🍝 Keto Spaghetti & Egg Noodle | 🍜 Original Keto Pasta Recipe | Please Credit With Link If Sharing

[@KetoAsianFlavours]

If anyone is trying this recipe and your mixture gets too thick and not pourable, simple add more water. Start with 1/2 cup and slowly increase to 1 cup if needed. Or, reduce sodium alginate to 2 Tbsp. It should still work. In my kelp noodle recipe, I used 2 Tbsp of sodium alignate, so I think I made a mistake. Keto noodle playlist (12 videos): kzbin.info/aero/PLwWgOM2bKGYBPxbJJKhChY-vgSwhwhFRK Copyright disclaimer under Section 107 of the Copyright Act: This disclaimer appears on content (commonly KZbin videos) that uses someone else’s copyrighted content. Including this statement of “fair use” helps protect against copyright infringement claims. Original work copyright disclaimer: This disclaimer can be used on blogs, websites, images, videos, music, and even social media to establish your ownership over original content. Having this statement helps protect your work against theft.

[@kristentaylor5359]

I did something wrong. Initially, the batch was WAY too think to use a squeeze bottle so I added it back to my blender with some more water. Once I got it to the right consistency, the noodles formed but when I used the lemon juice/baking soda to make it edible, it made the noodles slimy and mushy. I didn't even let it sit for that long, maybe a couple mins if that much. I assume you went through a lot of trial and error making this. Do you have any idea what I did wrong?

[@KetoAsianFlavours]

@@kristentaylor5359 Did you leave it in the sodium bath refrigerated as mentioned in the video before softening?

[@kristentaylor5359]

@@KetoAsianFlavours oh that may have been the problem. I shouldn't have that in the future, since it's in my fridge now since last night. Thanks 😊

[@Metqa]

I don't see in the video where it says how long it has to sit in the calcium lactate bath before it can be used or softened. Can you share the suggested bath time minimum? I tasted one noodle after about 60 minutes and it had a nice shell but was still liquid inside. After that I went to bed so I don't know when it finally set up. Thanks.

[@KetoAsianFlavours]

@@Metqa It depends on thickness of your noodle. 2hrs+. Overnight is best.

[@blackandketo]

This recipe is PHENOMENAL! Easy and an excellent, low carb dupe for spaghetti noodles! I was pleasantly surprised at how similar my batch was to real pasta. No weird tastes. Not rubbery. Follow her instructor and you will not be disappointed!!

[@KetoAsianFlavours]

Thank you SO much for trying the recipe! I’m glad it turned out! This is great as spaghetti noodles 🍝 I’m glad you enjoy them.

[@callmeblank7909]

But the ingredients are really hard to get ☹ it looks like a chemistry lab

[@KetoAsianFlavours]

@@callmeblank7909 it’s all on Amazon. I linked it in the description box.

[@debraraiche3327]

what is the carb, protein ....totals? Thank you!

[@cathycasuccio3227]

@@debraraiche3327 she has that info in the description box

[@DerekBeins]

Serious Keto sent me here, I love Asian food and miss it dearly now that I've been on Keto for about a year now! Can't wait to try out some recipes! :D

[@KetoAsianFlavours]

Welcome!!! Please post reviews if you do try any recipes of mine in the comments. Would really appreciate it!

[@Nilamoire]

Me too

[@jeannejett2299]

Me too!

[@capecyn]

Me three!

[@jppangyarihan7612]

I have to comment again and say that I am so grateful to you for the noodle recipes but especially the egg noodles; my mother has been suffering with Type II Diabetes and it's been a long and hard road to get her to go on a Keto diet with me. Giving up noodles and rice has been very difficult but now she is able to eat noodles again! Gamechanger is an understatement...lifesaver is more like it!!! Thank you Keto Asian Flavours!!!

[@w2bmlover]

Wait for the calcium bath. It's 1Tbsp w 7c water not 2Tbsp? The Bun Videp you use 2Tbsp Ty

[@caterchatter4671]

@@w2bmlover what do you mean, don’t understand, sorry:(

[@w2bmlover]

@@caterchatter4671 the calcium bath. Do you use 1 tbsp calcium alginate or 2? Ann mention 1 tbsp. But her other video she use 2 tbsp

[@caterchatter4671]

@@w2bmlover thank you

[@laur-unstagenameactuallyca1587]

@@w2bmlover she said 2 tbsp above

[@KetogenicWoman]

wow, you are a true mad scientist! Love it!

[@alingoday]

Absolutely a game changer! I’ve just done it and texture is just about right. Not rubbery and has no taste. Thanks for sharing! 👍🏼

[@KetoAsianFlavours]

You are welcome!

[@brendareed5050]

I would think a good taste would be desirable.

[@chrish1695]

@@brendareed5050 I doubt you would notice with all ingredients. Plain pasta noodles are typically bland and have little flavor. It’s the texture that people mostly miss.

[@leonieharry2941]

I haven't tried it yet, because I do not have all the ingredients. Before I purchase it I want to ask if the texture is a bit rubbery (texture not taste!) or like in normal noodles? shirtaki or konjak-noodles are frankly speaking very rubbery-like, and I am afraid that it is the same with these.

[@justaddbutter]

@@leonieharry2941 They have the same firmness as shirataki but not the chewy rubberiness. Much easier to eat, but still essentially flavorless.

[@mrbigg7255]

Here from serious keto channel. He recommended your channel. Subscribed. 😊

[@ellenleung6024]

I can’t believe I made noodles without any flour. Ann, thank you so much for the recipe. Your recipe has gone viral for a reason, it is definitely a game changer to the keto community!!! Since I didn’t have lupin flour in my pantry, I added 2 tablespoons of nutritional yeast flakes and added an additional 1/2 cup of water to the blend. After an hour, it turns out the perfect texture 😍 I was able to enjoy it right away with some white sauce. My kids also try it and gave it thumbs up 😁 You are my keto goddess sent from my prayer of having noodles in my diet again.

[@KetoAsianFlavours]

Thank you so much for taking the time to comment ❤️

[@kristinj8271]

Steve from Serious Keto sent me over here. Great idea. I will try it out! Great to see Keto youtubers sharing and collaborating! 💜

[@allthai100]

Here from Serious Keto. You deserve way more subscribers!!! Genius!

[@lowcarbdelicious-ness6834]

I have to tell you....this is just a game-changer!! I tried your updated recipe with hard boiled eggs, and it was so wonderful! I also tried Serious Keto's version with canned chicken and it was amazing as well...and NONE of this would have been possible without your FLAGSHIP recipe here! Thank you so much! I am loving having "pasta" on Keto and I feel like it's such a huge blessing to have this recipe! I bought the BIG OL' Bags of Sodium Alginate and Calcium Lactate because I'll be making these "Science Noodles" as I call them, OFTEN! Thanks again!!! 🥰

[@aurorejonesTV]

5oz of boiled eggs?

[@Not_InterestedThankYou]

THIS IS AMAZING ! As Im Italian & also an asian food fan both those situations of going without suddenly seem less grim 😃Thank you !!!

[@ursuladozier3296]

Serious Keto and All day I dream about Food have been singing your praises I’ve made your recipe twice now and I have a batch sitting in the fridge in their calcium bath as we speak Thank you for this amazing recipe

[@quinettajames6279]

Can these noodles be frozen?

[@elioraimmanuel]

Watching this makes me weep. I have sorely missed pasta!!!

[@KetoAsianFlavours]

Now you can make lasagna sheets too! kzbin.info/www/bejne/Zou2aZx8ebaFf9k

[@KetoAsianFlavours]

This is how you use it to make lasagna. Enjoy! kzbin.info/www/bejne/joXdomyjoqmCisk

[@Greenverse88]

Ann, I'm going to need you to come up with keto rice and I don't mean cauliflower! Your videos are awesome and thanks for always experimenting for us!!

[@KetoAsianFlavours]

Hahah will people actually make it if I do come up with a recipe? 😂

[@Greenverse88]

@@KetoAsianFlavours yes!!

[@susanneschroeter8396]

Definetly yes! I MUST try this noodle recipe and I ve found a lot more

[@jennysmith3239]

Please do. I am Asian and I miss having fluffy white rice everyday.

[@KetoAsianFlavours]

If trying this recipe and the mixture is too thick, simply add more water. Start with 1/2 cup and slowly increase to 1 cup if needed. Or, reduce sodium alginate to 2 Tbsp. I made a mistake on the quantity on the sodium alginate. It should be 2 Tbsp and not 3 Tbsp.

[@KetoAsianFlavours]

Updated keto egg noodle recipe: kzbin.info/www/bejne/rmOaZK2KrNiCeas MIXTURE TOO THICK?! Correction: It should be 2 Tbsp sodium alginate, NOT 3 Tbsp sodium alginate. Sorry for the inconvenience! If anyone is trying this recipe and your mixture gets too thick and not pourable, simply add more water. Start with 1/2 cup and slowly increase to 1 cup if needed. Or, reduce sodium alginate to 2 Tbsp. It should still work. In my kelp noodle recipe, I used 2 Tbsp of sodium alignate, so I think I made a mistake.

[@CookinWithSquirrl]

You should pin this comment. Thank you for the update.

[@fuzziebunnie]

holy cow. 2 TBSP sodium alginate has 250% of your daily sodium recommended intake. Can this possibly be right?

[@KetoAsianFlavours]

@@fuzziebunnie In general, dietary guidelines for adults regarding sodium intake is recommended to 2,300 mg per day. 2,300 mg is 2.3g. There are 10g of sodium per 100g of sodium alginate. 2 Tbsp used in the recipe is about 18 grams of sodium alginate, which serves 3-4 servings. Sodium alginate is a sodium salt, but it’s extracted from brown seaweed. There’s no taste to it. Keto specialists recommends people on keto to consume 2000-4000mg a day.

[@niceyfemme]

Hi Ann thanks for your recipe. I made it and even though it got super thick really quickly that it stopped my blender from turning I just added water and it was fine. Now my question is Do I need to soak this overnight or this can be eaten right after making it? Have to soften with warm water, lime juice and baking soda first? I am looking at it now soaking in the calcium bath and i can't wait to eat it please tell me this can be eaten now

[@monikajonald]

Mine is still like oatmeal with 2Tb. Is it supposed to be teaspoon instead..???

[@helenpan8766]

Best keto noodles ever! made this for my family and they couldn't tell the difference with this and regular egg noodles.

[@KetoAsianFlavours]

Thanks for trying it!

[@SeriousKeto]

I used to do this around 10 years ago with fruit juice (back in my pre-keto days). I'd completely forgotten about the technique, so seeing this was great. Quick question for you - how many batches can you do with your 7 cups of calcium lactate solution before it loses it's spherification capacity? Have you tested that? Also, in your kelp video, I didn't catch the difference between using calcium lactate (which I don't have in my pantry) and calcium chloride (which I do have).

[@KetoAsianFlavours]

Hi Steve! Thanks for dropping by! Yes, molecular gastronomy is so much fun! I do it with my kids all the time and they love it! The majority of the people that I’ve asked said that they’ve only used the calcium lactate solution twice to make a double batch. I personally have tried it 3 times, and then refrigerated it in the solution for up to a week. I’ve never had a problem of the solution losing spherification capacity. Calcium lactate is often used for reverse spherification where sodium alginate is used to make the solution, and calcium lactate is part of the ingredients for consumption. I thought it would be a good idea to offer options and use calcium lactate too as it yields a slightly different texture. I’ve made spheres with my kids using calcium chloride accidentally once, and the spheres were too salty. Calcium lactate has no taste and it doesn’t affect the end product. When used to form and set these noodles, calcium lactate forms a softer gel wall, where as calcium chloride gives a thicker, crunchy gel wall. Some people who have used calcium lactate prefers to skip the softening method. I personally prefer it softened a bit to get rid of that outer layer texture. Softening time for the calcium lactate should be less than the calcium chloride, or else it will become to soft.

[@BKBerger]

I am subscribing after seeing the Video you posted, Steve.

[@bibaolaitan5189]

@@KetoAsianFlavours can i use real egg yolk for this recipe... and the xanthum gum used, is it normal xanthum gum...

[@bibaolaitan5189]

@@KetoAsianFlavours also in the egg whites recipe... can i use just egg whites.. without the powder... and how many will i use if i can do without powder.. and does both recipe have an eggy taste...

[@bibaolaitan5189]

@@KetoAsianFlavours also, if i want to do this in a smaller batch... do i have to reduce the calcium lactate in the calcium bath like the the sodium alginate in the solution

[@MCher2]

Hi Ann, I’m here from Serious Keto and decided to subscribe. This is an amazing recipe and I’m excited to see more. TFS❣️

[@KetoAsianFlavours]

Thank you for subscribing! I have so many more ideas. This is just the beginning!

[@dianarip1]

Totally amazing! I watched your video and Serios Keto's videa. My first batch had a little chew to the bite that I made with the canned chicken. I made my next batch with 3 hard boiled egg yolks. After the noodles were made I follwed your instructions for softening the noodles with 2 TBL spoons lime/lemon juice and 1 of Baking soda. It only took about 30 seconds and a couple of swishes and then rinsed the noodles in water. Perfection!! I can't tell the difference between these noodles and real spagetti. Very awesome! Thank you for bringing this great recipe to light!

[@KetoAsianFlavours]

There’s chew to it because the softening step was skipped. I developed the recipe with the softening method to provide a noodle replacement like no other!

[@suecollins3246]

Diana, can you make these with hard-boiled egg yolks! I _seriously_ doubt that I will find egg yolk powder where I am. (Actually I seriously doubt I will find _any_ of the ingredients😂)

[@charliehowell6015]

Do you change the water for the softening method or just use the original bath ?

[@dianarip1]

@@suecollins3246 Yes, you can as long as you have cooked them first.

[@dianarip1]

@@charliehowell6015 You need to make the softening bath up fresh each time because of the baking soda. The Chloride bath, however, can be used over and over.

[@brendaforevergreen7436]

I just recommended this video to @seriousketo. Hope that’s ok. He’s a supportive keto content creator and has a way of helping up-and-coming keto-recipe channels.

[@KetoAsianFlavours]

Thank you for the support. I would love for @seriousketo to try it out!

[@julescolorado]

Serious Keto channel suggested your channel. I can't hardly wait to get to the store to shop for these ingredients! Thanks for sharing!

[@KetoAsianFlavours]

Thanks for being here!

[@LinhTran-bc7id]

Thanks for a no fuss, straight to the point, easy to follow video! These are all new ingredients to me but your video takes the edge off trying something new.

[@dug3fresh]

What kind of magic is this! Ramen is now back on the menu!

[@michellephebus3560]

Can’t wait to try this recipe, a couple of quick questions 1) what is the largest serving size that can be made (ex. Can you do a double or triple batch in the blender, is the rest of the process the same) 2) how to store leftovers (do you have to use right away) 3) how long do the noodles keep and 4) can they be frozen?

[@CaptainHieronymusLex]

I want to know too! Regular noodles have a very long shelflive if they are dried, I wonder if these can peform the same. Would be revolutionary

[@suetaitporcaro2481]

these look amazing (and kinda like a science experiment!) will have to try!

[@tammyemily8768]

Hi! Serious Keto sent me here. I.cannot.wait. to try this! And Steve's version. Pasta is what I miss most. If this tastes as good as it looks, I will love you forevaahh! Lol

[@KetoAsianFlavours]

There’s lots of reviews on my FB page or IG. You can take a look! Thanks for being here!

[@lisalongerot1855]

Serious Keto recommended your channel. I can hardly wait to try a couple of recipes this weekend!! I have subscribed, and am looking forward to more keto meals. Thanks for your inspiration!!

[@KetoAsianFlavours]

Thank you for subscribing! Lots more to come!

[@alisonlslee]

This is like the holy grail of keto! Thank you for doing all the hard work and sharing the beautiful recipes with us! Wishing you much prosperity and success!

[@christinetindall3956]

So what did you spend for all the ingredients and did you get them all at the same website?

[@BobRooney290]

just wanted to follow up...how is this working out? does it mess with your gut?

[@wge621]

This is incredible that you discovered this. Very impressed by the techniques and science behind this!

[@KyesKitchen]

Discovered your rice paper video last week and subscribed to your channel right away! Thank you so much for sharing these recipes with us! Your content is so original and innovative! Keep it up and just want to let you know that your effort is very much appreciated.😊

[@KetoAsianFlavours]

Thank you so much for your kind comment and support ♥️

[@KetoAsianFlavours]

If trying this recipe and the mixture is too thick, simply add more water. Start with 1/2 cup and slowly increase to 1 cup if needed. Or, reduce sodium alginate to 2 Tbsp. I made a mistake on the quantity on the sodium alginate. It should be 2 Tbsp and not 3 Tbsp.

[@lotusblossomniki]

Best original recipe Ann Lin! I really appreciate your clear details. Thank you so much!

[@ntur117]

I saw Steve’s remake of your recipe and am anxious to try yours and his. This is very exciting and I appreciate you sharing this. Looks so amazing. Looking forward to tasting it now :) YUM

[@empathshells1536]

Wow this is so awesome! Game changer for me, as someone who struggles to stick to keto due to missing my pasta. I cannot thank you enough!

[@KetoAsianFlavours]

You are welcome! New updated version: kzbin.info/www/bejne/rmOaZK2KrNiCeas

[@beverlycleaveland2296]

Steve from Serious Keto sent me here. So glad he did! Can't wait until my ingredients come in tomorrow! I'm making yours and Steve's as well! Thank you so much!

[@KetoAsianFlavours]

Welcome! Please remember to use 2 Tbsp of alginate and not 3 Tbsp as mentioned in the video. I pinned a comment to clarify as well.

[@devideanpa]

I just made the noodles 🍜 From the comments, they are in the fridge sitting in the calcium lactate water to firm them up. They look like noodles, the texture is similar to Konjac noodles, but not as rubbery. Can’t wait to try them 😊 Thank you!

[@KetoAsianFlavours]

You’ll have to soften them and it won’t be rubbery. Please watch my kelp Noodle recipe. I explained it at the end. Baking soda, hot water, and lemon juice.

[@nadine55555]

I can't wait to make these noodles! Your video showed up on my feed and I'm so glad I clicked on it. I ordered what I need and all should be here soon. I am going to make my own egg yolk powder. I am so excited. I must have watched this video like 4 or 5 times already. Thank you for this recipe!

[@KetoAsianFlavours]

Please remember to read the pinned post and use 2 Tbsp of sodium alginate and not 3 Tbsp.

[@nadine55555]

@@KetoAsianFlavours ok, thank you💗

[@yeraycatalangaspar195]

Thanks you for that, my only weakness with going keto is not having pasta, but that recipe... Tempts me a lot.

[@themynames6453]

Thanks. I have ordered the special ingredients and hope to make this soon. Thanks to you and The Keto Village for sending me here to see this recipe. Great video.

[@ingridferg9779]

Thanks to Steve, I found your channel. I am so impressed!

[@KetoAsianFlavours]

Thank you so much! I do a lot of research and experimenting. Hope you’ll stick around! Please share my channel to others.

[@IvanaBrata]

I can already tell this is life changing for sure! Thank you for sharing your creativity and invention with us. I can't wait to receive my ingredients in the mail to try this recipe!

[@N0it]

Keto Twins sent me here! They made this recipe and it looks great!! Subscribed to your channel, love your presentation and editing!

[@kandyceedwards9135]

Ann, this noodle recipe is amazing! An absolutely perfect substitute for the carby pasta. Thank you so much for sharing! I'm currently subscribed and binge watching all of your videos. I can't wait to see what you create next! Kandyce

[@whocanitbenow5368]

Thank you! We're very excited about making these tomorrow! Serious Keto sent us here, by the way! I love the friendly folks in the keto community!

[@deborah2592]

Now if you can figure out a rice substitute to add sushi back into my life, you might just qualify for the Keto Nobel Prize!

[@KetoAsianFlavours]

Haha so many requests for it, I actually might work on it. Please share my video and channel :-)

[@stacywilson5524]

@@KetoAsianFlavours I'd vote for you! And here's an idea - make the noodles, do Not soften in b soda and then chop(?) into rice-shaped pieces? Would it stick together if not softened? A dusting of X gum and stir?

[@gitaanita1168]

Porang rice aka shirataki rice good enough

[@smilechynwa]

Lol she already deserves that Nobel prize for just recipe

[@joebee1842]

Oh my god easy keto sticky rice 😩

[@phyllisbrowne147]

I'm so grateful that I found you! To say that this is a game changer, is an understatement!

[@deskjockie4948]

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 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!

[@ellenleung6024]

Thanks for sharing your tips! I was looking to shop for Lupin flour, but I have Nutritional yeast at home.

[@ghadazinati]

Hi, thanks for the tips, do you freeze them drained? Did you figure out macros?

[@deskjockie4948]

@@ghadazinati Yes and no.

[@Love_Meat_Tender]

How do you freeze them?

[@margaretkiser6305]

I just watched your video, due to the link shared by Steve at Serious Keto. How cool of him, because I'm too busy to explore and find new things on my own. I'll look closer at your site ASAP.

[@davidschmidt512]

Our kids couldn't tell the difference between this and regular spaghetti. We could twirl it with a fork and spoon...We are continuing to experiment, but this is a *solid* recipe. We've tried all the pretend pastas and this is bona fide... 🙂 Ann Lin is a Rockstar!

[@5JRTs]

I bet kids would have a blast making these noodles! Almost like a science project.

[@sassypants5716]

If you can fool kids with spaghetti, it must be really good!! I have to try this because I SO miss my pasta!

[@rachelbrown7134]

You are a culinary goddess!!! Inventing a passable pasta recipe has been the holy grail of low-carb cooking for decades. Wherever he is, the late great Dr. Atkins has a big smile of approval on his face!

[@noellem.622]

This looks so good! Can't wait to try it! Glad it popped up on my recommended!

[@tirzah-marielewis3447]

Here from Serious Keto... mind blown 😳 🤣. I miss noddles so much, I love this, thank you!

[@michelleclampit9990]

I'm waiting for the ingredients to arrive before trying, but it looks so good that I wrote out the steps so I can jump right in when they arrive. Here are the written directions: Add 3 cups water to blender. Turn on low with lid off. Add: -3 T egg yolk powder -2 T lupin flour (optional) -1/2 t salt -1/2 t xantham gum -2 T sodium alginate Blend on high until thickened. Refrigerate 30 minutes to allow bubbles to reach the top. Meanwhile, prepare calcium bath: 7 cups water 1 T calcium lactate Mix until dissolved & water is clear. Scoop out bubbles on the top of the egg mixture so it is thick and no bubbles. Can add 1/4-1/2 t turmeric if you want more color. Transfer mixture into a squeeze bottle with small tip. (If the mixture gets too thick to pour, slowly add 1/2 to 1 cup water.) With one hand, stir the water. Squeeze in a long stream with other hand. Drain. To serve: Soften noodles in big bowl with hot tap water with @ 1 T baking soda and 2 T lemon/lime juice. Watch for chemical reaction (bubbles). Leave for a couple minutes. Rinse and serve. See kelp noodle video for detailed instructions.

[@KetoAsianFlavours]

Thank you very much for typing out the recipe! I would also add that if the mixture gets too thick and not pourable, simple add more water. I would start with 1/2 cup and slowly increase to 1 cup if needed. Or, reduce sodium alginate to 2 Tbsp. It should still work.

[@WildPigzRussells]

You are the MVP of the comments for typing this out for us, thank you! 😊

[@dianafoot]

Oh my gosh, I wish I had scrolled down this far before I watched and paused the video a dozen times while I wrote out the directions! Thank you for doing this--it should be pinned to the top of the comments.

[@KetoAsianFlavours]

For more tips on how to make these noodles successfully, watch my keto soba noodles: kzbin.info/www/bejne/oJKtp6eHlKeAfZY

[@johnjamero9565]

Thank you for sharing your noodle recipe! So far, I made chow mein and garlic noodle pasta and it turned out delicious and very satisfying! Already planning the next dish im going to make 😋

[@dvdgalutube]

May I ask how I the texture and taste different from konjac/miracle noodles from stores? Thanks

[@Smarion2]

HOLY CRAP! NO WAY! Totally going to try this. Brilliant!

[@micheleosullivan4430]

Egg yolk powder was a bit of a search here in the UK. Luckily, I found them in the EU and ordered some and Brexit didn't hinder my order. I now have everything ordered! I am so excited to make these. Thanks so much for sharing!

[@KetoAsianFlavours]

I’m excited for you! It’s really fun to make! If you can’t egg yolk powder, you can use white egg powder too if that’s easier to find.

[@micheleosullivan4430]

@@KetoAsianFlavours They do have whole egg powder here. Would that work?

[@KetoAsianFlavours]

@@micheleosullivan4430 Yes, it will work. Many people have used that instead.

[@Miracx3]

@@KetoAsianFlavours just curious...am I able to use real egg? If yes, how many? Thank you.

[@jordanbolohan]

Have you ended up trying it yet

[@HetteshWorld]

You are correct this is a game changer. We just subscribed. I found your channel through another channel that was trying your recipe and then saw it featured on another. Decided the original source (you) was the best to follow. Thank you for this and I will be giving it a try. We are also youtubers (rvlife and canam rides) but we have been (roughly) doing keto for over a year now. So anytime I find someone I can learn from that is great. We only have a few recipes up right now lol. Thanks for all your time and attention to these recipes!!!

[@dondaley99]

Hi Ann, this recipe is amazing and I can't stop making them for Ramen soups. Thanks for sharing. I have a few questions for my new adventures with them. Can these noodles be frozen? Do recommend drying off the noodles to hold a sauce. Finally, can they be heated in a frying pan for any length of time, for example with oil/butter and garlic?

[@lewiska2966]

Don, did you find the answer?

[@dondaley99]

@@lewiska2966 Seems to hold up well when heated and also evaporates the excess moisture before adding the oil and/or butter.

[@lewiska2966]

@@dondaley99 Thanks Don. Have you tried freezing them for later?

[@amelias.2509]

Steve from Serious Keto sent me here. Delighted to find your channel and eager to explore all your videos!

[@MrKanti-yy5ux]

That's super interesting. Definitely have to try this one.

[@ninamofor857]

Genius!!! Thank you very much. You’ve changed my life!

[@TheActsofkindness]

Will definitely try this and will come back for another review…

[@KetoAsianFlavours]

Please do!

[@cynthiasymons]

Hi. I sure appreciate that you want people to share your link, but have to say that while I was trying to share your video today I had an awful time finding it because you changed the title! Just trying to help-tried this today and my husband LOVED it!

[@weijian2118]

Thank you so much for this amazing recipe!!! Noodles are my keto weakness and this noodle tastes just like the real thing😂 You should shark tank this. It'll be a huge hit! My mixture was a little too thick to be poured ( I think it's the regional temperature difference? Same thing happened when I tried your other kelp noodles recipe) I added 2 tbsp sodium alginate and almost 3 cups of water to get to the right consistency. Overall it turned out delicious. Thank you!!!

[@annbernard502]

Ok THANK YOU!!! I just finished my first bowl of keto pasta. I put a nice marinara on it and a little grated cheese. It was so satisfying. I failed my first attempt. I probably mixed up some ingredients. But, I needed pasta sooo bad I tried it again today and had great success. I sent the video to my fellow Keto friends and hope they try it because (although many may find it great), I cannot stomach the shiitake noodles. What a great recipe. Next I'm using it in Ramen soup.

[@bodhijenn]

Thank you for this ORIGINAL creation! Excited to make these - so many possibilities!💕

[@KetoAsianFlavours]

Version #2 of keto egg noodle recipe: kzbin.info/www/bejne/rmOaZK2KrNiCeas

[@BessieBlazejewski]

I love your recipe. Thank you for sharing. I will definitely will try it.❤❤

[@mirellaanagnostou]

Congratulations for this recipe. Can you please specify the “after the calcium bath” procedure? Do I have to rinse the pasta again with clear water? And how would I warm them up?

[@Mike-sf5cg]

I warm up any noodle I've ever eaten under warm water right from the faucet.

[@KetoAsianFlavours]

More info here: kzbin.info/www/bejne/rmOaZK2KrNiCeas

[@arbonneladyTN]

Just learned about you! This is a great recipe I look forward to trying!!! Be blessed today!

[@christophersavart5589]

You should definitely start creating your brand and sell those noodles. I ve tried the recipe and since I have not bought those expensive and disgusting shirataki noodles ever since. ❤️❤️❤️

[@KetoAsianFlavours]

Thank you! I’m starting a product line!

[@steelbone5322]

It’s pretty daunting cause I’ve never heard of these ingredient before..but it’s also like magic Can’t wait to try!

[@binamadden4144]

So I made the noodles with ground lupini beans (Costco) that I ground finer with a Vitamix blender. I went to soften them at work and forgot a lemon so I used baking soda and get this dill pickle juice! They are briny and softened and fabulous. Next time I will use lemon. But to eat them straight after I love the added pickle taste. Might even try cider vinegar too. Just thought I would share my success. Also if the tip gets clog turn bottle upside down and shake. Then squeeze again. If you cut the tip bigger thicker noodles come out Nd just need longer in the calcium lactate bath. No worries they will be ok thicker too! Enjoy!

[@KetoAsianFlavours]

Thank you for coming back here to share your success. Greatly appreciated! I’m glad you enjoy them.

[@winnysneece694]

Found your channel from Serious Keto. Delish!

[@galatig]

I haven't yet tried the recipe, but looks fantastic. Question: have you ever tried to prepare it with fresh egg yolks, instead of powder ? Thanks !

[@xxxblkxxx1368]

Hi - from a package of powdered egg yolks (have tried/confirmed taste as well): 1 tsp of powder with 2 tsp of water for 1 egg yolk. Hope this helps!

[@kava4335]

I’m going to try that tomorrow will let you know how that goes ... fingers crossed 🤞

[@KetoAsianFlavours]

Version #2 of keto egg noodle recipe: kzbin.info/www/bejne/rmOaZK2KrNiCeas

[@mariajohnston2147]

As a Diabetic I can not thank you enough for this fantastic pasta. I finally don't feel deprived

[@Kim-wo9ud]

I cannot wait to try this! You're absolutely amazing Ann. Do you think you can have a try in making a keto version of boba pearls with your magic skills?

[@KetoAsianFlavours]

I already have a boba pearl recipe and milk tea recipe, but I will make some changes and do a molecular gastronomy version. That was part of the plan. More fun recipes to come!

[@Kim-wo9ud]

@@KetoAsianFlavours Ann, you are absolutely a wizard in the kitchen! Thanks for all the hard work you put in for these lifesaving and delicious recipes!

[@GiaShay]

I miss boboa so much! This is a game changer!

[@soohorobin8088]

You are the Queen 👑 of Keto Asian cooking!! Thank you for this recipe!!

[@KetoAsianFlavours]

If trying this recipe and the mixture is too thick, simply add more water. Start with 1/2 cup and slowly increase to 1 cup if needed. Or, reduce sodium alginate to 2 Tbsp. I made a mistake on the quantity on the sodium alginate. It should be 2 Tbsp and not 3 Tbsp.

[@sailnauti8087]

Ordered the ingredients today. Looking forward to trying them! Is there a best way to store them and for how long? Thank you.

[@eugenecbell]

Steve from Serious Keto sent me here. Thank you for this recipe. I can’t wait to try it. Subscribed.

[@tonimarra5169]

The "Keto Twins" sent me to your channel. Thank you for making a noodle for us that we don't have to use a pasta maker. Can we use Coconut or almond flour instead of the Lupin flour?

[@KetoAsianFlavours]

I wouldn’t use coconut flour or almond flour. Here’s a new updated recipe: kzbin.info/www/bejne/rmOaZK2KrNiCeas

[@Miracx3]

What!? This I mind blowing. I need this! I pray it works for me. Thank you!

[@angelramos9259]

I am totally blown away...this is genius! I cannot wait to try this once I can find the ingredients. The only thing I did not notice...is this actually cooked, or just used directly from the water bath?

[@Jax_the_poo]

Hey Angel! U can find the instructions in the description on how to soften the noodles, I believe it consists of water, lemon juice and baking powder. Hope that helps!

[@deskjockie4948]

@@Jax_the_poo I found that if I only used one tablespoon of the sodium alginate, and 1/2 teaspoon of xanthan gum, I didn't need to soak the noodles in the baking soda/lemon juice solution. Mine came out perfect al dente texture and as tasty as real egg noodles (which they are, lol).

[@pandrew2081]

Steve from serious Keto sent me over..Im gonna try this, thank you, just subscribed!

[@trudytedder8552]

Where can I find the written recipe? I would love to try this. Thanks!

[@prplcws]

I just asked the same thing!

[@deskjockie4948]

@@prplcws Look in the comments above. Someone did type it up; you can copy and paste.

[@YellyellyellYellyellyell]

Thank you so much. Will buy all the ingredients and try your recipe.

[@lucasichelturco]

Hi, thanks for the great recipe. I was wondering if it was possible to use fresh yolks (like fresh egg whites on your rice noodles recipe) in this recipe. Thanks

[@doody9326]

I'm wondering too.....??????

[@patriciagabig9912]

This was truly the best low carb pasta recipe I have tried. I am a pastaholic. I used 4 1/2 tbs of the egg powder instead of three because I didn’t use any lupin flour. ( I was confused about the egg powder amount since lupin flour was optional and though it probably meant to only use 3 tbs. I decided to see what would happen with more) The mixture was very thick before I added anything else since my blender doesn’t have a very low speed it thickened rapidly. I did not use the full 2tbs of sodium alginate because of that and ended up adding a full cup of water hoping to thin it out but it didn’t work. It was a trial trying to squirt the noodles through nozzle of the squirt bottle and I also used a sandwich bag with a tiny hole in one corner. A pastry bag probably would have worked better. I made a big mess but it was worth it😊

[@ashalujan6272]

Could these be batch made and eaten later? Frozen, dehydrated? I'd love to make a bunch all at once and then eat when we wanted or needed instead of having to plan it out.

[@deborah2592]

I have not frozen these, but have had shirataki that were accidently frozen and it ruins them.....the water leaches out and you are left with rubber bands.

[@ursuladozier3296]

WOW I just ordered all the ingredients on Amazon Can’t wait to try this recipe What a game changer

[@ursuladozier3296]

I made your recipe today it was super The only problem I had was the flimsiness of the squeeze bottles I threw them away and ordered another brand

[@Weewendyhouse123]

Wow I just had spaghetti and meatballs using this recipe! It was great! Just one issue my noodles were a bit mushier than yours. I’m not sure how to correct it for next time.

[@KetoAsianFlavours]

Hi Wendy! Did you softened yours? If so, leave it to soften for a shorter time in the bath next time. Is your water for the softening bath too hot or when rinsing? Did you leave the noodles in the calcium bath overnight to have it fully set in the centre?

[@Weewendyhouse123]

@@KetoAsianFlavours no I did not leave them overnight! Thank you so much I will make them the correct way tomorrow 😂

[@Tekukuno]

This recipe makes a lot of noodles. I looked up the nutrition for egg yolk powder and this recipe (no flour) is less than 150 calories and next to no carbs and great macros. It’s the perfect keto food. And there’s no cooking! Just mixing. I couldn’t be happier about this.

[@Destiny1994ish]

150 calories per how many grams?

[@SindhiKudi]

Oh wow Ann! Super amazing! I have to try this. Would this be OK to use as fried noodles? Thanks so much for another amazing recipe 🥰

[@KetoAsianFlavours]

You can’t fry these. There’s a bother hack for fried noodles. If trying this recipe and the mixture is too thick, simply add more water. Start with 1/2 cup and slowly increase to 1 cup if needed. Or, reduce sodium alginate to 2 Tbsp. I made a mistake on the quantity on the sodium alginate. It should be 2 Tbsp and not 3 Tbsp.

[@RenWater]

Just started keto diet a month ago, going out dining is hardly an option. I’m so glad to find out your channel so I can learn from you and cook my own keto meal ❤

[@ilovecandy183]

to have egg noodles again without worrying about carbs. might cry.

[@KetoAsianFlavours]

I know! I was so excited for this! It looks the part too! 😂

[@KetoAsianFlavours]

If trying this recipe and the mixture is too thick, simply add more water. Start with 1/2 cup and slowly increase to 1 cup if needed. Or, reduce sodium alginate to 2 Tbsp. I made a mistake on the quantity on the sodium alginate. It should be 2 Tbsp and not 3 Tbsp.

[@Laurenlilly902]

i just finished making this with real eggs(boiled egg yolk)GAME CHANGER!!! YOU HAVE REVOLUTIONARIZED KETO!!!!!!!!! THIS IS REAL PASTA!!!!!! Serious Keto made his with CHICKEN and it worked! i am SHOOK

[@KetoAsianFlavours]

Lol I just posted a new video (early access) for my Patrons using fresh eggs! Will be available on KZbin soon.

[@Basketball-life11]

Omg!!! This looks delicious Ann 😋 can’t wait to try making this for my family. Ur the best at creating new keto recipes and easy step to follow 🤗

[@charlesledbetter1912]

Going to try this. You are a genius. Thank you

[@Metqa]

has anyone used these to make a baked spaghetti recipe? My friends mom sent home leftovers of a dish with chicken, cheese, tomato and spaghetti that she baked in the oven. It was good and made me want to eat spaghetti again. Edit to Answer: I got my answer from another person who makes this and says that the temperatures used in an oven to bake things like lasagna would likely cause the gel holding this together to break and leave a wet sloppy mess. I'm not going to risk it. I think I'll use it like spaghetti or ramen in a brothy soup base. Still waiting on my ingredients to arrive. I am looking forward to trying this. crossing my fingers that it works as well as in the videos. Edit my edit: I made the baked spaghetti after all and it worked well and reheated well. I didn't soften it b4 baking and the texture was fine!!

[@judyduran2306]

New subscriber. Here because of Steve at Serious Keto singing your praises!

[@KetoAsianFlavours]

Thank you for being here! He’s awesome!