Carrot Noodles

Carrot Noodles

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Richard Rosendale, CMC
Sizzle, Summer 2013


300 grams reserved carrot juice
1 gram locust bean gum
1 gram kappa-carrageenan
0.5 grams iota-carrageenan
0.5 grams calcium lactate
1 t. xanthan gum


1. Blend all ingredients in high-powered blender at low speed for 30 seconds. Allow bubbles to settle.

2. Heat in pan while gently whisking until reaches 156°F.

3. Using syringe, fill ¹/8-inch plastic tubing with mixture. Submerge tubes in ice water, except for tube openings, for 10 minutes. Using syringe, blow out tubes.

Sizzle - Summer 2013 Issue


Side, Sizzle

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals