Very easy to make and works perfectly as a substitute for bun. Tastes and texture mimics bun. Definitely a game changer. Way better than konjac or miracles noodles. My non keto husband even liked it. I've used the noodles for bun rieu so far and will never go back to buying prepackaged noodles.
Btw! I found that if I overthin it, it doesn't hold up as well in hot broth. So leaning slightly thicker is better. 3 cups water to 2 tbsp + 1 tsp alginate seems to be the sweet spot for me.
@@KetoAsianFlavours It was 2 tbsp plus 1 tsp. 😅 I also put it through a mesh strainer to take out the clumped sodium alginate that didn't disperse correctly.
Thanks Anne, you’ve saved my Asian cuisines craving. I have started doing the healthy keto since June 2021 & I have been craving for Asian foods so much! Now because of your videos on keto Asian recipes and how to…. I can finally feel complete. Thanks again 🙏🙏😋😋
I made this today. It looked a bit ugly because I only have a plasic piping bag but the taste is very similar to actual bun. Thank you so much for developing the recipe. You're such a talented Vietnamese who breaks boundaries!!!
Thank you! This version is a bit more delicate in hot broth. Great as cold noodles. So make sure your broth isn’t too hot. I might have a solution to make it firmer in hot broth. Will keep testing it!
Keto twins made your spaghetti noodles and that’s what steered me to your channel. I’m fascinated by the molecular gastronomy techniques you use. They’re simple and easy steps. Your directions are so clear too. I ordered my alginate and calcium lactate/chloride yesterday. Can’t wait til it comes so I can start experimenting!
Omg thank god for you!!!!! It’s been so hard to make keto Asian food and wasn’t very successful😓 I’m definitely gonna try and make this noodle but tonight I’m making “rice paper”!! Can’t wait to make some summer rolls🥳🤤
I tried this recipe and it didn’t work at all. The noodles never firmed up, even adding more calcium to the calcium bath and letting it stay in the fridge in the calcium bath overnight. I did have to add more water because the initial batter came out very thick. Can you please post a recipe for this that has the correct amount of xanthan gum and other ingredients so that we don’t have to add more water? I had to throw away the whole batch because as soon as I took it out of the calcium bath it turned into mush.
I got similar result as yours. I didn't have carton liquid egg white at hand so I used 1/2 cup real egg white. And I used calcium lactate bath (interchangeable with calcium chloride) instead. I think that the thickness was because of the opening hole of the squeeze bottle but the "mushiness" I and you encountered most likely was caused by other factors, ie. the ingredient amount. I found that leaving the noodles in the water bath overnight in the fridge caused the noodles to soak up the water and made them even thicker and mushier. Hope someone can chime in here if they have successfully created a "Bun" like texture with Ann's recipe.
I had the same problem as well. The ingredients list is NOT correct. I had to fill the blender with water and it's still probably too thick to extrude.
Is there a way to make these that doesn't require using the warm water, baking soda, and lemon juice? And if these were to be chopped very fine, would they make a good "rice"?
Hi Ann, I'm a new subscriber and have been binge watching all your recipes! I'm also Vietnamese and have been dearly missing out on all the Vietnamese cuisines on Keto. So thankful for your contribution to the community! Do you have the macro-nutrient listed with your recipes anywhere? I'm counting calories to ensure I get enough protein and fats for resistance training.
Don't have a blender that can cook the egg mixture at the same time. In this case, can I just boil the water and squeeze the egg mixture in to make bún? Thanks.
I found your channel from Serious Keto! As someone who is Cambodian, this channel is a GODSEND. You're amazing, and I CANNOT WAIT to make these Keto dishes that I can enjoy with my Mom and Grandma. Thank you so much for the info!!!
I did them veru well.. but they have a slight bitter flavor, I believe, given by calcium bath... do i have to rinse them to get rid of that slight bitter flavor
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Love this. It didn't hold up well with sauteing slightly. It worked well as cold. My family can't tell the difference except for the weird shape because I was not able to keep a consistent squeeze of the bottle. This was my first time making it so I guess it will be better with time. Thank you Ann for all your hard work and in sharing this with us. I have been missing my noodle dishes since my family member because prediabetic.
I did use 1/2 cup natural egg white. But my end result was too soft and if I left it in the fridge, the noodles got even fatter and mushier soaking up the bath water overnight. I am not sure coz of natural egg whites. My hunch is that there are other factors caused the softness, not egg white. See other comments about softness above.
Double check your sodium alginate and make sure it’s for molecular gastronomy. Did you put purse one of the brands I listed in the description? You can check the list under my keto egg noodle video description.
Hi! You can view my kelp noodle recipe. Direction for softening is the same. View at 6 mins 33 secs (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vA_-x-7ufEI.html)
I know you've had everyone tell you but I wanna tell you again. Thanks for this recipe and your easy to use videos. This one has all the tips and suggestions from what people ask about. I just came across it after seeing the others and this is a great review video! I have enjoyed all the different varieties. I have not successfully made flat sheets yet, but I don't much need lasagna style noodles for my recipes. ' I have used your noodles to make baked spaghetti, various bowls of comfort ramen, I've made dots using a collandar to make chicken and "stars" soup, and I've used Serious Keto's Chicken Version to make chicken noodles for a hearty chicken stew. The Baked Spaghetti that I made was a friend's Mom's recipe that we liked and I was able to bake them side by side and the friend coudln't tell the difference from his regular baked spaghetti. i have frozen them and thawed them and used them just the same. It is very handy to have the ready made noodles in the freezer when I want a noodle dish. I try to make batches of this so I can make a big mess all in one day and have lots of different options. I use a small hole condiment bottle to make thinner noodles vermicelli/angel hair style noodle and regular size for the ramen/spaghetti. I tried to make an udon fat noodle, but I think my calcium bath was too weak. so I learned. And the best part for me is that as I form the noodles, I stop occasionally to let it rest, then scoop a serving size into a separate container, with additional calcium bath , and set it in the fridge. It takes up less room in the fridge than the large bowl, and it's already portioned for storage later. This is a fun and interesting addition to a Low Calorie/ Low Carb/ Keto/Whatever way of eating and is so customizable for folks. My gluten sensitive friend can enjoy ramen more often now without the pain. I can enjoy Ramen/Spaghetti without the gain.
Although it’s better than the konjac keto noodles, I find it’s still have a slight jelly-like bite even after the softening procedure. What am I doing wrong? Please can you do a tasty recipe so I can follow your exact instruction how to use the keto noodles and make it feel like the regular noodles?
So what are the approximate macros on these? Would like to know before I spend the money buying all the ingredients. Don't want to get everything then figure out its too much of whatever and won't fit into my daily allowances. Thanks!
If I don’t have egg white powder can I double liquid egg white? If you can put the ingredients at the bottom will much a lot better so I don’t have to keep pause to write down the ingredients. Thank you so much for making this video.
Thank you so much for creating these noodles. Why did you go to calcium chloride? What was the difference in chloride instead. I might need to get it too.❤
Hi Anna thank you very much for everything you make it I’m sharing for your recipe actually I have a question how many minutes to cook this noodle I try for one minute and I revision all your videos he didn’t mention How many minutes to cook thank you very much
What is the texture of your noodles especially the egg noodles? More like normal pasta or more like konjac noodles? I cannot stand the texture and fishy smell of those no matter how well I wash and fry them.
I just made it when my ingredients arrived earlier. It’s sitting in the calcium bath in the fridge right now. Do you have to cook this before use other than rinsing it or soften it?
Just made the egg white noodles! Such fun. Going in refrigerator for the night. I used a gallon Ziploc bag with end snipped off and squeezed close to the water to make long noodles. Also Pickle Crisp is calcium chloride if anyone has this in their supply pantry.
I love your channel! ❤️ it's really helping me on my diet☺️ one question though, I cannot find egg white powder in my country, is it okay if I just skipped it?
So when you talk about "softening the noodles", are you talking about heating them to add them to dishes? I wanna make these to make Lo Mein. So what is the baking soda for in the water?
Would it be okay to use white vinegar instead of citrus juice for softening? Unfortunately I can’t have any citrus at all. Common sense tells me it’s just an acid + a base, but I don’t want to assume and end up terribly wrong either! Thank you for your hard work in developing and sharing these recipes with us 😊
So glad I found your channel. This is what I've been missing. Thsnk you for all the videos and sharing of the recipes. I will try to order the ingredients and try to make them. You are awesome!
Hey Anne fantastic work you got there! How does this noodle freeze? Can I freeze them and use at a later date, or if left in the solution in the fridge, how long does it last?
