Keto Ramen / Spaghetti Follow-Up - Your Questions Answered!

The keto ramen/spaghetti video I posted a couple of weeks ago generated a TON of interest and whole lot of question. In this video, I provide the answers to the most common questions I received.

Make sure you're subscribed and have notifications turned on, as I plan on releasing a few more keto noodle recipes before the end of the year, including spinach noodles, some sort of stir fry (I'm thinking some sort of Thai noodle dish), and a couple of really crazy types of noodle.

Link to Keto Asian Flavours video on softening the noodles:

Timestamps:
0:00 Intro
0:34 Freezing
1:44 Dehydrating
2:34 Rehydrating
3:44 Other shapes?
4:54 Baking
5:35 Stirfrying
7:04 Summary

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[KetoAsianFlavours]

Great video Steve! Will share this to my followers. I’m working on an updated version for my original noodle recipes and will be doing a Q and A as well! I’ve experimented with every question that’s being answered in this video a few months back. There’s a way to make flat noodles :-) I have posted sneak peeks about it on my FB and community tab. I will share the technique after I upload a few updated versions and some fun variations.

Thanks for the mention again and the support!

[AmberMichelleAmber]

I appreciate all of testings and recipes you do. It is nice to have recipes that work without all of the experimenting hassles. Oodles and oodles of noodles. 🍜

[Ladyfaithfulpatriot]

I use a piping bag to dispense. This allows varying sizes. This is also easier than using the condiment dispenser as the opening is wider. I made a thick version and cut it into small pieces to use for mac and cheese.

[benvaron]

Patiently waited for the additive packets to arrive. Finally arrived and made a batch this afternoon. Worked great in the chicken soup! Threw a butch into the air fryer with some garlic salt and a quick spray of olive oil. Let them get nice and toasted! Oh Steve what game changer! Will be great for salads out just that replacement for that crispy snack. Can't wait to try with BBQ seasoning Thank you Mr. Steve and Keto Asian Flavours.

[tangomcphearson]

Steve, I am SO SO very thankful for these recipes. I've made it 2x now, and it turned out PERFECTLY. All I know is I had not had "pasta" for over 8 mos., and these were SO amazing. I am very thankful to you for posting more information. I also like that the recipe is quick and easy to put together.

[gratefulhikes]

Hey Steve. Great video. I think if you grabbed a pastry bag and used icing tips you could get tons of different shapes. I have a flat tip that would make a great wide noodle. Thanks again for all you do for the community. Be well.

[biggreenfish]

Cannot wait to try these! I have tried hearts of palm which was okay as stir fry, but not a big hit with spaghetti. Tried some other low carb noodles, but would rather just make a meatball with marinara than eat the noodles.

[marymiller]

that look on his face when he tried the rehydrated noodles is priceless. That was hysterical!! I love your videos. Thank you for all of your research!

[leek]

Can't wait to see what you come up with next! This is really keeping keto fun for me. I'm glad we have creators like you and Ann that give your R&D to the people instead of constantly suggesting ridiculously expensive perishable products, meal services, and subscriptions.

[MarkLowCarb]

Already some "other" Tubers copying this recipe as their own and click-baity title.
Kudos to you Steve for taking things up a notch and referencing Keto Asian Flavours.
Hoping that making this comment will make the YouTube search algorythm better :)

[amysmith]

Thank you Steve for all your testing! It's very appreciated.

[evanhart]

I did wind up trying beef, and it worked. I cooked beef stew meat in my cast iron, weighed 105 grams. Used Three cups of kettle and fire bone broth. And followed the other parts of the original recipe. The beef did take a little longer to blend and make smooth before the Xanthan gum and sodium alginate. I also didn't strain through the sieve, I would agitate the mixture during the 30 minutes for the calcium bath. And poured into my condiment bottles pretty far away making a thinner ribbon. That aided in breaking a lot of the bubbles that were trapped. (A method used with paint to remove bubbles after mixing.) Thinking about pulling a vacuum on the mixture to completely remove any air, and see if the texture changes.

[DrShwifty]

I've been obsessed with these noodles since your first video. I've done the noodle with Rao's Arabiata, a Chicken Alfredo, Ramen, and even a butter and herb. They are so versatile and it definitely hits the spot when I'm having a noodle craving. I already realize I will need more ingredients! Good stuff, Sir!

[DirtyHairy]

I think we made sheets of alginate liquids before and the way you do it is make the thin layer on the silt pat and freezer it. Then cut it into sheets or ribbon noodles and from there place the bath in a large bowl or 9x13 pan and let the frozen noodle batter thaw in the room temp bath.

[quiquileroux]

Making my second batch today!! My husband and I had the same discussion about the flatter noodle last night while devouring home made hot and sour soup over keto ramen and we also think the squeeze mayo bottle may be the way. I have a feeling I'm going to need the 'noodle maniac' size bags of ingredients.

[ascalpone]

THANK YOU so much for doing all these experiments to save us the hassle of doing them ourselves! I always get so excited about your new or adapted recipes and always have those questions! The ingredients to try the noodles myself are on the way! I can't wait!

[geethaparasuram]

Wow ! Wow ! Wow! I woke up with these questions in mind.I want to try them out this weekend and my free time is severely budgeted. No time for experiments.. Thanks Steve for reading everyone's mind !
Yes please. Would love to see you use these noodles in a few recipes.

[mojoredbeakgrmojo]

Great Video. You seriously had me laughing out loud. The noodles are a game changer. I now make my childhood comfort food again. Olive oil garlic and tuna sautéed and tossed with pasta. Sicilian thing I think. You rock!

[amytowery]

"That's a no, right there. I'll be spitting that out." 🤣Thank you for the honesty and the much needed laugh!

[jasonmurray]

Al dente sounds great to me. Makes it very efficient too to make a bunch and portion it into singe serve baggies in the freezer. I will definitely be ordering this soon. I will also be trying my darnedest to get a lasagna noodle out of this. I may have to 3D print a tool specifically to dispense it thin and wide enough into the bath, but I know it can be done. Lasagna will be back on the menu!!!