Shrimp Noodles, Smoked Yogurt, Nori Powder

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I was skeptical at first but it worked far better than I expected. The noodles were perfectly formed, did not stick, and were super tasty (our 4 year old daughter prefers them to the real thing. We didn't make the smoked yogurt or nori powder. My wife makes an awesome Maltese tomato sauce so we just served it with that. Only difference was that she underseasoned the sauce a bit so that the shrimp flavor in the noodle could shine through (and it did.

To Rainier, I indeed extruded it directly into a 165F water bath (held constant in my water oven which I use for sous-vide applications. Other than pureeing and straining the shrimp, I did not "allow them to react" or refrigerate them in any way. Only change I will make next time (and there *will* be a next time soon is to buy a proper tamis to strain the puree. Otherwise, two thumbs up!

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The recipe says to make the puree and extrude it directly into the 165F water bath. The Notes, on the other hand, say that the shrimp and Activa are allowed to react in the desired shape under refrigeration, and *then* cooked.

Since the recipe instructions and the notes are so wildly at odds with each other, I have no idea how to proceed, and cannot make this extremely poorly-written recipe. Sorry, Wylie.