🍜 Keto Ramen / Spaghetti 🍝 - Made from Chicken, Practically Zero Net Carbs!

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.

Timestamps:
0:00 Intro & Food Science
2:27 The Recipe
5:05 The Taste Test and Serving Suggestions

Ingredients from Modernist Pantry:
Use the code KETONOODLES at checkout for 10% off

Ingredients from Amazon:

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[tornadotj]

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!

[CLOUDSINTHEKITCHEN]

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.

[SeriousKeto]

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...

[stringbender]

The absolute hardest part about keto has been not eating pasta. This is another great video....big thank you for doing this!

[barbarasnow]

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 :-)

[ketolife]

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.

[rhondasmall]

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!

[douglasphelan]

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.

[KetoAsianFlavours]

Brilliant! Thank you so much for the mention Steve :-)

I’m a noodle maniac! So would need the big bag 😆 Will share this video! ❤️

[lindagivens]

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!!

[MsArana]

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!

[madambutterfly]

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 🎸

[dianarip]

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!

[MichaelScottPerkins]

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!

[bulldog]

This is one of the most exciting recipes that you have made!!! I can't wait to make these.

[shirleykimberlin]

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 . ⭐🌟

[prplcws]

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!

[ruthmcculloch]

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!

[olderpennsylvanian-op]

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.

[jepolch]

This looks like ... science. I'm new to keto and I hate that we have to prepare all these things ourselves. I wish good tasting keto stuff was available in stores. Thanks!