Methocel A4C Instant Mushroom Noodles

One of our readers asked how to make instant, liquid noodles. I agreed to post this recipe that comes from our book, Modernist Cooking Made Easy: Getting Started.

These instant noodles make for an awesome presentation. They are created in the bowl of soup in front of the diner, or the diner can even make the noodles themselves. They are based off of Wylie Dufresne's instant tofu noodles. They use Methocel A4C, which is a form of methylcellulose.

They go very well with any clear broth soups. I especially like them as the noodles in chicken noodle soup but they also work great with miso or steak soups as well. You could even use them in a minestrone.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.