Keto Noodles using Egg Yolk Powder (NOODLEFICATION - it's what I'm calling the process!)

[@HealthyAmbitions]

PRINTABLE RECIPE with nutrition and macro data: healthyambitions.co/keto-egg-noodles-noodlefication/

[@1Beadbug]

Thanks, that’s great because I hate that process!

[@markmclendon8621]

how 'bout regular egg yokes...they're already liquid

[@ondinad8868]

I love these noodles, such a game changer. Also I want to say thank you for crediting the original KZbinr. So many don't do that anymore which is so sad!

[@HealthyAmbitions]

We should definitely credit where credit is due when we know who those people are 💯😉♥ And yes, these noodles are THE BEST!!!

[@krenee1213]

Love these! I pour straight from the blender into a bottle and then let it rest upside down in the frig after making a huge mess trying to scoop from the bowl to the bottle. This way the bubbles are on the top when you squeeze (technically the bottom of the bottle) and I just stop squeezing once the bottle gets low.

[@HealthyAmbitions]

You're a genius!

[@Metqa]

That's What I've Been Saying!!! Finally Someone else thinks the same way! LOL

[@Jay_Rell]

I'm gonna try that,thanks

[@lindalotfi3203]

Great idea!!!

[@KetoCookbooksCorner]

*I love how you've used simple ingredients to create such a delicious pasta option for those on a keto diet. Can't wait to make them and pair them with my favorite sauces!*

[@karenhager916]

Ketogenic Women uses 3 boiled eggs and NO xantham gum . She also pours right from blender and doesn’t take bubbles out just stirs them back in . Really worth watching her video too. Love your personality and videos ❤️

[@HealthyAmbitions]

I quit using xanthan gum too as I found it really thickened the batter too much. I love seeing all of Anita's videos and experiments! Especially all her PSMF videos. She's crazy talented in the kitchen ❤️

[@mickeyreyes3189]

I just love how excited you get when taste testing. I can totally relate. I miss pasta so much and I can't wait to try this!

[@HealthyAmbitions]

It's so good!

[@kymberlilittlejohnwhite6603]

I’m convinced. I’ve seen most of the videos you referenced and I’ve looked up buying the ingredients, but this one is the clincher… I’m ordering the stuff now and will make these as soon as possible. Thanks for sharing.

[@HealthyAmbitions]

Yay!!! I'm so excited for you to try it!

[@actualmom6839]

Like you, my favorite was butter & parm ... NOW ... cook a bit of minced garlic in a few Tbs of olive oil for a few mins - then toss in the noodles ... after a min or two, add parm (and pepper) - WOW! (aglio e olio)

[@HealthyAmbitions]

Good stuff!

[@kbrazil5989]

A suggestion found on SERIOUS KETO channel comments is to freeze batter in a thin layer on a cookie sheet (parchment or silicone lined I would imagine), then cut into lasagne sized sheets while frozen and let them defrost and ‘noodleify’ in calcium bath. I’m still experimenting with the noodleification process and enjoying the outcome with all you great content producers input, but eventually I will get around to trying this. Thank you for sharing your experiences and inspiring us to try new avenues! Much appreciated!

[@HealthyAmbitions]

Interesting idea from Steve about freezing the batter in sheets. I definitely want to start experimenting with various noodle shapes and sizes soon. So glad you are enjoying all the videos from Ann, Steve, myself, and others!!! It's a lot of fun experimenting with food!

[@deborah2592]

I made a batch of the noodles with a disposable pastry bag set....only used the smallest shape so far but anxious to try the fancier ribbon shape to see if it makes good noodles.

[@ericasimonson8737]

I think Keto Asian Flavors manages lasagna noodles without freezing.

[@temitopeoluwaseun]

What gets me is each time you taste them despite seeing you react that way 3 times before I still break into a smile like I am the one trying them probably the anticipation of looking forward to making these because noodles are my favorite thing to eat in deviate ways and I have missed them since starting my diet journey. Thanks for the video for Keto Asian for Steve who bring all these to life

[@HealthyAmbitions]

Thank you so much Tope!! I have a life-long love of noodles and they were nearly a daily staple in my life before going keto nearly 4 years ago. This noodle method is everything!!

[@Lulu-bq9eu]

I just made these and they are so fabulous! They could be a little more al dente but what a game changer. THANK YOU!

[@HealthyAmbitions]

Glad you like them!

[@barber0611]

I just love watching you get excited over noodles....you are so cute....haven't made them yet, waiting for high speed blender to be delivered....but I bet Ima get just as excited!

[@imani6547]

Ur joy is just too sweet 😄. Makes me smile. Noodles look good. Am gona try ‘em. Thanks 🙏🏾

[@HealthyAmbitions]

😊 thank you

[@Phyllyps-Levine]

So I had these noodles, mine were thinner than angel hair, with Turkey gravy, Thanksgiving Turkey pieces, pepper and butter and it was MARVELOUS! I didn’t use Xantham gum and they were excellent! I will be making Shrimp Scampi soon! Thanks for the video!

[@HealthyAmbitions]

Oh wow! That sounds amazing!! And I need to add Shrimp Scampi to my list. So many recipes to make and not enough people in my house to eat them fast enough, lol

[@dizziechef9502]

I made thin vermicelli thin noods. I made knorr chkn broth. Added butter, parsley , pepper, dash onion pdr, then had two eggs stirred up and in the simmering broth , made egg drop soup. Then I turned it off put my vermicelli size noods in , topped with cut green onion tops or use chives. Was wonderful

[@ellenleung6024]

Omg… I made these noodles this morning with nutritional yeast too! I followed Ann’s recipe using 2 tbsp of sodium alginate and it turned out too thick, so I added 1/2 cup of water to the mixture and blend it. Then it turns out great! Next time I will use 1 tablespoon of sodium alginate instead. It’s funny we made it on the same day. I am loving it!

[@HealthyAmbitions]

LOL, that's awesome!!!! These noodles are the best thing ever!!

[@dizziechef9502]

I have a hint. Some don’t like the tiny crunch bite they get. But after I rinse mine from the bath I put them directly in my pasta sauce and they soften from the Tom sauce. It’s the acid that does it like the lemon juice does.

[@blk_barbie_1]

OMG love your video. I'm sold! You should do a video with lo mein! I see these videos of the game changer noodles but none with recipes.

[@HealthyAmbitions]

I’ve got ya covered on Lo Mein here! kzbin.info/www/bejne/iIC8aKlnYralr6M I do recommend using a double batch of noodles in this recipe instead of just one 😉

[@helenaalicia6987]

sold. Thanks to Steve's video that inspired you, you have inspired us to use egg powder. Using your link. You got a new subscriber. :)

[@HealthyAmbitions]

Awesome! Thank you!

[@igglewiggle6649]

Finally made these noodles using Keto Asian Flavours…found her recipe first. You are so right when you said that if you can liquify it, you can make keto noodles from it. Ann has made a few follow up videos…where you can use hard boiled eggs as the base rather than egg yolk powder. She has also made a kelp noodle that is a great substitute for Asian glass/vermicelli noodles. I put in 1.5 t kelp powder, as per her instructions, but found the kelp coming through with intense flavour. I think I will only use .5 t kelp the next time I make it. Would you say that using 1 T of sodium alginate removes the need to soften the noodles (with lemon juice and baking soda)? She made a black garlic noodle for Halloween. Very ingenious!! If I start to ‘play,’ I would like to try to make a squid ink noodle. Maybe for next Halloween!! Love your vibe and enthusiasm!!

[@HealthyAmbitions]

The possibilities are endless!!! Thanks for watching!

[@MM-ws1pf]

I agree - if you can liquify you can noodle it! I used some scallops for my noodle and crab in my butter sauce and it was delicious!

[@cindy9376]

I started Keto and need to learn everything I can get my hands on, then I came across your channel and YOU make me excited to be on this way of eating. I LOVE SPAGHETTI and of course not allowed on Keto but now there is NOODLEFICATION!!!! I bought everything you have listed in your ingredients including a new blender ! And I found 3-tip squeeze bottles! Oh yeah dying to see what kind of a mess I can make in the kitchen;) I have watched this one video of yours 6 times and love to see how excited you get when trying out your spaghetti and still can’t believe how that looks so much like the real stuff. I’ve seen all your videos and LOVE them. Thank you so much for your hard work into making these and sharing your recipes.

[@HealthyAmbitions]

Thank you so much, Cindy!!! Your comment just made my day!!! These noodles really are a game-changer!!! Best of luck making them!! And expect some funky shapes when you try it the first time, lol....it takes a minute to find your groove 😉

[@zookeeperification]

Eggs are carnivore! I love your enthusiasm. I am still feeling excited to try this, and I think the egg yolk version will be easier than the chicken one.

[@HealthyAmbitions]

Egg yolk powder has definitely been my favorite base so far. I cant wait for you to try it!!

[@sweetrouble420]

So glad I found your channel. You crack me up. Love your channel

[@HealthyAmbitions]

Yay! Thank you!

[@lisajkalm]

Finally made these. My husband agreed with me that he should make them next time 😂😂😂. I also watched the video you shared in description....interesting with him flavoring the water.

[@HealthyAmbitions]

LOL, I gotta know why y'all agreed you husband needs to make them next time 😂😂 I feel like there's a funny story there! I was playing around with some sweet noodles today, but there wasn't near enough flavor. I'm thinking I'll need to use some flavor extracts to amp up the flavor. I'm having a blast experimenting with all the possibilities, lol

[@lisajkalm]

@@HealthyAmbitions I was holding the bottle too high when squirting it so we had a bowl full of balls and other shapes 😂😂 our dinner looked interesting

[@HealthyAmbitions]

@@lisajkalm 😂😂 my first attempt at the noodles were quite interesting too. Lots of weird shapes 😆

[@56chrsbri]

I have a question please if anyone doesnt mind ? What is the difference when making these sperification noodles whether you use Nutritional yeast or Lupini flour ? Which has the best Flavor ? Please will someone respond ? Much appreciated and also many thanks. I have tried to Google but no information other than Legumes may inflamorty for people with sensitive stomachs.

[@normarinker3245]

Just found your channel and watched a bunch of videos in a row. I've subscribed. Love your style and vibes. Thanks and happy Thanksgiving!

[@HealthyAmbitions]

Awesome! Thank you!

[@susanvanduyn2811]

Just found your channel. Completely enjoying your presentation and content. At the moment I have whole egg powder on hand. Do you think I can substitute for egg yolk powder? Thank you!

[@HealthyAmbitions]

Yes you can! As long as it's in powder form, you are good to go with the whole egg powder :)

[@209sunset]

I used the noodles in chicken soup and it was heaven to have soup with noodles

[@HealthyAmbitions]

The ultimate comfort food!!

[@dalvapereira445]

I love noodles and I'm excited to try this kept method thanks for sharing

[@lynnries7729]

Brilliant! This makes so much sense as moms homemade noodles include eggs!

[@HealthyAmbitions]

😀

[@terryragus8205]

I appreciate all the ways you have experimented with this recipe. You have helped me so much!

[@HealthyAmbitions]

Thank you!! So glad you are enjoying the videos!!

[@deskjockie4948]

I've made these noodles with the egg yolk powder and nutritional yeast several times now and they are delicious! I've got a batch in the freezer right now ready to thaw and slather in spaghetti sauce, lol. They really ARE a game changer for keto!

[@HealthyAmbitions]

Love it!!! I haven't made enough at one time to freeze any yet, but I think I need to have a big noodle batching day soon! lol

[@deskjockie4948]

@@HealthyAmbitions I have discovered that the frozen noodles DO need to be "re-hydrated" by boiling them for a few minutes, then they taste just fine.

[@ericasimonson8737]

How did they come out of the freezer? Mine lost all their water and shriveled up :( (chicken version)

[@amberking6412]

Just ordered everything needed to make these. Super excited to try, thanks for sharing :)

[@HealthyAmbitions]

You are so welcome! Enjoy the noodles!!

[@dizziechef9502]

What’s that tomato powder jar you showed. Did you have a recipe for spinach noods ?

[@KH-tg1sq]

This is the original recipe that was created by Ann. Steve got this idea from Ann. I like hers much better. Why do you need to use any type of protein at all. How about unflavored? She also did one with boiled eggs instead of powdered.

[@HealthyAmbitions]

We are all just having fun experimenting with the recipe. I just uploaded video doing a mac 'n cheese version of this noodlefication process 😋 And, truth be told, Modernist Pantry was really the first people to do this with an arrangement of their ingredients from what I found in Google Search. Like ALL recipe developers, we enjoy testing out various renditions of a recipe. Imagine if "cake" stopped at just one recipe for eternity. Enjoyable food comes from lots of recipe developers playing with the ingredients.

[@emzirek]

new sub here and you are a hoot to watch as your child-like eyes lighting up like it is Christmas over these pasta dishes and cant wait to try it myself

[@HealthyAmbitions]

Thank you! LOL

[@ja4005]

I have whole egg powder and butter powder. Don't have the calcium yet. But, might try making the noodles with those ingredients.

[@HealthyAmbitions]

Ooooh, I'm intrigued by the butter powder! Please let me know how that turns out!!

[@Metqa]

I have those ingredients too, but I've only tried egg white to make a white fat udon noodle, but I've not tried Butter noodles! LOL Come back and tell us how it went!

[@lavellnutrition]

Hi! Love your channel!

[@HealthyAmbitions]

Yay! Thank you!

[@JoniBonnette]

I don't have a blender. So for now could I do this with a food processor. Would you try it out using one and let me know. Love your videos. Just found you and you are a delight to listen to.

[@HealthyAmbitions]

Thank you!! I haven't tried a food processor myself, but I had another commenter who tried using a food processor and it did not work for her. In my experience with blenders and food processors, blender work best for mostly liquid mixtures, while food processors work better for dryer mixtures, chunkier mixes, and doughs.

[@growthnprosperityliving]

I love your personality, and you absolutely should get excited about pasta. Thank you for this new thing for me to try because I looooooovvvvve pasta. So if it is as good as you say it is I will be onboard. As much as I miss spaghetti, it will be on and poppin : ).

[@HealthyAmbitions]

Thank you so much!!! I can't wait for you to try it!

[@dizziechef9502]

I just made my fourth batch . No chkn. But I use pdr egg yolks. I found they got softer when I used warm 7 cups water in the bath. Worked out very well. I’m going to add some Chinese rice herbs to put in my alginate. I’ll chop it up a bit and use it for rice. I won’t make these yellow with the Nut. Yeast. But the egg yolk might make them yellow. Got any hints for me. I read the Chkn. noods and those were white. I’ll try that for my sodium rice. My sodium noods are great.

[@priyasaravanakumar3318]

Hi looks delicious. What about storage? Can it be frozen?

[@HealthyAmbitions]

I usually store them in an airtight container in the fridge for 4-5 days. I've heard you can freeze them, but I haven't tested that out yet because they don't last long enough to need freezing, lol

[@Metqa]

I froze 3 test batches for over a week ( to make sure they got really frozen solid) Now, I didn't take notes cuz I didn't think anywone else would care, but I froze one serving plain, one serving tossed with olive oil, and one serving tossed with marinara. All three thawed, and reheated just fine. One had s slightly softer texture and i think it might have been marinara...? But I think there was no difference between plain and oil coated. I even let my friend sample some and he said' tastes like a noodle" didn't say anthing about texture or nothing, so that's a win. Now I'm making double batches to have some to set aside in the freezer when I don't feel like hopping about the kitchen pulling out tools. I froze them in rubbermadefood storage containers, but I'm now trying in regular zipper pouches as well.

[@corieddings5713]

I totally get the excitement I am excited to try this ❤️❤️❤️

[@HealthyAmbitions]

Hope you like it!

[@vcotten]

Whole egg powder works as well. It’s great!

[@HealthyAmbitions]

Good to know!

[@susanvanduyn2811]

So good to hear whole egg powder works, as that is what I have on hand. What proportion did you use? Thank you!

[@vcotten]

@@susanvanduyn2811 3TBSP

[@BrattyPatriot]

Excellent job!! I do like the one w/ chicken but I love the color this has, thanks for experimenting. I watched Ann's video on the lasagna noodle but her way of forming was?? Someone in a group I'm in suggested putting onto parchment, spreading thin and laying that in a 13 . 9 dish with the calcium water, certainly sounds worthy of trying with this egg recipe.......again, nice job.

[@HealthyAmbitions]

I just watched her video last night....whole eggs and lasagna noodles. I agree that putting on parchment paper or a silicone mat seems like it would work better. I'll have to test that out and make a video soon! I also thought her initial attempt at lasagna noodles made the noodles too thin? Definitely room for improvement! I am excited that she is working on a product line. Can't wait to see what she does with that!

[@anitabeal2604]

@Sherry M did you try the parchment paper? Wondering as I have tried to make the egg fast noodles using parchment and the liquid just seeped under the paper.

[@ronniemillsap]

I have a question :p Just got my chickens to start laying eggs. Could you find a ratio to make these with whole eggs....I know it'll be different, bujt I have wet eggs

[@makeupspecialisten]

Hi… thanks for an amazing Chanel. Does the Water needs to be filtered? Both for det recipe and the calcium lactate? Or Can i use regular water? I live in Denmark, and we usual use tap water. Cant wait to try these😍

[@HealthyAmbitions]

Hey Camilla! I always use unfiltered tap water at home :)

[@makeupspecialisten]

@@HealthyAmbitions thanks alot.. just what I wanted to hear🙏🏻😊👍🏻 have a nice day. Best regards Camikka

[@chriswilliams4345]

I heard you say you could use the calcium lactate water more than once. How long will it be safe to refrigerate and use again. Thanks. And thanks for your receipe.

[@HealthyAmbitions]

I've personally used it over a 3 day period, and one of my viewers said they used their calcium bath over the course of 5 days. I probably wouldn't go any longer than that. And you are so welcome!

[@Metqa]

Just know that it will have a tinge of yellow and will absorb the smell of the egg yolk. So don't be afraid if it smells off after a couple of days, that's just what sulfur does. I use whole egg powder. I thought my noodles had gone bad in the bath I stored them in, but then I had a separate container of baked egg cups and when I smelled the same smell, I was reassured. LOL I have kept noodles in a mason jar with just enough leftover bath to keep them moist for a week. I've also had success freezing them and thawing. them for much later use. But if you are reusing the bath for multiple batches, then do small groups of noodles and check in between. The noodles are removing calcium oins with each batch you make and eventually your noodles will be softer after soaking the same amount of time and/or will break apart in the water as you stir, instead of making a gel wall. I if after an hour your noodles are not as firm as you expect, it's time to either add more calcium or use a fresh bath. If I'm at the end of my slurry, I will just add a half teaspoon to boost it till I am finished.

[@jenniferslater9434]

Just ordered the ingredients. I saw the original video but it looked too intimidating - thanks for showing how easy it can be!

[@HealthyAmbitions]

You are so welcome!

[@skywawl422qq]

I appreciate you telling us what these ingredients come from

[@HealthyAmbitions]

My pleasure 😊

[@Hungerhugs]

Wow great video!! It inspired me to buy all the “sciency” ingredients so I can try it myself! Quick question, once we’ve made the noodles how long will it last in the fridge ? And can I freeze the noodles ?

[@HealthyAmbitions]

I've premade the noodle mixture 2 days ahead of time and those same noodles sat in the fridge for an additional 2 days after I noodlefied them, so several days to a week at the very least. I haven't personally tried freezing them (they get eaten too quickly, lol), but I believe Steve over at Serious Keto said you could freeze them.

[@Hungerhugs]

@@HealthyAmbitions awesome! thanks so much for the tip! Can’t wait to try making this! Keep up the great work with all the videos!

[@HealthyAmbitions]

You are so welcome!

[@dizziechef9502]

I never tried the chicken method. What difference will I get using the chicken TY

[@GracefullyPlanned]

I'm definitely going to make these!

[@HealthyAmbitions]

You should! They are a game changer!

[@christinebalas2087]

Awesome! Question for you: you wrote that the nutritional yeast is optional but did you try making it without? I am curious how it affects the color without it. Thanks!

[@HealthyAmbitions]

I think there needs to be some type of liquid to powder ratio. I used nutritional yeast in place of the lupin flour that Ann used in her recipe. It probably ads a slight bit of extra yellow color, but the egg yolk powder provides most of the color in this variation. I haven't fully tested out the powder-to-liquid ratios yet though to say for sure.

[@christinebalas2087]

@@HealthyAmbitions ok thanks for your reply!

[@SA-hf3fu]

YES butter and Parmesan! lol (and more times than not, a little garlic)

[@HealthyAmbitions]

So good!

[@kelsowins]

I was so excited to try this! I don't have a blender but figured my food processor would work okay. I guess the action in a food processor is not the same, because the recipe failed to thicken and never created a single noodle when I squeezed it into the water solution. 😑 Has anyone else tried it with a food processor?? I really hate to go buy a blender just for this one recipe.

[@hrhneenerita]

it has to liquefy it I used my regular blender an it worked I made Steve's version ... or a smoothie blender if it will make good smoothies and not salsa type smoothie :) , it will work

[@Metqa]

I bought a $15 blender from walmart just to make this recipe. Had to return it because it was broken in the box, replaced it and then it was scary loud and walked across the counter trying to blend this recipe. LOL but it worked, so I guess I'll just wear earplugs and hold it down like a bucking bronco. YeeHaw!

[@roxanneosburn584]

Look for a blender at the Goodwill or maybe you have a friend who can borrow you one or you can make them at a friends house

[@sblakeish]

Hi: thanks for sharing, you crack me up 😂 with theses noodles, I need to really try them.

[@HealthyAmbitions]

You should! These noodles are the best thing ever!! lol

[@dawndolinski768]

yum! that looks soooo good!! Thank you! I'm gona try that

[@HealthyAmbitions]

It's so good! My husband heated up leftovers last night and topped it with a meat sauce. You would think he had died and gone to heaven with how he was reacting to it, lol

[@morju9]

Did the yeast taste and or smell you mentioned leave once you topped with butter and parmesan? Great video. 👍

[@HealthyAmbitions]

I didn't notice the smell at all once the noodles were done up. My husband later came and tasted a noodle straight out of the container in the fridge and said they tasted like real noodles.

[@dizziechef9502]

What does the nutritional yeast do. Just flavor or texture also ?

[@catcat6060]

Do you think whole egg powder will work just as well as egg yolk powder? I can only seem to get whole egg powder in the UK?

[@HealthyAmbitions]

Yep, that should work just fine! :)

[@LaurieandTodd]

Is this still the BEST recipe? Trying these today with hard boiled eggs. 1 TBSP sodium alginate in the batter and 1 TBSP calcium lactate in the bath? Do we use the xanthan gum or omit for al dente spaghetti?

[@HealthyAmbitions]

Hey Laurie! I've started to omit xanthan gum, but aside from that, this is still my go-to recipe. If you want al dente, I recommend keep the xanthan gum or switching to calcium chloride which I'm told provides a firmer noodle. I have not tried making these noodles with hard boiled eggs, so I can't speak to that personally.

[@ThePinkkdd]

Does it taste more like pasta with the yeast or just for color?

[@LindaCostelloHinchey]

Question: I've tried this several times using calcium lactate. I'd like to have the noodles firmer and sturdier... Should I use calcium citrate instead or is there another way of creating a firmer noodle. The noodles I made with calcium lactate were ok but after day two of being in chicken soup, the turned to mush or dissolved.

[@HealthyAmbitions]

In theory, any calcium should work to gel noodles, but I don't have any experience with anything besides calcium lactate. I have bought some calcium chloride because I'm told that makes a firmer noodle, but I haven't used it yet.

[@Metqa]

What have you tried? Have you used more alginate? How about soaking longer in the calcium bath? I made little droplets using a wide0hole colander and it lasted in my chicken soup over a couple of meals, but I use about 2T of alginate and I store them in the fridge IN the calcium bath till I use it. I've cut back to 1 1/2 alginate with kelp and got a softer noodle. Perhaps try the Original 2T of alginate or an extra 1/2 T if you are using Healthy Ambitions Recipe. It's the calcium in the bath reacting to the alginate in the slurry, so the more you have, to interact with, the more interaction you'll have. Y'know how people talk about softening the noodles with lemon and baking soda? Well, I don't do that and I baked the original recipe into a spagheti casserole that got ate over 2 1/2 days with no loss of texture and had stars in my soup and reheated it and it still worked.

[@shellygradydesigns]

Thank you so much for doing these tests for us Kathy! I was wondering if you could use egg yolks instead of the powder. So glad I found you!

[@hammeigh]

You could possibly use whole eggs even, as Ann (Keto Asian Flavors) said you can also use whole egg powder.

[@HealthyAmbitions]

Keto Asian Flavors used whole hard boiled eggs in a recent video, so I think the yolks from a hard boiled egg should work.

[@shellygradydesigns]

@@HealthyAmbitions Thank you SO MUCH!!!

[@hrhneenerita]

you have to remember that the yolks would add to the total liquid so the ratio between the liquid and sodium alginate would have to be adjusted... the biggest thing I have found is the viciousness of the mixture. to runny and it does not set up to thick and it hard to get out of the squeeze bottle

[@shellygradydesigns]

@@hrhneenerita Thank you Ja Neen!

[@bobscott2624]

Hi, is there a reason why you don't use actual egg yolks? I am really excited to try this recipe!!

[@HealthyAmbitions]

You can use hard boiled egg yolks :) I've heard that using raw egg yolks throws off the liquid ratios. And then, there are many people are squeamish about raw eggs. With that said, I haven't personally experimented with raw eggs or egg yolks, but with so many people asking about that, I definitely need to put that on my list of experiment videos to shoot 😉

[@JoniBonnette]

You are so adorable. I would react the same way and pray I do as I try to make these. I love pasta and miss it so I can't wait to try.

[@HealthyAmbitions]

LOL, thank you so much!!! I was a huge pasta-junkie before going keto almost 4 years ago....they were pretty much a daily staple in my diet. I'm so happy to have noodles back on the menu!

[@JoniBonnette]

@@HealthyAmbitions I can relate I was a junkie for pasta. That was my number one love. Pasta and toast. So I adore watching you. I am hoping to make some today. I have literally been praying for it to be perfect. I have been fighting the urge the last couple days to eat a big bowl of real pasta with butter and salt,lol. I told myself hold on this is going to be good.

[@frappelover6213]

Hi, can you tell me what kind of blender you use. I want to be able to add ingredients like that while not having to shut it off.

[@HealthyAmbitions]

Of course! I've been using a Blendtec since 2013!! Here it is on Amazon: amzn.to/3CFBRa7 (afflink)

[@nealpiche6875]

Do these soak up sauce better than konjac noodles or spaghetti squash?

[@Tegist123]

Is there a vegan version of this recipe? (without the egg)

[@roxanneosburn584]

If you want a thin flat noodle you could use a pastry bag and the tip for the flat noodle you just have to hold the ends of the liquid stays in but that should give you an Alfredo noodle sorry forgot the name of what the noodle was because I haven’t eaten noodles in so long. I saw a bag and some tips at the dollar store if you didn’t want to spend expensive money to just try it

[@HealthyAmbitions]

Fettuccini 😉 Another KZbinr experimented with flat tips, but the noodles still puffed up in the calcium bath. I still have LOTS of experiments planned because these noodles are so much fun to made and so tasty to eat!

[@monicanagy6587]

Hey! Are you using the lemon bath to soften the noodles?

[@HealthyAmbitions]

Hey Monica! Nope, I've never used any softening method for the noodles. One change I have made since this video is no longer add the Xanthan Gum, but everything else is the same. :)

[@mahoganygirl3035]

Now I am curious about consuming butter and parmesan on pasta. Is the cheese freshly grated or the variety in the shake bottle ?

[@HealthyAmbitions]

Either one, but fresh grated is always more tasty 😉

[@kathleenconrad65]

I made this today…but it was very thick..had to add more water. Then did the bath…it noodled ok. But wondering why it was so much thicker than yours. I was very careful to follow ingredients exactly.

[@HealthyAmbitions]

If you used the exact ingredients, then the only real variable is the water. Try omitting the Xanthan Gum. I've made noodles without it and the batter does much better (and is thinner) without it.

[@kathleenconrad65]

Will try that then…thank you!

[@donnacaloway8628]

I'm a new subscriber and I can't wait to try these noodles. However, eggs are not vegan. They're as carnivore as any meat but more nutritious than most meats. Still an awesome video. I can't wait to add it to my ketovore diet.

[@vryanz83]

Can someone PLEASE help me... I've watched so many videos... But every time I try to squeeze them into the calcium bath... They just dissolve! I can't figure out what I'm doing wrong. 😭

[@reginasipes4248]

What about frosting tips to change the shape. Put the batter in a zip lock bag with a tip. Just an idea 😊

[@HealthyAmbitions]

The noodle mixture, though gel like, is still more liquid than not, so it doesn't hold the shape of various piping tips.

[@dizziechef9502]

I’m thinking of using knorr chkn bouillon .and omit other salt. Or the knorr with Tom and chkn bouillon.

[@mlistander]

Why did you use the yeast? 🤗

[@HealthyAmbitions]

It’s for a touch of added flavor, but totally optional 😉

[@rumbledoll3173]

Can you use whole egg powder, as this is all I can get in the UK

[@HealthyAmbitions]

Yep! That works too! 😁

[@NavyWife]

Have you tried any of the other brands for the Sodium Alginate and the other ingredient that you named? Amazon sells other brands that are much less expensive.

[@HealthyAmbitions]

I have not tried other brands yet. I think Ann at Keto Asian Flavours said there were certain brands that did NOT work well, but I'm not sure which ones.

[@goboldly5700]

Wonder if you could use powdered whole egg instead of the egg yolk since the powdered egg yolk is so hard to find of late.

[@HealthyAmbitions]

I've heard others have had success with it :)

[@dkayfellows]

Do you rinse the noodles after the calcium bath? How to heat also. Thanks

[@HealthyAmbitions]

Hey Debbie, yes I rinse them once they have set up in the calcium bath....to heat them up, you can either put them in the microwave for 60-90 seconds or bring them to a boil in water just like regular noodles.

[@goddessinfinity1]

Can you make an Aip version of this? I have gluten allergies so yeast is cross reactive and acts as gluten in my body.

[@HealthyAmbitions]

You can totally omit the nutritional yeast in this recipe and it will still work :)

[@ericasimonson8737]

I just ordered some egg yolk powder because I thought it would be perfect for noodlfication!

[@HealthyAmbitions]

Yay!! I'm so excited for you to try it!

[@louannebertrand9898]

I’ve made Ann’s version with hard boiled eggs and egg yolk powder with 1 and 2 T of sodium alginate. Regardless of either version, the texture is still very bouncy, like konjac noodles. Since you blend less than the 3 minutes in Ann’s recipe, I’m wondering if the texture of your version is less bouncy? I do use the softening technique to make the texture more pasta like.

[@HealthyAmbitions]

Hey Louanne, have you tried omitting the xanthan gum? My noodles came out even better without the xanthan gum. My favorite combo of ingredients is 3 tbsp egg yolk powder, 2 tablespoons nutritional yeast, and 1 tablespoon sodium alginate.

[@louannebertrand9898]

@@HealthyAmbitions I thought about omitting it, but I worried it wouldn’t work. Thank you for testing everything for us! Plan to make another batch today. Happy New Year!

[@HealthyAmbitions]

Let me know how it goes without the Xanthan Gum! Happy New Year to you too!

[@bugsybunz6145]

Can you use real egg yolk from a boiled egg. I live in the UK and we can't get egg yolk powder?

[@HealthyAmbitions]

Yes! Absolutely!

[@bettyowens1271]

Can you dry or freeze?

[@Lulu-bq9eu]

Can I ask please about how to store these in the fridge?

[@HealthyAmbitions]

Hey Lulu! I simply drain it and store it in an airtight container for up to 1 week.

[@Mamaof21000]

Do these noodles have the same bite/texture as regular noodles or are they more chewy/rubbery like Konjac noodles?

[@HealthyAmbitions]

I would put the texture between regular noodles and konjac....less rubbery than konjac

[@ericasimonson8737]

Definitely less rubbery! I made the chicken ones and they were almost too soft. Looking forward to trying these!

[@dizziechef9502]

I’m going to firm these up a bit and make sushi.

[@charleencollins1130]

Wonder what it does in our blood system...

[@francesherman9083]

HELP. My 1st time making the noodles I followed your directions exactly I have no idea why but My batter was extremely thick, I couldn't pour the batter into the squeeze bottom without pushing it in with a spoon, I even had to add a little bit of water in to thin it out. Do you have any idea why that would happen or if I did do something wrong.? It still made noodles though, I don't know what they're going to taste like yet.

[@HealthyAmbitions]

Hey Frances! Are you using tap water? I am able to use tap water just fine, but if your tap water has elevated levels of calcium, it's possible that can be thickening the batter too much. It's just a wild guess though. Another option suggested by one of my viewers is to pour the mixture in the squeeze bottle right away and set the bottle upside down for 30+ minutes so the bubble right to the bottom of the bottle (assuming you have a lid for the squeeze bottle). Then there is no scraping needed. I haven't tried it yet, but it could simplify to process of getting the mixture into the bottle.

[@francesherman9083]

@@HealthyAmbitions I did use tap water maybe next time I'll use my Filtered water and that's a good idea about the bottle I'll try it thanks for the help

[@bixnash1]

Would be interesting to add herbs and flavourings. Bx

[@HealthyAmbitions]

I have found it difficult to add sufficient flavoring to these because of the high water content.

[@hetzeepvrouwtje]

What happened to the calcium chloride you bought?

[@HealthyAmbitions]

It's still sitting unopened in my pantry, lol I'll be getting back to it, hopefully soon, but I have a lot I'm juggling between 2 websites and I'm starting a 2nd KZbin channel too, lol.....I'm probably spreading myself a little too thin 😆

[@hetzeepvrouwtje]

@@HealthyAmbitions I love your enthusiasm! You bring positive energy! I had the calcium chloride sitting in my cupboard for making cheese, which we had to stop making due to allergies for milk proteïne and intolerances for caseine...a new use is found! I heard calcium chloride makes the pasta more firm. Calcium lactate does that less. Good luck with your other channel too!👋🏻 Sheila from the Netherlands

[@catcat6060]

Do you know if these can be frozen, if I make batch lots?

[@HealthyAmbitions]

I haven't made enough at one time to need to freeze them, but I believe that Steve at Serious Keto said you could freeze them.

[@skywawl422qq]

What egg yolk brand are you using?

[@HealthyAmbitions]

Hey Wanda! I'm using this brand off Amazon: amzn.to/3x1mS7N (aff)

[@matias_henriquez_r]

I need your help, my keto noodles are disolve when i trying to remove it from the water. What would be the problem in my process? :( PD: I’m use Grams not Oz, cause im from another country.

[@HealthyAmbitions]

As long as the ounces to grams are converted properly, that should not be a problem, but I do know that using different brands of the ingredients can effect the outcome.

[@Metqa]

Are you letting the noodles stay in the calcium bath at least an hour, and if so have you tried setting them overnight?? How is your water? Have you tried using filtered water or distilled water? ( Tap might have other minerals interfering with the chemical reaction. ) Wanting to know what you have tried!

[@katlinden4663]

I just tried this recipe and my noodles are very chewy. Kind of like the shirataki noodles! What am I doing wrong?

[@HealthyAmbitions]

Since this video was made, I started omitting the xanthan gum and like it even better. Also, did you use Calcium Lactate or Calcium Chloride? I hear the Calcium Chloride makes for a firmer/chewier noodle.

[@katlinden4663]

@@HealthyAmbitions Next time, I'll skip the xantham gum. Thanks for your reply! I love your videos!!