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Instant Pea Parmesan Noodles in Saffron Consomme with Morel Dust

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The noodles are formed in front of the diner eyes by injecting a pea and parmesan mix into a hot saffron consommé using a syringe. As the liquid gets in contact with the hot consommé, it jellifies forming the noodle. The saffron consommé is then sprinkled with Morel mushroom dust.

The whole experience of this dish is incredible. First, the diners enjoy the saffron aroma from the beautiful yellow, clear and steamy consommé. They are then surprised by the instant bright green noodles being shaped in front of their eyes. This is followed by the Morel mushroom dust delicate balance of earthy, nutty, and smoky aromas. The noodle is then suspiciously picked up with a fork –and yes, it keeps its noodle shape! - but as soon as they put it in their mouth it melts right away releasing the pea and parmesan flavors that pair incredibly well with the saffron and Morel mushroom. Delicious!


The instant noodles technique made at the table was first introduced by molecular gastronomy chef Wylie Dufresne of WD-50 in New York. The noodle mix contains Methyl Cellulose SGA7C, a hydrocolloid that has the ability to gel when heated (38-44 °C / 103-111 °F) and melts when it starts cooling. The mouth temperature is at 37 °C (98 °F) so the noodles melt as they are put in the mouth.

Ingredients for Saffron Consommé

- 1 L (32 oz) of unsalted chicken or vegetable broth

- 28 g (1 oz) of unflavored gelatin powder (if using gelatin filtration)

- 20 saffron threads

- salt

Ingredients for Parmesan Whey

- 100 g (3.5 oz) water

- 100 g (3.5 oz) grated Parmesan cheese

Ingredients for Pea Noodles (4 servings)

- 100 g (3.5 oz) frozen peas

- 50 g (1.8 oz) Parmesan whey

- 170 g (6 oz) water

- 8.5 g (0.3 oz) Methyl Cellulose SGA7C or F50

- salt

Ingredients for Morel Dust

- 4 large dried morel mushrooms


Saffron Consommé

1- Prepare the consommé using your favorite technique or the gelatin-filtration technique created by Harold McGee.

2- Combine the consommé and saffron in a pot and bring to a boil.

3- Pass saffron consommé through a fine sieve.

4- Salt to taste and reserve.

Parmesan Whey

1-Start by preparing the Parmesan whey. Put the water in a saucepan to boil and when it starts to boil add the grated Parmesan.

2-Stir until it dissolves and leave to infuse for 15 min off the heat.

3-Pass the Parmesan paste through a superbag or a sieve lined with cheesecloth and remove all the whey, discarding the Parmesan paste.

Pea Noodles Base

1- Start by cooking the frozen peas in water for five minutes. Drain and then rinse immediately in cold water to stop the cooking process.

2- Then mix the Methyl Cellulose in the water using an immersion blender until it is completely dissolved.

3- Blend the peas, parmesan whey and Methyl Cellulose solution using the immersion blender until the mix is smooth.

4- Add salt to taste and mix.

4- Pass the mix through a fine sieve.

5- Reserve in the fridge overnight.

Morel Mushroom Dust

1- Using a spice or coffee grinder, grind the dried morel mushrooms until they convert into a fine dust.

2- Cut double layered cheese cloth in 4 squares of 13 cm (5 in).

3- Place ½ tsp of morel dust at the center of each square and carefully lift the edges of the square and tie them with a thread or chive sprig to form a pouch.

Assemble and Serve

- Remove pea noodle mix from the fridge 30 minutes before serving so it reaches room temperature.

- Fill syringe with pea noodle mix making sure there are no air bubbles. Use a syringe with a nozzle of 0.3 cm in diameter so the noodles are not too thin. Standard syringes usually have a thinner noozle but you can attach a short PVC tube like when making Agar Agar spaghetti.

- Place a morel dust pouch on the border of each bowl plate. Garnish the plate border with some micro greens.

- Bring saffron consommé to a boil and serve in each plate.

- Using syringe, inject pea parmesan noodle mix into hot consommé at the table.

- Instruct diners to sprinkle some morel dust.

  • Crundy 12

    Made this yesterday. Very good, but the parmesan flavour didn’t really come through as much as I’d have liked.
    The methylcellulose was a pain to dissolve in the water. It turned into a solid froth rather than “dissolving”, and it took a while to run the pea mix through a sieve.

    The mix made absolutely loads. Enough for about 20 servings! I’ve therefore chucked the rest in the freezer. Do you think it will be OK to defrost and use again?

    • Anonymous

      Glad you liked it. I think it should be ok but never tried.

      • Crundy 12

        I just found out that a better way of dissolving the methylcellulose for this recipe would be to put the MC into a dry mug and add about 1/3 cup of hot water and stir. The MC won’t dissolve, but it will disperse into the water, so you just stir it every couple of minutes until the water cools sufficiently leaving the MC fully dissolved in cold water without looking like egg whites whisked to stiff peaks. I’ll give it a go at some point.

        • mo_seph

          That works really well – I mixed with cold water, stirred and then microwaved. It turns into a big lump of rubbery foam, and then when that melts, it’s perfectly mixed.

  • mo_seph

    I’ve been trying to get good noodles with this, and it seems like the syringe diameter makes a huge difference. With a 5mm syringe, the noodles immediately float to the top and go fuzzy, forming a kind of mat. With a 1mm syringe, the noodles initially sink, then float up looking exactly like they should (although very thin!). So it looks like a 3mm syringe is critical.

  • Michael F. Copado

    Going to use this noodle idea as a “suprise” for a work chili contest next week. Going to make a Chicken and hominy Chilli Verde, and make a mesquite smoked poblano and anaheim “noodle” and have people add it to their bowls. Has anyone used a squeeze bottle rather than a syringe? I’m just worried about having enough “loaded” for folks to try, and don’t really want to mess with re-filling my syringe. Also how long with the liquid keep in the fridge? Thinking about making the “noodle juice” on Sunday and the contest is on Thursday.

    • QuantumChef

      Wow! Great idea! Yes, you can use a squeeze bottle but just make sure the tip hole is big enough so the noodles are not so thin and break so easily. In terms of storage, do what you would normally do when storing food in the fridge. I usually won’t keep it for more than 48 hours but I don’t have a scientific reason for it.
      We would love to see pictures of your creation! Good luck!

      • Michael F. Copado

        Thanks for the help. I’m wondering if maybe I could freeze and maybe vac-seal the liquid and thaw it out Wednesday night. If push comes to shove I can always make another batch on Wednesday. But Sunday is my planned test day.

  • mgboyes

    I’m trying to get this recipe working but having no success, and I assume it’s because there are hundreds of different variants of methyl cellullose on the market, all with subtly different gelling properties.

    The recipe calls for SGA7C or F50 (and the referred molecular “kit” includes F50) but from what I’ve read online these have radically different gelling properties.

    I’m using F50 (getting hold of SGA7C seems to be very hard in the UK) but having no luck: the noodles do sort-of work, but they’re so soft and fragile that you couldn’t hope to pick one up with a fork or spoon – they just fall apart in the broth.

    So which type is best, are those who’ve made this recipe work all using SGA7C, and has anyone succeeded with F50?