🍜 THE ORIGINAL! Updated VIRAL keto egg noodle recipe & KETO LASAGNA SHEETS! Credit With Link

[@thewickedwitchofse8998]

Anyone who actually made these noodles and says they're like spaghetti is LYING. They are terrible. The interior also does not cross-link and stays mushy while the exterior has a fungus-like texture and snap. Almost as bad as those miracle noodles from konjac. Many people with channels apparently pay people to lie in the comments to drive advertising traffic. Do NOT waste your money on this garbage. Keep looking.

[@KetoAsianFlavours]

Lol It’s because you didn’t make it right. I have over 12 videos on how to make with tips. You have to leave the noodles in the bath until it firms. You obviously did not do that. I also have videos teaching how to soften it, you obviously didn’t do that either. Why would I pay people to leave comments for reviews? I’m just a home cook sharing my creations, and I post when I have time to post. This is not a business and a job. I have a life and a real job. Think before commenting and don’t blame others for your mistakes, lack of knowledge and unwillingness to ask questions.

[@suzannedeans9762]

Wicked witch for sure 😂

[@thewickedwitchofse8998]

@@KetoAsianFlavours No, it did not cross link in the center of the noodle. That has nothing to do with softening later on. They were made correctly using exact measurements, ingredients and equipment. Squeezing the noodle after sitting in sodium lactate bath extruded the contents of the center of the noodle which will never cross link at that point. The only way to make them "correctly" is angel hair size. Still, they are terrible as I tried two sizes. One smaller diameter, still texture of a konjac noodle. Awful. And they are nothing at all like a regular pasta noodle softer texture or not. Rubbery like the sodium alginate they are made with. This is like so many other channels selling the IDEA of keto and then falling quite short of the description. Anyone who ate these and did NOT put in the comments they are nothing like pasta is simply lying by omission to put it mildly. And there were several other commenters stated the thickness of this "batter" and that it did not mix well after the initial 30 seconds as it was already a thick gel, nor was there any sort of exothermic reaction after "mixing" for three minutes. I used food grade ingredients, except for the boiled eggs, which have no grade, other than A from the farmer, lol. And yes, people do buy the pricey ingredients and tools to make this stuff and it is a waste of money and resources. If you are salty about that, I can't help you.

[@KetoAsianFlavours]

@@thewickedwitchofse8998 When reading your comments, I can tell that you are not understanding the process, and still doesn’t. It’s NOT entirely about the ingredients. It’s the PROCESS! I can use this technique and make keto udon noodles which is A LOT thicker and it firms up just fine. I even cut it open and showed the centre of it in one of my videos. So don’t tell me it’s mushy and don’t tell me it doesn’t work. Yes, the centre of the noodle has NOTHING to do with the softening method. You got one thing right! I welcome all constructive criticism and understand that not everyone will like my recipes. But to blame others and accuse my followers on lying and giving fake reviews is another level of stubbornness. I can’t help YOU. It is clear to me that you are not willing to learn this technique, and my recipes might be too complicated for you. It would be best if you kindly leave my channel, social media and stop using my recipes. You are not the first person to invest in these ingredients. You are not the first person to try this recipe. You are not the first person to fail at it, but you are the first person to be super salty. So we will end our conversation here. Best of luck and 👋!

[@mztinathao]

​@@thewickedwitchofse8998post a video of how you made it so we can see. Bet you won't do it lol

[@wgaila]

Made the hard-boiled egg version yesterday and ate it with a bolognese sauce and tried the "canned chicken" variation today in homemade ramen. The Bolognese day was okay, but I only added 1 tbs of alginate and used the calcium lactate- and I think I softened the noodles too long in the lime/baking soda solution, cause the pasta was soft and breaking apart (not fork twirlable). Today I swapped out the eggs for chicken. I still only used 1 tbs of alginate and also added a tbs of almond flour to the mix, but I skipped the softening step at the end. I just made sure that the noodles had a couple of minutes in the bowl with the hot soup before serving. It turned out FANTASTIC. I haven't had "real" pasta in years and long, slurp-able noodles was a food experience I have missed SO MUCH. I made this with my 2.5 year old nephew. He had a great time- it's a very kid-friendly process- and then he LOVED the noodles too! My non-keto family members all enjoyed it. This is a winner!

[@TheEvilmooseofdoom]

What was your recipe for the softening solution?

[@Jay_Rell]

Made spaghetti last night by doing the egg method, Texture,taste,and look just the same, I can’t thank you enough ,this is definitely a monumental moment, that’s not getting enough recognition if you ask me. God bless

[@KetoAsianFlavours]

Thank you so much for coming back here to comment ♥️ I shared your comment so that others will be convinced to make it too.

[@Jay_Rell]

@@KetoAsianFlavours you’re more than welcome, Thank you as well for being an innovator ❤️

[@AJ-ku9jz]

Where do I find the quantities? I really want to make this it looks great!!

[@jayt717]

Stop lying

[@Jay_Rell]

@@jayt717 tf I gotta lie for? 🤣🤣

[@tianacasinader3661]

I’m soooo happy to hear you’re making your own line of Keto products!!! Please post when they’re ready to be bought! Love your recipes 🥰🙏🏽😂

[@alexandrawhitelock6195]

Agree!!!

[@tangomcphearson74]

I'll second that =)

[@SoyLecithin-Jr]

If there is an award for the best Keto food invention, this deserves a top prize. Amazing, and much better than Shirataki (and cheaper if you buy the ingredients in bulk). I know some have made variations, but this one appears to be the first, and the best, and you deserve credit for your creativity and hard work. Thank you for this, definitely a huge game changer to keep me on Keto.

[@2020tl_LT]

Ann, You are a gamechanger! I'm a noodle lover and these keto egg noodles are legit. It's got that bite that noodles have and really easy to make. Thank you for using your chemistry knowledge and coming up with these keto substitutes. Looking forward to your keto line. Congratulations to what you have and will accomplish. True low carb gamechanger!!!

[@LarryFournillier]

Ann, your noodle recipes are the TRUTH! I'll definitely support your product line once it's available - do keep us posted as soon as it's launched! 👍🏽 😋😋

[@kbrazil5989]

I saw a comment on Serious Keto video stating that a molecular gastronomy student recalled using a technique where they poured the batter into a thin sheet (like on a cookie sheet…?) and used freezer to set. Then cut sheets of frozen batter and placed them in calcium solution to defrost thus obtaining the sheet noodle form. I will report back when I try. Thank you for all you do!

[@KetoAsianFlavours]

Thank you! I already figured out the solution and have included a picture of it in the video :-) I shared this quick tip as an easy way for a quick fix. I don’t want any more speculation until my products are available. Until then, I would appreciate it if everyone can just enjoy what I have shared so far. Thanks for your support and understanding!

[@polly6783]

Thank you very much for your helpful comment! ❤️

[@yoursurgerysister]

Basically dont tell the secret lol

[@Lucidchronicles]

Good method

[@Kooshad1]

What's the point of putting them in calcium solution after freezer? Why not do a room temperature defrost?

[@salsa101]

this noodle recipe is the most important recipe of my low carb life right now.

[@ryuhayabusa400]

This recipe is the most important recipie in the history KETO

[@tamtezzy]

@@ryuhayabusa400 I agree...I love pasta and had to give it up due to diabetes

[@bibaolaitan5189]

@@ryuhayabusa400 Ikr!!!...

[@Hervinbalfour]

Its the most important for me because I find konjac/shiritaki noodles to be absolutely DISGUSTING!!! I cannot get past the texture. This recipe is a God send. I gave up keto because I didn't want to give up pasta. Sorry not sorry.

[@NavyWife]

Do you have a high speed Vitamix blender? I want to make them but that is out of my price range.❤️❤️❤️❤️❤️❤️😊

[@mariatamburro]

I am sooooo excited you are developing a product line. I hope it's affordable because i would love to support you!

[@shells.sllehs]

This is absolutely fantastic! Pasta is what I miss most when keto and it often had me falling off the keto-train. Game changer! Thank you so much for your time and energy, creating amazing recipes. I will be forever grateful.

[@suepower4558]

This was amazing! thank you so much! I used the lasagne noodles (after storing a couple days in the fridge) and they were perfect... absolutely could not tell the difference. Even after reheating the leftovers.

[@brownjonny2230]

THANK YOU FOR SHARING THIS RECIPE!! Of all wanna be noodles I've come across online so far, this one legit tastes like real noodles. Guys, DO NOT SKIP the softening process where you put hot water, baking powder, and vinegar. It's EXREMELY important to follow this step! The noodles you get before the softening tastes like your ordinary fake keto noodles. But after softening you wouldn't be able to tell much difference between real and viral keto noodles, or at least very close to the real deal!

[@KetoAsianFlavours]

Thanks for your review and comment!

[@muftkuseng5924]

where is vinegar or baking powder mentioned in this recipevideo?

[@brownjonny2230]

@@muftkuseng5924 4:30 Lemon juice and vinegar are basically interchangeable.

[@bostonjackson9384]

How long do you soak the noodles in the softening solution? She never tells us or even gives an approximation. Ball park figure would be good to know.... like 5 to 10 minutes? Or like 3 hours? Any help would be appreciated.

[@CW-yj8ce]

I just tasted it 10 mins ago and it came out really well. Easy to make. Require 2 Ingredients that are not commonly used but easy to purchase from Amazon. It’s not that expensive compared to buying equivalent quantity of shirataki noodles or palmini noodles. Both were my replacement pasta or noodles. Those are not even close to pasta but I was desperate. I used it as ramen tonight in noodle soup and it was great. I will try it tomorrow as pasta with Italian sauce. Thank you for making keto sustainable!!!

[@Haipeer]

I tried for the first couple of times without the softening step, and it was very good in sauce. With the softening step, it is absolutely amazing. Removes all the leftover of that shiritaki 'gum-like' texture, which was already very mild. I DEFINITELY recommend.

[@sandykraynik2282]

This is absolutely brilliant. Thank you, I can't wait to make them! Been keto for 2 1/2 years and do miss pasta. I can't wait for your product line.

[@herbandspicekitchen]

Wow this is just amazing! You've taken Keto Low Carb to a new level. So inspiring Thanks for sharing!

[@Gypsy217]

Ok I made these noodles tonight. I finally saw the recipe on the video (I was looking in the description). In the process of making these my smaller vita-mix blender died after 2 minutes so they only blended for 2 minutes tops. Then I put them in the fridge but only for about 20 minutes instead of 30 because I was running out of time..then I made the bath and noodles but they were in the fridge in the bath for maybe another 30 minutes. Afterwards I sauteed them in butter as someone suggested. Now, I was actually afraid of making these because I am Italian and I just thought it was kind of weird but you know what they actually turned out! I have to say that they are more like ramen noodles than spaghetti but still they were good. Don't listen to the naysayers..I really liked them. Update: Black Tie Kitchen's pasta is 100 times better..try those!

[@thomasberg3309]

Thanks so much for this recipe. I made it for the first time yesterday and ate spaghetti with meaty mushroom sauce and it was delicious! My strands weren't perfect but it didn't matter in the end it was all so wonderful!

[@dooleyh158]

I made these tonight, followed the instructions exactly as this video. I was disappointed with the texture at first because like the pinned negative comment was saying, the interior was mushy and when I bit into it, it was gross. However, I remembered that this is made of BOILED EGG! So I pan-friend it to cook the insides of the noodle. The neat thing was it never snapped! Even when I used it for chow mein and kept flipping it in order to coat the noodles and mix the veggies and chicken, it never snapped! Overall, definitely not spaghetti but so much healthier for a diabetic like me.

[@SarahPoulin]

Instead of pouring in the calcium chloride water into the blender to make the lasagna sheets, what if you spread out a thin layer of the "noodle sauce" onto a baking pan, and carefully poured water on it and let it sit? Then sliced them into lasagna noodles shapes and put them into the calcium chloride water bath for longer to let them firm up more? Do you think that would work? Then they wouldn't look like blobs, but legit lasagna noodles.

[@TheDaileyrobin]

I only use what I need to store my noodles coated then use the rest of the calcium bath to clean my blender and bottle. I have been able to store the noodles without the water and they hold up just fine! They last about a week in the fridge and make a great substitute for rice vermicelli in low carb Summer rolls.

[@imeldapaiste7941]

Thanks so much for this updated recipe. I'm having a hard time finding egg yolk powder in our area and this is very timely. Appreciate it!!!♥️♥️♥️

[@92Jaghk]

This IS LEGEND THANK YOU FOR THIS NEW HACK with boiled eggs!!!!!! LOVE THIS

[@fangcandyx3]

I hope the line is affordable unlike every other keto product out there. Thank you for your videos

[@malabolha]

Holy cow!!! I think I'm going to cry. Thank you, thank you, thank you! The making process was long and the ingredients were quite expensive, but it was worth it. Now if you'll excuse me... I'm going for seconds.

[@karenbaldwin-porter7295]

I've been using this recipe since it first came out. When I made one of the first batches, I froze a serving. I placed it in a freezer bag and topped it off with a little of the Calcium Lactate water. I placed it in the freezer and then promptly forgot about it. I found it earlier this week and thought, oh dear. But when I defrosted and rinsed the noodles, they were as good as fresh made!!! I couldn't tell the difference. If anyone is looking for long term storage of these noodles. This works great.

[@monicasalvarez]

Karen, did you leave them in the water and then they froze or just the noodles?

[@samwam45]

Thank you so much Ann for this recipe. And thank you Karen for leaving this comment. I was scrolling through comments just to look for this.

[@Msfelixthecatz]

Making lasagna sheets like this is sheer brilliance!! Thank you!

[@greeneyes2256]

I’m hoping your product line will be sold on Amazon. A trip to Canada isn’t possible with Covid restrictions. All of your recipes are delicious, and this one is brilliant! Thank you for all the hard work you put in.

[@Sundial1k]

Thanks! Using whole FRESH eggs is better in my opinion...

[@Sundial1k]

@@Voltornator yes

[@danielglidden9290]

I used 4 egg yolks and only the yolks it came out pretty thick but worked fantastically as well

[@theketovillagee]

I AM COMPLETELY MINDBLOWN AGAIN ❤️❤️❤️❤️

[@victoriamyers3515]

Very excited to try this recipe. How would you recommend storing leftover noodles? How long will they keep in the fridge? Thanks!

[@brankal1238]

i want to know this too

[@annetteg3789]

I’m interested in knowing this too

[@TheEvilmooseofdoom]

@@annetteg3789 She ignores all questions related to storage and has for years.

[@shoban5037]

Very fun project to make with the grandkids. Magic noodles! They taste pretty neutral and are pretty slippery but I used this for chicken marsala and was very good :)

[@keithweisberger4282]

Hello, Ann. First off, bless you for creating this fantastic recipe. Being relatively new to Keto I have craved noodles and pasta from day 1. I missed my 3-5-long pasta or lo mein meal preps where I could make a whole pot of spaghetti sauce or a whole wok-full of one Chinese or other oriental dish or another based on stir-frying with noodles instead of the rice that is verboten on Keto. Thanks to you and this technique I can keep both myself and my father happy and healthier than ever. I have one question, however. I noticed that in your original recipe you used lupin flour but not in this one. I've tried this recipe, but including the lupin flour (thanks to my sister who brought me a couple bags from the States the last time she came. we can't get it in Israel, yet, without high shipping charges). Two problems plagued me: A) My "batter" came out both cold and thick from the blender/food processor, not pourable and hot/steaming and B) The "batter" was so thick my standard blender couldn't handle it once I added the xanthan gum, to say nothing of the sodium alginate, so I had to transfer it to a food processor with the bread kneading attachment (not the steel blade. I don't know how it would handle the mixture). Is it possible my problems stem from the addition of the lupin flour and that if I make these noodles with the raw eggs I should not add the lupin flour (it was listed in the original recipe as optional, so I figured the same applied here. was I dumb, or what?)? On a side note, I'm going to break down and shell out for a Hamilton Beach 58148A to be sure that no matter what I dump in the blender will blend, even rocks. Once again, thanks, and I await your analysis of my blunder.

[@michellescukanec2359]

@Keto Asian Flavours Ann I wanted to update that I made your keto noodles in several thicknesses with my latest successful dish today in the size of vermicelli for spicey Singapore noodles and they are spot on, so delicious and the perfect texture!!!! My hubby said to thank you for the greatest idea ever 😊 we both do!! ❤🌼

[@Metqa]

Curious about your method fir thinner noodles. I found a 3 nozzle bottle that quickens the process. I just recently found a condiments bottle similar to what is used to dispense mayo and the nozzles are very small. I think I'll be able to use this dispenser to make thinner noodles for kelp noodkes, vermicelli style, and/or glass noodles for spring rolls.

[@Phyllyps-Levine]

My new favorite Keto Influencer! Also, Serious Keto influencer.

[@bacongreaseisfreebutter924]

Thanks for a noodle recipe that actually tastes good. I don't have to mask them with other ingredients on my plate or pretend they are noodles, like I do with zoodles. These actually taste like I'm eating a big plate of pasta.

[@KetoAsianFlavours]

Thank you for your comment. I’m glad you like them.

[@latinawittwins]

Girl this is bomb, cant wait to try, your doing Gods work

[@kathykyeremateng3379]

Ann thank you so much for this amazing recipe, your keto game is on a another level. Genius !!

[@janetmelendez5949]

YOU are AMAZINGGG. my life is finally complete with this recipe, this I will probably eat VERY often..!!! god bless you for sharing such an amazing secret!

[@nikilafazanis1629]

Thank you for the recipe. I’m waiting for the products to arrive from overseas before attempting to make the noodles. Can’t wait! How do you store them? Can these noodles be frozen?

[@autbrat78]

I am excited about your product line, will it be available soon? Don't get me wrong, I appreciate being able to make my own noodles, but tbh I don't have the time to always do it and I would love the convenience of being able to buy prepackaged products that are keto-friendly! Keep us posted!

[@susanflorida2739]

Wow! I’m new here. Can’t wait to try it! Just ordered the ingredients. Is there a printable version of the recipe here?

[@melindatong8662]

I'm so excited about this! Wonton wraps! Thank you for sharing and best wishes for your product line.

[@observer5767]

This looks great. I have a question though. In order to soften the noodles, can I also use white vinegar instead of lemon juice with baking soda?

[@williambryan2804]

In addition to putting the eggs in boiling water, I use a spoon to help peel them.

[@cev426]

Thank you so much. This is a game changer. I am still practicing with the thickness of mixture and size of the squeeze. I think thicker tends to be better. I may try the alternate soaking product for firmer noodles. Thinking of pasta-abilities for tiny soup pasta, e.g. pastina/orzo. This is so much more economical than the tofu shirataki noodles.

[@yennnnnnnnnnnnnnnnnnnnn]

You are genius! I loveeee noodles, and this is the gamechanger. Omg! I love u

[@rockinroadways5626]

Love all your noodles , the taste just like the regular noodles, thank you for making the video

[@pamelastieb6535]

Love this recipe. I have made spaghetti noodles a couple times and also did lasagna. They turned out great. Trying to figure out how to try to make noodles for mac n cheese.

[@anthroariel]

Have you tried using the cake frosting bags with different nozzles? Might find something there...

[@ShepardJ23]

I will literally buy your entire stock when you go live with the new Keto products! Will try this recipe for my birthday, so excited! :)

[@asmaamm1583]

ياريت تتوفرمنتجاتك انحاء العالم

[@Umi-imU-We-Are-One]

I wonder if a pinch of saffron would also work for creating the color 🤔

[@PursuingHeaven]

I can't wait for your product line. Other than kelp noodles which I only use for a few recipes like pho and stuffed chicken wings I have not found anything I like in keto noodles that are gluten free so I hope your product line takes off well. As much as I want to do this, I don't have time and I am more than willing to pay to get noodles and wonton wrappers. This is going to change things ALOT

[@deirdrewalsh1134]

Don’t think I’m up to it but certainly will try, this looks FANTASTIC thank you🇦🇺

[@rainbo1030]

Wow! So happy to find this! Thank you! 👏 ❤

[@karinagamborg4694]

I love the recipes you share with us and I hope that you don't stop this even if you successfully creat a keto line of products. Please look to the European market for at keto product line, we are a lot of people who has found the keto life but it's nearly impossible to buy keto friendly products. We have to make everything from scratch if we are even able to get our hands on the ingredients.

[@jqmachgunner2577]

Can these keto noodles be fried and absorb that "wok" flavor? Thank for for your brilliant work!

[@AkulaSriRahul]

How do we store these noodles and how long do they last?

[@dklr1959]

I'd like to know too.. This has been asked several times. Never an answer.

[@amburrosedesigns9752]

I tried the egg recipe, and although these keto noodles are great for soups and sauce dishes, its not the same as my Sicilian moms hamade spaghetti that I gave up 2 years ago because of my diet! LOL! -- Still thanks so SO very much @KetoAsianFlavours for giving us all a choice when there wasn't anything out there that came close!

[@mannydcbianco]

Man I hope this absolutely game-changing method of making keto pasta noodles can be utilized in mass production so we can buy these noodles ready-made, and not have to go through the time and hassle of making them ourselves. I can't speak for anyone else but sometimes I just can't be bothered spending a bunch of time and effort just for some quick pasta when the craving hits, so it would be amazing to be able to buy this in the store or online too, and store it for some time at home (be it in the fridge, freezer or pantry), just like we do with shirataki noodles and other low carb noodles.

[@KetoAsianFlavours]

Working on it! It would be a dream come try to have my recipes on the shelves!

[@mannydcbianco]

@@KetoAsianFlavours You have my full support and best wishes! I would buy these noodles in a heartbeat if I could. Thank you for everything you do for the low carb/keto community. You're amazing.

[@katherinebarich3192]

@@KetoAsianFlavours I would buy in a heartbeat! I'm hoping you can launch it. Good luck!

[@TheQueensWish]

We need this so bad. I’m so glad she’s doing it. She is a hero. Why is no one else helping us to finally make the KETO foods we all need? It’s taking forever for the food industry to help us.

[@carface100]

@@KetoAsianFlavours Please whatever you do ensure the final product does not have any rubbish or questionable ingredients, additives etc added to it like they do in so much food on the shelf nowadays. And thank you so much for this recipe!

[@dorispanameno6921]

OMG that looks AMAZING 😱😱 Thank you so much 🙏🙏❤️

[@salocin911]

Very cool but so much work! Appreciate the share

[@MegaSthlm1]

I am so happy that there are intelligent people out there, who figure things out, so we, the rest, can use.

[@lesliescully3544]

How long can you keep this in the refrigerator? Can you freeze this?

[@MsCindyh]

Yummmm! As I’m eating my spaghetti noodles with peppers, onion, parm cheese and black olives!

[@KetoAsianFlavours]

You’ve asked & I answered. Version #2 of my VIRAL keto egg noodle + a new tip to keto lasagna sheets! Please use this recipe if attempting lasagna sheets instead of using a modified version. I’m giving everyone a glimpse on how to make keto lasagna sheets because of curious minds. I’m working on a product line. I appreciate your support & understanding. Thanks! Ann ❤️ #ketolasagna #ketoeggnoodles #ketospaghetti #ketonoodles #recipedeveloper #lowcarb #diabeticfriendly

[@phuongkern8027]

What does sodium alginate do? Is it necessary to use it? What can I replace it with? Thank you 🙏

[@KetoAsianFlavours]

@@phuongkern8027 Sodium alginate is the main ingredient. There is no substitute. It’s a low carb keto friendly ingredient that reacts to calcium chloride or calcium lactate to form the noodles.

[@Hungerhugs]

I absolutely loved this video and I’m going to be trying this over the Christmas holidays. Question though, How should you store the noodles and how long can you store them for? Is it possible to freeze the noodles ?

[@m53goldsmith]

Looking for keto products in the UK, if you start your own brand!

[@sheensartandcrafts5932]

Please tell me a substitute for xanthan gum

[@jennifermiller4300]

This recipe is fantastic! Thank you so much!

[@gins8781]

I’ve been wonder how I could use this recipe to make lasagna noodles. Thanks!

[@michellescukanec2359]

You are AWESOME!! Thank you for sharing your time and talent!!

[@KetoAsianFlavours]

You are welcome! Now please help me share this video and make this go viral too.

[@michellescukanec2359]

@@KetoAsianFlavours you got it!! 🌼

[@xaj1543]

I see you have reduced the sodium alginate to 2 tbs instead of 3, what was your reason? Other people who are using this recipe are using just 1 tbs and I have heard them say that using that smaller amount takes away the need to soften the noodles. Being the recognised expert on this recipe, what is your opinion on that?

[@KetoAsianFlavours]

There was a mistake on the original video. I’ve always used 2 Tbsp and have edited it in the description box. Always read the description box as I do include a lot of info there and edit with updates. I created the recipe and included the softening step, which is highly recommended. You still need to soften to get rid of that crunchy gel wall that everybody hates so much. There’s a way to change the texture, so try it and take advantage of it since there’s no way to change the texture of shirataki noodles. Everyone skipped the softening step because they either didn’t see my first video (kelp noodles) or just tried the recipe and made a video. I made it hundreds of time before uploading the recipe and tested all possible ratios. 1 Tbsp forms the noodles, but 2 Tbsp gives al dente texture. With the softening step added, it’s like the real thing. You just need to prepare it right.

[@katieklawon3867]

I just tried it with 2 tbs. it got thick so quickly that the second tbs wouldn't mix properly and the mixer turned into pudding. I will be trying it with 1 tbs. Next time.

[@KetoAsianFlavours]

@@katieklawon3867 It will get thick and then it will thin out as it heats up. You can use 1 Tbsp, still works, but texture won’t be as good in my opinion.

[@katieklawon3867]

@@KetoAsianFlavours it was so thick the blender couldn't mix it. I had to mix it with a spoon to get the rest of the sodium alginate mix in and get out all the lumps

[@xrzx8040]

I made Hokkien noodles in a wok out of this. They came out perfect! Thanks for the recipe.

[@KetoAsianFlavours]

Yum!!! Thanks for trying it!

[@Weewendyhouse123]

I just can’t stress enough how amazing these noodles are. One of the best things to come out of low carb cooking 😘

[@AsianBunny-w7l]

Can we freeze & store this or have to eat right away? Thanks for wonderful recipe!

[@Ass_Burgers_Syndrome]

You can keep it in the fridge in a container for up to a week. Either in the water bath or not

[@xhseandra109]

How to store the noodles and the shelf life of the noodles?

[@shelleyrae3524]

Thank you so very much! This is fabulous ❤

[@KetoAsianFlavours]

Yay! The post worked! 😂 Thanks for commenting so I know!

[@shelleyrae3524]

@@KetoAsianFlavours You're welcome!!

[@azneal1]

Hi, how long will this keep? Can you refrigerate the noodles or keep them in the freezer? Do you need to keep them in the calcium solution?

[@InLawsAttic]

Thank you so much, and I hope you can develop a way to print out your recipes from your channel, or a recipe book, I would definitely buy that!

[@glenmoss02]

I look forward to trying this recipe. New sub! 👍

[@AJ-ku9jz]

Can these be made in bulk and stored? How would they store? Really want them to work for me, is there amywhere I can find a the tips or do I have to search throuvh all the videos? Also whete do i find the quantities and instructions? If this works for me it'll be a game changer so glad I found this channel

[@janetong8490]

The best keto noodles recipe so far👍👍

[@KetoAsianFlavours]

Thank you!

[@thegreatlimechan]

Make sure to use a high powdered blender. The mainstay walmart blender 500 watt can not mix it

[@joepbailey]

Two questions. Can you set the bath water away and use again? What is it like to freeze. Can I make batches and bag them and freeze them?

[@olenfersoi8887]

It is a heck of a lot easier to use glucomanna powder and a bit of pickling lime rather than the sodioum alginate & calcium salt, squiizing the mixture thru a potato ricer into simmering water to firm them up.

[@KetoAsianFlavours]

That’s konjac noodles, not the same texture. Konjac noodles, you can’t change the texture. This is easier, you just leave it in the bath.

[@susanslagle-cochran7505]

Great video & "YES" we need to be able to purchase keto ready-made food!! And not pay triple the code of comparable but not keto. "Thank You"

[@susanslagle-cochran7505]

Forgot to say I am located in central Ohio😊

[@fernandaepics2286]

Great. That moleculars baths could to be substituited by regular boiled water? the baking soda second bth it is optional ?

[@dianaeljabri3541]

Your Recipes Are Fantastic! When using the sheets to make Wonton's when do you put the filling in. Does it matter when trying to close the wonton ?

[@msg4925]

If using for spaghetti, what is the best way to heat up the noodles? Thanks 😋

[@Asmrandlifewithrobinann]

I’m just now catching on to this. I have my ingredients and now I can’t wait to try this. Thx s much for sharing. Much love

[@raguvijaykumar9070]

For the critical ingredients, sodium alginate and calcium lactate, what are the weights since volume measurements for compressible powders can yield greatly different results?

[@jemmawebb5835]

I wonder if you could freeze them in batches and the defrost when wanting to use them? Great video. Genius!

[@Jumbaride]

Hi there! First of all, THANK YOU! Second, is there a Kitchenaid stand mixer attachment you would recommend to stir the noodles?

[@johnstobbscpa8081]

T his looks great. Is there a printed recipe somewhere? Thanks

[@steelbone5322]

Would you happen to know the nutrition facts of the noodles? Would be able to portion myself if I knew the net carbs

[@rosettapstone]

Wow... I must try this. Thanks for sharing your knowledge

[@DABOSTONBETTY]

I used food grade calcium lactate for the noodles and they came out perfect each time! When I attempted the lasagna I tried out food grade calcium chloride and they shrunk! I ended up throwing those out. Not sure what happened there...will attempt again this weekend using calcium lactate.

[@lucasichelturco]

Hello, thank you so much for this video. Also, I want to congratulate you on your video style: they are so packed with information! 90% of youtube video makers should learn from you! Amazing work.

[@kathypowers2850]

That’s very impressive, thank you!! ❤

[@geethaparasuram6338]

Thank you for all the hard work. Hope to buy your products soon.

[@cinthialorenacapli4125]

Hi!! Thanks for sharing. Do you have a recipe with whole egg powder?