We had a chef's table dinner upstairs last night and one of the components was scallion noodle. We did the shock, blanch, shock in heavily salted\sugar water, then squeezed the scallion tops, puree with a little H2O, then strain. We used a standard ratio for agar(.8%). We served them on our tasting menu last night as well with wagyu tenderloin, short rib, pickled beat puree, and a sourdough-horseradish sauce.
scallion noodle
-860g scallion puree
-400g water
-45g house creme fraiche
-10.4g agar
mix agar with water and bring to a boil, put in the blender while still hot, add the scallion puree while the blender is running, add the creme fraiche, season with fleur de sel, hot hold this while quickly filling tubes submerged in ice. Use a syringe full of air to pump out the noodles into a pan. Done.
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