🍜Make keto udon & flat riceless noodles ~ 2 updated recipes | Use these methods for keto fettuccine
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- Опубликовано: 31 дек 2024
- In this video, I’m going to share 2 updated versions to my riceless protein noodle recipes. I will show how to make keto udon & keto flat riceless noodles with TWO UPDATED RECIPES. Use these methods for keto fettuccine too!
These are original ideas to make flat keto noodles. Please credit with link.
Original riceless protein noodles (keto bún):
• 🍜 Keto Riceless Protei...
VIDEOS WITH TIPS & SOFTENING METHOD:
Keto Kelp Noodle
• 🍜 Keto Kelp Noodle Pas...
Keto Spaghetti & Egg Noodle
• 🍝 Keto Spaghetti & Egg...
**Please use 2 Tbsp sodium alginate and NOT 3 Tbsp as stated in the above video**
Updated Viral Egg Noodle Recipe & No waste Lasagna Sheets
• 🍜 THE ORIGINAL! Update...
WHERE TO BUY:
Egg White Powder
Promo code for Canadians (LN10 for $10 off):
caneggs.com/ce...
Wilton squeeze Bottles
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Vitamix Venturist V1200, Professional-Grade, 64 oz
amzn.to/3kVQmgS
Sodium Alginate - Food Grade - 4 OZ
amzn.to/2TZ3b19
Pure Sodium Alginate - Food Grade, 4 OZ
amzn.to/3x4WUi2
Pure Sodium Alginate - Food Grade, 16 OZ
amzn.to/2RtBvjs
Pure Calcium Lactate - Non-GMO, Vegan, Kosher Certified - 400g/14oz
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Calcium Lactate Powder (500 Grams -1.1 lbs - 125 Servings)
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100% Pure & Dairy Free Calcium Lactate 9 OZ
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#ketonoodles #Keto #ketoasianflavours
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Thank you so much, Ann! I made some bigger noodles for 'mac 'n' cheese' and found that soaking them overnight got them to gel all the way through. Then I used my kitchen shears to cut them into elbow macaroni lengths. Added a creamy cheese sauce, and they were yummy!
I would love to see this!
Yes, Mac and cheese is possible now. If you don’t care to have it look like elbows 💯.
I have had the same experience. I have some nice bowls with covers and leave them overnight in the water bath. Lasagne noodles also take some time especially if I use 2 TBS of sodium alginate- it works better for me to use a little less.
Wow! Great job on making flat noodles. I personally wouldn’t be bother with the shape of noodles when going into keto. However, it’s kind of you to cover this aspect for yo audience. Again great job!
I'm so happy I've found your channel ❤
Glad you are here!
you could probably use the blades on the pasta maker to cut the large noodles into fettuccine
Thank you very much for this information most people don’t realize how difficult it is on keto when you love bread and you love pasta you are the ones who save our life and keep it possible for us to stay on keto thank you again you are the best
Oh, I bet these would work great for tteokbokki! Thanks for sharing your hard work!
Oh my gosh! Im laughing so hard! How clever using the pasta roller. I squirted out some unfinished insides in my mouth while taste testing some noodles that hadn't completely set yet. I had considered making a fatter noodle and letting it set all night but this is really interesting. Thanks for the ideas and experiments!
Thank you for this! i can finally have shirmp rice roll again :)
Thank you Ann
You're amazing, so talented and changing lives.
I appreciate you and your hard work.
💙
Ann, you are amazing! Asian Keto recipes - who would have thought that was possible.
Awsome! I'll be using the Udon method but I'll use the sheet method for lasagna!!
I always use pastry bags with your noodle recipes. They are great!!
Great video, you are extremely innovative as always! I love how easy your voice is to listen to and how clear the instructions are.
Thanks so much for all your hard work Ann.
Wow this is interesting and tasty!
So happy happy for these noodles 🍜 thank you
in my country don't have eggwhite powder for sell can i use normal white egg? 🙏
Hi anne. What is the storage & Shelf life? Thanks. More power to your channel.
You're a GENIUS! 😍💙💙
Im excited to try these !!!
Thank you so much for sharing your talent and hard work.
Great techniques. Thanks!!!!
So much work!
Thank you so much!!!
Thank you so very much. Love your videos. You are an inspiration!
Amazing as usual!
is softening required? Can I techincally wash the noodles out of the calcium bath wen i store it in the fridge, and consume it immediately? I prefer al dente but i made the egg noodles and noticed that they immediately softened to texture that wasn't my prefernce.
For the 3rd method; approximately how long does it take for the mixture to completely set?
Genius!!!
Thank you so much for sharing this with us! What a gift of love, as we're low income!! Could you use these to make shrimp "fresh or salad" rolls (not fried)?🙏🙏💝💝
You mean riceless paper? Like this? Thats a different recipe 😂 ruclips.net/video/-yZOsrjUv5M/видео.html
Omg amazing!
And today only I found your channel and I'm so glad
Can you please tell me is it possible to noodles without Sodium odginate
No.
This is the he first time Iv seen your video and I was wondering why not to drop the noodles in a hot water
This is a different chemical reaction than when making shirataki noodles. The reaction between the sodium alginate and calcium lactate or chloride hardens the gel wall of the noodles.
Amazing!! Your recipes are Life Changing! Thank you.
I wonder if you could cut those into smaller sheets and feed them through a pasta maker/cutter.
Would method 3 (pour & layer thinly on sheet) + cut pieces to fit into mixer > flatten > run it throw the slice attachment, work?
Did you spray your board before hand with the water bath to make the fettuccine??
5:24 I've never been a pasta fan so I don't know, but I seem to remember pasta rollers have cutting attachments. Wouldnt one of those worth after you have the sheet made?
Is it possible to make keto noodles without sodium?
Amazing!!!!
Hi Ann, thanks for all the wonderful noodle recipes! How do you usually clean out the residual mixture that’s left in the blender? I’m afraid to rinse out the mixture down the sink and it might clog up the pipe when I pour the calcium lactate mixture when I’m done with it. Amy suggestions? Thanks!
You will definitely clog up your pipe if you pour it down. Here’s a way to clean it, and make no waste lasagna 😂 ruclips.net/video/x273zTwsOCI/видео.html
Could I use Glucomannan or Acacia instead of Xanthan?
Thank you
My keto noodle doesn't have a chewy texture like the regular rice noodle. Is there any way to make it harder? Thanks.
I loved this video! You've made my life so easy. I wanted to ask you how you store these noodles?
She said they can be stored in the fridge in the calcium solution for up to a week. I usually rinse mine in clear water before using.
@@deskjockie4948 how does it taste?
Hi, Ann - thanks for your videos. You mentioned in a previous video that you were working on a Product line - is that still moving forward? If so, would you please let your viewing audience know how to purchase them? I think that would be great for those of us who have trouble finding time to cook.
Hi Ann, may I ask how do we store the noodle? keep it in the sodium bath or drain it and keep it dry?
Do you squeeze out the udon style noodles or???
Hi can we freeze these for later usage?
I have been wanting to ask, does the mixture become hot on its own or do I need a vitamin or an equivalent of that to heat the mixture?
The speed of a blender will naturally increase temperature of the blenders contents due to the friction. Higher friction or increased time will produce the same results, no need to buy a thermomix. Hope I'm making sense?
@@xxkissmeketutxx I used a very cheapo blender and the result was unpredictable. Since then I bought a 1200W Nutribullet combo from Costco for ~$60 (on sale still as we speak). The result has been great! My $20 blender just couldn't produce consistency regardless of max. speed and duration.
Can't you feed the sheets through the pasta maker for more uniform fettuccine?
If you can make it very thin, maybe. I tried with what I had and it didn’t feed through. And my sheets are not that thick.
@@KetoAsianFlavours Good to know, thank you!
Can we use milk and cocoa to make chocolate noodles?
How does it taste?
Question: If using the hard boiled egg whites, do the finished noodles taste and smell like eggs? Thanks!
They don't taste but definitely smell like eggs 🤪 I'm currently wondering if there's anything to help with the smell
@@queennetta6815 Following 🧐
Quick question, do these taste like egg whites?
Could you give us the quantities in grammes
Do you know how to make the noodle have a softer texture?
Really hot tap water in a big bowl, add the noodles, then add 2 TB lemon juice, and 1 TB baking soda, stir and watch it foam up. Let it sit about 30-60 seconds and then rinse immediately and drain the water off. You can also just start cooking them with your sauce or soup, and that will soften them.
very cool
So awesome! You are doing so much trial and error work so we don't have to, thank you. Question, I made the noodles but they seemed to release moisture once I added spaghetti sauce, is this normal or did I do something wrong?
You may need to soak them in the calcium solution longer. The bigger the noodle, the longer I soak mine to be sure they are gelled all the way through.
@@deskjockie4948 They were very skinny and I soaked them around 24 hours.
Hi Ann! A question for you. Can you replace the powder egg whites with liquid egg whites? Or will it not work?
Here’s the liquid egg white version. Texture is not as good, but works: ruclips.net/video/dXpvfBjLsA0/видео.html
@@KetoAsianFlavours thank you! Can’t wait to try!
Can i not to squeeze out the mixture of Noodle? So the Noodle still round and full?
Yes to make an udon type noodle. Just leave them set in the bath over night and that will set the fat round noodle.
May I know your blender brand and model?
Hi! This is the blender I have and used in the video: Vitamix Venturist V1200, Professional-Grade, 64 oz
amzn.to/3kVQmgS
This recipe works like magic, it's a pity I just couldn't eat the noodle, I've tried it 3 time now and still couldn't get it down
Why? Do they taste wrong?
@@yperil it doesn't taste wrong, I'm just too used and too addicted to pasta that I just find it impossible to enjoy any noodle replacement
Hey Ann,
Thanks for the videos. I have two questions.
Do you had any health problems with calcium chloride or lactate?
Is there any way to donate expect Patreon?
Those stuff normally can be found in canned diced/chunk tomatoes. Check out the ingredients listed on the can label next time you visit your supermarket.
I’m wondering if you can use a butane torch to pop the bubbles that form on top, or whether that might damage the batter. I know that’s a method that can pop surface bubbles in other things. Has anyone tried this? And thanks so much for the warning about the flat pastry tips. Saved me wasting money on that!
I saw on another post that a man making these likes to put the batter through a strainer which eliminates the bubbles.
I have made the regular noodles and had only a few bubbles around the edges, and ignored them, and the noodles came out just fine.
Hey Ann, I'm sure this is a stupid question, but can I safely tell my friend that all your noodles are gluten free?
💯 gluten free!
Hi Ann! Great video. Thanks for sharing. I`ve tried your recipes and in my condition, 2 tbs of alginate is definitely too much. I mean, I am just getting very thick batter which is very hard to blend and it is not possible to go further with the recipe. I tried to add 1tbs of alginate and it works. Do you have any explanation for this?
What kind of blender you were using? If it was a low-end blender, the result would be inconsistent.
@@albertc879 I was using Nutribullet. At the moment I have only that.
@@wojciechiwaniak6194 Oh ok. That is the brand I am using. I bought a 1200w Nutribullet combo from Costco during black friday sale. If your model is as powerful as mine if not more, you should be ok.
@@albertc879 Hm. Mine is 600w.
@@wojciechiwaniak6194 I c. I think yours is a personal upside-down model? Main thing is that high-power blenders would suck the mixture to the bottom of the vortex while blending to endure texture uniformity, like those shown in Ann's video. My $20 couldn't do that hence the new purchase. Costco has a liberal return policy if you live close to one.
You don’t say when to use the baking soda and lemon juice.
what is sodium alginate exactly?
Thank you,but it is to complicated for such little noodles.And it is expensive...I miss noodles but,no.
Not complicated at all! We actually did the math on this, and we are saving money in the long run. It’s okay, you don’t have to make them.
Bookmarking
Does this taste like those gross shiratake noodles?
Nope.
How bout a rolling pin? 😂do multiple at once
Thank you so much ❣️
Thank you