Gel noodles can often be formed from solutions such as these used here by extrusion into a bath of a gelling agent, typically a divalent salt. Noodles can be formed from both the 2NapFF-Na and 2NapFF-TBA (Figure ). The noodles formed from the 2NapFF-Na are far more mechanically robust such that these can be lifted out of the gelling bath post formation (Figure ). These noodles show far greater alignment than those formed from 2NapFF-TBA, correlating with the higher degree of order seen for the precursor solutions by WAXS and POM (Figure ). Heating and cooling the noodles results in a shrinking in the diameter all cases (Figure and), but significantly greater shrinking for the 2NapFF-Na noodles; this correlates with a shrinking of the hollow core of the aligned micelles formed by 2NapFF-Na. 8