I made these noodles with the egg yolk powder and 1 TB nutritional yeast instead of the lupin flour. I also lowered the amount of sodium alginate to 1 TB instead of the 3 TB in Ann's recipe. Otherwise, I followed the recipe and they turned out GREAT! This definitely IS a game changer. They can be stored in the fridge in the calcium lactate solution for up to a week (if they haven't been used by then), AND, they can be frozen! Thank you, Ann, and Steve, and Cathy!
My egg yolk powder should be delivered tomorrow. Super excited to try it with that because someone on my TikTok account was asking for a vegetarian option, lol I'm planning on shooting a video for spinach noodles today! Good to know they can be stored up to a week, but they will never last that long in my house, lol 😂 Have a great weekend!
These Noodles are absolutely THE BEST., I Like Steve's Recipe from Serious Keto - I think his chicken noodles are BRILLIANT!!! I make mine with canned chicken. ALSO, you do NOT have to have a high power Blender. I used my ninja food processor and it worked great and did not have bubbles on the top that I would have had to skim off. ALSO, Steve's recipe is the BEST 1/4 of the entire recipe = 1 serving -- SO you really get a big portion for almost NO carbs - I LOVE this stuff. ALSO, you could add a little bit of garlic powder, italian seasoning, and tumeric powder to make them just a little more yellow like regular pasta. Also don't forget to add some sea salt
This noodle method is a game changer!! I just tested out egg yolk powder yesterday and added nutritional yeast and salt....SO GOOD! I'm definitely looking forward to trying out other spices....maybe some Cajun noodles! lol
I think you should squeeze the mixture into the water more towards the side of the bowl so that the noodles and spoon aren’t immediately making contact in the middle.
This was great. I’ve watched both Steve and Ann’s videos as well as Sara and Emily or the Keto Twins. You all make this look easy but what I loved was how personal you all got about missing pasta. You have a new subscriber!
Thank you so much!! It's an honor to be grouped with those other amazing RU-vidrs in the same sentence 💝 The recipe really is that easy to make too! I highly recommend trying it if you haven't already! And isn't it funny how impactful something like pasta can be? 😂 It's a true comfort food
@@HealthyAmbitions Marco Polo, myth or real, knew a noodle was exactly what Italy (and later, the Whole Western World) really needed! (Was he also involved in stealing Chinese silkworms?)
I just made and tried the noodle version from Steve at Serious Keto and it turned out well. I had a 18 oz. can of chicken breast so I used half for the noodles and used the other other half to make some chicken noodle broth. The noodles did have a definite chicken taste to them. Tonight I'll try them with some tomato sauce and tomorrow with some of Steve's ooey-gooey cheese sauce. Like chaffles, this could be a game-changer for a keto diet.
Chicken noodle soup is definitely on my short list of things to make with this noodle method. I think it's definitely got chaffle-level game-changer potential 🙌 That reminds me! I need to order some more sodium alginate and calcium lactate before I run out! I'm going for the big bags this time 😉
You prepared this in a more easily understood way than the clip from Keto Asian. And you only added 1 tbsp of the alginate which is the best measurement! Even 2 tbsp is too much. Thank you so much for making this video and I’m so so happy I found your channel. ❤️
I make most of my food from scratch, so this is actually one of the easier recipes. Especially compared to homemade desserts. I'll be surprised if someone doesn't put these out commercially soon. 😉
I absolutely loved your video. I have watched 3 other Utuber make this same recipe, but I was still not completely understanding the chemical part of the recipe. With watching your demonstration of the recipe I now totally understand the recipe. Thank you for giving me the confidence that I needed to make this for my family.
Hi , thank you for this recipe.. i want to tell you smthg, You DON'T have to apologyze for putting Butter and Parmigiano on top of the Pasta.. you really DON'T , cuz in Italy we don't eat Pasta Alfredo cuz it's an American Dish, but it's pretty common to eat Pasta Burro e Parmigiano.. so, you have done smthg really normal for us and I thank you for doing this and not put nutella shrimp ketchup with broccoli chese and cream.. thank you for this recipe :*
@anthroariel Butter + Parmigiano + garlic? We have Aglio, Olio e peperoncino / Garlic+OliveOil + chili, I must say i put parmigiano on top Garlic+OliveOil and chili cuz i love parmigiano even if our Traditional Recipe doesnt require it but Butter with Garlic nope.. next try to let blond garlic a little with oil then put chili and stop (or put parmigiano like me ahhaha) we consider spaghetti aglio e olio a meal with friends in the night like a sneack =P
OMG…you are music to my tummy…. Because I love noodles with loads of butter and since I have been on this way of eating I have missed my noodles soo much…. I am on my to order those item from Amazon just to make these noodles…thank you for sharing…❤
I was hesitant to try it, but it was really super easy...once I do it a few times, I literally won't spend 5 active minutes making it, and will just have the wait periods in between. I work from home, so that's not an issue for me.....but yeah, there are more ingredients to buy, lol....I've been doing keto for 3 1/2 years, so I think it's fun to play around with new ingredients 😉
Somehow I’ve lost all my library.mall your recipes were on it. I need the noodle recipe with Algonate that uses the egg yolk powder. Have that spherification recipe. Please .
Because I do the keto diet, and don't eat much in the way of processed foods, I actually have to supplement with more sodium in my diet to keep my electrolytes up. I did some math, and 1 tablespoon of sodium alginate = 8 grams, which has 920 mg of sodium. The recipe makes 4 servings, but being realistic, I eat 2 servings, so 460 mg of sodium. Compared to: Canned Soup: 700 mg of sodium Half cup of Instant Pudding: 350 mg of sodium 1/2 cup cottage cheese: 350 mg of sodium 8 oz serving of vegetable juice: 405 mg of sodium 1 Serving of Store-bought frozen pizza: 765 mg of sodium So really, the sodium content is only a concern if you are eating lots of other high sodium, processed foods. The Diet Doctor has a great article on the subject of salt: www.dietdoctor.com/low-carb/salt-guide
This is game changer for sure, even for Carnivores. Watched on Serious Keto a few days ago and given the ingredients, this could be classified as KetoVore or even Carnivore depending on strict one is regarding add-ins. I don't have an aversion to spices or herbs, but still consider myself Carnivore.
100% agree!!! Who would have imagined noodles back on the menu for the Carnivore Diet!! Also check out Anita's (Ketogenic Women) video where she used beef instead of chicken: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_STQASIAdb0.html
Made these today was really disappointed. I felt like I was biting into jellyfish. Any thoughts?. I must say I tried them cold, no sauce. I did however soften them for 30 min, cause not softening made me gag.
I just received all the ingredients (had to send for the "chemical" stuff), and I can't WAIT to try this recipe! Your demonstration is VERY ENCOURAGING!!! Thank you for giving it a try and inspiring all of us!
I made spaghetti with mine. And made up the sauce and mixed the two together. Let sit in the fridge for about 3 or 4 days. When I ate it that eve. I would never know it wasn’t real spaghetti. Then I used that left over spaghetti and made soy black beans and made chili Mac. Melted cheese on top. Was awesome.
i just made this after seeing serious keto's vid. i added a couple cooked yolks. they're good but i think there might be ways to improve texture for italian style pasta purposes, since they are a bit jellied. maybe more chicken? or other typical keto staples like gluten or almond flour, or the lupini flour from the original recipe. something to make the pasta more... pasty. in any case there is no shame in butter and parm noodles, that is literally original style alfredo!
In 2014 I use the miracle to this day I can't stand to look at them they don't digest at all they stay exactly the way they look as you eat them as you expel them they're so gross... Things are doing this recipe he made it very simple and easy to understand I can't wait to make this because my grandson and I always ate what we call butter noodles and that is just butter and noodles and parmesan cheese....
Both have their uses. The fresh one for nice dishes but the cheap one (they probably contains sawdust) for the easy, sloppy fast dinners that don't deserve expensive ingredients.
Hi, just found your channel and subscribed. I’m definitely going to try this. I’m currently doing carnivore wondering if this would fit in doing the chicken. Can you try making with a bigger squirt bottle,maybe cutting the top to make more of a linguine instead of a spaghetti. Another viewer stated she smelled chicken did you?
Hey Theresa! Yes, I would consider this a carnivore noodle, since it's made with chicken. I thought the "chicken smell" was super light, almost non-existent, and once I topped with butter and parmesan cheese, I couldn't tell it was chicken at all. I haven't tried making bigger or flatter noodles yet, but it's definitely something I want to experiment with, especially for a chicken noodle soup.
@@HealthyAmbitions we we are super excited!! Really do appreciate your wonderful video and using the chicken. We too are butter and parm on pasta people lol
HA! I thought it's only the lazy me that eats pasta with butter and Parmesan and salt. I did this as a kid when we ran out of sauce and loved it so much. Nobody showed me so I thought I am just weird. Guess its a thing. One question.... When I did these (from Steve's video), do the noodles smell like the terrible canned chicken smell. Or is this cause I did not rinse the chicken after I drained it? That smell stayed with the noodles even after a day of storing them. I will do these again and rinse the chicken well but if the smell is still there, I will make my own chicken or use egg yolk powder. it was sold out last time I checked cause all of you make these noodles now and buy the powder on amazon. :-)
Once I'm out of the canned chicken, I'll probably just boil fresh chicken breast instead of using canned chicken. I'm testing out the egg yolk powder for the first time today! Haha! Yeah, I noticed many of the ingredients were sold out on Amazon, lol....you can also buy the kitchen alchemy ingredients directly from this website: modernistpantry.com/categories/ingredients.html
I was able to buy a set of sqeeze bottles that have 3 tips on the lid, and I did make the Serious Keto version. I liked them the first day but found they had an aftertaste a couple of days later. Keto Village is making noodles using the savory flavors of Keto Chow using a similar method and I will try that next. I have also made the noodles with cooked (both canned and baked) chicken that Anita from Ketogenic Woman has shown on her channel. That makes great lasagna or fettucine type noodles, and is done in just a few minutes, baking the mixture on a silicone mat for just 10 minutes or so. Thanks for showing your experience.
Did you rinse the noodles before storing them, or store them in the calcium lactate bath? This might have made a difference in the taste a few days later.
Mine didn't have an aftertaste when I had leftovers, but my leftovers didn't last a couple of days either, lol....they were eaten up very quickly. I love Anita's channel!!! So many great PSMF recipes!
Ann @ Keto Asian also uses the sodium alginate as a thickener for gravy. I tried it in a cream soup and it worked great! And none of the “slippery mouth feel” that many of the gums leave behind. Plus, what about making these noodles with pumpkin purée, or spinach? Welcome back Tri-colored pasta!
Good to know! I have definitely added too much Xanthan Gum to a recipe and ruined it before, lol. I have a spinach noodle video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MkRP_Oq9n2U.html The spinach turned out awesome!! I have tomato noodles next on the list, but hadn't thought about pumpkin puree. That sounds very interesting!! I'm stoked about tri-colored pasta too!! 😂
Shalisha, if you had watched the video AND read the description box, you would see I gave credit. In addition to that, the method of creating noodles with a sodium alginate mixture and a calcium bath was not invented by Keto Asian Flavours (again, please read the description box). Nor did she invent the kitchen alchemy ingredients or patent the idea. I even shared a video link from Imagination Station Toledo that predates the 2021 videos by many, many years. Fun fact, the specification process WAS actually patented in the 1940....here's an article for reference: cen.acs.org/articles/92/i42/Science-Spherification.html (who's giving credit to that gentleman?) The attacks from Keto Asian Flavour's community is uncalled for and unfortunate. Experimenting with recipes is what food bloggers do. When did it become unacceptable to take inspiration from someone and test it out for yourself. It's literally what all food bloggers do! Who made the first donut? The first carrot cake? The first keto bread? Are you going to all food videos and asking why they didn't credit someone? Imagine if the Chaffle craze had caused so much drama. But no, food bloggers had fun with chaffles and still do today without having to worry about being attacked for "stealing" a recipe. Imagine if Maria Emmerich forbade everyone from experimenting with her PSMF bread recipe? Merry Christmas 🎄
I wish you "cooks" try these recipes out before you make your video. You make mistakes you say oops and continue. These recipes cost money and everyone says their recipes are fantastic. I waste money and the food turns out bad. Leave the recipes to the professional.
Well aren't you just a ray of sunshine 🌞 I hope you have a better day today and can work on spreading kindness to others. And feel free to scroll on past my videos since I'm not your cup of tea. No hard feelings on my end.
I tried our local version of Miracle (Shirataki) noodles, which are made from konjac, and although there's basically no flavour, the texture is disgusting - a bit like overcooked calamari - not noodle-like at all. If you're telling me I can make something at home that is believably like real noodles, basically from liquidised chicken, you've just made me very happy!
I need to try this one! No judgement here - butter, parm and sometimes cream cheese was one of my Mom's go to do dinners. I remember when I had my tonsils out she made it with pastina so it slid down easy, She would even add an egg and mix it in while the pasta was very hot for some protein. I can't wait! Thank You
I have tried both. These are better. Actually my recipe varied a little. You can’t find canned chicken in the country where I live, which I think is weird but I never looked for it before, but I did find canned turkey and used that. Next time I’ll just get the meat from a roasted chicken. It’s actually more economical to buy a roasted chicken than those cans of turkey.
It's slightly more rubbery than wheat-based pasta, but not as much as Miracle Noodles. These are the closest to the "real thing" that I've tried in the past 4 years since going keto....and I've tried all the noodle variations, lol 😉
LOVE your videos on #NOODLEFICATION! I watched them all and subscribed! I just got my ingredients today to make us pasta tomorrow. Keep your inspirational videos coming. You are such a delight to watch. Your reaction to these noodles sold me. I will update after I make them.
I use sodium alginate, not glycinate, but you need to use some kind of sodium to react with the calcium. This is what causes the gelling effect. I have not tried any other sodium solution besides sodium alginate.
The sodium alginate is part of the mixture, so you get all of that, but the net carbs are 0. I reached out to Modernist Pantry about how much of the calcium lactate was absorbed into the noodles, and they said it was so minimal, it's not even measurable. Because so little of the calcium is absorbed, you can reuse the calcium bath for multiple batches. It's the ions in the calcium that interact with the sodium to produce the gelling effect.
Such a game changer for us pho lovers!! Thank you for this simple explanation! Some hints…add all ingredients while blender is running, add sodium alginate..last. Pour directly into 2-3 squeeze bottles at once. Put in fridge for 30 minutes. Take a blunt dinner knife and POP the bubbles! They disappear! No scooping needed! Then squeeze and make noodles, and then let sit in bath for awhile! Love the big blobby noodles..lol!
I’ve made this my ENTIRE childhood and my family still makes fun of me today for the butter/park noodles…….my daughter and I eat it all the time and I cannot wait to try this…..I miss my butterparmy noodles!! I thought we were the only ones, lol!!! Thanks for this!!
This video is awesome, thank you!! I was wondering if anyone knows if this can be made with egg yolks only since I cannot have egg whites. Any suggestions? TIA!
These are absolutely delicious to use. I used mine with chkn broth butter parsley and eggs. And my vermicelli noodles. Egg drop soup. Just like you get in a restaurant. I can’t wait to make Italian spaghetti .
So mine came out too thick, like porridge. It was difficult to put it thru the funnel. I added a but more water and they still came out good. Any idea as to why it was too thick? Did I blend it too much or not enough?
