KETO CHOW NOODLES - the real deal

[@denim4821]

Used the dough hook on my Kitchen Aid on low. Just squeeze slowly near the edge and works perfectly. Also, calcium lactate works better than the calcium chloride....no need to soften after.

[@theketovillagee]

Omg brilliant

[@rhondaclark1826]

I just made the noodles with the Creamy Tomatoes Basil Keto Chow and OMG I love it!!! I added Oregano, garlic salt and onion powder to the noodles mixed it up and the added them into low carb tomatoes sauce and a little parmesan. Ít was AMAZING!!! My meatloaf was so happy to see those noodles. Thank you so very much for this recipe. 💕💕💕

[@theketovillagee]

Omg that sounds incredible

[@dottielynch9763]

How nice to have additional info for use with the original recipe for this technique brought to the keto world by Ann at Keto Asian Flavors.

[@theketovillagee]

Yes and she’s mentioned sand tagged in the video 🥰

[@KetoAsianFlavours]

Great video Cristy! So happy I’ve inspired you to do some molecular gastronomy for keto! Thanks for the shout out!!!!

[@theketovillagee]

You are so amazing with your recipes! Truly a treasure to watch and as a friend ❤️❤️❤️❤️

[@genehall1049]

Found you and the recipe from 2KrazyKetos. Can’t wait to get the ingredients and make this. 😍

[@theketovillagee]

So excited for you to try them! So much fun

[@sweetrouble420]

You are amazing. Thank you so much for showing how to use keto chow and the cost savings on the chloride and aglenate. You Rock 😁

[@wyokat1335]

New to your channel it was recommended by 2KK. I just watched Joe make your noodles and it is magic. Thanks for sharing.

[@theketovillagee]

Thank you so much and welcome to the page 🥰

[@janismcgovern5067]

I got the 3 tip bottles today! So much better! Thank you!

[@theketovillagee]

Fantastic!

[@olderpennsylvanian-op2368]

Awesome! I'm ordering those squeeze bottles. This will be such a comfort food. Thank you so much!

[@jlouutube65]

Great tip about the pickle stuff....MUCH cheaper!!

[@neverworldgrid8451]

Thanks for the recipe! I tried Anne's version and Martina's version. Yours is the best. I subbed the Keto chow for just plain Keto protein powder, added two tablespoons of whole egg powder. I think the key is the hot water. The noodles came out awesome after having minor successes with my strands looking more like sperms than spaghetti. They are soaking and will be made for dinner. thanks!

[@ketokarbs3671]

Is the protein powder whey protein and do you know how many grams are in the scoop

[@lighthousefan5538]

Thanks for that tip about pickle fresh! Have plenty leftover from pickling season.

[@deskjockie4948]

One question: I see that you use Calcium Chloride rather than the Calcium Lactate that Ann used. Is there a reason for this, and if so, what would it be? I've already ordered the Calcium Lactate, and am waiting for the ingredients to come in so I can try this recipe. Thanks for making this video, and for giving credit to Ann at Asian Flavors. UPDATE: I made the recipe with a few variations: I used one tablespoon of Nutritional Yeast Flakes instead of the Lupin flour, I only used one tablespoon of the sodium alginate, and only 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!

[@blk_barbie_1]

Calcium lactate makes softer noodles. Chloride is more firmer noodles

[@sbg3189]

Going to give it a try today!!!!

[@2fixmj563]

I have one more Tomato Keto Chow so I'll try it. Thanks for posting this video.

[@sweetrouble420]

You are amazing, thank you so much

[@ritarskoda787]

I just made mine❣️. This is a total game changer❣️. Thank you so so much for all your hard work and your sharing❣️❣️

[@theketovillagee]

Recipe: Simple KETO CHOW NOODLES 3 cups hot water 1 scoop savory flavor 2 tablespoons sodium alginate- added slowly to blender 1/2 cup hot water 1 teaspoon xantham gum 1 cup hot water Blend on MED-high until mixture is very creamy looking.. In another bowl add 7 cups warm water 2 tablespoons calcium chloride Fill your piping bag with your desired tip Make sure all calcium chloride is dissolved Stir water in a circle and start piping your noodles in.. Let this sit in water bath in fridge for a few hours or over night Rinse and serve

[@jeepgurl1379]

How much is “1 scoop”?

[@NavyWife]

Did you use plain water or a filter water? I was pondering if filter water was necessary?

[@mcomeslast]

@@jeepgurl1379 100 mls or ccs. I don’t use keto chow so I needed to know as well.

[@winonabannon8556]

I recently saw someone say that instead of using the bowl and fork, they used their Kitchenaid mixer on stir level, and the dough hook! I thought that was interesting!

[@belindaruffa]

Amazing! Thank you!

[@lovingitonketo]

This looks like it would be fun to try. I'll have to see if I can get the wife to try it out. I love spaghetti and I would like to try making some noodles.

[@lizkeith1356]

Amazing. wow. nooooooooooodles again. thanks for great video.

[@theketovillagee]

Yessssss

[@lindalentz5093]

Do you have the recipe printed out ? Looks amazing ! You, Loving It on Keto, 2 Krazy Ketos, and Serious Keto amaze me with the recipes you all come up with. Just saw and subscribed to Ann’s channel also. Hers look great too !

[@theketovillagee]

Simple KETO CHOW NOODLES 3 cups hot water 1 scoop savory flavor 2 tablespoons sodium alginate- added slowly to blender 1/2 cup hot water 1 teaspoon xantham gum 1 cup hot water Blend on MED-high until mixture is very creamy looking.. In another bowl add 7 cups warm water 2 tablespoons calcium chloride Fill your piping bag with your desired tip Make sure all calcium chloride is dissolved Stir water in a circle and start piping your noodles in.. Let this sit in water bath in fridge for a few hours or over night Rinse and serve

[@lindalentz5093]

@@theketovillagee thank you !

[@xaj1543]

Linda Lentz It’s in the drop down description! Click on the arrow.

[@chowceo]

Winner Winner noodle dinner 💁‍♀️

[@maureenaufiero8271]

Can you tell me please the exact measurement of a scoop of the soup base?

[@wynnettemccullen2550]

Wonder why she didn't you answer you? I can't buy the big bag had to buy smaller ones and I am guessing the scoop comes in the big bad?

[@PetiteD]

Very interesting recipe. Do you have to make the full batch at once or will it keep in the squeeze bottle till you're ready to make more? I see myself making homemade ramen with these.

[@theketovillagee]

Make all the noodles at once and you can store them in the bath or let them soak for several hours then rinse well and store in Tupperware in the fridge

[@Lorgayle1]

Can't wait to try this! Is there a limit to how much you squirt into the water?

[@MrCharlesEldredge]

Amazing looking. But how do they taste and what's the texture like? Is it like those weird water noodles that are super chewy? I hope not. And I'm guessing not. Fascinating recipe.

[@theketovillagee]

They are great… great taste and great texture ❤️❤️❤️❤️

[@tammyfratus]

so awesome

[@dorothygrierson2740]

What do you do with your left over noodle mix in the squeeze bottles . Thank you . Xx

[@mortimergladbreath]

Pour in some of the calcium bath and solidify the waste, then remove it from the bottle. You can use it for something or dispose in the trash. Don't run the unprocessed mixture down the drain, or it will congeal and clog your plumbing! Same with your blender.

[@dorothygrierson2740]

Just make it up as normal and pop it in the freezer, mine is in the freezer now .i haven’t used it yet so I don’t know how it turns out , but I figured it was worth a try . X

[@kellysnavely7903]

Is there a protein powder I could substitute for the Keto Chow? Maybe plain whey protein?

[@KrisPJ10]

Can you use glucomannan powder instead of xanthan?

[@theketovillagee]

I dont believe so

[@tracy9213]

How do you save any leftovers? Can you freeze them? How long can you store them?

[@theketovillagee]

I haven’t had any left over to test freezing them

[@cynthiasymons]

What do you think the effect is of using 1 tsp xanthum gum versus the 1/2 tsp that Ann specified in her recipe? I made Ann’s recipe, and though they were very good (and my husband loved them), they do not have quite the same “bite” that a regular pasta noodle has.

[@mpoharper]

I think the amount of sodium Alginate has a big effect on bite.

[@tamitarekolayan9918]

Omg you are my hero right now!!! Does it taste salty? Can’t wait to order and get started thank you so much!! 🤩

[@tamitarekolayan9918]

Oh quick question? I don’t have a big blender can I use a food processor or stick blender?

[@theketovillagee]

Not salty at all.. and I do think a food processor might work….

[@rw3687]

Would a Kitchenaid mixer work instead of a blender? Thanks.

[@queenserinity813]

Can you figure out how to make it into macaroni noodles?

[@IRLNatalieAnne]

Any tips to get rid of the crunch in the center? I made Ann's version and was disgusted by the egg yolk it was like eating a gushers fruit snack with egg yolk 😭 I can get on board with the keto chow but do they soak up the carbs in the sodium bath? Has anyone tested ketones after eating these to see the spikes? I'd be concerned since the bath can be 70 carbs a tablespoon, and it soaks in that for hours and we should expect none of that is soaked into the noodle? Also any tips for ridding the texture of the crunch center. I am not a fan of crunch even in normal noodles so wanted to see who might have tips.

[@theketovillagee]

I have a suspicion something somewhere went wrong BUT the noodles with keto chow come out perfect

[@theketovillagee]

Also no spikes from the noodles for me… I usually have a continuous meter on ❤️

[@lisavento7474]

Calcium chloride link is to something else?

[@Ketocoachyolanda]

What is sodium alginate and what can I substitute it with? Thanks.

[@theketovillagee]

It needs to be sodium alginate for it to work. You can find it on amazon

[@marthaholtquist6331]

It looks interesting, not sure about those ingredients calcium chloride and sodium alginate are they healthy stuff?

[@pinehillart]

Check out Steve from Serious Keto. He gives a good explanation of the ingredients. Sodium Alginate is a thickener derived from seaweed. It’s used in a lot of products. Sodium lactate is used in all kinds of stuff. In this case it is washed off the noodles after it does it’s job of helping the noodles to firm up.

[@theketovillagee]

Yes healthy and safe ❤️

[@lizkeith1356]

made these noodles using keto chow beef base but they came out pretty soft. was hoping for something more el dante. a little disappointed. maybe i shouldn't do the lemon juice/baking soda thing before i use them. any suggestions ?

[@salsa101]

I like mine al dente too. I saw that Ann uses lemon juice and baking soda to soften them. I think when I make mine, I won't soften them. Steve from serious keto put his noodles in the freezer and after he defrosted them, they came out more firm. Have you tried them without softening them? How did they turn out?

[@pinehillart]

I believe sodium chloride makes them more el dente.

[@lizkeith1356]

@@salsa101 I did make them again but used a 7 oz can of chicken and 3 tbs of dry egg yoke powder. i've been using calcium chloride all along. they came out more al dente and i discovered they get better after a few days mixed with spaghetti sauce.

[@salsa101]

@@lizkeith1356 what other ingredients did you use to make the al dente noodles? how much xanthan gum, calcium chloride, and sodium alginate did you use? how much water for the blender and the calcium chloride bath?

[@lizkeith1356]

@@salsa101 same amount of water in calcium chloride bath. put enough water to make the blender mixture pourable, cuz 2 cups wasn't enough, too thick but add as you go. i didn't use any xanthan...but you could i bet.

[@jeepgurl1379]

I made these and was surprised the noodles had no taste. I haven’t tasted the KC beef base prior to creating these noodles. They definitely need to be washed after creating else it will be bitter. Did I go wrong somewhere?

[@goboldly5700]

If you use Calcium Lactate instead of Calcium chloride, people say it won't taste bitter. Good idea to rinse regardless IMHO.

[@TruthsBehindCults]

No waiting to scrape the bubbles off the top?

[@theketovillagee]

I never wait or scrape them

[@jenniehilligus135]

How long will these noodles last in fridge (I assume that’s how you’d store them) and can they be frozen?

[@jenniferslater9434]

Curious about this as well

[@NavyWife]

Check out Serious Keto because he did a video about how to keep in the refrigerator for 1 week and also on how to freeze.

[@estherscegolsky1972]

Calcium lactate is at crazy prices😩

[@ShireseLouie]

Can I use any blender or does it have to be a Vitamix?

[@theketovillagee]

I think any blender that’s got a strong motor.. Let me know

[@ShireseLouie]

@@theketovillagee I will use my food processor and tell you how it goes.

[@ShireseLouie]

@@theketovillagee I made them but I made my noodles too thick. Still the closest thing to spaghetti that I have had since being on keto.

[@NavyWife]

Do you use filtered water?

[@theketovillagee]

We have bottled water

[@niamarchetti9719]

Not gonna lie, I was a little nervous when you kept upping the blender lol. This was a really simple recipe and I'm so surprised at how good those noodles turned out. Very nice indeed.

[@tbarnett8]

Here from 2Kk.

[@theketovillagee]

Hi! Happy to have you

[@JamesLarson47]

The reason why you're having issues with keeping the savory chicken together is because you don't put your mixture in the fridge for 30 minutes to let the bubbles rise to the top and then scrape the foam off before putting it into your bottles.

[@theketovillagee]

We think it’s due to the dairy in it

[@laladuh690]

You should at the very least credit Keto Asian Flavours for the inspiration.

[@Marlene73]

She did... In the video and in the show notes.

[@2krazyketos]

She gave them a huge shout out in the video.

[@theketovillagee]

Ann and I are friends and she did get a huge shout out 😍😍😍

[@deskjockie4948]

You should at the very least listen to the video before you start criticizing. She gave Ann ample credit.