Great video Steve! Will share this to my followers. I’m working on an updated version for my original noodle recipes and will be doing a Q and A as well! I’ve experimented with every question that’s being answered in this video a few months back. There’s a way to make flat noodles :-) I have posted sneak peeks about it on my FB and community tab. I will share the technique after I upload a few updated versions and some fun variations. Thanks for the mention again and the support!
@Keto Asian Flavours and @Serious Keto I will happily be keeping an eye out to see what both of you do with this. One question: what blender would you each recommend? One batch of kelp noodles and it stripped my motor on my Ninja Blender 😢
@@stevenlord5730 I have had a BlendTec for over 10 years and it still runs like a champ. If it were to die on me, it would be a tough choice between getting another or getting a VitaMix.
@@SeriousKeto Sorry I missed this comment! I never got a notification. We can definitely do a call to discuss further collaboration. It’ll be fun! I’m putting together some samples (noodles and lasagna sheets) for my business for a small group of people to review + 1 celebrity. Would you like to review too? Let me know!
Patiently waited for the additive packets to arrive. Finally arrived and made a batch this afternoon. Worked great in the chicken soup! Threw a butch into the air fryer with some garlic salt and a quick spray of olive oil. Let them get nice and toasted! Oh Steve what game changer! Will be great for salads out just that replacement for that crispy snack. Can't wait to try with BBQ seasoning Thank you Mr. Steve and Keto Asian Flavours.
I found Ann by accident. She's great at what she does but she has her strengths and you have yours. Please continue to bring her ingenuity down to earth. 😍
Al dente sounds great to me. Makes it very efficient too to make a bunch and portion it into singe serve baggies in the freezer. I will definitely be ordering this soon. I will also be trying my darnedest to get a lasagna noodle out of this. I may have to 3D print a tool specifically to dispense it thin and wide enough into the bath, but I know it can be done. Lasagna will be back on the menu!!!
Hey Jason 🙂 Since the noodle is chicken in noodle shape, have you considered just using chicken deli meat as a lasagna sheet replacement? It's truly a brilliant idea, effortless and tastes great!
Another possibility would be to use transglutaminase (meat glue), perhaps with a combination of chicken and egg. I use that in this video: ruclips.net/video/PsRQRpL1FhM/видео.html The question is whether the end result would justify the work required...
THANK YOU so much for doing all these experiments to save us the hassle of doing them ourselves! I always get so excited about your new or adapted recipes and always have those questions! The ingredients to try the noodles myself are on the way! I can't wait!
I love the al dente texture. So frozen sounds great! I plan to make a double batch and get some in the freezer as well as for dinner in a few days. Thanks again
Great follow up video! The answers will come in handy. My stuff to make the noodles should be here next weekend. I can't wait to try making noodles. I also went to Keto Asian Flavors to see the original video. I'm definitely trying both your recipe and hers. They both look good and would be a nice addition to meal planning.
Cannot wait to try these! I have tried hearts of palm which was okay as stir fry, but not a big hit with spaghetti. Tried some other low carb noodles, but would rather just make a meatball with marinara than eat the noodles.
Yum. Great video. My daughter & I made the regular version of these noodles & they were good, but I'm really looking forward to your chicken version & trying to make a Schezuan Chicken dish. Thanks again for all the recipe testing you do, so we don't have to!
Thank you Steve. I like my pasta a little on the softer side, I think that’s the main reason I have a hard time with spaghetti squash. I appreciate you testing to find the best recipe, all these ingredients can be expensive.
Salutations Steve; Great Vid! Very informative. I hadn't even considered freezing the noodles, great idea. You have a very imaginative mind. Very creative. Thank so much. I cant wait to see your next vids. Good work.
Thanks for testing the noodles- maybe you could get a wider noodle with a cake decorating bag and a flat tip- I know that Keto Asian Flavor was hinting that she was working on a wider noodle method - curious to see the technique she comes up with. Defiantly going to be trying both your recipe and hers
For different shape pasta, could you use an icing piping bag with different nozzles to pipe it into the water bath? It's not the shapes people are asking for but it's still something different. You can get flat nozzles, star nozzles and so on.
Commenting because of the algorithm. Can't wait to try it. I was also thinking pastry bag and different tips as well. I am a bit horrified at the thought of softer noodles. It's making my ancestors roll over in their graves. lol
Just thinking you could use a frosting tip I think they have a flat one and use a frosting bag to put your noodles cook into and that might make a really nice flat noodle
I made the noodles using egg yolk powder instead of the chicken. I think the chicken would have a better texture, but they were fun to make, the hubby and I did it together as a science project and were pleased as punch to see it working. So, that was neat. I tried stir frying the egg yolk version, they got mushy, but still tasted fine. I did some w/ butter, garlic and salt that were really yummy, but a bit mushy.
I came very close to finding a ribbon type squeeze bottle. But instead of being a solid opening that would make a ribbon it’s got four tiny holes. So close! Makes really pretty decorations though. Found it on Amazon.
Ann offers some more info about making lasagna shaped noodles. I've found if you peel up the top layer of "noodle" after an hour ans soak it in another bowl of sodium lactate (or chloride) liquid and let the remainder soak for another hour, you can get several nice sheets of flat "noodle" that you can slice in any size you want. I made turkey noodle soup with mine! :D I have personally tried the method of using a mayo container and repurposing it. It does NOT WORK IN A BOWL SWIRL BATH. I won't say what the shapes come out like, but its not right. haha It may however work if you dispense it in strips on a baking sheet, but I found the flat slab of noodle method works best for me.
@@SeriousKeto yes. My dil is a baker and I use hers. Works great. The flat wide tip makes great fettuccine and the medium round tip or any size round tip is great for any speghetii type.
I only wished that you stir fried in a different oil than peanut oil since I avoid all seed oils like the plague. I might try ghee since it has a higher smoking point. It’s also so hard to avoid using sesame seed oil in Asian recipes. Given that it’s such a small amount I tell myself that whatever harm it’s doing is negligible.
I ordered the proper supplies through your link. I wonder if I was able to "slightly heat" the squirt bottle then immediately flattened even opening it up a little, I could end up with a wider flat noodle?
My husband did this for me with a hair dryer and flattened the tip. It doesn’t work. Once the noodles are in the bath, it turns round. I have since found a method I will share soon.
i made this - amazing info as usual courtesy of Steve! it's excellent for ramen IMO, while for italian style pasta it's maybe a bit gelatinous. so i keep wondering if i could add a much higher ratio of particulate solids to the same amount of liquid, like some combination of adding more chicken, and/or lupini, whey, gluten etc etc to dial in on a properly pasty pasta texture, if anyone has advice? or is that 5oz close to all the solids that the recipe can safely tolerate?
For a second I was surprised you could dehydrate these, but yeah I guess it's not possible haha. Since these are made with like 90% water, dehytrating wouldn't work i guess
I tried your recipe and it was an epic fail 🥺. I ended up with a lot of balls. And the noodles broke apart while stirring. I tried twice. The lupin recipe in your link was perfect. Still too chewy for my liking though. Thank you for all your work! Your carnivore tortillas are the best.
Hi! I used your recipe for the noodles to try to make a lasagna sheet. It somewhat worked but I think you will be the one to know how to perfect the technique! I took a ceramic loaf pan and poured the noodle mixture across the bottom in a thin layer and then very gently poured the calcium lactate bath over it and let it sit for an hour. The only problem was that the bottom did not make contact with the bath so the top layer peeled off into a nice usable lasagna sheet but there was noodle mixture stuck to the bottom. I poured more bath water over that but it was a mess. I then tried again but this time I put a thin layer of the bath water in the bottom of the pan first and then poured in the mixture but it was gelled on contact so it was not one cohesive piece. There must be a happy medium. What do you think? I was hoping to figure this out in time for my Christmas lasagna 🎄
What if you added something like vital wheat gluten? Do you think that would make the texture even more like real pasta or is that pointless? Just curious about that.. love the recipe as it is but always looking for perfection.
@@SeriousKeto Ok thanks. I donated $10. I know that's not much but you are actually my first donation. Will do more in the future. Thanks for the great content and also for your time in answering my questions.
So if I make the noodles and they turn out slightly soft for my taste how do i go about making them a little more firm.. would that be using more sodium alginate and/or xanthan gum? The recipe is amazing, I love it, just feels a little softer than what i would prefer. Also a separate issue is sometimes they end up a little slimy but when i drained them they seemed to hold onto the water so maybe I need to dry them out better before storage?
You options are to add more sodium alginate (up to 2TB total) and/or let them soak in the calcium lactate bath longer. I also found that they got more firm after freezing and thawing them. I guess if I were you, the first thing I'd try is letting them soak overnight in the fridge before adding any additional ingredients.
@@SeriousKeto I have left them overnight in bags that still had some of the calcium lactate water and they never got any more firm. I haven't tried using more alginate but I will do that today.. i imagine that will fix my issue. Thanks for the response
Hi S. Keto I have now tried these noodles made with eggs and your version the chicken. The Chicken I my favorite. And knowing now it can go in the freezer just puts it over the top. Pasta is one of the biggest cravings we were having after going Keto. Hope you the the lasagna to work. Looking forward for this.
I'm thinking of trying a layer of spaghetti, layer of cheese and meat and sauce, like lasagna, but with spaghetti noodles. Not sure how well it will cut. I may make it in individual ramekins.
I bought the ingredients, still need to try them. I think I have an improvement, though, hope you don't mind... Time will tell... Anyway, thanks for being our guinea pig. .. And for defying the soy police. LOL. Now on to defy the gluten patrol...
I appreciate all of testings and recipes you do. It is nice to have recipes that work without all of the experimenting hassles. Oodles and oodles of noodles. 🍜
Hey Steve. Great video. I think if you grabbed a pastry bag and used icing tips you could get tons of different shapes. I have a flat tip that would make a great wide noodle. Thanks again for all you do for the community. Be well.
Hi. I asked this question over at Asian flavors and she said "if only it was that easy" Her point was that the batter would collapse back into a round shape on emerging from the nozzle. But she has promised a video about making a flat shape soon.
Making my second batch today!! My husband and I had the same discussion about the flatter noodle last night while devouring home made hot and sour soup over keto ramen and we also think the squeeze mayo bottle may be the way. I have a feeling I'm going to need the 'noodle maniac' size bags of ingredients.
good idea.. they also have piping bags for icing and tips that are flat that might possibly work if you squirt it out inside the calcium lactate water bath
@@NeilMcginnis I was thinking about that too. I’m making my fourth batch of this goodness today. I’ll do a double batch and try the piping bag. My worry is if it’s too thick then mushy inside.
@@quiquileroux7856 if you can plz let me know what your results are.. yes mushy inside is possible.. when i was making the noodles i accidentally made a few larger "dumplings" and one of them, the largest, was mushy inside but most of them were fine so I think it would be ok as long as its a relatively thin noodle you are trying to make.. I think even udon will work but i never was a big fan of udon, too much noodle for me so i dont plan on trying.
Already some "other" Tubers copying this recipe as their own and click-baity title. Kudos to you Steve for taking things up a notch and referencing Keto Asian Flavours. Hoping that making this comment will make the RUclips search algorythm better :)
Can't wait to see what you come up with next! This is really keeping keto fun for me. I'm glad we have creators like you and Ann that give your R&D to the people instead of constantly suggesting ridiculously expensive perishable products, meal services, and subscriptions.
Steve, I am SO SO very thankful for these recipes. I've made it 2x now, and it turned out PERFECTLY. All I know is I had not had "pasta" for over 8 mos., and these were SO amazing. I am very thankful to you for posting more information. I also like that the recipe is quick and easy to put together.
WOW! Thank you SO MUCH for doing these experiments and filming the results for us!!! Received my sodium alginate last week and my calcium lactate arrived yesterday...of course while I'm out of town! So excited to get back and make noodles! Choodles? : )
Great Video. You seriously had me laughing out loud. The noodles are a game changer. I now make my childhood comfort food again. Olive oil garlic and tuna sautéed and tossed with pasta. Sicilian thing I think. You rock!
![Cody Johnson - I'm Gonna Love You (with Carrie Underwood) [Official Music Video]](http://i.ytimg.com/vi/yy9PuYMU29g/mqdefault.jpg)
Great video Steve! Will share this to my followers. I’m working on an updated version for my original noodle recipes and will be doing a Q and A as well! I’ve experimented with every question that’s being answered in this video a few months back. There’s a way to make flat noodles :-) I have posted sneak peeks about it on my FB and community tab. I will share the technique after I upload a few updated versions and some fun variations.
Thanks for the mention again and the support!
We should have a Zoom call or chat via email. I think if we put our brains together, we could come up with even cooler stuff than we could on our own.
@@SeriousKeto thank you for following up!
@Keto Asian Flavours and @Serious Keto
I will happily be keeping an eye out to see what both of you do with this. One question: what blender would you each recommend? One batch of kelp noodles and it stripped my motor on my Ninja Blender 😢
@@stevenlord5730 I have had a BlendTec for over 10 years and it still runs like a champ. If it were to die on me, it would be a tough choice between getting another or getting a VitaMix.
@@SeriousKeto Sorry I missed this comment! I never got a notification. We can definitely do a call to discuss further collaboration. It’ll be fun!
I’m putting together some samples (noodles and lasagna sheets) for my business for a small group of people to review + 1 celebrity. Would you like to review too? Let me know!
I almost died when you said, "just to anger the soy police." 🤣🤣🤣
Loved the vocal cameo of your grandson. ♡♡♡
Me too!!!🤣😍
Best part of the video!!! 😍🤣
Patiently waited for the additive packets to arrive. Finally arrived and made a batch this afternoon. Worked great in the chicken soup! Threw a butch into the air fryer with some garlic salt and a quick spray of olive oil. Let them get nice and toasted! Oh Steve what game changer! Will be great for salads out just that replacement for that crispy snack. Can't wait to try with BBQ seasoning Thank you Mr. Steve and Keto Asian Flavours.
Glad you liked them
that look on his face when he tried the rehydrated noodles is priceless. That was hysterical!! I love your videos. Thank you for all of your research!
Mary Miller, I absolutely agree with you about the priceless reaction by Steve@seriousketo! Oh goodness...that 100% genuine belly laugh made my day! 🤣
I found Ann by accident. She's great at what she does but she has her strengths and you have yours. Please continue to bring her ingenuity down to earth. 😍
Al dente sounds great to me. Makes it very efficient too to make a bunch and portion it into singe serve baggies in the freezer. I will definitely be ordering this soon. I will also be trying my darnedest to get a lasagna noodle out of this. I may have to 3D print a tool specifically to dispense it thin and wide enough into the bath, but I know it can be done. Lasagna will be back on the menu!!!
Please keep me up to date with your experiements.
Hey Jason 🙂 Since the noodle is chicken in noodle shape, have you considered just using chicken deli meat as a lasagna sheet replacement? It's truly a brilliant idea, effortless and tastes great!
Another possibility would be to use transglutaminase (meat glue), perhaps with a combination of chicken and egg. I use that in this video: ruclips.net/video/PsRQRpL1FhM/видео.html
The question is whether the end result would justify the work required...
What about freezing a thin layer of batter and then laying that in the water bath?
THANK YOU so much for doing all these experiments to save us the hassle of doing them ourselves! I always get so excited about your new or adapted recipes and always have those questions! The ingredients to try the noodles myself are on the way! I can't wait!
I love the al dente texture. So frozen sounds great! I plan to make a double batch and get some in the freezer as well as for dinner in a few days. Thanks again
Great follow up video! The answers will come in handy. My stuff to make the noodles should be here next weekend. I can't wait to try making noodles. I also went to Keto Asian Flavors to see the original video. I'm definitely trying both your recipe and hers. They both look good and would be a nice addition to meal planning.
What I like at a Thai restaurant is the deep-fried crunchy ramen noodles.
For making tube-like noodles, maybe a 3D printed nozzle, just a thought.
So cute hearing your kid say hi. Thanks for sharing your findings and for giving credit to others!
Cannot wait to try these! I have tried hearts of palm which was okay as stir fry, but not a big hit with spaghetti. Tried some other low carb noodles, but would rather just make a meatball with marinara than eat the noodles.
You're right...freezing did improve the tooth feel greatly! I still haven't tried the original recipe.
Yum. Great video.
My daughter & I made the regular version of these noodles & they were good, but I'm really looking forward to your chicken version & trying to make a Schezuan Chicken dish.
Thanks again for all the recipe testing you do, so we don't have to!
I bought a Ninja Creami yesterday, now time to get the noodle ingredients...this channel is helpful...
Thank you! Appreciate your help with these questions we all have. Can't wait until I have everything to make them.
Thank you Steve. I like my pasta a little on the softer side, I think that’s the main reason I have a hard time with spaghetti squash. I appreciate you testing to find the best recipe, all these ingredients can be expensive.
I haven't made these yet but I do have the stuff on hand. I will be making these on Monday when I have time. Thank you so much for the recipe!
Interesting video. Thanks for testing so many things so I know what not to do when I finally get around to making noodles.
My husband made them! They are a game changer! We loved them.
Fantastic!
Thanks Steve appreciate you. God Bless you and your Family.
Salutations Steve; Great Vid! Very informative. I hadn't even considered freezing the noodles, great idea. You have a very imaginative mind. Very creative. Thank so much. I cant wait to see your next vids. Good work.
Thanks for testing the noodles- maybe you could get a wider noodle with a cake decorating bag and a flat tip- I know that Keto Asian Flavor was hinting that she was working on a wider noodle method - curious to see the technique she comes up with. Defiantly going to be trying both your recipe and hers
I was going to suggest the same thing!
Me too!😊
Awesome video, Steve! As soon as I can get the work to ease up, I want to play with this technique. I'm excited!
Love your honesty!
Awesome! Yay! Thank you for answering all those questions I was asking myself!
For different shape pasta, could you use an icing piping bag with different nozzles to pipe it into the water bath? It's not the shapes people are asking for but it's still something different. You can get flat nozzles, star nozzles and so on.
haha. Love the face on the re-hydratyed noodles!! How about using a cookie press for wanting different shapes?
The problem is the liquid nature of this batter. No matter what shape you push it through, it want's to be round.
Loved the chop sticks!
Commenting because of the algorithm. Can't wait to try it. I was also thinking pastry bag and different tips as well.
I am a bit horrified at the thought of softer noodles. It's making my ancestors roll over in their graves. lol
Those noodles seem quite versatile under the right conditions
If you have a piping bag, there are several nozzles you can use to change the shape. Piping that way would be easiest with 2 people though.
I loved the toaster oven to cook the noodles with sauce and cheese.
Just thinking you could use a frosting tip I think they have a flat one and use a frosting bag to put your noodles cook into and that might make a really nice flat noodle
I made the noodles using egg yolk powder instead of the chicken. I think the chicken would have a better texture, but they were fun to make, the hubby and I did it together as a science project and were pleased as punch to see it working. So, that was neat. I tried stir frying the egg yolk version, they got mushy, but still tasted fine. I did some w/ butter, garlic and salt that were really yummy, but a bit mushy.
I think the more "sturdy" your protein is, the better they will hold up under heat.
I came very close to finding a ribbon type squeeze bottle. But instead of being a solid opening that would make a ribbon it’s got four tiny holes. So close! Makes really pretty decorations though. Found it on Amazon.
Ann offers some more info about making lasagna shaped noodles. I've found if you peel up the top layer of "noodle" after an hour ans soak it in another bowl of sodium lactate (or chloride) liquid and let the remainder soak for another hour, you can get several nice sheets of flat "noodle" that you can slice in any size you want. I made turkey noodle soup with mine! :D I have personally tried the method of using a mayo container and repurposing it. It does NOT WORK IN A BOWL SWIRL BATH. I won't say what the shapes come out like, but its not right. haha It may however work if you dispense it in strips on a baking sheet, but I found the flat slab of noodle method works best for me.
I'm going an entirely different direction with my lasagna noodles.
Very well done! Thank you!
Thank you so much first all your testing can't wait to try these you made me laugh today🤣😂 thank you for that😘
Just received my Modernist Pantry items yesterday... Amazon is slow these days. Very excited to try this out. Batch cooking is a big plus in my house
Get you a cake decorating kit. Use the different tips to make the size noodles you want, including fettuccine and lomein
You've done this?
@@SeriousKeto yes. My dil is a baker and I use hers. Works great. The flat wide tip makes great fettuccine and the medium round tip or any size round tip is great for any speghetii type.
How about frosting tips for different shapes?
I was able to make lasagna sheets and fettuccine pasta though
Idea use cake decorating tips on decorating tube to make different shape noodles.
The batter has a tendency to go into a cylindrical shape regardless of how you pipe it.
Omg yes, how about cake decorating tips for different noodles? Do you think you can make pancit?
Maybe…
You could probably get a flat noodle using a pastry bag and adding a flat tip.
I only wished that you stir fried in a different oil than peanut oil since I avoid all seed oils like the plague. I might try ghee since it has a higher smoking point. It’s also so hard to avoid using sesame seed oil in Asian recipes. Given that it’s such a small amount I tell myself that whatever harm it’s doing is negligible.
Cook it in whatever you want.
I've got to get some of those ingredients!
Cold noodle salad! I ordered the ingredients after I saw it made with boiled eggs.
It can be made with anything that can be liquified, so experiment, have fun, and if you create anything especially interesting, please let me know.
@@SeriousKeto will do!
Hello, is there a Keto ramen noodle soup one can find say in Shoprite? Any recommendations is greatly appreciated. Thank you.
I ordered the proper supplies through your link. I wonder if I was able to "slightly heat" the squirt bottle then immediately flattened even opening it up a little, I could end up with a wider flat noodle?
I suppose that's possible...
My husband did this for me with a hair dryer and flattened the tip. It doesn’t work. Once the noodles are in the bath, it turns round. I have since found a method I will share soon.
@@KetoAsianFlavours Oh yes please!! I'm looking forward to learning from you❗😋
@@KetoAsianFlavours excited to see it!!
‘Seriously’ considering joining as a test kitchen member. Would love to hear from others how they like being a member. Anyone?
How do they compare to the other commercial noodles out there in terms of texture, rubbery, etc? any after taste? Awesome job as always.
Better
i made this - amazing info as usual courtesy of Steve! it's excellent for ramen IMO, while for italian style pasta it's maybe a bit gelatinous. so i keep wondering if i could add a much higher ratio of particulate solids to the same amount of liquid, like some combination of adding more chicken, and/or lupini, whey, gluten etc etc to dial in on a properly pasty pasta texture, if anyone has advice? or is that 5oz close to all the solids that the recipe can safely tolerate?
For a second I was surprised you could dehydrate these, but yeah I guess it's not possible haha. Since these are made with like 90% water, dehytrating wouldn't work i guess
I really tried to like coconut aminos, but they just cannot compare to soy sauce. At this point if it’s the soy sauce that kills me so be it!
Maybe a piping bag with a flat tip, would take practice
Does anyone have a tip for getting these as close to an al dente noodle as possible? Thanks!
I find that the noodles get a bit more firm if I freeze them then reheat them.
I tried your recipe and it was an epic fail 🥺. I ended up with a lot of balls. And the noodles broke apart while stirring. I tried twice. The lupin recipe in your link was perfect. Still too chewy for my liking though. Thank you for all your work! Your carnivore tortillas are the best.
Sorry to hear that. Sounds like maybe you still had a lot of air in your batter.
Probably so. Next time I will let it sit a lot longer.
I wonder if you could get a lasagna noodle by freezing a thin layer of batter and then putting that in the water bath.
I've not been successful doing that...
Any tips on doing carbonara with these noodles?
That’s a great suggestion. I’ll put that on my “to do list”.
Hi! I used your recipe for the noodles to try to make a lasagna sheet. It somewhat worked but I think you will be the one to know how to perfect the technique! I took a ceramic loaf pan and poured the noodle mixture across the bottom in a thin layer and then very gently poured the calcium lactate bath over it and let it sit for an hour. The only problem was that the bottom did not make contact with the bath so the top layer peeled off into a nice usable lasagna sheet but there was noodle mixture stuck to the bottom. I poured more bath water over that but it was a mess. I then tried again but this time I put a thin layer of the bath water in the bottom of the pan first and then poured in the mixture but it was gelled on contact so it was not one cohesive piece. There must be a happy medium. What do you think? I was hoping to figure this out in time for my Christmas lasagna 🎄
Even if someone figures out how to make the sheets, I just don’t feel that the texture will be right.
@@SeriousKeto I have 2 sheets from my experiment so I will try them in lasagna and let you know. They might just work!
Loving your videos, do you think I can cook these noodles on my griddle
I did it in a wok so I don’t know why a griddle wouldn’t work.
Just curious if the initial batter would work for fatter noodles if you used a wide icing tip, i.e., Wilton #115.
The problem is that the batter seems to contract into a cylindrical shape no matter how you dispense it.
Hi Steve- would substituting turkey meat, like Thanksgiving left- overs in place of the chicken, work??
I don’t see why not.
Steve, are those comparable to the Healthy Noodles (from Costco) that you reviewed awhile ago.?
Quite a bit better in terms of texture, in my opinion.
@@SeriousKeto ok, thanks Steve
Can someone tell me what the sodium content is in the noodles? I see one of the main ingredients is sodium.
Perfected xanthan gum does not seem to be available anywhere - can guar gum be substituted? If so? How?
Just use regular xanthan gum.
⭐️⭐️⭐️⭐️⭐️
Jazilupini sold out! its only nov 4th they relaunched nov 1st I think did you get any?
I missed out.
Pastry bag with icing tip for flatter noodles??
Much more difficult to dispense, and the noodles contract back into a cylindrical shape, unfortunately.
Jellyfish and mucus.... sounds like an ocean adventure
With a sinus infection. 😄
@@SeriousKeto but in all seriousness, you're the only one tacking noodle alternatives from every angle.. can't thank you enough
After reheating I noticed the liquid on the plate. Did you freeze them in water?
A little
The texture was “b/n jelly fish and mucus” gross but very funny 🤣🤣
Are these Konjac noodles Steve?
No. Konjac noodles are made from glucomannon.
@@SeriousKeto Oh ok, thank you Steve. I cannot eat Konjac noodles as they give me terrible stomach achr.
@@derryshore5586 OH!! Me too. I thought it's only me. These are fine. I was waiting for the pain but all OK.
@@roncenti Yes I liked them but had terrible cramping pains a couple of hours after eating them. Other people have complained about them also.
Piping bag with different tips?
What if you added something like vital wheat gluten? Do you think that would make the texture even more like real pasta or is that pointless? Just curious about that.. love the recipe as it is but always looking for perfection.
That's something I've been thinking myself and will likely try on my next batch.
@@SeriousKeto do you have a way that i can donate money to you as a one time thing and not monthly?
There is a "Support Serious Keto" button on the SeriousKeto webpage. Thanks!
@@SeriousKeto Ok thanks. I donated $10. I know that's not much but you are actually my first donation. Will do more in the future. Thanks for the great content and also for your time in answering my questions.
Can you substitute egg for chicken?
I don’t see why not.
So if I make the noodles and they turn out slightly soft for my taste how do i go about making them a little more firm.. would that be using more sodium alginate and/or xanthan gum? The recipe is amazing, I love it, just feels a little softer than what i would prefer. Also a separate issue is sometimes they end up a little slimy but when i drained them they seemed to hold onto the water so maybe I need to dry them out better before storage?
You options are to add more sodium alginate (up to 2TB total) and/or let them soak in the calcium lactate bath longer. I also found that they got more firm after freezing and thawing them. I guess if I were you, the first thing I'd try is letting them soak overnight in the fridge before adding any additional ingredients.
@@SeriousKeto okay thank you first I will try doing more sodium alginate because I think I have only been using one tablespoon.
@@SeriousKeto I have left them overnight in bags that still had some of the calcium lactate water and they never got any more firm. I haven't tried using more alginate but I will do that today.. i imagine that will fix my issue. Thanks for the response
@@NeilMcginnis Please let me know what you finds works best for you.
What is the sodium content of the noodles? I am on a low sodium diet and don't want to invest in these ingredients till I find out.
It depends on the sodium content of the chicken. For my batch, I calculated it to be around 330mg per serving.
Or cake decorator
Do they taste like knojac noodles ?
No
Hi S. Keto
I have now tried these noodles made with eggs and your version the chicken.
The Chicken I my favorite.
And knowing now it can go in the freezer just puts it over the top.
Pasta is one of the biggest cravings we were having after going Keto.
Hope you the the lasagna to work.
Looking forward for this.
My lasagna noodle recipe will be coming soon. It’s entirely different from these noodles.
I'm thinking of trying a layer of spaghetti, layer of cheese and meat and sauce, like lasagna, but with spaghetti noodles. Not sure how well it will cut. I may make it in individual ramekins.
Is there a hint of chicken or chicken flavor?
Yes
Baking gives me hope for a keto lasagna.
I find the EggLife wraps/tortillas work pretty well for lasagna (though a round pan instead of rectangular).
New viewer and these shirts got me cracking up xDDDD
Glad to have you here. 🙂
I bought the ingredients, still need to try them. I think I have an improvement, though, hope you don't mind... Time will tell... Anyway, thanks for being our guinea pig. .. And for defying the soy police. LOL. Now on to defy the gluten patrol...
I appreciate all of testings and recipes you do. It is nice to have recipes that work without all of the experimenting hassles. Oodles and oodles of noodles. 🍜
Hey Steve. Great video. I think if you grabbed a pastry bag and used icing tips you could get tons of different shapes. I have a flat tip that would make a great wide noodle. Thanks again for all you do for the community. Be well.
Hi. I asked this question over at Asian flavors and she said "if only it was that easy" Her point was that the batter would collapse back into a round shape on emerging from the nozzle. But she has promised a video about making a flat shape soon.
How about expelling the batter from a flat tip moving underneath (in) the liquid ?
I agree a pastry bag would work I thought the same thing 🤔
@@cheryljones6332 my thought also
I think the batter might be too runny for a piping bag.
Making my second batch today!! My husband and I had the same discussion about the flatter noodle last night while devouring home made hot and sour soup over keto ramen and we also think the squeeze mayo bottle may be the way. I have a feeling I'm going to need the 'noodle maniac' size bags of ingredients.
good idea.. they also have piping bags for icing and tips that are flat that might possibly work if you squirt it out inside the calcium lactate water bath
@@NeilMcginnis I was thinking about that too. I’m making my fourth batch of this goodness today. I’ll do a double batch and try the piping bag. My worry is if it’s too thick then mushy inside.
@@quiquileroux7856 if you can plz let me know what your results are.. yes mushy inside is possible.. when i was making the noodles i accidentally made a few larger "dumplings" and one of them, the largest, was mushy inside but most of them were fine so I think it would be ok as long as its a relatively thin noodle you are trying to make.. I think even udon will work but i never was a big fan of udon, too much noodle for me so i dont plan on trying.
@@quiquileroux7856 How did the thicker noodles turn out? Did you find a way to do them successfully? If so, please pst your method. Thank you.
@@bostonjackson9384 we ended up buying generic squeeze bottles (ketchup style) and cutting the tips to different sizes.
"That's a no, right there. I'll be spitting that out." 🤣Thank you for the honesty and the much needed laugh!
The tests before he nibbled to test. This one I thought "that's a big bite". And then.....
Already some "other" Tubers copying this recipe as their own and click-baity title.
Kudos to you Steve for taking things up a notch and referencing Keto Asian Flavours.
Hoping that making this comment will make the RUclips search algorythm better :)
It's going to be like Heavenly Fan's fries or Diedre's bread. People are going to copy it and claim it as their own. Sad....
Can't wait to see what you come up with next! This is really keeping keto fun for me. I'm glad we have creators like you and Ann that give your R&D to the people instead of constantly suggesting ridiculously expensive perishable products, meal services, and subscriptions.
Thank you Steve for all your testing! It's very appreciated.
Steve, I am SO SO very thankful for these recipes. I've made it 2x now, and it turned out PERFECTLY. All I know is I had not had "pasta" for over 8 mos., and these were SO amazing. I am very thankful to you for posting more information. I also like that the recipe is quick and easy to put together.
WOW! Thank you SO MUCH for doing these experiments and filming the results for us!!! Received my sodium alginate last week and my calcium lactate arrived yesterday...of course while I'm out of town! So excited to get back and make noodles! Choodles? : )
Great Video. You seriously had me laughing out loud. The noodles are a game changer. I now make my childhood comfort food again. Olive oil garlic and tuna sautéed and tossed with pasta. Sicilian thing I think. You rock!
Yay!!!
I believe you can take a regular squeeze bottle and just cut off some of the tapered nozzle to get a bigger noodle size. =)
"leather shoestrings".... not a win. lol Can't wait to try the stir fry....As always, great video
Lol…”that’s a no. I so enjoy these.