🍜 THE ORIGINAL! Updated VIRAL keto egg noodle recipe & KETO LASAGNA SHEETS! Credit With Link
ฝัง
- เผยแพร่เมื่อ 2 พ.ย. 2021
- In this video, I answered two most commonly asked questions:
1. Can you use fresh eggs?
2. How to make lasagna sheets?
Since I am starting a keto product line (keto noodles, pasta, wrappers and sauces), I can only share this easy lasagna sheet hack at this time. Hopefully, with your support, my keto products will be available to you one day! Do let me know where you live if you are interested in my products!
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Original VIRAL Keto Egg Noodle Recipe:
• 🍝 Keto Spaghetti & Egg...
Keto Black Garlic Soba Noodles (Tips):
• 🧄 Keto black garlic so...
Perfect Boiled Eggs | Kenji’s Cooking Show:
• Perfect Boiled Eggs | ...
WHERE TO BUY:
Sodium Alginate - Food Grade - 4 OZ
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Pure Sodium Alginate - Food Grade, 4 OZ
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Pure Sodium Alginate - Food Grade, 16 OZ
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PURE Calcium Chloride (1 lb) Food Safe, For Wine Making, Home Brew, & Cheese Making
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Pure Calcium Lactate - Non-GMO, Vegan, Kosher Certified - 400g/14oz
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Calcium Lactate Powder (500 Grams -1.1 lbs - 125 Servings)
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100% Pure & Dairy Free Calcium Lactate 9 OZ
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Vitamix Venturist V1200, Professional-Grade, 64 oz
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#keto #ketolasagna #ketoeggnoodles - แนวปฏิบัติและการใช้ชีวิต
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.
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.
Wicked witch for sure 😂
@@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.
@@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 👋!
@@thewickedwitchofse8998post a video of how you made it so we can see. Bet you won't do it lol
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
Thank you so much for coming back here to comment ♥️ I shared your comment so that others will be convinced to make it too.
@@KetoAsianFlavours you’re more than welcome, Thank you as well for being an innovator ❤️
Where do I find the quantities? I really want to make this it looks great!!
Stop lying
@@jayt717 tf I gotta lie for? 🤣🤣
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 🥰🙏🏽😂
Agree!!!
I'll second that =)
this noodle recipe is the most important recipe of my low carb life right now.
This recipe is the most important recipie in the history KETO
@@ryuhayabusa400 I agree...I love pasta and had to give it up due to diabetes
@@ryuhayabusa400 Ikr!!!...
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.
Do you have a high speed Vitamix blender? I want to make them but that is out of my price range.❤️❤️❤️❤️❤️❤️😊
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!
What was your recipe for the softening solution?
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!
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!
Thank you very much for your helpful comment! ❤️
Basically dont tell the secret lol
Good method
What's the point of putting them in calcium solution after freezer? Why not do a room temperature defrost?
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! 👍🏽 😋😋
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!!!
I am sooooo excited you are developing a product line. I hope it's affordable because i would love to support you!
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.
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.
Wow this is just amazing! You've taken Keto Low Carb to a new level. So inspiring Thanks for sharing!
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.
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.
Ann thank you so much for this amazing recipe, your keto game is on a another level. Genius !!
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!!!♥️♥️♥️
Making lasagna sheets like this is sheer brilliance!! Thank you!
I'm so excited about this! Wonton wraps! Thank you for sharing and best wishes for your product line.
This IS LEGEND THANK YOU FOR THIS NEW HACK with boiled eggs!!!!!! LOVE THIS
Girl this is bomb, cant wait to try, your doing Gods work
Love all your noodles , the taste just like the regular noodles, thank you for making the video
Thanks for all your good work! and answers! Love the egg noodles!!!
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
Man this is amazing THANK YOU FROM THE BOTTOM OF MY Heart ❤
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.
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!!!
Wow... I must try this. Thanks for sharing your knowledge
I AM COMPLETELY MINDBLOWN AGAIN ❤️❤️❤️❤️
Another amazing recipe!!!! Thanks bunches!
OMG that looks AMAZING 😱😱
Thank you so much 🙏🙏❤️
Wow! So happy to find this! Thank you! 👏 ❤
This just blow my mind, I can't wait to try
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.
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!
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!
This recipe is fantastic! Thank you so much!
Thank you for all the hard work. Hope to buy your products soon.
You are genius! I loveeee noodles, and this is the gamechanger. Omg! I love u
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.
You are AWESOME!! Thank you for sharing your time and talent!!
You are welcome! Now please help me share this video and make this go viral too.
@@KetoAsianFlavours you got it!! 🌼
Very cool but so much work! Appreciate the share
Very impressive! Thank you!
I hope the line is affordable unlike every other keto product out there. Thank you for your videos
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!
I look forward to trying this recipe. New sub! 👍
Oooooo I’m excited 😊
That’s very impressive, thank you!! ❤
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?
This deserves a like and subscribe!
Wow! I’m new here. Can’t wait to try it! Just ordered the ingredients. Is there a printable version of the recipe here?
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 :)
Don’t think I’m up to it but certainly will try, this looks FANTASTIC thank you🇦🇺
I made Hokkien noodles in a wok out of this. They came out perfect! Thanks for the recipe.
Yum!!! Thanks for trying it!
Thank you so very much!
This is fabulous ❤
Yay! The post worked! 😂 Thanks for commenting so I know!
@@KetoAsianFlavours
You're welcome!!
Looking forward to your keto products , blessings to you
Amazing! Great work.
Thank you!
I used 4 egg yolks and only the yolks it came out pretty thick but worked fantastically as well
I'm so excited to make these noodles 🍜 ❤.
Genius pure genius..may God be with you xxxx
It looks so perfect and tasty,nice preparation 👍 good content 👌🤝
Thank you so much. This recipe is such welcomed news to us. I think you may be a genius!
My new favorite Keto Influencer! Also, Serious Keto influencer.
Well done!!!
Love it 😍
i think i just found my all time fav youtube channel. :)
Thanks so much!
Yummmm! As I’m eating my spaghetti noodles with peppers, onion, parm cheese and black olives!
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.
Wow, you’re a genius! ❤️
Thanks!!
Looking forward for your product line, from the Philippines 💕🙏
i can't wait for your brand of keto lasagna sheets!!!!!!!
I'm blown away!
Thank you!!
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.
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.
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!
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!
Thanks for your review and comment!
where is vinegar or baking powder mentioned in this recipevideo?
@@muftkuseng5924 4:30 Lemon juice and vinegar are basically interchangeable.
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.
Thank you so much ❤
Thank you!
Awesome!
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 ?
Amazing!
Thank you been look for some noodle recipes
thank you!!!!
Hi there! First of all, THANK YOU! Second, is there a Kitchenaid stand mixer attachment you would recommend to stir the noodles?
The best keto noodles recipe so far👍👍
Thank you!
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.
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!
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.
Have you tried using the cake frosting bags with different nozzles? Might find something there...
I’ve been wonder how I could use this recipe to make lasagna noodles. Thanks!
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
Thank you!!!!!!
I wonder if you could freeze them in batches and the defrost when wanting to use them? Great video. Genius!
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.
Thank you for your comment. I’m glad you like them.
Thankyou very much 🙏
Looking forward to your product line🙂
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.
Just wow😱
This recipe is a game changer