil
09 - 1 teaspoon grated fresh 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 It:

01 - Combine water, agar-agar powder, and sugar in a saucepan. Heat over medium, stirring until agar-agar dissolves completely, about 2–3 minutes.
02 - Remove from heat. Pour liquid into separate bowls for each color desired. Add a few drops of food coloring to each and stir well.
03 - Using a syringe or squeeze bottle, pipe colored agar mixture into ice water to create strands. Let set 1–2 minutes until firm. Alternatively, pour into shallow tray, allow to set, then cut into thin strips.
04 - Collect noodles, rinse briefly with cold water, then drain and refrigerate until serving.
05 - Whisk together soy sauce, rice vinegar, mirin, sesame oil, grated ginger, and sugar until sugar dissolves. Stir in scallions and toasted sesame seeds if using.
06 - Present chilled neon agar-agar noodles in small bundles, garnished with microgreens or edible flowers as desired. Serve alongside dipping sauce.

# Expert Advice:

01 -
  • The bouncy, gelatinous texture is pure theater—it delights everyone who tries it, every single time.
  • It's actually simple once you understand agar-agar's quirks, and impressing guests becomes effortless and fun.
  • Completely vegan and naturally gluten-free, so it works for almost any dietary need without compromise.
02 -
  • Agar-agar sets as it cools, not after time in the fridge like gelatin does—if your mixture sits in the warm saucepan too long, it'll set before you can shape it, which is frustrating and wasteful.
  • Ice water is absolutely essential for the piping method; room temperature water won't set the strands fast enough, and they'll dissolve into the liquid before forming.
  • Food coloring intensity varies wildly between brands—start with a tiny drop and add more rather than oversaturating, because once it's in, you can't take it out.
03 -
  • If your agar mixture starts to set in the saucepan before you finish piping, reheat it gently over low heat just until it's liquid again—it won't lose quality or texture from being reheated once or twice.
  • Sesame oil is potent, so resist the urge to add more; the sauce should taste savory and balanced, not like you drowned it in oil.
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