The NEW Viral Keto Noodle Recipe! (I tested it! Is it too good to be true?) #NOODLEFICATION

I had to jump on this latest keto noodle recipe before it blows up! I tested it out. But is it too good to be true?

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Recipe Credits:

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[SeriousKeto]

Seeing your reaction when you tasted these made my day. Absolutely priceless. 🙂

[Ginasgusa]

Glad that you gave credit to Keto Asian Flavor, the channel which started this keto noodle craze.

[deskjockie]

I made these noodles with the egg yolk powder and 1 TB nutritional yeast instead of the lupin flour. I also lowered the amount of sodium alginate to 1 TB instead of the 3 TB in Ann's recipe. Otherwise, I followed the recipe and they turned out GREAT! This definitely IS a game changer. They can be stored in the fridge in the calcium lactate solution for up to a week (if they haven't been used by then), AND, they can be frozen! Thank you, Ann, and Steve, and Cathy!

[TrangNguyen-nsuo]

Your enthusiasm for this noodles is contagious. I am sold

[Tekukuno]

I made these, they came out great. I added some peanut butter and hot chile powder to make some pseudo thai food. Super nice.

[karibear]

Your absolute joy over eating "pasta" again got me hooked. Subscribed!

[suzieq]

You prepared this in a more easily understood way than the clip from Keto Asian. And you only added 1 tbsp of the alginate which is the best measurement! Even 2 tbsp is too much. Thank you so much for making this video and I’m so so happy I found your channel. ❤️

[lucywyatt]

OMG…you are music to my tummy…. Because I love noodles with loads of butter and since I have been on this way of eating I have missed my noodles soo much…. I am on my to order those item from Amazon just to make these noodles…thank you for sharing…❤

[Littlebit]

This was great. I’ve watched both Steve and Ann’s videos as well as Sara and Emily or the Keto Twins. You all make this look easy but what I loved was how personal you all got about missing pasta. You have a new subscriber!

[xaj]

I think you should squeeze the mixture into the water
more towards the side of the bowl so that the noodles
and spoon aren’t immediately making contact in the
middle.

[MarnysCrochetandCrafts]

This is great, Cathy! The buttered Parm noodles was a favorite for both my sister and myself, growing up.

[joycebirk]

Noodles with parm and butter is irresistible for me. Your excitement tasting it convinced me to try!

[NavyWife]

I absolutely loved your video. I have watched 3 other Utuber make this same recipe, but I was still not completely understanding the chemical part of the recipe. With watching your demonstration of the recipe I now totally understand the recipe. Thank you for giving me the confidence that I needed to make this for my family.

[sweetcaroline]

I made this noodle as well. It is the bomb. It was fun watching your reaction to the outcome. I'm looking forward to where you take this recipe.

[stevec]

I just made and tried the noodle version from Steve at Serious Keto and it turned out well. I had a 18 oz. can of chicken breast so I used half for the noodles and used the other other half to make some chicken noodle broth. The noodles did have a definite chicken taste to them. Tonight I'll try them with some tomato sauce and tomorrow with some of Steve's ooey-gooey cheese sauce. Like chaffles, this could be a game-changer for a keto diet.

[tangomcphearson]

These Noodles are absolutely THE BEST., I Like Steve's Recipe from Serious Keto - I think his chicken noodles are BRILLIANT!!! I make mine with canned chicken. ALSO, you do NOT have to have a high power Blender. I used my ninja food processor and it worked great and did not have bubbles on the top that I would have had to skim off. ALSO, Steve's recipe is the BEST 1/4 of the entire recipe = 1 serving -- SO you really get a big portion for almost NO carbs - I LOVE this stuff. ALSO, you could add a little bit of garlic powder, italian seasoning, and tumeric powder to make them just a little more yellow like regular pasta. Also don't forget to add some sea salt

[veronicacanfield]

Your expression at 10:13 had me rushing to Amazon to order the two needed ingredients in bulk. Thanks for showing us how good this is.

[LakeOuachita]

Such a game changer for us pho lovers!! Thank you for this simple explanation! Some hints…add all ingredients while blender is running, add sodium alginate..last. Pour directly into 2-3 squeeze bottles at once. Put in fridge for 30 minutes. Take a blunt dinner knife and POP the bubbles! They disappear! No scooping needed! Then squeeze and make noodles, and then let sit in bath for awhile!
Love the big blobby noodles..lol!

[dizziechef]

I made spaghetti with mine. And made up the sauce and mixed the two together. Let sit in the fridge for about 3 or 4 days. When I ate it that eve. I would never know it wasn’t real spaghetti. Then I used that left over spaghetti and made soy black beans and made chili Mac. Melted cheese on top. Was awesome.

[kelsowins]

I just received all the ingredients (had to send for the "chemical" stuff), and I can't WAIT to try this recipe! Your demonstration is VERY ENCOURAGING!!! Thank you for giving it a try and inspiring all of us!