Yes! I'm so happy to start seeing actual recipes with these noodles! No one else is posting recipes, only the same process of actually making the noodles. Thank you!
So glad you are continuing with these recipes. Seems like alot of things could be done with the sheet noodles besides lasagna, I'm thinkiing ravioli, pierogis, crab rangoon for instance. I know there are hacks like using cheese but its just not the same. Happy holidays to you and your family!
The downside to using this type of noodle for ravioli, rangoon (which I LOVE), or any type of "pocket dough" recipes is that these noodles won't stick to themselves, so the fold or pocket would not hold. I'm definitely exploring keto rangoon options, because crab rangoon is one of my favorite appetizers!
@@HealthyAmbitions Yeah, I guess Keto Asian Flavors will reveal the secret if you become a patreon but then you are sworn to secrecy. I was hoping you could figure out a way on your own. So many things would then be available to keto folks.
@@HealthyAmbitions Sorry to keep belaboring this. If the edges won't stick together on their own, I wonder if there is some edible "glue" to hold them together; at least if they are sauteed or baked. Maybe Modernist Pantry has a suggestion.
Just started keto last week. I resisted before cause....PASTA. But looking around I saw you and your delightful demeanor and stopped by. I have been working with alginate encapsulation for many years. We make artificial seeds from tiny clones of plants and surround them with alginate. But I never ever thought of noodles. My first thoughts are PAD THAI and pho. My ingredients are not food grade, I wonder if that makes a difference.
@@HealthyAmbitions I used to drive a school bus a long time ago which had a student who loved bacon as a passenger who told me she loves it so much she has bacon toothpaste I couldn't believe it so I asked her to show me and she brought it to me the next day and sure enough it was bacon flavored toothpaste 😋
I've made keto couscous with this noodle batter, but nothing that is more rice-like. The mixture naturally make a spherical shape when droplets hit the water, so I think anything rice-like would have to be cut out from the noodles.
@@HealthyAmbitions are we going to see a video for the couscous? Also, I was wondering if at the end of the swirling bath they could be lifted with the spatula and cut in half?
That's weird! Did you use a different brand of sodium alginate and calcium lactate? I haven't tested different brands, but I've heard it can make a difference.
Has anyone tried freezing these noodles? Do you think they would need to be frozen in the calcium bath? The noodles always turn out great for me but I always make the full 3 cup recipe and cannot eat all of them in a week. I know I can experiment but hate to mess it up….thanks!
Yes! I'm so happy to start seeing actual recipes with these noodles! No one else is posting recipes, only the same process of actually making the noodles. Thank you!
You are so welcome!
I sent you a $10 tip!
You are too kind!! Thank you so much and I hope you have a very Merry Christmas 🎄❤️🥰
That looks delish!!
Just a shout out to you from grand cayman island have been doing noodlefication for about a month great
Awesome!! I've been to Grand Cayman Island....many years ago 😀
So glad you are continuing with these recipes. Seems like alot of things could be done with the sheet noodles besides lasagna, I'm thinkiing ravioli, pierogis, crab rangoon for instance. I know there are hacks like using cheese but its just not the same. Happy holidays to you and your family!
The downside to using this type of noodle for ravioli, rangoon (which I LOVE), or any type of "pocket dough" recipes is that these noodles won't stick to themselves, so the fold or pocket would not hold.
I'm definitely exploring keto rangoon options, because crab rangoon is one of my favorite appetizers!
@@HealthyAmbitions Yeah, I guess Keto Asian Flavors will reveal the secret if you become a patreon but then you are sworn to secrecy. I was hoping you could figure out a way on your own. So many things would then be available to keto folks.
@@katesamm235 I’ll keep experimenting 😉
@@HealthyAmbitions Sorry to keep belaboring this. If the edges won't stick together on their own, I wonder if there is some edible "glue" to hold them together; at least if they are sauteed or baked. Maybe Modernist Pantry has a suggestion.
I can not wait to try it...sooo excited!
I'm so excited for you to try it!!
Looks a great recipe and I love your enthusiasm , did anyone else spot the Crabonara…🤣🤣
I totally missed the Crabonara! Obviously! 😂😂 Too funny!
Yes! Thank you thank you! Merry Christmas blessings!
You are so welcome! Merry Christmas to you too!
Tomorrow’s dinner, thanks. Great videos, took me two tries to get the noodles made, enjoying the learning.
My first few batches of noodles were a little wonky, lol. Hope you enjoy this recipe!
Love this! Tomorrows dinner for sure!
Yay!! Let me know how it turns out for you!
Your recipes are really very delicious and amazing I love the way you cook and the way you represent. very nice.| Keep growing..❤❤
Thank you!
Just started keto last week. I resisted before cause....PASTA.
But looking around I saw you and your delightful demeanor and stopped by.
I have been working with alginate encapsulation for many years. We make artificial seeds from tiny clones of plants and surround them with alginate.
But I never ever thought of noodles.
My first thoughts are PAD THAI and pho.
My ingredients are not food grade, I wonder if that makes a difference.
Welcome!! Super to have you hear AND in the keto community!
You definitely want to use food grade ingredients 😉
I always cripsted up my Bacons and put them on top and usually twice that
It definitely could have used more bacon! But can you ever have too much bacon? 😂
@@HealthyAmbitions I used to drive a school bus a long time ago which had a student who loved bacon as a passenger who told me she loves it so much she has bacon toothpaste
I couldn't believe it so I asked her to show me and she brought it to me the next day and sure enough it was bacon flavored toothpaste 😋
I love this!! I’m making it this week! Any ideas using the noodlefication process to make rice?
I've made keto couscous with this noodle batter, but nothing that is more rice-like. The mixture naturally make a spherical shape when droplets hit the water, so I think anything rice-like would have to be cut out from the noodles.
@@HealthyAmbitions are we going to see a video for the couscous? Also, I was wondering if at the end of the swirling bath they could be lifted with the spatula and cut in half?
Ah, rice! The holy grail.
Yum!! 😋😋😋
😋
I have a 24 ounce squeeze bottle with 3 tips from Amazon with bigger mouth and holds a whole batch! Let me know if you want the link.
May I ask how many carbs are in the noodles ???
The noodles are 1G net carbs per serving. You can find out more details about the noodles here: healthyambitions.co/keto-egg-noodles-noodlefication/
My 2nd batch seems tougher. What was the remedy to soften them again? I can't find the answer
I've honestly never used the soften method and don't know what's used to soften them. Sorry!
I think it's lemon juice and baking soda
@@jlcsprague thank you
I made my noodles and they were mush, what could I have done wrong.?
That's weird! Did you use a different brand of sodium alginate and calcium lactate? I haven't tested different brands, but I've heard it can make a difference.
Has anyone tried freezing these noodles? Do you think they would need to be frozen in the calcium bath? The noodles always turn out great for me but I always make the full 3 cup recipe and cannot eat all of them in a week. I know I can experiment but hate to mess it up….thanks!
I have not tried freezing them myself yet, but other UA-camrs have said you can freeze them. I would not freeze them in the calcium bath though.
Steve over at seriousketo did.
m.ua-cam.com/video/j0g5SFVXwqo/v-deo.html
She's pretty
Thanks :)