🍜 Keto Ramen / Spaghetti 🍝 - Made from Chicken, Practically Zero Net Carbs!
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- เผยแพร่เมื่อ 3 มิ.ย. 2024
- This recipe uses a molecular gastronomy technique called "spherification", but instead of making little jelly spheres, we'll be making noodles. These noodles have a texture so close to ramen or spaghetti that you will never buy shirataki noodles ever again.
I used to use this technique to make fruit juice caviar, back when I was pre-keto, but was reminded of the technique by Ann at Keto Asian Flavours. I encourage you to check out her channel.
Keto Asian Flavors version: • 🍝 Keto Spaghetti & Egg...
Timestamps:
0:00 Intro & Food Science
2:27 The Recipe
5:05 The Taste Test and Serving Suggestions
Printable recipe with macros: www.seriousketo.com/archives/...
Ingredients from Modernist Pantry:
Sodium alginate: bit.ly/3mBtPXW
Calcium lactate: bit.ly/3BlvpDG
Perfected xanthan gum: bit.ly/3mrmY3m
Use the code KETONOODLES at checkout for 10% off
Ingredients from Amazon:
Sodium alginate (small packet): amzn.to/3BlEjRq
Sodium alginate (big packet): amzn.to/3mvz6QN
Calcium lactate (small packet): amzn.to/3Fs6sbZ
Calcium lactate (big packet): amzn.to/3akCUyU
Perfected xanthan gum (small packet): amzn.to/3afoDDB
Perfected xanthan gum (big packet): amzn.to/3uSE1yU
Blendtec blender: amzn.to/3iD7Oqr
Squeeze condiment bottles: amzn.to/2ZWr3F0
🏪 Serious Keto Amazon Store (where you can find the tools and ingredients I use): www.amazon.com/shop/seriousketo
👨🍳You can contribute to SeriousKeto's recipe test lab and enjoy some "behind-the-scenes" perks by becoming a channel member: / @seriousketo
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Hey Steve, we made this last night to make chicken noodle soup. I was in a hurry so I did not let the bubbles come to the top before making the noodles. What happened you ask? They just looked kind of funny, but honestly they looked and felt more like noodles. They worked great and did not break. Also, in the middle of the process, the lid came off the top of the squeeze bottle and some "globs" (pretty big ones) fell into the water. What did they look like? Dumplings. How did they taste and feel after adding to the soup? LIKE DUMPLINGS! I think I'm on to something, I think there's a way to make these into dumplings for Chicken and Dumplings!
That's what Bob Ross would call a "happy accident".
@@SeriousKeto - do we have to stir that water in the final step? Or can we just move our squeeze bottle around in a circle instead? My motor coordination isn't that high.
The absolute hardest part about keto has been not eating pasta. This is another great video....big thank you for doing this!
I have been making Ann's noodles since she released them. I wanna compliment you on your integrity for giving her the credit. Just recently someone added a cup of water doubled the recipe and called it her own. So, hats off to you and great idea to put the chicken instead of lupin.
Did you store the noodles in the refrigerator in the water bath? I wonder if you could store them like Steve did in a plastic sealed bowl? Any thoughts?
@@germangirl1509 i'm lazy, in the bowl and in the bath and later on a tuperware if i have leftovers
@@CLOUDSINTHEKITCHEN Thanks for your answer.
giving credit where credit is due is one of Steve's calling cards... one of the many things that make him so popular. 👨🍳
I hope you called that person out & left a comment letting the other subs know who the true credit belongs to. I also appreciate that he gave credit where due. I saw Ann's vid (I'm not on Keto but have been kind of looking into it) and was very impressed at that recipe. Hat's off to this channel - true mark of integrity is not taking credit that belongs to someone else.
Brilliant! Thank you so much for the mention Steve :-)
I’m a noodle maniac! So would need the big bag 😆 Will share this video! ❤️
Thank you for inspiring others with your ideas! ❤️
Hopefully your channel sees a boost from it. You have great content!
I found Ann's channel because of your video, Steve! So yes, she has another subscriber/follower because of you! Well done, both of you! 🙌
Alright Steve... I'm 'bout to bow your mind. I do a lot of woodworking as a hobby. If you ever want to make fettuccini using this same method... you can buy a squeeze bottle called a "Glü-Bot". They were designed to hold wood glue, and squirt out a flat 1/4" wide bead of glue. But... if you add the batter goo instead of the round nozzle bottle, poof!!! Linguini/Fettuccini. I've made Ann's noodles before this way, and it worked like a charm!
Great info. I'll have to go looking for one of those.
Hi Michael, I remember seeing your comment on my channel recommendating the glu-bot bottle. My only concern was, is the bottle food safe since it’s made for wood working? I couldn’t find it in the description of the product. I did not end ip purchasing it and did manage to find a solution.
Genius.
Ooh…. Do you think the plastic bottle is food-grade- safe? I’m thinking of using the usual condiment Squeeze bottle….then heating pliers on the stove and squeezing the nozzle flattish. Then cutting off the point to where I want it to be cut. (Or, cut off the point first, and then proceed with the hot pliers).
A squeeze mayo bottle works the same
I love how you include gram weights in your recipes. As a Canadian, I cook in Fahrenheit, measure weights and distance in Metric, my body weight in Pounds, and all my measuring spoons and cups are in Imperial. It's a mess.
Ditto :-D
Just checking what Imperial is? British? Spanish? Roman?
lol growing up I was always told that American measurements were called "standard" and the European ones more or less used metric. I never heard anyone call it Imperial.
@@ahealthierkirk2558 Ya. British measurement. Cups, oz, etc. Except American measurement sizes differ but use the same nomenclature. At least an inch is still an inch.
@@ahealthierkirk2558 lol. That is what we were told growing up. "Imperial" Down with the Monarchy.
Love this. My pantry is looking more and more like my old compounding pharmacy ingredient lab. *rubs hands together in mad scientist glee*
I can relate to that🙂
Do you know why the bubbles have to be skimmed off? Is that a cosmetic thing, or will it affect the recipe outcome?
@@llamasugar5478 Mine didn't have hardly any bubbles. Whatever bubbles did appear, I just used a fork and popped them and gave the top a slow stir. When I squeezed out the "batter" into the calcium lactate bath, it didn't bubble or spit until the batter ran out.
@@julescolorado I skimmed off a little bit (about a tablespoon), but didn’t worry about the rest. It was fine.
This is one of the most exciting recipes that you have made!!! I can't wait to make these.
Agreed!!!
Bulldog, I concur!!
Steve my man, WOW! I can’t wait to make these noodles. So looking forward to spaghetti with marinara.
Can't wait to try this
Couldn't agree more!! So excited to give this a try!!
I always appreciate how well done your videos are. Your printable recipes are alway no scam, straightforward. You don't know how much this means to people who just want the information. You always have great ways to keep me keto, and products that I want to know about.
Thank you so much.
I totally agree with you, especially the no scam and straightforward.
That “Danger Noodle” shirt rocks as much as the recipe! 😁
OMG! OMG! OMG! We made these tonight for dinner! Simply amazing- no chicken taste AT ALL! I also suggest rinsing. But AMAZING! Thank you so very much Steve!
Wow!!! Earlier this week I made her riceless protein noodles with egg whites and egg white powder. Most noodles like noodles I’ve had and there were kinda fun to make…. Same process as you used! FINALLY….a keto noodle worth making. Easy peezy!!
I had commented earlier that I had just tried to make them before this video and I couldn’t get past the texture. I misunderstood that you need to let the noodles sit in the calcium lactate bath for at least an hour. What a difference!!! I’m having some with leftover tomato sauce and they are AMAZING. Thank you Steve for putting your spin on it and as always, making the directions clear. Plus it’s magic watching the noodles form :-)
👍🏻
Once you let them sit for the right amount of time, are they at all like those seaweed shiritaki noodles? Those are really gross to me lol
@@joshuadempsey5281 possibly the texture, although I wasn’t able to actually eat the seaweed noodles because of the stench 🤢 I make these noodles all the time, I love them!
@@barbarasnow4304 okay I'm gonna give it a shot! I wonder how they would be with some spices blended into the batter?
And yeah they smell of those things is... very bad lol
Totally amazing! 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 instead. After the noodles were made I follwed Ann's instructions for softening the noodles with 2 TBL spoons lime/lemon juice and 1 TBL 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!
Did you use the other ingredients in the same quantities? IE, just subbed the egg yolks in for the chicken but left everything else the same?
(If you reply, can you like my comment, it's the only way I get notified, i have reply notifications off!)
Steve you really are the real deal
home chef. Clearly you were before
you started keto. You are just amazing at coming up with things the majority
of us would never do all the research
you do to figure it out. That was very
cool to watch. You are very talented
at what you do. Maybe you should
have been a scientists and came up
with that moderma vaccine and now
you would be a billonare. I know the
things you come up with are not in
that category but I am sure you
could have been that person had you
been in that field of work. You are
dedicated to what you do and that
still makes you a star . ⭐🌟
Call me completely shocked 😳 I mean seriously, magic noodles? That is just amazing! Steve you have knocked it out of the park again. Thank you for all the work and kindness you put into these recipes. Keep on Rockin Steve 🎸
Hat tip #steve true
I love the science of food prep (nod to Alton Brown.) This combines four loves for me: science, food prep and keto cooking and watching your videos! Thank you for your research and trouble shooting!
What is this magic??? I'm a tiny bit freaked out, but also extremely intrigued by this method/recipe. I'm definitely interested in the spinach version you mention also. Do it! Thanks for all the great content.
I’ve made this recipe twice now. The canned chicken breast meat from Costco is 12 ounces per can. The first time I made this recipe, I drained the chicken meat, then removed a couple spoonfuls of meat to get it closer to the 5 ounces called for. The resulting noodles were very soft. Although I drained the noodles, it seemed that after I added spaghetti sauce with sausage, water kept draining out of the noodles, greatly dìiluting the sauce. Even if I drained the noodles better, they were just way too soft. The noodles needed to be fatter around.
On my second try, I drained the chicken meat and used the whole 12-ounce can of meat. Everything else was per the recipe. These noodles turned out a little firmer than the first batch. That was probably because I squeezed the bottle harder to get a fatter noodle. However, I would still prefer a firmer texture with more chew. The leftover noodles are still in the water bath with calcium lactate. Hopefully, they will get firmer. Although not exactly like spaghetti, these are the best keto noodles I’ve tried so far.
Wow!!!!! I can’t wait to try this. My imagination is going wild. I wonder if you could put the batter in a ziplock bag with a flat pastry tip and make wide noodles or use a larger hole tip and cut the strands to make short squat macaroni for Mac and cheese sauce using your sodium citrate recipe. Maybe just make small drops the would mimic rice. Maybe add butter flavored extract, or salt or soy sauce or finely grated lemon peel or garlic powder or other seasoning that would work with the particular dish you want to make. I don’t know enough about the science to know what things I should not add. If you can enlighten us some that would be nice. Maybe we all should loose our ideas and get back with you about what worked and what didn’t. Thanks for sharing this. I am ordering stuff right now. 🤩
Yeah, this is a process that allows you to do all kinds of crazy/fun things.
I was wondering the same thing. Let us know results if you try it!
Gayle, I love the idea of macaroni noodles for mac and cheese! This is my first time making these and I am amazed! Mine are sitting in the water bath right now firming up. Yeah, science!!!
I was thinking the same. I'd love to make macaroni & cheese!
I think I'll be sitting down and placing an order for some new types of things for my kitchen. I absolutely loved watching this, and I love the idea of mac and cheese again!
I recently bought lupin, not realizing it isn't for those with peanut allergies. So I am so happy for this recipe since I bought all of the "bath" items to make the pasta!
I'm glad you've found Ann's channel! She's been a wonderful inspiration to follow for keto cooking ideas especially when it comes to her solution for egg/spring rolls and Asian sauces!
I'm anxious to check her channel out! I've been missing Asian inspired foods, but haven't ate it due to the carb counts in most of the things I loved to eat.
I am SO excited about this!
I'm so excited about this!!!
Jackpot! I didn't even know how much I needed this recipe in my life! Cannot wait to try this one!⭐
I ordered the small pouches to give these a try. Pretty exciting! Thanks, Steve.
Thanks for putting this up I cannot wait to try.!
Amazing! You've hit it out of the park with this one!
Yes! I finally made these noodles and they came out great! THANK YOU FOR YOUR EASY TO FOLLOW INSTRUCTIONS! And Kudos to Ann for reminding you about molecular gastronomy!
Thanks for this recipe and the introduction to more food science. I went to Ann’s channel and fell instantly in love! We live rurally and don’t have many Asian food choices / certainly none are low carb! But I’m looking forward to trying out many of Ann’s recipes in the cold months to come!
This is fascinating! Cannot wait to try it.
Wow!!!! So going to try this! Thanks for sharing this Steve.
I Enjoy your content and straight to the point instructions……thank you so very much!!!🙏🏼🥰🤗
Thanks Steve!! I had seen another TH-camr who did a similar version, but yours seems much easier!! I can't wait to try, as I already purchased all of the ingredients, minus the canned chicken. YAY!!!
Wow!! I can’t wait to try these!! Thanks Steve 🥰
Ordering the stuff now, thank you Steve, I needed this.
😳 wow! Gonna have to try these as a birthday treat for my dad~he really misses his noodles!!! Thanks Steve
Sheer craziness! This food science stuff is madness and something I gotta try! Good stuff! Definitely would like to see the spinach noodles 👍🏻
This blew my mind! Thanks for posting this one!
Darn it Steve!!! You've really intrigued me with this one!! Thanks!!
Great idea. I have been following Ann Lin for quite some time. Great that you have given her credit and made something different and delicious from the idea. I will definitely try your recipe.
I just found Ann’s recipes a few days ago. Thought of you when I saw them!!
This is FREAKING AWESOME! Thank you.
Getting my keto excitement back. Thank you.
Wow, totally mind blown!! I just may have to try this! I also subscribed to Keto Asian Flavours! Have a great day!!!
At about 1:43 in I was already saying "this guy is brilliant." And you hadn't even gotten to the magic part yet. Can't wait to try this.
I had seen Ann's video and wanted to try this. Thanks for simplifying it for me.
I'm so unbelievably excited to try these. Thank you so much!
Oh wow that looks good. I've been cutting zoodles anytime I was in the mood for spaghetti, but you've really got me thinking about trying this.
FAQ:
- Q: Can you use the calcium lactate bath repeatedly?
- A: Ann at Keto Asian Flavours told me she has used the same bath for 3 batches of noodles with out any degradation in the process. It's possible it could be used more than that.
- Q: What about the carbs in the calcium lactate? How did you calculate those?
- A: There are 6g of carbs in a TB of calcium lactate. Given that the bath can be used at least 3 times, you would have at most .5g of carb impact per serving (likely less). The only really way to know for sure would be to keep doing batches of noodles in the same bath until it doesn't work anymore.
- Q: Why did you use less sodium alginate than in Ann's recipe?
- A: The generally agreed upon ratio of sodium alginate ranges from .5%-1.5% of the total weight of your liquid. Overshooting a bit doesn't seem to cause any issues, but why use more of an ingredient than you need?
- Q: If I get the big bags, how many batches can I make?
- A: 40 batches, plus enough left over xanthan gum to last you forever.
- Q: Can I use cooked chicken breast, steak, pork, tofu, shrimp, eggs, etc.?
- A: This process works with pretty much any liquid or anything that's been liquified. If you're blender can make a liquid or batter out of your choice of protein or other add-in, it ought to work.
- Q: Do I really need to run my batter through a sieve?
- A: No. It does decrease the amount of bubbles you'll need scrape off later, but it was kind of a case of me being fancier than I needed to be.
- Q: Could this be used to make lasagna noodles?
- A: Watch the follow up video (released Oct 22, 2021)
- Q: Could this process be used to make other stuff? Could you used Keto Chow?
- A: Yes. I have a handful of ideas I plan on trying out...
Good idea, as I have lots of chicken keto chow.. 😋
Any idea how many one batch would serve? I serve a family of 8 (including three teens). Wondering how many batches I’d have to make to satisfy them. 🤣
can I use freshly boiled or instant pot chicken breast, to make this instead of canned?
For me, this recipe yields 4 servings. I would think for a teenager (based on watching my son eat), it's probably one or two servings. 😄
OMG! Thanks for this info. I went to ask if this could be used to make a baked spaghetti ( friends mom sent delicious leftovers of a baked spaghetti) I would have cried if I ruined a whole batch tryin ta be fyanceh!
Awesome! I can't wait to try it!
AWESOME video, Steve!
Keto village did something like this using Keto Chow. It’s fascinating watching the noodles form in the water bath. Thanks!
I went to Keto Asian Flavours. You’re right, her channel is awesome! I subscribed because everything looked so delicious. Thank you for the recommendation!! And thank you for the alternative “zero carb” option!! 😊
Mind blown! Can't wait to try this "recipe".
WOW! This is s game changer! Can't wait to try this! 👍👌
I AM SHOOK! Can I just say; we loved you before….we love you even more now. You help my husband and I brainstorm on how to eat so much better. You raise the bar
Looks like so much fun! Can't wait for Amazon package with magical powders to arrive!
Wow way cool! Always love seeing stuff like this! Amazing!
I can't wait to try this! Ordered my ingredients. Thanks Steve!
Gonna do this with the grandsons…science class lol I love when we get to “play” with our food😋
“Do me a solid and hit that like button” absolutely Steve! Great video!!
th-cam.com/channels/o3d_nX_IDd3kwjZIivB21Q.htmlvideos
Thanks! Looking forward to more recipes.
Fantastic, thanks for wonderful food science!
I MADE THESE NOODLES AND THEY ARE THE BOMB! I made the recipe with a few variations: I used the egg yolk powder, and added 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 and Steve!
Glad you’re having fun making the recipe your own.
How do you freeze the noodles? Thanks!
I am so interested in making up a big batch of these and wonder if you freeze them in a solution or do you drain them and then freeze them in like a food saver bag?
Fascinating!
I’m so anxious to try this!!!!! You’ve made my Friday even better 👍
This looks awesome !!! Thank you so much for sharing this. I will definitely be trying this one.
This is such a game changer. One of my favorite foodie vloggers, EmmyMade, created some chicken noodles and they were supposedly low carb, but they were not. They contained tapioca flour. So I'm really excited about these!
Thank you!!
Wow! I love you Steve 💜
Honestly, thank you for this recipe, I can’t wait to try it, you hit it out of the ball park
Than you. 😊
Yes!!!!! Been craving ramen. Thank you Steve! You rock
Just way too cool! And fun! The mad food scientist at work again! 👏👏👏👏👏💜
Omg you have created a monster out of this prospective noodle maniac!
You rock!
I have got to try this! The usual keto noodles have never really done it for me. Thanks for sharing this.
I agree, they do not deserve the Titel ..NUDEL ! 😄
This is a game changer for my jump start into keto. Thanks a million!
Wow, I'm amazed! Will definitely plan to make these! Thank you. Blessings
Greetings Steve; My wife and I eat ONLY keto. We're not on a diet, we just changed the way we eat. But after 2 years I started missing Lo Mein and Ramen type noodles. This recipe seems to be the Perfect alternative. Thank You SO much.
I have been following Ann Lin for a couple of years and have made her noodles for ages. I've also made them with added pesto. They do not come out completely smooth, but it's the taste I am going for. Love your spin on them!!
As and FYI, I've kept the plain noodles (not with chicken obviously) in the fridge for over 6 weeks, in the bath water. Perfectly good!!
Hope all your subscribers check out and subscribe to Ann's channel too.
Well done - can't wait to try this version!
Thanks for sharing!
Hi. Thanks for the added info. Do you soften the stored noodles before use as mentioned on her videos.
Thanks Diane for your observation on length and preservation. I was worried as I'd kept my noodles for over 2 weeks before getting to use them, and I worried that maybe I was tempting fate. After I rinsed them they seemed okay, but I hadn't heard of anyone else keeping them outside of freezing for a long time.
@Metqa Hi! I was wondering if you had ever frozen these noodles? I'm not sure if I want to make the entire recipe or half it. If they freeze well, I'll make the full amount. Thanks!
I am SOOO excited to try this. Already placed my order on Amazon.
Great recipe, added to my favorites and keto recipe folder. Keep up the great videos and delicious recipes.
I’m so excited to try this recipe! I was a Pho freak and miss the whole Pho experience without the main ingredient. TFS Steve! I’m headed over to Ann’s channel to check it out. Thx!
We had a fantastic hotpot using the egg yolk (no lupin flour) version. It was so awesome!
I just made these but had calcium chloride instead of lactate and after looking up some information took the chance, and they still came out great. Thanks so much for showing the process and making it easy for the rest of us. I did go and watch Ann's videos too, and am so happy to have this option.
I also had to use calcium chloride..did you use 1Tbs in 7cups.water? As Steve’s recipe….?
Excellent - as the weather is cooling, I'm envisioning a lot of keto ramen. YUM!!! And thanks to the links to her videos - the more help/info out there, the better.
🤯 I have to try this recipe, thanks!
If you could package the ingredients up into a meal box......I'd definitely buy it !!
These I just might have to make! And thanks for including links for the small packets. I would love to try this but not with the "Noodle Maniac" packs!😁 As far as the spinach noodle, yeah, that would be great!
I made these tonight and they were pretty great. I never had bubbles so I'm sure I didn't do something right. They weren't pretty but they sure were good!
I have missed noodles since going on keto!. Thanks for giving us noodles again! 🍜
wow!!.. This is another one of those game changer.. thanks for always being willing to experiment and make awesome things.
🎉 This recipe is truly a game changer! I made this today and topped it with Cincinnati chili and cheddar cheese. OMG, I’m so glad I bought the large bags from Modernist Pantry. I can’t do lupin flour so I never would have tried the inspiration recipe, but your version is definitely going to be a regular addition to our meal plans. Thank you, thank you, thank you!!! 🥰
So glad you like it.
I’m thinking thoughts of Spätzle and large egg noodles for stroganoff. You and Ann (I just watched and liked her video too) have made this Midwest winter more exciting!
Yes....use different kind of tips on the bottle. What about cake decorating tips?
@@dek1971 Great idea! Since going keto, I have a whole collection of cake decorating tips languishing in a drawer somewhere. Time to get them out and give them a new purpose!
Wow!!! I have to try this recipe!!
I've tried and recipe a couple of times in the past month and they are astonishing. I like the idea of avoiding the lupine flour so we'll be giving your version a try.
I totally agree that she deserves more listeners her videos are beautifully made and she is tremendously talented in the keto kitchen.
Why do you avoid lupin flour? I don't know anything about that sort of flour? Thanks in advance :)
@@Sister-Kate carb count
I made this! These are really amazing. i tried the shirataki/miracle noodles in the past but didn't find them to be at all palatable. I was so pumped to see you came out with this recipe not long after I decided I need to make some serious changes in my diet.
These noodles are almost all canned chicken so they're kinda weird tasting on their own, but put them in a sauce and they will be much like a very well done spaghetti noodle. You won't get a firm al dente bite, or at least mine don't have that, but it's SO. NICE! to eat a dish of something so pasta-like!
The recipe makes a great amount too, I can't wait to try the other 3 portions in ramen broth and maybe in some lo mein or stir fry sauce. My only tip based on my personal mistake, don't rush too hard as you squeeze the mixture into the water, many of my noodles are kinda fat and weird shaped xD
Gwen, Your noodles may be fat and weird shaped, but you won’t be if you eat them!!
Hmm I’m confused. Isn’t this just konjac noodles with chicken flavor? You said you didn’t enjoy shirataki noodles. So why do you like this version? Any difference besides the chicken flavor? Thanks!
You are a CULINARY GENIUS!!! I can’t wait to try this!
As always very creative ! such a pleasure watching your videos Steve, looking forward to more ;)
Great, between you and Dennis (black tie kitchen) you’re killing me with all the crazy new ingredients I have to buy!
Looking forward to making some pho’ with this
I've had a difficult time finding the right spice mix for pho, but I agree.
Yeppers, 100% agreed! Gets a lil spendy, but well worth it, in my opinion.
PHO! I’ve made pho, from scratch, and it was AMAZING!
It’s almost soup season, as well!
Thanks, Steve, for all you do. 🎁❤️
Yeah, this would work great for pho.
Looking forward to finding the right spice mix, as making it seriously from scratch is particularly time consuming.
Great video, I'm looking forward to trying this out. And awesome job tying your shirt to the video content. :)
Another GAME CHANGER! Thank you! 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
This is hands down the best keto pasta that exists.
I made this using leftover smoked chicken instead of canned. It smelled strangely smokey, but once you put sauce on it, you can no longer taste or smell the chicken. I ordered calcium chloride instead of calcium lactate on accident but went ahead with it.
I used the noodle softening technique that Keto Asian Flavors recommends and the noodles were the softest noodles ever. Not squeaky at all. The texture reminded me of rice noodles or overcooked wheat noodles, but were strong enough to hold onto the fork without breaking or falling apart.
I had the first batch with spaghetti sauce and meatballs and then the next morning had the leftovers in a bowl of ramen. I was concerned that refrigerating it might make it squeaky, but the noodles were just as perfect as last night.
I was wondering if non-tinned chicken would work, because it's difficult to find without sugar and other additives. Will try with just plain sliced chicken breast and see how that works, thanks!
@@m53goldsmith how did it go?
@@twerkysandwich64 It was okay, but I think I would just prefer to make eggplant layers instead ;-)