Hey Steve, we made this last night to make chicken noodle soup. I was in a hurry so I did not let the bubbles come to the top before making the noodles. What happened you ask? They just looked kind of funny, but honestly they looked and felt more like noodles. They worked great and did not break. Also, in the middle of the process, the lid came off the top of the squeeze bottle and some "globs" (pretty big ones) fell into the water. What did they look like? Dumplings. How did they taste and feel after adding to the soup? LIKE DUMPLINGS! I think I'm on to something, I think there's a way to make these into dumplings for Chicken and Dumplings!
@@SeriousKeto - do we have to stir that water in the final step? Or can we just move our squeeze bottle around in a circle instead? My motor coordination isn't that high.
I have been making Ann's noodles since she released them. I wanna compliment you on your integrity for giving her the credit. Just recently someone added a cup of water doubled the recipe and called it her own. So, hats off to you and great idea to put the chicken instead of lupin.
Did you store the noodles in the refrigerator in the water bath? I wonder if you could store them like Steve did in a plastic sealed bowl? Any thoughts?
I hope you called that person out & left a comment letting the other subs know who the true credit belongs to. I also appreciate that he gave credit where due. I saw Ann's vid (I'm not on Keto but have been kind of looking into it) and was very impressed at that recipe. Hat's off to this channel - true mark of integrity is not taking credit that belongs to someone else.
FAQ: - Q: Can you use the calcium lactate bath repeatedly? - A: Ann at Keto Asian Flavours told me she has used the same bath for 3 batches of noodles with out any degradation in the process. It's possible it could be used more than that. - Q: What about the carbs in the calcium lactate? How did you calculate those? - A: There are 6g of carbs in a TB of calcium lactate. Given that the bath can be used at least 3 times, you would have at most .5g of carb impact per serving (likely less). The only really way to know for sure would be to keep doing batches of noodles in the same bath until it doesn't work anymore. - Q: Why did you use less sodium alginate than in Ann's recipe? - A: The generally agreed upon ratio of sodium alginate ranges from .5%-1.5% of the total weight of your liquid. Overshooting a bit doesn't seem to cause any issues, but why use more of an ingredient than you need? - Q: If I get the big bags, how many batches can I make? - A: 40 batches, plus enough left over xanthan gum to last you forever. - Q: Can I use cooked chicken breast, steak, pork, tofu, shrimp, eggs, etc.? - A: This process works with pretty much any liquid or anything that's been liquified. If you're blender can make a liquid or batter out of your choice of protein or other add-in, it ought to work. - Q: Do I really need to run my batter through a sieve? - A: No. It does decrease the amount of bubbles you'll need scrape off later, but it was kind of a case of me being fancier than I needed to be. - Q: Could this be used to make lasagna noodles? - A: Watch the follow up video (released Oct 22, 2021) - Q: Could this process be used to make other stuff? Could you used Keto Chow? - A: Yes. I have a handful of ideas I plan on trying out...
Any idea how many one batch would serve? I serve a family of 8 (including three teens). Wondering how many batches Iâd have to make to satisfy them. đ€Ł
OMG! Thanks for this info. I went to ask if this could be used to make a baked spaghetti ( friends mom sent delicious leftovers of a baked spaghetti) I would have cried if I ruined a whole batch tryin ta be fyanceh!
I love how you include gram weights in your recipes. As a Canadian, I cook in Fahrenheit, measure weights and distance in Metric, my body weight in Pounds, and all my measuring spoons and cups are in Imperial. It's a mess.
lol growing up I was always told that American measurements were called "standard" and the European ones more or less used metric. I never heard anyone call it Imperial.
@@ahealthierkirk2558 Ya. British measurement. Cups, oz, etc. Except American measurement sizes differ but use the same nomenclature. At least an inch is still an inch.
Alright Steve... I'm 'bout to bow your mind. I do a lot of woodworking as a hobby. If you ever want to make fettuccini using this same method... you can buy a squeeze bottle called a "GlĂŒ-Bot". They were designed to hold wood glue, and squirt out a flat 1/4" wide bead of glue. But... if you add the batter goo instead of the round nozzle bottle, poof!!! Linguini/Fettuccini. I've made Ann's noodles before this way, and it worked like a charm!
Hi Michael, I remember seeing your comment on my channel recommendating the glu-bot bottle. My only concern was, is the bottle food safe since itâs made for wood working? I couldnât find it in the description of the product. I did not end ip purchasing it and did manage to find a solution.
OohâŠ. Do you think the plastic bottle is food-grade- safe? Iâm thinking of using the usual condiment Squeeze bottleâŠ.then heating pliers on the stove and squeezing the nozzle flattish. Then cutting off the point to where I want it to be cut. (Or, cut off the point first, and then proceed with the hot pliers).
I had commented earlier that I had just tried to make them before this video and I couldnât get past the texture. I misunderstood that you need to let the noodles sit in the calcium lactate bath for at least an hour. What a difference!!! Iâm having some with leftover tomato sauce and they are AMAZING. Thank you Steve for putting your spin on it and as always, making the directions clear. Plus itâs magic watching the noodles form :-)
@@joshuadempsey5281 possibly the texture, although I wasnât able to actually eat the seaweed noodles because of the stench đ€ą I make these noodles all the time, I love them!
@@barbarasnow4304 okay I'm gonna give it a shot! I wonder how they would be with some spices blended into the batter? And yeah they smell of those things is... very bad lol
@@llamasugar5478 Mine didn't have hardly any bubbles. Whatever bubbles did appear, I just used a fork and popped them and gave the top a slow stir. When I squeezed out the "batter" into the calcium lactate bath, it didn't bubble or spit until the batter ran out.
Call me completely shocked đł I mean seriously, magic noodles? That is just amazing! Steve you have knocked it out of the park again. Thank you for all the work and kindness you put into these recipes. Keep on Rockin Steve đž
I always appreciate how well done your videos are. Your printable recipes are alway no scam, straightforward. You don't know how much this means to people who just want the information. You always have great ways to keep me keto, and products that I want to know about.
OMG! OMG! OMG! We made these tonight for dinner! Simply amazing- no chicken taste AT ALL! I also suggest rinsing. But AMAZING! Thank you so very much Steve!
Wow!!! Earlier this week I made her riceless protein noodles with egg whites and egg white powder. Most noodles like noodles Iâve had and there were kinda fun to makeâŠ. Same process as you used! FINALLYâŠ.a keto noodle worth making. Easy peezy!!
Totally amazing! My first batch had a little chew to the bite that I made with the canned chicken. I made my next batch with 3 hard boiled egg yolks instead. After the noodles were made I follwed Ann's instructions for softening the noodles with 2 TBL spoons lime/lemon juice and 1 TBL of Baking soda. It only took about 30 seconds and a couple of swishes and then rinsed the noodles in water. Perfection!! I can't tell the difference between these noodles and real spagetti. Very awesome! Thank you for bringing this great recipe to light!
Did you use the other ingredients in the same quantities? IE, just subbed the egg yolks in for the chicken but left everything else the same? (If you reply, can you like my comment, it's the only way I get notified, i have reply notifications off!)
Steve you really are the real deal home chef. Clearly you were before you started keto. You are just amazing at coming up with things the majority of us would never do all the research you do to figure it out. That was very cool to watch. You are very talented at what you do. Maybe you should have been a scientists and came up with that moderma vaccine and now you would be a billonare. I know the things you come up with are not in that category but I am sure you could have been that person had you been in that field of work. You are dedicated to what you do and that still makes you a star . âđ
Gayle, I love the idea of macaroni noodles for mac and cheese! This is my first time making these and I am amazed! Mine are sitting in the water bath right now firming up. Yeah, science!!!
I think I'll be sitting down and placing an order for some new types of things for my kitchen. I absolutely loved watching this, and I love the idea of mac and cheese again!
I love the science of food prep (nod to Alton Brown.) This combines four loves for me: science, food prep and keto cooking and watching your videos! Thank you for your research and trouble shooting!
What is this magic??? I'm a tiny bit freaked out, but also extremely intrigued by this method/recipe. I'm definitely interested in the spinach version you mention also. Do it! Thanks for all the great content.
I'm glad you've found Ann's channel! She's been a wonderful inspiration to follow for keto cooking ideas especially when it comes to her solution for egg/spring rolls and Asian sauces!
I'm anxious to check her channel out! I've been missing Asian inspired foods, but haven't ate it due to the carb counts in most of the things I loved to eat.
I MADE THESE NOODLES AND THEY ARE THE BOMB! I made the recipe with a few variations: I used the egg yolk powder, and added one tablespoon of Nutritional Yeast Flakes instead of the Lupin flour, I only used one tablespoon of the sodium alginate, and 1/2 teaspoon of xanthan gum. They turned out Great! They will keep in the fridge for about a week in the calcium lactate solution, and can be frozen. A gamechanger for sure! Thanks, Ann and Steve!
I am so interested in making up a big batch of these and wonder if you freeze them in a solution or do you drain them and then freeze them in like a food saver bag?
Just watched this, totally going to try this but I canât get over your voice. Iâm half expecting you to narrate a movie trailer script lol. Appreciate this video, it makes it look a lot simpler.
I recently bought lupin, not realizing it isn't for those with peanut allergies. So I am so happy for this recipe since I bought all of the "bath" items to make the pasta!
I just made these but had calcium chloride instead of lactate and after looking up some information took the chance, and they still came out great. Thanks so much for showing the process and making it easy for the rest of us. I did go and watch Ann's videos too, and am so happy to have this option.
I AM SHOOK! Can I just say; we loved you beforeâŠ.we love you even more now. You help my husband and I brainstorm on how to eat so much better. You raise the bar
Yes! I finally made these noodles and they came out great! THANK YOU FOR YOUR EASY TO FOLLOW INSTRUCTIONS! And Kudos to Ann for reminding you about molecular gastronomy!
I've tried and recipe a couple of times in the past month and they are astonishing. I like the idea of avoiding the lupine flour so we'll be giving your version a try. I totally agree that she deserves more listeners her videos are beautifully made and she is tremendously talented in the keto kitchen.
Iâve made this recipe twice now. The canned chicken breast meat from Costco is 12 ounces per can. The first time I made this recipe, I drained the chicken meat, then removed a couple spoonfuls of meat to get it closer to the 5 ounces called for. The resulting noodles were very soft. Although I drained the noodles, it seemed that after I added spaghetti sauce with sausage, water kept draining out of the noodles, greatly dĂŹiluting the sauce. Even if I drained the noodles better, they were just way too soft. The noodles needed to be fatter around. On my second try, I drained the chicken meat and used the whole 12-ounce can of meat. Everything else was per the recipe. These noodles turned out a little firmer than the first batch. That was probably because I squeezed the bottle harder to get a fatter noodle. However, I would still prefer a firmer texture with more chew. The leftover noodles are still in the water bath with calcium lactate. Hopefully, they will get firmer. Although not exactly like spaghetti, these are the best keto noodles Iâve tried so far.
Thanks for this recipe and the introduction to more food science. I went to Annâs channel and fell instantly in love! We live rurally and donât have many Asian food choices / certainly none are low carb! But Iâm looking forward to trying out many of Annâs recipes in the cold months to come!
đ This recipe is truly a game changer! I made this today and topped it with Cincinnati chili and cheddar cheese. OMG, Iâm so glad I bought the large bags from Modernist Pantry. I canât do lupin flour so I never would have tried the inspiration recipe, but your version is definitely going to be a regular addition to our meal plans. Thank you, thank you, thank you!!! đ„°
I made this! These are really amazing. i tried the shirataki/miracle noodles in the past but didn't find them to be at all palatable. I was so pumped to see you came out with this recipe not long after I decided I need to make some serious changes in my diet. These noodles are almost all canned chicken so they're kinda weird tasting on their own, but put them in a sauce and they will be much like a very well done spaghetti noodle. You won't get a firm al dente bite, or at least mine don't have that, but it's SO. NICE! to eat a dish of something so pasta-like! The recipe makes a great amount too, I can't wait to try the other 3 portions in ramen broth and maybe in some lo mein or stir fry sauce. My only tip based on my personal mistake, don't rush too hard as you squeeze the mixture into the water, many of my noodles are kinda fat and weird shaped xD
Hmm Iâm confused. Isnât this just konjac noodles with chicken flavor? You said you didnât enjoy shirataki noodles. So why do you like this version? Any difference besides the chicken flavor? Thanks!
I went to Keto Asian Flavours. Youâre right, her channel is awesome! I subscribed because everything looked so delicious. Thank you for the recommendation!! And thank you for the alternative âzero carbâ option!! đ
Greetings Steve; My wife and I eat ONLY keto. We're not on a diet, we just changed the way we eat. But after 2 years I started missing Lo Mein and Ramen type noodles. This recipe seems to be the Perfect alternative. Thank You SO much.
Iâd just finished my plate of these noodles and homemade meat sauce. This is serious a life-changer!!! Thank you for bringing her recipe to light, as I wouldâve never found it any other way. I wouldâve never actively searched for something like this. Only thing this noodle canât do is allow sauce to cling to it, and I suspect itâs because there is no starch in these noodle for the sauce to stick to. I found myself twirling the noodles and scooping up some sauce then eating. Absolutely delicious!!!!
This is genius. We were just talking about this noodles last night as I made him hamburgers and I did ground beef with Rao Sensitive over spinach. Because all noodles, that I have found, have too many carbs or are just "not my taste". I can't wait to try this out, you mad scientist.
Iâm so excited to try this recipe! I was a Pho freak and miss the whole Pho experience without the main ingredient. TFS Steve! Iâm headed over to Annâs channel to check it out. Thx!
This gives me some ideas. My wife is Filipina and I've been wondering if I could figure out a keto pancit. This looks like a strong candidate. Great video as usual.
I have been following Ann Lin for a couple of years and have made her noodles for ages. I've also made them with added pesto. They do not come out completely smooth, but it's the taste I am going for. Love your spin on them!! As and FYI, I've kept the plain noodles (not with chicken obviously) in the fridge for over 6 weeks, in the bath water. Perfectly good!! Hope all your subscribers check out and subscribe to Ann's channel too. Well done - can't wait to try this version!
Thanks Diane for your observation on length and preservation. I was worried as I'd kept my noodles for over 2 weeks before getting to use them, and I worried that maybe I was tempting fate. After I rinsed them they seemed okay, but I hadn't heard of anyone else keeping them outside of freezing for a long time.
@Metqa Hi! I was wondering if you had ever frozen these noodles? I'm not sure if I want to make the entire recipe or half it. If they freeze well, I'll make the full amount. Thanks!
Iâm thinking thoughts of SpĂ€tzle and large egg noodles for stroganoff. You and Ann (I just watched and liked her video too) have made this Midwest winter more exciting!
@@dek1971 Great idea! Since going keto, I have a whole collection of cake decorating tips languishing in a drawer somewhere. Time to get them out and give them a new purpose!
My son just did a science experiment with these ingredients to make the boba balls you spoke of so I actually have these ingredients. Iâm going to try this.
Thanks Steve!! I had seen another CZcamsr who did a similar version, but yours seems much easier!! I can't wait to try, as I already purchased all of the ingredients, minus the canned chicken. YAY!!!
I donât know why but your intro cracked me up,, I love this channel and Iâm not even keto or trying to lose weight. Speaking of subscribers holy moly itâs like every time I watch a video you get 1000 more! Going to hit 1 million soon!
Spatulize it! Lol love it. Another way is to gently knock the bottom on the counter to get bubbles up to top and gone. Magic!!! This is fantastic and, being a modern Cuisinart myself, I've got all the ingredients. Oh oh I can't wait!! Since I'm veggie, I'll try egg first. Excellent job!!! Thank you
As I mentioned to another commenter, if using eggs (either whole or yolk), I would probably cook them first. That would give the noodles a better texture. Uncooked, I think they might come out a little like gummy worms.
@@SeriousKeto oh thanks!! Good to know! I'm so excited. I can make chicken sketti for my friends, too. I used to make my own sketti, never bought it. So this is huge for me.
Dude that was insane! đđđđđđđđđ watching you squirt the bottle into the water bath to form the noodles was super ASMR and fascinating!! Thank you for sharing this!!
Not sure if you get notified when someone posts on an old video, so here goes. Yesterday, I saw a video of using the spaghetti noodles and making coucous out of them. Super simple let the mixture drain through a colander. Amazing idea. She then made it Italian wedding soup. Just having coucous would be wonderful. But, I'm a fan of wedding soup too. Ordering the ingredients now.
This is hands down the best keto pasta that exists. I made this using leftover smoked chicken instead of canned. It smelled strangely smokey, but once you put sauce on it, you can no longer taste or smell the chicken. I ordered calcium chloride instead of calcium lactate on accident but went ahead with it. I used the noodle softening technique that Keto Asian Flavors recommends and the noodles were the softest noodles ever. Not squeaky at all. The texture reminded me of rice noodles or overcooked wheat noodles, but were strong enough to hold onto the fork without breaking or falling apart. I had the first batch with spaghetti sauce and meatballs and then the next morning had the leftovers in a bowl of ramen. I was concerned that refrigerating it might make it squeaky, but the noodles were just as perfect as last night.
I was wondering if non-tinned chicken would work, because it's difficult to find without sugar and other additives. Will try with just plain sliced chicken breast and see how that works, thanks!
These I just might have to make! And thanks for including links for the small packets. I would love to try this but not with the "Noodle Maniac" packs!đ As far as the spinach noodle, yeah, that would be great!
I made these tonight and they were pretty great. I never had bubbles so I'm sure I didn't do something right. They weren't pretty but they sure were good!
Iâm pretty sure now that you are the smartest man that EVER lived!! Your recipes never fail me but this one really will change our lives!! âDo me a solid?â I love that expression! Dad would say that sometimes in our youth.
This is genius! I would love to see you reverse engineer Aunt Millie's 1 carb bread. No joke, it tastes exactly like regular bread. It's not that horrible keto bread that you get from Aldi. It would be so nice to be able to make hamburger buns from that recipe as well as other breads
This is such a game changer. One of my favorite foodie vloggers, EmmyMade, created some chicken noodles and they were supposedly low carb, but they were not. They contained tapioca flour. So I'm really excited about these! Thank you!!
Made these last night with shrimp scampi and it is delicious!!!! We call it science experiment noodles......making more today!!!!! Thanks for recipe!!!!
I made these today and have to say a huge THANKYOU! I served them mixed into a creamy pesto sauce with bacon, the rest of the canned chicken, mushrooms, garlic, baby spinach, avo, tomatoes & pine nuts as it was absolutely delicious.
This is quite timely for my family as I have been informed, this week, that the family needs to go Gluten-free for my son's sake and my daughter should go Grain-free.
A lazy food I made pre keto that I love is either pasta e olio or buttered noodles (butter, garlic, black pepper and grated pecorino romano/parmesan). When I can get the ingredients and tools for this I definitely want to try it. I think it will go well with my old lazy, comfort food.
Great idea. I have been following Ann Lin for quite some time. Great that you have given her credit and made something different and delicious from the idea. I will definitely try your recipe.
Steve this is Mike and today I made this Keto pasta using your chicken version and I am waiting to try it tonight a.so made your easy salad dressing and it turned out great thank you
Wow itâs like a miracle I make them both ways and itâs so amazing no more fishy smell from those miracle noodles somebody should package these and sell them I canât believe I can eat noodles again itâs a life changer thanks to Ann anti you with the chicken version I used them in veal parmigiana and even made chicken noodle soup omg the possibilities are endless
Thank you so much for this recipe. I made these noodles a few days ago and they really are simple, and kind of fun to make, but I wasn't sure I really enjoyed the texture. I tasted them without sauce and cold, to me the bite is kind of a cross between shirataki noodles and bean sprouts. So I left them sit in the frig. Today I decided to try them. I made an Italian sausage & tomato sauce. I heated the noodles in almost boiling water and let them sit for a few minutes. It changed the texture slightly, less crunchy, but much for the better. They are an excellent Keto noodle with great macros! They have very little flavor, but to me that's a good thing. Looking forward to trying them with different sauces and soups.
Oh Wow! Love this. My son is a chef and was using molecular gastronomy techniques a while back and I wondered why he never tried to make noodles. I can't wait to tell him about this (sending him the link now)! I've made rum caviar to put on my Egg Nog cupcakes and it was a hot winner at the job (first thing to go). Love spherification! Thanks again!
Cristi Davis, The Keto Village, modified Ann's recipe to do these noodles using Keto Chow savory flavors. You have mentioned you would like to use Keto Chow in recipes this could be one to try
This looks like ... science. I'm new to keto and I hate that we have to prepare all these things ourselves. I wish good tasting keto stuff was available in stores. Thanks!
Bought all the ingredients after seeing the video you credited. Although I'm the rare and disturbing "meh" person, when it comes to pasta, I still want to give making it a try.
Great video as usual. Thanks for recommending Asian Keto channel- adding asian recipes to the keto lifestyle can only help in keeping on the "diet", and I appreciate your integrity in giving credit to the original creator. I always leave a thumbs down when other channels admit they use another channel's recipe but don't give credit, but I left yet another like on your channel today đđ§Ą
The best keto pasta recipy ever ! I just can't believe how amazing this is, I bought everything thinking i'll give it a try, but I wasn't very confident, and it turned out perfectly, thank you so much for this It does take a bit of time but it's very easy and you can make big batches, awesome
Ok⊠so I made these noodles and they really were excellent. During my process, the top came off my squeeze bottle and I was scared to stop stirring so my daughter started stirring and I was scooping the top out. I finished the process and let the glob sit with the rest of the noodles. Because I seasoned my mixture, it was really good so I took the big lump, cut it up and added it to the salad we had with the meal and it went over like boiled egg whites. No one even noticed. Just a funny story for you. Thanks for this AWESOME recipe!
I know this is an older video, but this looks amazing. I'm another pasta lover who has to watch carbs, and I can't wait to try this. You do such good work, so well organized and presented. I wish I could give you more than one thumbs up.
Great, between you and Dennis (black tie kitchen) youâre killing me with all the crazy new ingredients I have to buy! Looking forward to making some phoâ with this
These noodles are fantastic. I have had them every day for the past week and my blood sugar has gone down to 80 - 90 every day from 120 - 130. Without any diabetic medication. So thank you very much.
I thought about that. I think you'd need a large rectangular pan for the water bath and squirt the noodles down in strips, removing them once you've filled up the pan. Repeat until you've made them all, then return to the calcium lactate water bath. Also, I'd use one of those mayonnaise squeeze bottles like they have at Subway instead of a piping bag.
Why arenât you head alchemist at a Keto food lab that produces an entire brand of several Keto foods? You are a mastermind and should be famous in the Keto food production world with your own brand!!!
OMG! I have never seen this method! I am ordering everything right away to do this! I can't wait to see your spinach noodles! I love to sneak veggies in on my husband!
@@yb3106 ohhh yeah !! Have you done the one with egg yolk powder ? I want to do one recipe only :) I don't know which one is the best and look closest to spaghetti for my family !
I don't know why I ever doubt you! Tried these yesterday. Came out great on first try. No discernable chickeny taste, although they did sort of smell like chicken inititially...We cannot abide shirataki noodles, but these did not resemble those at all. No slime, great texture. Will be making weekly to go with our meatballs and Rao's sauce! Thank you so much.
You made 100 (plus or minus) videos on chaffles. I wouldn't be sad if you made 100 noodle videos :) just sayin. I know ann has made a few (her channel really is great), the more the merrier.
To get that final foam off the top, you can submerge your strainer in the batter first, let it sit as described, then lift out the strainer and it will pick up the foam with it.
Hey Steve, we made this last night to make chicken noodle soup. I was in a hurry so I did not let the bubbles come to the top before making the noodles. What happened you ask? They just looked kind of funny, but honestly they looked and felt more like noodles. They worked great and did not break. Also, in the middle of the process, the lid came off the top of the squeeze bottle and some "globs" (pretty big ones) fell into the water. What did they look like? Dumplings. How did they taste and feel after adding to the soup? LIKE DUMPLINGS! I think I'm on to something, I think there's a way to make these into dumplings for Chicken and Dumplings!
That's what Bob Ross would call a "happy accident".
@@SeriousKeto - do we have to stir that water in the final step? Or can we just move our squeeze bottle around in a circle instead? My motor coordination isn't that high.
I have been making Ann's noodles since she released them. I wanna compliment you on your integrity for giving her the credit. Just recently someone added a cup of water doubled the recipe and called it her own. So, hats off to you and great idea to put the chicken instead of lupin.
Did you store the noodles in the refrigerator in the water bath? I wonder if you could store them like Steve did in a plastic sealed bowl? Any thoughts?
@@germangirl1509 i'm lazy, in the bowl and in the bath and later on a tuperware if i have leftovers
@@CLOUDSINTHEKITCHEN Thanks for your answer.
giving credit where credit is due is one of Steve's calling cards... one of the many things that make him so popular. đšâđł
I hope you called that person out & left a comment letting the other subs know who the true credit belongs to. I also appreciate that he gave credit where due. I saw Ann's vid (I'm not on Keto but have been kind of looking into it) and was very impressed at that recipe. Hat's off to this channel - true mark of integrity is not taking credit that belongs to someone else.
Brilliant! Thank you so much for the mention Steve :-)
Iâm a noodle maniac! So would need the big bag đ Will share this video! â€ïž
Thank you for inspiring others with your ideas! â€ïž
Hopefully your channel sees a boost from it. You have great content!
I found Ann's channel because of your video, Steve! So yes, she has another subscriber/follower because of you! Well done, both of you! đ
The absolute hardest part about keto has been not eating pasta. This is another great video....big thank you for doing this!
FAQ:
- Q: Can you use the calcium lactate bath repeatedly?
- A: Ann at Keto Asian Flavours told me she has used the same bath for 3 batches of noodles with out any degradation in the process. It's possible it could be used more than that.
- Q: What about the carbs in the calcium lactate? How did you calculate those?
- A: There are 6g of carbs in a TB of calcium lactate. Given that the bath can be used at least 3 times, you would have at most .5g of carb impact per serving (likely less). The only really way to know for sure would be to keep doing batches of noodles in the same bath until it doesn't work anymore.
- Q: Why did you use less sodium alginate than in Ann's recipe?
- A: The generally agreed upon ratio of sodium alginate ranges from .5%-1.5% of the total weight of your liquid. Overshooting a bit doesn't seem to cause any issues, but why use more of an ingredient than you need?
- Q: If I get the big bags, how many batches can I make?
- A: 40 batches, plus enough left over xanthan gum to last you forever.
- Q: Can I use cooked chicken breast, steak, pork, tofu, shrimp, eggs, etc.?
- A: This process works with pretty much any liquid or anything that's been liquified. If you're blender can make a liquid or batter out of your choice of protein or other add-in, it ought to work.
- Q: Do I really need to run my batter through a sieve?
- A: No. It does decrease the amount of bubbles you'll need scrape off later, but it was kind of a case of me being fancier than I needed to be.
- Q: Could this be used to make lasagna noodles?
- A: Watch the follow up video (released Oct 22, 2021)
- Q: Could this process be used to make other stuff? Could you used Keto Chow?
- A: Yes. I have a handful of ideas I plan on trying out...
Good idea, as I have lots of chicken keto chow.. đ
Any idea how many one batch would serve? I serve a family of 8 (including three teens). Wondering how many batches Iâd have to make to satisfy them. đ€Ł
can I use freshly boiled or instant pot chicken breast, to make this instead of canned?
For me, this recipe yields 4 servings. I would think for a teenager (based on watching my son eat), it's probably one or two servings. đ
OMG! Thanks for this info. I went to ask if this could be used to make a baked spaghetti ( friends mom sent delicious leftovers of a baked spaghetti) I would have cried if I ruined a whole batch tryin ta be fyanceh!
I love how you include gram weights in your recipes. As a Canadian, I cook in Fahrenheit, measure weights and distance in Metric, my body weight in Pounds, and all my measuring spoons and cups are in Imperial. It's a mess.
Ditto :-D
Just checking what Imperial is? British? Spanish? Roman?
lol growing up I was always told that American measurements were called "standard" and the European ones more or less used metric. I never heard anyone call it Imperial.
@@ahealthierkirk2558 Ya. British measurement. Cups, oz, etc. Except American measurement sizes differ but use the same nomenclature. At least an inch is still an inch.
@@ahealthierkirk2558 lol. That is what we were told growing up. "Imperial" Down with the Monarchy.
Alright Steve... I'm 'bout to bow your mind. I do a lot of woodworking as a hobby. If you ever want to make fettuccini using this same method... you can buy a squeeze bottle called a "GlĂŒ-Bot". They were designed to hold wood glue, and squirt out a flat 1/4" wide bead of glue. But... if you add the batter goo instead of the round nozzle bottle, poof!!! Linguini/Fettuccini. I've made Ann's noodles before this way, and it worked like a charm!
Great info. I'll have to go looking for one of those.
Hi Michael, I remember seeing your comment on my channel recommendating the glu-bot bottle. My only concern was, is the bottle food safe since itâs made for wood working? I couldnât find it in the description of the product. I did not end ip purchasing it and did manage to find a solution.
Genius.
OohâŠ. Do you think the plastic bottle is food-grade- safe? Iâm thinking of using the usual condiment Squeeze bottleâŠ.then heating pliers on the stove and squeezing the nozzle flattish. Then cutting off the point to where I want it to be cut. (Or, cut off the point first, and then proceed with the hot pliers).
A squeeze mayo bottle works the same
Tip: If you have a Kitchen Aid Mixer use the bread hook attachment to stir the water. That way you don't have to.
Interesting
That is brilliant đ đ đ!
I had commented earlier that I had just tried to make them before this video and I couldnât get past the texture. I misunderstood that you need to let the noodles sit in the calcium lactate bath for at least an hour. What a difference!!! Iâm having some with leftover tomato sauce and they are AMAZING. Thank you Steve for putting your spin on it and as always, making the directions clear. Plus itâs magic watching the noodles form :-)
đđ»
Once you let them sit for the right amount of time, are they at all like those seaweed shiritaki noodles? Those are really gross to me lol
@@joshuadempsey5281 possibly the texture, although I wasnât able to actually eat the seaweed noodles because of the stench đ€ą I make these noodles all the time, I love them!
@@barbarasnow4304 okay I'm gonna give it a shot! I wonder how they would be with some spices blended into the batter?
And yeah they smell of those things is... very bad lol
This is one of the most exciting recipes that you have made!!! I can't wait to make these.
Agreed!!!
Bulldog, I concur!!
Steve my man, WOW! I canât wait to make these noodles. So looking forward to spaghetti with marinara.
Can't wait to try this
Couldn't agree more!! So excited to give this a try!!
Love this. My pantry is looking more and more like my old compounding pharmacy ingredient lab. *rubs hands together in mad scientist glee*
I can relate to thatđ
Do you know why the bubbles have to be skimmed off? Is that a cosmetic thing, or will it affect the recipe outcome?
@@llamasugar5478 Mine didn't have hardly any bubbles. Whatever bubbles did appear, I just used a fork and popped them and gave the top a slow stir. When I squeezed out the "batter" into the calcium lactate bath, it didn't bubble or spit until the batter ran out.
@@julescolorado I skimmed off a little bit (about a tablespoon), but didnât worry about the rest. It was fine.
Call me completely shocked đł I mean seriously, magic noodles? That is just amazing! Steve you have knocked it out of the park again. Thank you for all the work and kindness you put into these recipes. Keep on Rockin Steve đž
Hat tip #steve true
I always appreciate how well done your videos are. Your printable recipes are alway no scam, straightforward. You don't know how much this means to people who just want the information. You always have great ways to keep me keto, and products that I want to know about.
Thank you so much.
I totally agree with you, especially the no scam and straightforward.
OMG! OMG! OMG! We made these tonight for dinner! Simply amazing- no chicken taste AT ALL! I also suggest rinsing. But AMAZING! Thank you so very much Steve!
Wow!!! Earlier this week I made her riceless protein noodles with egg whites and egg white powder. Most noodles like noodles Iâve had and there were kinda fun to makeâŠ. Same process as you used! FINALLYâŠ.a keto noodle worth making. Easy peezy!!
Totally amazing! My first batch had a little chew to the bite that I made with the canned chicken. I made my next batch with 3 hard boiled egg yolks instead. After the noodles were made I follwed Ann's instructions for softening the noodles with 2 TBL spoons lime/lemon juice and 1 TBL of Baking soda. It only took about 30 seconds and a couple of swishes and then rinsed the noodles in water. Perfection!! I can't tell the difference between these noodles and real spagetti. Very awesome! Thank you for bringing this great recipe to light!
Did you use the other ingredients in the same quantities? IE, just subbed the egg yolks in for the chicken but left everything else the same?
(If you reply, can you like my comment, it's the only way I get notified, i have reply notifications off!)
Ohhh...thanks for trying hardboiled eggs! Because I don't want to buy the yolk powder like Ann used. At least not right now.
Steve you really are the real deal
home chef. Clearly you were before
you started keto. You are just amazing at coming up with things the majority
of us would never do all the research
you do to figure it out. That was very
cool to watch. You are very talented
at what you do. Maybe you should
have been a scientists and came up
with that moderma vaccine and now
you would be a billonare. I know the
things you come up with are not in
that category but I am sure you
could have been that person had you
been in that field of work. You are
dedicated to what you do and that
still makes you a star . âđ
Wow!!!!! I canât wait to try this. My imagination is going wild. I wonder if you could put the batter in a ziplock bag with a flat pastry tip and make wide noodles or use a larger hole tip and cut the strands to make short squat macaroni for Mac and cheese sauce using your sodium citrate recipe. Maybe just make small drops the would mimic rice. Maybe add butter flavored extract, or salt or soy sauce or finely grated lemon peel or garlic powder or other seasoning that would work with the particular dish you want to make. I donât know enough about the science to know what things I should not add. If you can enlighten us some that would be nice. Maybe we all should loose our ideas and get back with you about what worked and what didnât. Thanks for sharing this. I am ordering stuff right now. đ€©
Yeah, this is a process that allows you to do all kinds of crazy/fun things.
I was wondering the same thing. Let us know results if you try it!
Gayle, I love the idea of macaroni noodles for mac and cheese! This is my first time making these and I am amazed! Mine are sitting in the water bath right now firming up. Yeah, science!!!
I was thinking the same. I'd love to make macaroni & cheese!
I think I'll be sitting down and placing an order for some new types of things for my kitchen. I absolutely loved watching this, and I love the idea of mac and cheese again!
I love the science of food prep (nod to Alton Brown.) This combines four loves for me: science, food prep and keto cooking and watching your videos! Thank you for your research and trouble shooting!
What is this magic??? I'm a tiny bit freaked out, but also extremely intrigued by this method/recipe. I'm definitely interested in the spinach version you mention also. Do it! Thanks for all the great content.
I'm glad you've found Ann's channel! She's been a wonderful inspiration to follow for keto cooking ideas especially when it comes to her solution for egg/spring rolls and Asian sauces!
I'm anxious to check her channel out! I've been missing Asian inspired foods, but haven't ate it due to the carb counts in most of the things I loved to eat.
I MADE THESE NOODLES AND THEY ARE THE BOMB! I made the recipe with a few variations: I used the egg yolk powder, and added one tablespoon of Nutritional Yeast Flakes instead of the Lupin flour, I only used one tablespoon of the sodium alginate, and 1/2 teaspoon of xanthan gum. They turned out Great! They will keep in the fridge for about a week in the calcium lactate solution, and can be frozen. A gamechanger for sure! Thanks, Ann and Steve!
Glad youâre having fun making the recipe your own.
How do you freeze the noodles? Thanks!
I am so interested in making up a big batch of these and wonder if you freeze them in a solution or do you drain them and then freeze them in like a food saver bag?
That âDanger Noodleâ shirt rocks as much as the recipe! đ
Just watched this, totally going to try this but I canât get over your voice. Iâm half expecting you to narrate a movie trailer script lol. Appreciate this video, it makes it look a lot simpler.
I recently bought lupin, not realizing it isn't for those with peanut allergies. So I am so happy for this recipe since I bought all of the "bath" items to make the pasta!
I just made these but had calcium chloride instead of lactate and after looking up some information took the chance, and they still came out great. Thanks so much for showing the process and making it easy for the rest of us. I did go and watch Ann's videos too, and am so happy to have this option.
I also had to use calcium chloride..did you use 1Tbs in 7cups.water? As Steveâs recipeâŠ.?
At about 1:43 in I was already saying "this guy is brilliant." And you hadn't even gotten to the magic part yet. Can't wait to try this.
âDo me a solid and hit that like buttonâ absolutely Steve! Great video!!
I AM SHOOK! Can I just say; we loved you beforeâŠ.we love you even more now. You help my husband and I brainstorm on how to eat so much better. You raise the bar
Yes! I finally made these noodles and they came out great! THANK YOU FOR YOUR EASY TO FOLLOW INSTRUCTIONS! And Kudos to Ann for reminding you about molecular gastronomy!
I've tried and recipe a couple of times in the past month and they are astonishing. I like the idea of avoiding the lupine flour so we'll be giving your version a try.
I totally agree that she deserves more listeners her videos are beautifully made and she is tremendously talented in the keto kitchen.
Why do you avoid lupin flour? I don't know anything about that sort of flour? Thanks in advance :)
@@Sister-Kate carb count
Iâve made this recipe twice now. The canned chicken breast meat from Costco is 12 ounces per can. The first time I made this recipe, I drained the chicken meat, then removed a couple spoonfuls of meat to get it closer to the 5 ounces called for. The resulting noodles were very soft. Although I drained the noodles, it seemed that after I added spaghetti sauce with sausage, water kept draining out of the noodles, greatly dĂŹiluting the sauce. Even if I drained the noodles better, they were just way too soft. The noodles needed to be fatter around.
On my second try, I drained the chicken meat and used the whole 12-ounce can of meat. Everything else was per the recipe. These noodles turned out a little firmer than the first batch. That was probably because I squeezed the bottle harder to get a fatter noodle. However, I would still prefer a firmer texture with more chew. The leftover noodles are still in the water bath with calcium lactate. Hopefully, they will get firmer. Although not exactly like spaghetti, these are the best keto noodles Iâve tried so far.
Interesting!
Thanks for this recipe and the introduction to more food science. I went to Annâs channel and fell instantly in love! We live rurally and donât have many Asian food choices / certainly none are low carb! But Iâm looking forward to trying out many of Annâs recipes in the cold months to come!
đ This recipe is truly a game changer! I made this today and topped it with Cincinnati chili and cheddar cheese. OMG, Iâm so glad I bought the large bags from Modernist Pantry. I canât do lupin flour so I never would have tried the inspiration recipe, but your version is definitely going to be a regular addition to our meal plans. Thank you, thank you, thank you!!! đ„°
So glad you like it.
I made this! These are really amazing. i tried the shirataki/miracle noodles in the past but didn't find them to be at all palatable. I was so pumped to see you came out with this recipe not long after I decided I need to make some serious changes in my diet.
These noodles are almost all canned chicken so they're kinda weird tasting on their own, but put them in a sauce and they will be much like a very well done spaghetti noodle. You won't get a firm al dente bite, or at least mine don't have that, but it's SO. NICE! to eat a dish of something so pasta-like!
The recipe makes a great amount too, I can't wait to try the other 3 portions in ramen broth and maybe in some lo mein or stir fry sauce. My only tip based on my personal mistake, don't rush too hard as you squeeze the mixture into the water, many of my noodles are kinda fat and weird shaped xD
Gwen, Your noodles may be fat and weird shaped, but you wonât be if you eat them!!
Hmm Iâm confused. Isnât this just konjac noodles with chicken flavor? You said you didnât enjoy shirataki noodles. So why do you like this version? Any difference besides the chicken flavor? Thanks!
I went to Keto Asian Flavours. Youâre right, her channel is awesome! I subscribed because everything looked so delicious. Thank you for the recommendation!! And thank you for the alternative âzero carbâ option!! đ
Greetings Steve; My wife and I eat ONLY keto. We're not on a diet, we just changed the way we eat. But after 2 years I started missing Lo Mein and Ramen type noodles. This recipe seems to be the Perfect alternative. Thank You SO much.
Iâd just finished my plate of these noodles and homemade meat sauce. This is serious a life-changer!!! Thank you for bringing her recipe to light, as I wouldâve never found it any other way. I wouldâve never actively searched for something like this.
Only thing this noodle canât do is allow sauce to cling to it, and I suspect itâs because there is no starch in these noodle for the sauce to stick to. I found myself twirling the noodles and scooping up some sauce then eating. Absolutely delicious!!!!
This is genius. We were just talking about this noodles last night as I made him hamburgers and I did ground beef with Rao Sensitive over spinach. Because all noodles, that I have found, have too many carbs or are just "not my taste". I can't wait to try this out, you mad scientist.
That would be something I am going to do
Mad Scientist! Do you have a T-shirt like that, Steve?
Omg you have created a monster out of this prospective noodle maniac!
You rock!
Iâm so excited to try this recipe! I was a Pho freak and miss the whole Pho experience without the main ingredient. TFS Steve! Iâm headed over to Annâs channel to check it out. Thx!
We had a fantastic hotpot using the egg yolk (no lupin flour) version. It was so awesome!
This gives me some ideas. My wife is Filipina and I've been wondering if I could figure out a keto pancit. This looks like a strong candidate. Great video as usual.
Yeah! With a super small squeeze bottle tip you could probably turn out thinner strands and they might firm up even better. Love it.
I miss pancit! One of my former coworkers is Filipina and she cooked for me all the time! Canât wait to try!
@@ginafumi3010 I miss it because I'm keto. My mother inlaw always brings over Filipino food but I don't eat most of it anymore.
I have been following Ann Lin for a couple of years and have made her noodles for ages. I've also made them with added pesto. They do not come out completely smooth, but it's the taste I am going for. Love your spin on them!!
As and FYI, I've kept the plain noodles (not with chicken obviously) in the fridge for over 6 weeks, in the bath water. Perfectly good!!
Hope all your subscribers check out and subscribe to Ann's channel too.
Well done - can't wait to try this version!
Thanks for sharing!
Hi. Thanks for the added info. Do you soften the stored noodles before use as mentioned on her videos.
Thanks Diane for your observation on length and preservation. I was worried as I'd kept my noodles for over 2 weeks before getting to use them, and I worried that maybe I was tempting fate. After I rinsed them they seemed okay, but I hadn't heard of anyone else keeping them outside of freezing for a long time.
@Metqa Hi! I was wondering if you had ever frozen these noodles? I'm not sure if I want to make the entire recipe or half it. If they freeze well, I'll make the full amount. Thanks!
Iâm thinking thoughts of SpĂ€tzle and large egg noodles for stroganoff. You and Ann (I just watched and liked her video too) have made this Midwest winter more exciting!
Yes....use different kind of tips on the bottle. What about cake decorating tips?
@@dek1971 Great idea! Since going keto, I have a whole collection of cake decorating tips languishing in a drawer somewhere. Time to get them out and give them a new purpose!
Gonna do this with the grandsonsâŠscience class lol I love when we get to âplayâ with our foodđ
My son just did a science experiment with these ingredients to make the boba balls you spoke of so I actually have these ingredients. Iâm going to try this.
Thanks Steve!! I had seen another CZcamsr who did a similar version, but yours seems much easier!! I can't wait to try, as I already purchased all of the ingredients, minus the canned chicken. YAY!!!
I donât know why but your intro cracked me up,, I love this channel and Iâm not even keto or trying to lose weight. Speaking of subscribers holy moly itâs like every time I watch a video you get 1000 more! Going to hit 1 million soon!
When a channel has as much EXCELLENT content, & as frequently as Steve does, people tend to share teh heck out of it, & helps it to grow.
Spatulize it! Lol love it. Another way is to gently knock the bottom on the counter to get bubbles up to top and gone. Magic!!! This is fantastic and, being a modern Cuisinart myself, I've got all the ingredients. Oh oh I can't wait!! Since I'm veggie, I'll try egg first. Excellent job!!! Thank you
As I mentioned to another commenter, if using eggs (either whole or yolk), I would probably cook them first. That would give the noodles a better texture. Uncooked, I think they might come out a little like gummy worms.
@@SeriousKeto oh thanks!! Good to know! I'm so excited. I can make chicken sketti for my friends, too. I used to make my own sketti, never bought it. So this is huge for me.
Dude that was insane! đđđđđđđđđ watching you squirt the bottle into the water bath to form the noodles was super ASMR and fascinating!! Thank you for sharing this!!
Wow, totally mind blown!! I just may have to try this! I also subscribed to Keto Asian Flavours! Have a great day!!!
Not sure if you get notified when someone posts on an old video, so here goes. Yesterday, I saw a video of using the spaghetti noodles and making coucous out of them. Super simple let the mixture drain through a colander. Amazing idea. She then made it Italian wedding soup. Just having coucous would be wonderful. But, I'm a fan of wedding soup too. Ordering the ingredients now.
Cool. đđ»
That sounds yummy
PHO! Iâve made pho, from scratch, and it was AMAZING!
Itâs almost soup season, as well!
Thanks, Steve, for all you do. đâ€ïž
Yeah, this would work great for pho.
Looking forward to finding the right spice mix, as making it seriously from scratch is particularly time consuming.
This is hands down the best keto pasta that exists.
I made this using leftover smoked chicken instead of canned. It smelled strangely smokey, but once you put sauce on it, you can no longer taste or smell the chicken. I ordered calcium chloride instead of calcium lactate on accident but went ahead with it.
I used the noodle softening technique that Keto Asian Flavors recommends and the noodles were the softest noodles ever. Not squeaky at all. The texture reminded me of rice noodles or overcooked wheat noodles, but were strong enough to hold onto the fork without breaking or falling apart.
I had the first batch with spaghetti sauce and meatballs and then the next morning had the leftovers in a bowl of ramen. I was concerned that refrigerating it might make it squeaky, but the noodles were just as perfect as last night.
I was wondering if non-tinned chicken would work, because it's difficult to find without sugar and other additives. Will try with just plain sliced chicken breast and see how that works, thanks!
@@m53goldsmith how did it go?
@@twerkysandwich64 It was okay, but I think I would just prefer to make eggplant layers instead ;-)
These I just might have to make! And thanks for including links for the small packets. I would love to try this but not with the "Noodle Maniac" packs!đ As far as the spinach noodle, yeah, that would be great!
I made these tonight and they were pretty great. I never had bubbles so I'm sure I didn't do something right. They weren't pretty but they sure were good!
Iâm pretty sure now that you are the smartest man that EVER lived!! Your recipes never fail me but this one really will change our lives!!
âDo me a solid?â I love that expression! Dad would say that sometimes in our youth.
Thank you. đ
Keto village did something like this using Keto Chow. Itâs fascinating watching the noodles form in the water bath. Thanks!
This is genius! I would love to see you reverse engineer Aunt Millie's 1 carb bread. No joke, it tastes exactly like regular bread. It's not that horrible keto bread that you get from Aldi. It would be so nice to be able to make hamburger buns from that recipe as well as other breads
I just noticed on google that Aunt Millie's has 1 Carb Hamburger and Hot dog (I have got to find those!) buns available for purchase
Where would one find Anut Millie's 1 carb bread, I'd love to try it!?
@@cinderbuela57, we buy ours at Sam's in a 2-pack.
This is such a game changer. One of my favorite foodie vloggers, EmmyMade, created some chicken noodles and they were supposedly low carb, but they were not. They contained tapioca flour. So I'm really excited about these!
Thank you!!
Made these last night with shrimp scampi and it is delicious!!!! We call it science experiment noodles......making more today!!!!! Thanks for recipe!!!!
I ordered the small pouches to give these a try. Pretty exciting! Thanks, Steve.
I made these today and have to say a huge THANKYOU! I served them mixed into a creamy pesto sauce with bacon, the rest of the canned chicken, mushrooms, garlic, baby spinach, avo, tomatoes & pine nuts as it was absolutely delicious.
This is quite timely for my family as I have been informed, this week, that the family needs to go Gluten-free for my son's sake and my daughter should go Grain-free.
I love it when a plan comes together. đ
This is like .... NO WAY! Had to rub my eyes! Genius! Will definitely check out Ann's channel! Thanks Steve AGAIN!
đł wow! Gonna have to try these as a birthday treat for my dad~he really misses his noodles!!! Thanks Steve
A lazy food I made pre keto that I love is either pasta e olio or buttered noodles (butter, garlic, black pepper and grated pecorino romano/parmesan). When I can get the ingredients and tools for this I definitely want to try it. I think it will go well with my old lazy, comfort food.
Great idea. I have been following Ann Lin for quite some time. Great that you have given her credit and made something different and delicious from the idea. I will definitely try your recipe.
Steve this is Mike and today I made this Keto pasta using your chicken version and I am waiting to try it tonight a.so made your easy salad dressing and it turned out great thank you
I have got to try this! The usual keto noodles have never really done it for me. Thanks for sharing this.
I agree, they do not deserve the Titel ..NUDEL ! đ
Wow itâs like a miracle I make them both ways and itâs so amazing no more fishy smell from those miracle noodles somebody should package these and sell them I canât believe I can eat noodles again itâs a life changer thanks to Ann anti you with the chicken version I used them in veal parmigiana and even made chicken noodle soup omg the possibilities are endless
Yeah, I was telling hubby last night: this is going to be LITERALLY chicken noodle soup! Good stuff!
I just found Annâs recipes a few days ago. Thought of you when I saw them!!
Thank you so much for this recipe. I made these noodles a few days ago and they really are simple, and kind of fun to make, but I wasn't sure I really enjoyed the texture. I tasted them without sauce and cold, to me the bite is kind of a cross between shirataki noodles and bean sprouts. So I left them sit in the frig. Today I decided to try them. I made an Italian sausage & tomato sauce. I heated the noodles in almost boiling water and let them sit for a few minutes. It changed the texture slightly, less crunchy, but much for the better. They are an excellent Keto noodle with great macros! They have very little flavor, but to me that's a good thing. Looking forward to trying them with different sauces and soups.
Wow! I love you Steve đ
Honestly, thank you for this recipe, I canât wait to try it, you hit it out of the ball park
Than you. đ
Oh Wow! Love this. My son is a chef and was using molecular gastronomy techniques a while back and I wondered why he never tried to make noodles. I can't wait to tell him about this (sending him the link now)! I've made rum caviar to put on my Egg Nog cupcakes and it was a hot winner at the job (first thing to go). Love spherification! Thanks again!
The spinach idea is going to be awesome! Can't wait to try that one!
Cristi Davis, The Keto Village, modified Ann's recipe to do these noodles using Keto Chow savory flavors. You have mentioned you would like to use Keto Chow in recipes this could be one to try
I was thinking the same thing.
And to think that I thought Keto Chow was for dogs and cats placed on a low carb diet regimen.
I have missed noodles since going on keto!. Thanks for giving us noodles again! đ
Sheer craziness! This food science stuff is madness and something I gotta try! Good stuff! Definitely would like to see the spinach noodles đđ»
This looks like ... science. I'm new to keto and I hate that we have to prepare all these things ourselves. I wish good tasting keto stuff was available in stores. Thanks!
Cooking is science. It is the transformation of molecular structure. đ
Jackpot! I didn't even know how much I needed this recipe in my life! Cannot wait to try this one!â
Not sure what's cooler about this video. Noodles or the voice... Voice for sure! Noodles aren't far behind. đđŒ
Thank you.
Oh wow that looks good. I've been cutting zoodles anytime I was in the mood for spaghetti, but you've really got me thinking about trying this.
Ive seen her video about a hundred times, but now that everyone has given the taste the thumbs up⊠I am at the mercy of amazon delivery
Just donât use 2TB of sodium alginate like she does. 1TB is plenty.
@@SeriousKeto noted thank you. im thinking of using the chicken or some keto chow to try it out.
Bought all the ingredients after seeing the video you credited. Although I'm the rare and disturbing "meh" person, when it comes to pasta, I still want to give making it a try.
Great video as usual. Thanks for recommending Asian Keto channel- adding asian recipes to the keto lifestyle can only help in keeping on the "diet", and I appreciate your integrity in giving credit to the original creator. I always leave a thumbs down when other channels admit they use another channel's recipe but don't give credit, but I left yet another like on your channel today đđ§Ą
Steve, my wife and I are carnivores and we are considering making this. A game changer.
This is about 99% carnivore. đ
The best keto pasta recipy ever ! I just can't believe how amazing this is, I bought everything thinking i'll give it a try, but I wasn't very confident, and it turned out perfectly, thank you so much for this
It does take a bit of time but it's very easy and you can make big batches, awesome
I'm glad you like it. Fortunately, most of the time is "idle" time. I'm to the point where the active work is only about 5 minutes.
If you could package the ingredients up into a meal box......I'd definitely buy it !!
Ok⊠so I made these noodles and they really were excellent. During my process, the top came off my squeeze bottle and I was scared to stop stirring so my daughter started stirring and I was scooping the top out. I finished the process and let the glob sit with the rest of the noodles. Because I seasoned my mixture, it was really good so I took the big lump, cut it up and added it to the salad we had with the meal and it went over like boiled egg whites. No one even noticed. Just a funny story for you. Thanks for this AWESOME recipe!
Fun story.
Looks like so much fun! Can't wait for Amazon package with magical powders to arrive!
I know this is an older video, but this looks amazing. I'm another pasta lover who has to watch carbs, and I can't wait to try this. You do such good work, so well organized and presented. I wish I could give you more than one thumbs up.
Thank you.đ
Great, between you and Dennis (black tie kitchen) youâre killing me with all the crazy new ingredients I have to buy!
Looking forward to making some phoâ with this
I've had a difficult time finding the right spice mix for pho, but I agree.
Yeppers, 100% agreed! Gets a lil spendy, but well worth it, in my opinion.
These noodles are fantastic. I have had them every day for the past week and my blood sugar has gone down to 80 - 90 every day from 120 - 130. Without any diabetic medication. So thank you very much.
Thatâs great! Thanks for sharing. đđđ»
What about a wider, flatter noodle with a piping bag tip? This looks great, thanks Steve!
I thought about that. I think you'd need a large rectangular pan for the water bath and squirt the noodles down in strips, removing them once you've filled up the pan. Repeat until you've made them all, then return to the calcium lactate water bath. Also, I'd use one of those mayonnaise squeeze bottles like they have at Subway instead of a piping bag.
@@SeriousKeto, thanks. I ordered from Modernist Pantry and will know soon how it works!
What about rotini or angel hair Michelle?
@@SeriousKeto, that is a better Idea than the mustard or ketchup bottle since it's thicker ( I think )
@@rebecca3745 I've thinned out the batter with more water and used a thin icing tip for awesome angel hair!!
Why arenât you head alchemist at a Keto food lab that produces an entire brand of several Keto foods? You are a mastermind and should be famous in the Keto food production world with your own brand!!!
It would be nice to have an actual "test kitchen" and a staff that could work on my ideas... đ
OMG! I have never seen this method! I am ordering everything right away to do this! I can't wait to see your spinach noodles! I love to sneak veggies in on my husband!
How does it turn out please... I want to make the plurge but don't want to lose money :) :) Thanks
@@karine8738 Turned out great!
@@yb3106 ohhh yeah !! Have you done the one with egg yolk powder ? I want to do one recipe only :) I don't know which one is the best and look closest to spaghetti for my family !
@@karine8738 I did mine with egg yolk powder, you can use boiled eggs too.
@@yb3106 Thanks !
I don't know why I ever doubt you! Tried these yesterday. Came out great on first try. No discernable chickeny taste, although they did sort of smell like chicken inititially...We cannot abide shirataki noodles, but these did not resemble those at all. No slime, great texture. Will be making weekly to go with our meatballs and Rao's sauce! Thank you so much.
Glad you liked them.
You made 100 (plus or minus) videos on chaffles. I wouldn't be sad if you made 100 noodle videos :) just sayin. I know ann has made a few (her channel really is great), the more the merrier.
like a mushroom sauce noodle would be good
Wowwww Steeeeeve. You just blew mind. This is out of this world. â€ïž
As an ex pastaholic this sounds really interesting. I hope it's included in your cookbook.
Based on this experience, it could be a significant chunk of the cookbook. đ
@@SeriousKeto Where can I buy your cookbook? I'm making your noodles tonight and can HARDLY wait. Thanks for sharing! You are amazing!
To get that final foam off the top, you can submerge your strainer in the batter first, let it sit as described, then lift out the strainer and it will pick up the foam with it.
Good tip