I FINALLY tried the VIRAL KETO NOODLE HACK | Low Carb Noodle hack | janet greta
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- Опубліковано 7 вер 2024
- A little late to the viral noodles, but I finally made them. Watch to see how they turned out! #viralnoodles #ketoviralnoodles #psmfnoodles
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MY PSMF BREAD RECIPE -
1 cup of egg whites
2 tsp of cream of tartar
Mix in mixer till you get stiff peaks.
In a small bowl combine,
1/3 cup of egg white protein powder
1 Tbsp of nutritional yeast
1 tsp of Swerve confectioners sugar OR 1 Tbsp of Allulose
1/8 of tsp of active yeast
1 tsp of xantham gum
dash of salt
2 egg yolks (use the egg whites for your 1 cup)
MIX
Add dry ingredients and 2 egg yolks slowly while your mixer is on, mix for approx 2 mins. Make into a loaf, or anything really!!
Bake 325 for 30 mins turn off oven and leave In for addition 10 mins.
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When I make them I put the water solution in my Kitchen Aid with the dough hook. Turn on as low as it can go. No need to stir, it will do it for you. And I also cut the tip on the bottle to get a thicker noodle. Try the chicken, love them
brilliant love it..
Great tips!
Jeannie! The dough hook is a genius idea!! I make these every week and it will be so much easier thanks to this tip :-)
@@brendashope1558 ‼️❤️thanks so much‼️❤️
@jeannie nutter genius!!! I will try with the dough hook. Thanks!
these noodles are awesome, u are supposed to let the noodles soak in the liquid for awhile before using. Also you can clip the tip of your bottle to make a little bigger noodle and you can add a little more liquid to your batter in your blender so its not too thick. I recommend you watch Highflautin low carb, he tries 3 versions. He also uses the Ninja blender and has good tips on using it for these noodles. Happy you tried these, they are they are really great 😎. Well done ❤️
I’m glad I watched your video. I expected a repeat of the other recipes for these noodles, but ended up learning something new instead. Thanks for that.
I made the noodles with chicken the first time I used the spherification method. Yesterday I made them with scrambled eggs. I’m going to try the recipe you made here next. The additional Tbsp of sodium alginate will probably make a more firm noodle than the 1 tbsp I have used in the past. I haven’t really been thrilled with the soft texture I get with only 1 tbsp, but they do still hold together well when frying.
Check out Anita's at ketogenic woman, she uses boiled eggs and they are AMAZING....
You can also use your standup mixer and turn it on low and not have to do the stirring manually.
And be sure you rinse them REALLY WELL
Yes I have seen Anitas video. There a few different recipes I definitely want to try!
the batter is not as thick if you only use one tbsp of the sodium alginate and it works just as well. You can also soften the noodles more like pasta by putting them in a bowl covered with hot tap water and add 2 tbsp lemon juice and one tbsp baking soda. The reaction helps to soften the noodles the longer you leave them in it. Just leave them till they are the softness you desire. It gets rid of any rubbery texture. You can also make lasagna sheets by brushing the batter onto a baking sheet and covering with the calcium chloride liquid and once firm on the top, gently lift and let the liquid get underneath.
I was so nervous to make these also. I made my husband help me, lol. I poured the batter into a small ziplock bag, cut a hole in the corner and then it was easy to squeeze it into the bottle that way. Thanks for sharing your noodle making adventure! 😍
Love that idea!
I LOVE THESE AND LOVE THAT THEY ARE SO LOW CARB... watch serious ketos videos he makes things lots simpler, he has 2 when he makes them with chicken and then his q and a video (Keto Ramen / Spaghetti Follow-Up - Your Questions Answered!) . he uses less sodium alginate also 1 T not 2T as keto asian flowers does and it work just as well which decreases the cost.. ... also WATCH ketogenic woman, and Healthy Ambitions (she makes couscous) also modernist pantry ..... you can use any protein... shrimp, eggs, chicken, keto chow, cream cheese, also you can make a veggie one with spinach, tomato powder, think green smoothie ingredients. or fruit smoothie if it fits your macros, the major thing is the reaction of the sodium alginate and the calcium lactate or chloride, the chloride makes firmer noodle.. so it works for the lasagna better
this / steve's recipe is very forgiving.. I use my smoothie nutribullet and just put it all in at one time give it a shake and then blend.. and let it blend.. it does need to blend for a minute or so. and starts to get warm... I am not a exact measurement type of cook and it turns out great every time... I do not wait to skim the bubbles, also using the 1 T of sodium alginate makes it not quit so thick.. I use the handle of the wooden spoon to make my votex in the water bath... keep the nozzle of the bottle close to the side and the vortex flows better, my hand gets so tired that i start a vortex and then use both hands to squeeze the bottle until the vortex slows down to much then restart it.. also it seems easier to me to fish out the noodles after each bottle so they don't tangle up so much and then put them all back in to let them soak in the bath for a while.
it is important to let the noodles set in the bath for an hour if you make them bigger than angel hair for the noodles to "set-up" I store them in the bath also... also you can use the calcium bath several times I have used it 8 times, keto asian flowers has released her lasagna noodles now and has some tips on making large asian noodles.... also FYI you are really good to do so but be sure you credit keto asian flowers as she is VERY protective of her recipes. a lot like Maria also she does not put out a written recipe unless you are a patreon member.. then you can download a recipe..
I have made the larger noodles and then chopped them up to be like rice or orzo, if you make the sheets for lasagna then you can roll them up gently and cut them into fettucine to me it takes to long to cut it 1 noodle at a time
I've made them several times and they're great! Probably the hardest part is getting the thick mixture into the squeeze bottle, but after blending, I put the mixture in a large measuring cup with a spout before I refrigerate it. You can make the noodles thicker by cutting a little of the tip off the condiment container. I make them in two sizes; smaller for spaghetti or thicker for a Lo Mein-style. I've made the hard-boiled eggs version and amazingly, once they're done, there is no smell.
So good. I definitely want to get the ingredients my next pay day to experiment more!!
I have a Ninja, too. I run it with the lid on and just turn it off when I add the xantam gum and sodium alginate. It never clumps for me. i always make a double batch so the ninja is full!
I always make Serious Keto's chicken noodles.
🤣I think I’ll do that next time. Just thought it had to keep turned on.
I do them very often! They are fantastic!
Thank goodness for the recipe from Keto Asian Flavors ♥️ and she has so many varieties.
I prefer to use scrambled eggs and egg whites since it is cheaper than the powdered versions ( you can also use hard boiled eggs options but then it might have unpleasant sulfur smell).
Yes!!! She did amazing work to create this. Who would have thought!!
try them with chicken Joanna, you might be pleasantly sur[rised and sooooo cheap to make :) ( serious keto shows you excatly how )
@@yvettenicole1 will do so soon! Are you going to experiment more with this recipe?
Also many thanks for a reply. I’m a huge fan from Europe ♥️♥️♥️ you are such a lovely person 🤩
My fear was also what stopped me from doing this. Thank you for the help!
I was so nervous!! Just double check all your ingredients.
Hi Janet, a fellow Canadian Anita with Ketogenic Woman does a version using 3 hard boiled eggs. She uses it for an egg fast. It is really good.
Yes I seen that video also!! A must try for sure 👍🏻👍🏻
You can cut just a tiny bit of the lid and your noodles will come out a little thicker like spaghetti instead of angel hair pasta 👍🏻
I've made these using 1 TB of the sodium alginate and my noodles came out softer than I like, so I'll try 1 1/2 - 2 TB next batch. I'm almost out of the whole egg yolk powder, so I'll try Anita at Ketogenic Woman's recipe with 3 hard boiled eggs also. Thanks for overcoming your nervousness and making these, it gives courage to others who may be nervous too, lol. Pasta is back on the menu, woohoo!!
You can use 3 egg yolks or 2 boiled eggs and 1 boiled egg yolk. Saw on highfalootingloecarb
I have made them with the egg powder and the canned chicken. Both are really good but the chicken version is cheaper. Please make the chicken version too! You can also get something with a larger hole to make thicker pasta. I made a much thicker version and cut them up like macaroni.
I've made these many many times and many ways. At one point Steve from serious keto said something like "if it can liquefy, it can noodle." I tested that out and made water noodles. He was correct. I make these for my asian soups in place of ricestick noodles. The lupin flour is a no go for my gut, but every other noodle has come out delicious. My non Keto family like the noodles as well. :)
I hope you rinsed them in plain water before cooking them!
Ketogenic Woman has a couple of videos on these.
To make thicker noodles, cut off a bit of the bottle tip or use a plastic bag as suggested in another comment.
To make the squeeze bottle easier to fill, put it in a glass or a narrow bottle.
Oh of course I did! I rinsed and drained them before I pan fried them 👍🏻
Yes I am friends with Anita. Love all of her videos
Hi from California. I have the ingredients to make them but I keep putting it off. You’ve inspired me to go ahead and do it but I’m going to do it with the boiled eggs. I love your channel. And I enjoy watching all of your cooking recipes.
Definitely make it!
I just made sure to double check ingredients and procedure 👍🏻👍🏻
Hi from the Netherlands! I have made them with boiled eggs two times now, and once with chicken.
I want to tell you to dry off the noodles when adding to a meatsauce ( tomato)
I find that otherwise the sauce gets watery and the sauce won't stick to the noodles they are so slippery 🤣. The chicken noodles appear to be less slippery.
I really like your content! Thank you for being you 😉 love Sheila
Great tip!! Thank you♥️
Thanks for watching 🥰🥰
Glad you left the looping out right away. Two times I was severely ill and threw up violently and then I realized realize that things had lupine flour in it. No more for me. And the funny thing is I have no allergies and nothing has ever made me is sick as that.
Oh wow! Glad you fingered out that it was the lupin flour.
I do them often, I also use a bottle with a bigger opening and make udon noodle and also a flat tip with a pastry bag to make more of a fettuccine noodle ! Now if I could figure out a macaroni I would be set
Udon noodles would be delicious! I love a good stir fry with those noodles.
My sister just made them last night and she loved them.
I make these often ..sometimes with the egg powder and most of the time with 90 g of chicken :) ( from serious keto youtuber) I use either canned chicken and even used pieces of a rotisserie :) I also ordered the bottle with 3 prongs instead of one and it triple the speed lol
Yes I want to try the canned chicken next! Ohhhhh 3 prong bottle 😱(searching Amazon NOW)
I make them with Tomato Basil Keto Chow and they are fantastic. I will also make them with canned chicken to change things up.
Yum!
HI Valerie. I was wondering if you would share how you use the Tomato Basil Keto Chow for the noodles. That sounds very interesting. Thanks so much
Wow,ohh yes absolutely delicious noodles😋, thanks for sharing! 👌Definitely will tryout your awesome recipes!🥰😍👍@!!
Steve! Steve from serious keto is the one who first tried the canned chicken. You’re usually so awesome about credit, girl! Hey, maybe someone sniped his “spin” on this so it was hard to decipher where it first came from. There’s a frequent offender with a ton of subs who consistently steals others recipes, changes the most irrelevant thing ever , and then claiming it as their own. She may have sniped it.
They’re amazing!! Love it with meat sauce or carbonara 😋
So delicious 🤤 I’m shocked!!!
Fantastic video! Thank You! God Bless from a Great Gran in MN/USA
For the water bath, I hope you meant CALCIUM lactate not sodium lactate and I am pretty sure you added more than 1 tbsp
You did a good job on your first try. I haven't tried them yet. The ingredients are expensive here in the states too. 😊
Hello 👋 I’m pretty new! Wendy mentions you in her videos and I’ve started watching your videos. I really like your style and what you present and how you do it. 👌 Nice to meet you!!! 😊
Welcome and thanks for subscribing 🥰🥰
Hope your enjoying my content and that you so much for commenting, I love meeting my new friends ♥️♥️
You could use less sodium alginaat so it doesn’t firm up so much.
Oh good to know!! Thanks for the tip 👍🏻
💜😋😘
I was definitely hooked when I first made them!...I made mine without lupin flour, which was perfect since I don't have any😉
I also didn't skim the top, I just gave the bottle a very gentle tap or two, however mine was thick, but not that thick.
I have missed you. This recipe was like a science project!😘 what are the micros o those noodles?
♥️♥️♥️
I just bought all the ingredients for these. Excited to try them.
Mine had got too thick too. So I had to mix more water and thinned it out.
Somebody said they usef a squeeze mayo bottle for flat noodles.
Yeah my sister did not use the lupin flour since it’s a legume and we avoid them as well. It came out very well she said but will experiment with coconut flour and with sunflower seed flour and will report back. Good luck!!! 🙌
Oh keep me posted on the coconut and SS flour!!!
@@janetgreta Will do!
i make the canned chicken noodles and they are delish too....can't wait to try the egg yolk ones!
The recipe I have doesn't call for lupin flour.
It work with blended spinach too
Interesting 🤨
Yes, I've made this one. Going to try the can chicken one soon.
I'm going to have a go at these
I only have to get a bottle and calcium alginate xxx
Love you Janet x
K from UK 🇬🇧 😎 ❤
Definitely give them a try!! Love you too Keena!!
Thanks for being a faithful subscriber ♥️♥️
I have the Ninja blender too. I have no bubbles either! My guess is because the blender is so powerful. I have to use a funnel to add ingredients in the blender because mine won't run. They are fun to make! I've made both versions. My only thing is no flavor. It is nice however to have spaghetti! I'm going to try and add other seasoning to it and see what happens!
Looks so good!!
i've used canned chicken, hard boiled eggs and powdered egg yokes. all good. i do wish there was a container that was easier to squeeze though.
Have y9ubtried a pastry bag- the line tip would be just about right for a 'spaghetti' sized noodle.
@@Aurora3242 great idea, thanks
Someone may have asked this already but what is the calorie count of this size of a serving? Does anyone know?
WOOHOO!! You came over to the dark side! They are A.W.E.S.O.M.E.!! 😋😋😋
They are a gamechanger! They were a bit thick... See Keto Asian Flavours and Healthy Ambitions for some great recipes! 😋😋😋
You did great! 👏👏 Love ya!
❤💙💜 Lana 💜💙❤
I haven’t made it yet. Her original recipe didn’t include Lupin flour. That was some months ago
Here’s a big reason why I haven’t made it. I bought egg powder for emergency food. I just bought the egg white powder to make your bread. I don’t feel like buying yet another egg ingredient. I have to learn to use what I have already!
And it also looks very labor intensive. I have hand pain, and your comment tells me this may not be good for me to keep stirring
Oh! Would I be able to do a half back, so that I’m not stirring as much?
I wish Jimmy was up, so help. Others have said to put in a baggie and snip the corner. Might be easier.
you can use fresh eggs, either uncooked or hard cooked, or scrambed.
I've been meaning to make these noodles.
Delicious 🤤
Hi Janet. Would you buy the ingredients to make them again now that you've tried it? I have small packages of the stuff to try them also. And I too have been putting it off but I think it'll be on my list of things to do next weekend. Thanks for the great video.
I would!! Definitely adding it to my list for next pay day! I would love to experiment more with these 🥰
Janet I finally made the noodles. I found a bottle with three nozzles on Amazon so that worked pretty quick. I'll definitely make them again
It is much easier to put it I. A zip lock bad and the. I to the squeeze bottle
Oh yes my old hands hurt. Lol
They look awesome 👏
Can you make and keep in refrigerator or freezer
The longer you leave the noodles in the water the firmer they get.
It’s thinner because of the small hole in your bottle.
Do you have the recipe you used in the post and I am missing it?
It’s in my description 🥰
I thought Lupin Flour was in the legume family?
It is, however it also has a warning if you have a severe nut allergy you may react to lupin. Mainly if you have a peanut allergy. (Which I am severely allergic to)
Maybe put in container before you refrigerate?
Hello love your channel. Xxx
I know there's a process for softening the noodles. It seems you didn't do that? How was the texture? Like real pasta? Before I try this I want to know the texture isn't going to be like konjac noodles!
Hi Janet, love your videos!
Awe thank Tina ♥️♥️
Steve on Serious Keto has a great chicken noodle. So yummy with a better taste.
Yes I seen that!
I'm sitting here screaming, "NOT A WISK, NOT A WISK", but here you go making it work...I would have had a rats nest of noodles if I tried that🤣
Janet looks like angel hair pasta wowww do they taste better then shartariki noodles or miracle noodles is it bland till you add something to it?
It has no taste of it self, neither does it smell.
Yes they do taste better. Texture is much better with these ones!! More pasta like.
The recipes that I have seen didn't use xanthan. They were more pourable, so I wonder if the xanthan was too much and made it too thick?
Could be. Maybe even to leave it out.
Yep, that's what I'm thinking. I hope to make these this weekend. Thanks!
Janet I make your bread but the last two loafs I’ve made or wet. I’ve made it before no problem. Could you suggest what I may be doing wrong? I baked it 30 minutes and left in for 10. Can’t imagine what is wrong.
Hmmmm. Could be a humidity change. If the texture has changed only in the last 2 loaves, I’m not too sure.
I made this a couple times a few months back, and for me it was just too much work and mess. The noodles seemed very similar in texture to the shiritaki noodles, not a fan at all.
I really like the texture of these. I agree, it is a lot of work!
The longer you let them sit in the bath the firmer they'll get
If you use a ziplock bag and pipe it into the bottle is much easier
Great idea👍🏻
Serious keto makes the chicken one. I have everything to make it ( both actually)I just haven’t.
I don’t have TikTok and I haven’t seen this before. Seems like a lot of work.
Btw I am new to your channel. Found out about you from Amy’s video with Nili and Lindsey. I am a UA-cam too - Risa’s Kluttered Kitchen. I don’t even have 1000 subscribers yet. I am paleo most of the time. Do it for health, not weight loss.
They last a week in the drug and I even freeze them
First, yeah ❤️
Yay!!!
Wow: if it’s that intimidating to make, no thank you!! 😂😂😂😂 good job though!!
i was really nervous the first time i did it...thought i wouldn't do it again...but i did and now i'll always make them.
@@lizkeith1356 I’ve never even heard of them lol!!
@@MissionKeto i made the most delicious chicken soup and put in the noodles...wow, just wow. noodles are back on the menu.
@@lizkeith1356 sounds delish!!
I admit...I over reacted. I was so nervous, but now I made them they were actually pretty easy!
New
😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋
2 much work (see y u put it off)
P.s
Ketogenic womans is easier and less $ =)
Yes I’ll have to try hers.