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Pea and mint noodle

Vegen dashi

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Preparation info
  • Makes

    4

    • Difficulty

      Medium

Appears in
Pied à Terre: Celebrating 30 years

By Asimakis Chaniotis and David Moore

Published 2021

  • About

Ingredients

Pea and mint noodle

  • 170 ml water
  • 11 g methylcellulose f50
  • 200

Method

Pea and mint noodle

Mix water and methylcellulose (both at room temperature) with a hand blender to create a thick smooth gel. Refrigerate overnight. Blanch peas for 2 mins in unsalted water and cool in iced water. Blend in a highspeed blender with the nage and mint leaves. Pass through a fine sieve and season. Mix pea purée and the methylcellulose with a h

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