How to Make Sea Cucumber Noodles

With its nutritional composition, the product is a potential substitute for commercial noodles which is served either as a meal or part of a meal.

Using the 9-point Hedonic Scale, organoleptic test showed that in terms of flavor, texture and firmness/dryness, the product is generally acceptable. It has a protein content of 24.98%, fat 3.24%, and moisture 12.03%

The product could last for 3 months.


  • 9 tbsp water
  • 3 cup flour (1 cup for dusting)
  • 1 egg yolk
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp powdered sea cucumber (or 1 cup ground)


Mix sifted flour, salt, sea cucumber, and baking powder. Add egg yolk and mix thoroughly. While mixing, gradually add water. Divide/cut the mixture into four. Knead each portion and cut using a noodle machine. Blanch the noodle in boiling water with vegetable oil. Rinse the noodle in cold running water and add a few drops of vegetable oil.

Drain the noodles and dry thoroughly under the sun for two days or in a cabinet dryer for 1 day.

Market Potential

Sea cucumber noodles is a potential substitute for commercial noodles. This convenient food or ready-to-cook food product is best alternative for busy and working mothers and for enthusiasts of Chinese dishes. Kids will also love the taste of sea cucumber noodles. Packing is 150g/pack.

source: DOST, BFAR


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