No video
Keto Noodles using Egg Yolk Powder (NOODLEFICATION - it's what I'm calling the process!)
Рет қаралды 26,795
Күн бұрынFULL RECIPE DETAILS: healthyambitio... (includes printable recipe and nutrition/macro data)
Wanna help to support my channel? I created a tip jar to make it easy!
pages.healthya...
Tips are never expected buy always appreciated!
FUN FACT: The technique for creating "food worms" (or noodles) is not a new concept! I found this video back from 2014, by Imagination Station Toledo, showing how to do this using sodium alginate and calcium (plus a squeeze bottle): • Sodium Alginate Worms
I finally broke out the egg yolk powder to try Keto Asian Flavours version so I could compare it to Serious Keto's chicken-based noodles. Which base do I like better? Stay to the end to find out!
Noodlefication Playlist: • Noodlefication Recipes...
Keto Noodle Ingredients:
3 cups water
3 tablespoons egg yolk powder - amzn.to/3GP9Qyk
2 tablespoons nutritional yeast (optional) - amzn.to/3mJkX3K
1/2 teaspoon sea
1/2 tsp xanthan gum - amzn.to/3EQuexr
1 Tbsp sodium alginate - amzn.to/3EIzp2e
NOODLEFICATION Calcium Bath:
7 cups water
1 tablespoon calcium lactate - amzn.to/3EIzp2e
Recipe Inspiration Credits:
Keto Asian Flavours - / ketoasianflavours
Serious Keto - / seriousketo
Quick Start Guide to Keto (email series): healthyambitio...
Follow me on Direct.Me for quick access to my links! direct.me/cath...
FAVORITE KETO PRODUCTS (affiliate links):
BUTCHERBOX: Quality meat delivered straight to your door
Grass-Fed, Grass-Finished: healthyambitio...
Get 15% OFF you Keto Mojo Kit (Test Blood Ketones): healthyambitio...
KetoLogic (Coffee Creamer): healthyambitio...
Perfect Keto: bit.ly/3dUZyOi (15% off with coupon, HEALTHYAMBITIONS)
Key Nutrients (Electrolyte Powder): healthyambitio...
FlexiSpot Standing Desk: healthyambitio...
HighKey Keto Cereals: healthyambitio...
ChocZero: healthyambitio...
Shop My Favorite Products on AMAZON! www.amazon.com...
SOCIAL MEDIA:
PINTEREST: / healthyambitionsteam
INSTAGRAM: / healthyambitions.co
FACEBOOK: / myhealthyambitions
TIKTOK: / cathy_dean
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
HealthyAmbitions.co is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
@HealthyAmbitions 2 жыл бұрын
PRINTABLE RECIPE with nutrition and macro data: healthyambitions.co/keto-egg-noodles-noodlefication/
@1Beadbug 2 жыл бұрын
Thanks, that’s great because I hate that process!
@markmclendon8621 2 жыл бұрын
how 'bout regular egg yokes...they're already liquid
@krenee1213 2 жыл бұрын
Love these! I pour straight from the blender into a bottle and then let it rest upside down in the frig after making a huge mess trying to scoop from the bowl to the bottle. This way the bubbles are on the top when you squeeze (technically the bottom of the bottle) and I just stop squeezing once the bottle gets low.
@HealthyAmbitions 2 жыл бұрын
You're a genius!
@Metqa 2 жыл бұрын
That's What I've Been Saying!!! Finally Someone else thinks the same way! LOL
@Jay_Rell 2 жыл бұрын
I'm gonna try that,thanks
@lindalotfi3203 2 жыл бұрын
Great idea!!!
@ondinad8868 2 жыл бұрын
I love these noodles, such a game changer. Also I want to say thank you for crediting the original KZfaqr. So many don't do that anymore which is so sad!
@HealthyAmbitions 2 жыл бұрын
We should definitely credit where credit is due when we know who those people are 💯😉♥ And yes, these noodles are THE BEST!!!
@actualmom6839 2 жыл бұрын
Like you, my favorite was butter & parm ... NOW ... cook a bit of minced garlic in a few Tbs of olive oil for a few mins - then toss in the noodles ... after a min or two, add parm (and pepper) - WOW! (aglio e olio)
@HealthyAmbitions 2 жыл бұрын
Good stuff!
@karenhager916 2 жыл бұрын
Ketogenic Women uses 3 boiled eggs and NO xantham gum . She also pours right from blender and doesn’t take bubbles out just stirs them back in . Really worth watching her video too. Love your personality and videos ❤️
@HealthyAmbitions 2 жыл бұрын
I quit using xanthan gum too as I found it really thickened the batter too much. I love seeing all of Anita's videos and experiments! Especially all her PSMF videos. She's crazy talented in the kitchen ❤️
@KetoCookbooksCorner Жыл бұрын
*I love how you've used simple ingredients to create such a delicious pasta option for those on a keto diet. Can't wait to make them and pair them with my favorite sauces!*
@mickeyreyes3189 2 жыл бұрын
I just love how excited you get when taste testing. I can totally relate. I miss pasta so much and I can't wait to try this!
@HealthyAmbitions 2 жыл бұрын
It's so good!
@kbrazil5989 2 жыл бұрын
A suggestion found on SERIOUS KETO channel comments is to freeze batter in a thin layer on a cookie sheet (parchment or silicone lined I would imagine), then cut into lasagne sized sheets while frozen and let them defrost and ‘noodleify’ in calcium bath. I’m still experimenting with the noodleification process and enjoying the outcome with all you great content producers input, but eventually I will get around to trying this. Thank you for sharing your experiences and inspiring us to try new avenues! Much appreciated!
@HealthyAmbitions 2 жыл бұрын
Interesting idea from Steve about freezing the batter in sheets. I definitely want to start experimenting with various noodle shapes and sizes soon. So glad you are enjoying all the videos from Ann, Steve, myself, and others!!! It's a lot of fun experimenting with food!
@deborah2592 2 жыл бұрын
I made a batch of the noodles with a disposable pastry bag set....only used the smallest shape so far but anxious to try the fancier ribbon shape to see if it makes good noodles.
@ericasimonson8737 2 жыл бұрын
I think Keto Asian Flavors manages lasagna noodles without freezing.
@kymberlilittlejohnwhite6603 2 жыл бұрын
I’m convinced. I’ve seen most of the videos you referenced and I’ve looked up buying the ingredients, but this one is the clincher… I’m ordering the stuff now and will make these as soon as possible. Thanks for sharing.
@HealthyAmbitions 2 жыл бұрын
Yay!!! I'm so excited for you to try it!
@dizziechef9502 5 ай бұрын
I have a hint. Some don’t like the tiny crunch bite they get. But after I rinse mine from the bath I put them directly in my pasta sauce and they soften from the Tom sauce. It’s the acid that does it like the lemon juice does.
@temitopeoluwaseun 2 жыл бұрын
What gets me is each time you taste them despite seeing you react that way 3 times before I still break into a smile like I am the one trying them probably the anticipation of looking forward to making these because noodles are my favorite thing to eat in deviate ways and I have missed them since starting my diet journey. Thanks for the video for Keto Asian for Steve who bring all these to life
@HealthyAmbitions 2 жыл бұрын
Thank you so much Tope!! I have a life-long love of noodles and they were nearly a daily staple in my life before going keto nearly 4 years ago. This noodle method is everything!!
@ellenleung6024 2 жыл бұрын
Omg… I made these noodles this morning with nutritional yeast too! I followed Ann’s recipe using 2 tbsp of sodium alginate and it turned out too thick, so I added 1/2 cup of water to the mixture and blend it. Then it turns out great! Next time I will use 1 tablespoon of sodium alginate instead. It’s funny we made it on the same day. I am loving it!
@HealthyAmbitions 2 жыл бұрын
LOL, that's awesome!!!! These noodles are the best thing ever!!
@Phyllyps-Levine 2 жыл бұрын
So I had these noodles, mine were thinner than angel hair, with Turkey gravy, Thanksgiving Turkey pieces, pepper and butter and it was MARVELOUS! I didn’t use Xantham gum and they were excellent! I will be making Shrimp Scampi soon! Thanks for the video!
@HealthyAmbitions 2 жыл бұрын
Oh wow! That sounds amazing!! And I need to add Shrimp Scampi to my list. So many recipes to make and not enough people in my house to eat them fast enough, lol
@Lulu-bq9eu 2 жыл бұрын
I just made these and they are so fabulous! They could be a little more al dente but what a game changer. THANK YOU!
@HealthyAmbitions 2 жыл бұрын
Glad you like them!
@zookeeperification 2 жыл бұрын
Eggs are carnivore! I love your enthusiasm. I am still feeling excited to try this, and I think the egg yolk version will be easier than the chicken one.
@HealthyAmbitions 2 жыл бұрын
Egg yolk powder has definitely been my favorite base so far. I cant wait for you to try it!!
@igglewiggle6649 2 жыл бұрын
Finally made these noodles using Keto Asian Flavours…found her recipe first. You are so right when you said that if you can liquify it, you can make keto noodles from it. Ann has made a few follow up videos…where you can use hard boiled eggs as the base rather than egg yolk powder. She has also made a kelp noodle that is a great substitute for Asian glass/vermicelli noodles. I put in 1.5 t kelp powder, as per her instructions, but found the kelp coming through with intense flavour. I think I will only use .5 t kelp the next time I make it. Would you say that using 1 T of sodium alginate removes the need to soften the noodles (with lemon juice and baking soda)? She made a black garlic noodle for Halloween. Very ingenious!! If I start to ‘play,’ I would like to try to make a squid ink noodle. Maybe for next Halloween!! Love your vibe and enthusiasm!!
@HealthyAmbitions 2 жыл бұрын
The possibilities are endless!!! Thanks for watching!
@dizziechef9502 10 ай бұрын
I made thin vermicelli thin noods. I made knorr chkn broth. Added butter, parsley , pepper, dash onion pdr, then had two eggs stirred up and in the simmering broth , made egg drop soup. Then I turned it off put my vermicelli size noods in , topped with cut green onion tops or use chives. Was wonderful
@209sunset 2 жыл бұрын
I used the noodles in chicken soup and it was heaven to have soup with noodles
@HealthyAmbitions 2 жыл бұрын
The ultimate comfort food!!
@cindy9376 2 жыл бұрын
I started Keto and need to learn everything I can get my hands on, then I came across your channel and YOU make me excited to be on this way of eating. I LOVE SPAGHETTI and of course not allowed on Keto but now there is NOODLEFICATION!!!! I bought everything you have listed in your ingredients including a new blender ! And I found 3-tip squeeze bottles! Oh yeah dying to see what kind of a mess I can make in the kitchen;) I have watched this one video of yours 6 times and love to see how excited you get when trying out your spaghetti and still can’t believe how that looks so much like the real stuff. I’ve seen all your videos and LOVE them. Thank you so much for your hard work into making these and sharing your recipes.
@HealthyAmbitions 2 жыл бұрын
Thank you so much, Cindy!!! Your comment just made my day!!! These noodles really are a game-changer!!! Best of luck making them!! And expect some funky shapes when you try it the first time, lol....it takes a minute to find your groove 😉
@imani6547 2 жыл бұрын
Ur joy is just too sweet 😄. Makes me smile. Noodles look good. Am gona try ‘em. Thanks 🙏🏾
@HealthyAmbitions 2 жыл бұрын
😊 thank you
@MM-ws1pf Жыл бұрын
I agree - if you can liquify you can noodle it! I used some scallops for my noodle and crab in my butter sauce and it was delicious!
@barber0611 Жыл бұрын
I just love watching you get excited over noodles....you are so cute....haven't made them yet, waiting for high speed blender to be delivered....but I bet Ima get just as excited!
@deskjockie4948 2 жыл бұрын
I've made these noodles with the egg yolk powder and nutritional yeast several times now and they are delicious! I've got a batch in the freezer right now ready to thaw and slather in spaghetti sauce, lol. They really ARE a game changer for keto!
@HealthyAmbitions 2 жыл бұрын
Love it!!! I haven't made enough at one time to freeze any yet, but I think I need to have a big noodle batching day soon! lol
@deskjockie4948 2 жыл бұрын
@@HealthyAmbitions I have discovered that the frozen noodles DO need to be "re-hydrated" by boiling them for a few minutes, then they taste just fine.
@ericasimonson8737 2 жыл бұрын
How did they come out of the freezer? Mine lost all their water and shriveled up :( (chicken version)
@helenaalicia6987 2 жыл бұрын
sold. Thanks to Steve's video that inspired you, you have inspired us to use egg powder. Using your link. You got a new subscriber. :)
@HealthyAmbitions 2 жыл бұрын
Awesome! Thank you!
@lisajkalm 2 жыл бұрын
Finally made these. My husband agreed with me that he should make them next time 😂😂😂. I also watched the video you shared in description....interesting with him flavoring the water.
@HealthyAmbitions 2 жыл бұрын
LOL, I gotta know why y'all agreed you husband needs to make them next time 😂😂 I feel like there's a funny story there! I was playing around with some sweet noodles today, but there wasn't near enough flavor. I'm thinking I'll need to use some flavor extracts to amp up the flavor. I'm having a blast experimenting with all the possibilities, lol
@lisajkalm 2 жыл бұрын
@@HealthyAmbitions I was holding the bottle too high when squirting it so we had a bowl full of balls and other shapes 😂😂 our dinner looked interesting
@HealthyAmbitions 2 жыл бұрын
@@lisajkalm 😂😂 my first attempt at the noodles were quite interesting too. Lots of weird shapes 😆
@blk_barbie_1 2 жыл бұрын
OMG love your video. I'm sold! You should do a video with lo mein! I see these videos of the game changer noodles but none with recipes.
@HealthyAmbitions 2 жыл бұрын
I’ve got ya covered on Lo Mein here! kzfaq.info/get/bejne/iLWJatlikrfWqXU.html I do recommend using a double batch of noodles in this recipe instead of just one 😉
@lynnries7729 2 жыл бұрын
Brilliant! This makes so much sense as moms homemade noodles include eggs!
@HealthyAmbitions 2 жыл бұрын
😀
@normarinker3245 2 жыл бұрын
Just found your channel and watched a bunch of videos in a row. I've subscribed. Love your style and vibes. Thanks and happy Thanksgiving!
@HealthyAmbitions 2 жыл бұрын
Awesome! Thank you!
@ja4005 2 жыл бұрын
I have whole egg powder and butter powder. Don't have the calcium yet. But, might try making the noodles with those ingredients.
@HealthyAmbitions 2 жыл бұрын
Ooooh, I'm intrigued by the butter powder! Please let me know how that turns out!!
@Metqa 2 жыл бұрын
I have those ingredients too, but I've only tried egg white to make a white fat udon noodle, but I've not tried Butter noodles! LOL Come back and tell us how it went!
@amberking6412 2 жыл бұрын
Just ordered everything needed to make these. Super excited to try, thanks for sharing :)
@HealthyAmbitions 2 жыл бұрын
You are so welcome! Enjoy the noodles!!
@terryragus8205 2 жыл бұрын
I appreciate all the ways you have experimented with this recipe. You have helped me so much!
@HealthyAmbitions 2 жыл бұрын
Thank you!! So glad you are enjoying the videos!!
@sweetrouble420 2 жыл бұрын
So glad I found your channel. You crack me up. Love your channel
@HealthyAmbitions 2 жыл бұрын
Yay! Thank you!
@vcotten 2 жыл бұрын
Whole egg powder works as well. It’s great!
@HealthyAmbitions 2 жыл бұрын
Good to know!
@susanvanduyn2811 2 жыл бұрын
So good to hear whole egg powder works, as that is what I have on hand. What proportion did you use? Thank you!
@vcotten 2 жыл бұрын
@@susanvanduyn2811 3TBSP
@dalvapereira445 Жыл бұрын
I love noodles and I'm excited to try this kept method thanks for sharing
@lavellnutrition 2 жыл бұрын
Hi! Love your channel!
@HealthyAmbitions 2 жыл бұрын
Yay! Thank you!
@KH-tg1sq 2 жыл бұрын
This is the original recipe that was created by Ann. Steve got this idea from Ann. I like hers much better. Why do you need to use any type of protein at all. How about unflavored? She also did one with boiled eggs instead of powdered.
@HealthyAmbitions 2 жыл бұрын
We are all just having fun experimenting with the recipe. I just uploaded video doing a mac 'n cheese version of this noodlefication process 😋 And, truth be told, Modernist Pantry was really the first people to do this with an arrangement of their ingredients from what I found in Google Search. Like ALL recipe developers, we enjoy testing out various renditions of a recipe. Imagine if "cake" stopped at just one recipe for eternity. Enjoyable food comes from lots of recipe developers playing with the ingredients.
@BrattyPatriot 2 жыл бұрын
Excellent job!! I do like the one w/ chicken but I love the color this has, thanks for experimenting. I watched Ann's video on the lasagna noodle but her way of forming was?? Someone in a group I'm in suggested putting onto parchment, spreading thin and laying that in a 13 . 9 dish with the calcium water, certainly sounds worthy of trying with this egg recipe.......again, nice job.
@HealthyAmbitions 2 жыл бұрын
I just watched her video last night....whole eggs and lasagna noodles. I agree that putting on parchment paper or a silicone mat seems like it would work better. I'll have to test that out and make a video soon! I also thought her initial attempt at lasagna noodles made the noodles too thin? Definitely room for improvement! I am excited that she is working on a product line. Can't wait to see what she does with that!
@anitabeal2604 2 жыл бұрын
@Sherry M did you try the parchment paper? Wondering as I have tried to make the egg fast noodles using parchment and the liquid just seeped under the paper.
@kelsowins 2 жыл бұрын
I was so excited to try this! I don't have a blender but figured my food processor would work okay. I guess the action in a food processor is not the same, because the recipe failed to thicken and never created a single noodle when I squeezed it into the water solution. 😑 Has anyone else tried it with a food processor?? I really hate to go buy a blender just for this one recipe.
@hrhneenerita 2 жыл бұрын
it has to liquefy it I used my regular blender an it worked I made Steve's version ... or a smoothie blender if it will make good smoothies and not salsa type smoothie :) , it will work
@Metqa 2 жыл бұрын
I bought a $15 blender from walmart just to make this recipe. Had to return it because it was broken in the box, replaced it and then it was scary loud and walked across the counter trying to blend this recipe. LOL but it worked, so I guess I'll just wear earplugs and hold it down like a bucking bronco. YeeHaw!
@roxanneosburn584 2 жыл бұрын
Look for a blender at the Goodwill or maybe you have a friend who can borrow you one or you can make them at a friends house
@growthnprosperityliving 2 жыл бұрын
I love your personality, and you absolutely should get excited about pasta. Thank you for this new thing for me to try because I looooooovvvvve pasta. So if it is as good as you say it is I will be onboard. As much as I miss spaghetti, it will be on and poppin : ).
@HealthyAmbitions 2 жыл бұрын
Thank you so much!!! I can't wait for you to try it!
@emzirek 2 жыл бұрын
new sub here and you are a hoot to watch as your child-like eyes lighting up like it is Christmas over these pasta dishes and cant wait to try it myself
@HealthyAmbitions 2 жыл бұрын
Thank you! LOL
@donnacaloway8628 Жыл бұрын
I'm a new subscriber and I can't wait to try these noodles. However, eggs are not vegan. They're as carnivore as any meat but more nutritious than most meats. Still an awesome video. I can't wait to add it to my ketovore diet.
@skywawl422qq 2 жыл бұрын
I appreciate you telling us what these ingredients come from
@HealthyAmbitions 2 жыл бұрын
My pleasure 😊
@corieddings5713 2 жыл бұрын
I totally get the excitement I am excited to try this ❤️❤️❤️
@HealthyAmbitions 2 жыл бұрын
Hope you like it!
@dizziechef9502 10 ай бұрын
I’m thinking of using knorr chkn bouillon .and omit other salt. Or the knorr with Tom and chkn bouillon.
@SA-hf3fu 2 жыл бұрын
YES butter and Parmesan! lol (and more times than not, a little garlic)
@HealthyAmbitions 2 жыл бұрын
So good!
@dawndolinski768 2 жыл бұрын
yum! that looks soooo good!! Thank you! I'm gona try that
@HealthyAmbitions 2 жыл бұрын
It's so good! My husband heated up leftovers last night and topped it with a meat sauce. You would think he had died and gone to heaven with how he was reacting to it, lol
@roxanneosburn584 2 жыл бұрын
If you want a thin flat noodle you could use a pastry bag and the tip for the flat noodle you just have to hold the ends of the liquid stays in but that should give you an Alfredo noodle sorry forgot the name of what the noodle was because I haven’t eaten noodles in so long. I saw a bag and some tips at the dollar store if you didn’t want to spend expensive money to just try it
@HealthyAmbitions 2 жыл бұрын
Fettuccini 😉 Another KZfaqr experimented with flat tips, but the noodles still puffed up in the calcium bath. I still have LOTS of experiments planned because these noodles are so much fun to made and so tasty to eat!
@GracefullyPlanned 2 жыл бұрын
I'm definitely going to make these!
@HealthyAmbitions 2 жыл бұрын
You should! They are a game changer!
@56chrsbri Жыл бұрын
I have a question please if anyone doesnt mind ? What is the difference when making these sperification noodles whether you use Nutritional yeast or Lupini flour ? Which has the best Flavor ? Please will someone respond ? Much appreciated and also many thanks. I have tried to Google but no information other than Legumes may inflamorty for people with sensitive stomachs.
@jenniferslater9434 2 жыл бұрын
Just ordered the ingredients. I saw the original video but it looked too intimidating - thanks for showing how easy it can be!
@HealthyAmbitions 2 жыл бұрын
You are so welcome!
@sblakeish 2 жыл бұрын
Hi: thanks for sharing, you crack me up 😂 with theses noodles, I need to really try them.
@HealthyAmbitions 2 жыл бұрын
You should! These noodles are the best thing ever!! lol
@dizziechef9502 5 ай бұрын
I just made my fourth batch . No chkn. But I use pdr egg yolks. I found they got softer when I used warm 7 cups water in the bath. Worked out very well. I’m going to add some Chinese rice herbs to put in my alginate. I’ll chop it up a bit and use it for rice. I won’t make these yellow with the Nut. Yeast. But the egg yolk might make them yellow. Got any hints for me. I read the Chkn. noods and those were white. I’ll try that for my sodium rice. My sodium noods are great.
@susanvanduyn2811 2 жыл бұрын
Just found your channel. Completely enjoying your presentation and content. At the moment I have whole egg powder on hand. Do you think I can substitute for egg yolk powder? Thank you!
@HealthyAmbitions 2 жыл бұрын
Yes you can! As long as it's in powder form, you are good to go with the whole egg powder :)
@dizziechef9502 10 ай бұрын
I’m going to firm these up a bit and make sushi.
@chriswilliams4345 2 жыл бұрын
I heard you say you could use the calcium lactate water more than once. How long will it be safe to refrigerate and use again. Thanks. And thanks for your receipe.
@HealthyAmbitions 2 жыл бұрын
I've personally used it over a 3 day period, and one of my viewers said they used their calcium bath over the course of 5 days. I probably wouldn't go any longer than that. And you are so welcome!
@Metqa 2 жыл бұрын
Just know that it will have a tinge of yellow and will absorb the smell of the egg yolk. So don't be afraid if it smells off after a couple of days, that's just what sulfur does. I use whole egg powder. I thought my noodles had gone bad in the bath I stored them in, but then I had a separate container of baked egg cups and when I smelled the same smell, I was reassured. LOL I have kept noodles in a mason jar with just enough leftover bath to keep them moist for a week. I've also had success freezing them and thawing. them for much later use. But if you are reusing the bath for multiple batches, then do small groups of noodles and check in between. The noodles are removing calcium oins with each batch you make and eventually your noodles will be softer after soaking the same amount of time and/or will break apart in the water as you stir, instead of making a gel wall. I if after an hour your noodles are not as firm as you expect, it's time to either add more calcium or use a fresh bath. If I'm at the end of my slurry, I will just add a half teaspoon to boost it till I am finished.
@JoniBonnette 2 жыл бұрын
You are so adorable. I would react the same way and pray I do as I try to make these. I love pasta and miss it so I can't wait to try.
@HealthyAmbitions 2 жыл бұрын
LOL, thank you so much!!! I was a huge pasta-junkie before going keto almost 4 years ago....they were pretty much a daily staple in my diet. I'm so happy to have noodles back on the menu!
@JoniBonnette 2 жыл бұрын
@@HealthyAmbitions I can relate I was a junkie for pasta. That was my number one love. Pasta and toast. So I adore watching you. I am hoping to make some today. I have literally been praying for it to be perfect. I have been fighting the urge the last couple days to eat a big bowl of real pasta with butter and salt,lol. I told myself hold on this is going to be good.
@ericasimonson8737 2 жыл бұрын
I just ordered some egg yolk powder because I thought it would be perfect for noodlfication!
@HealthyAmbitions 2 жыл бұрын
Yay!! I'm so excited for you to try it!
@shellygradydesigns 2 жыл бұрын
Thank you so much for doing these tests for us Kathy! I was wondering if you could use egg yolks instead of the powder. So glad I found you!
@hammeigh 2 жыл бұрын
You could possibly use whole eggs even, as Ann (Keto Asian Flavors) said you can also use whole egg powder.
@HealthyAmbitions 2 жыл бұрын
Keto Asian Flavors used whole hard boiled eggs in a recent video, so I think the yolks from a hard boiled egg should work.
@shellygradydesigns 2 жыл бұрын
@@HealthyAmbitions Thank you SO MUCH!!!
@hrhneenerita 2 жыл бұрын
you have to remember that the yolks would add to the total liquid so the ratio between the liquid and sodium alginate would have to be adjusted... the biggest thing I have found is the viciousness of the mixture. to runny and it does not set up to thick and it hard to get out of the squeeze bottle
@shellygradydesigns 2 жыл бұрын
@@hrhneenerita Thank you Ja Neen!
@JoniBonnette 2 жыл бұрын
I don't have a blender. So for now could I do this with a food processor. Would you try it out using one and let me know. Love your videos. Just found you and you are a delight to listen to.
@HealthyAmbitions 2 жыл бұрын
Thank you!! I haven't tried a food processor myself, but I had another commenter who tried using a food processor and it did not work for her. In my experience with blenders and food processors, blender work best for mostly liquid mixtures, while food processors work better for dryer mixtures, chunkier mixes, and doughs.
@vryanz83 4 ай бұрын
Can someone PLEASE help me... I've watched so many videos... But every time I try to squeeze them into the calcium bath... They just dissolve! I can't figure out what I'm doing wrong. 😭
@sassypants5716 Жыл бұрын
I can never seem to get these just right. Mine always turn out white, even tho I used the egg yolk powder. Maybe it’s the yeast that makes them yellow. And isn’t nutritional yeast used as a Parmesan substitute? That could be why they taste so good! I might try that. Mine also have a very strange texture.
@bixnash1 2 жыл бұрын
Would be interesting to add herbs and flavourings. Bx
@HealthyAmbitions 2 жыл бұрын
I have found it difficult to add sufficient flavoring to these because of the high water content.
@dizziechef9502 10 ай бұрын
I made these and made pasta sauce and meatballs . I heated all this up. Bagged it and let it sit in my fridge 4 days. When I ate it the noodles were as soft as real spaghetti noodles. I would not have been able to tell the difference. I’m shocked? I don’t understand why chicken has to be used in spinach noodles. You don’t answer any comments or mine but maybe someone can answer why the chicken has to be used.
@HealthyAmbitions 9 ай бұрын
Between the Ketogenic Woman and myself, we've decided that if you can liquify it, you can noodle it, lol....she actually did a version of these noodles with ground beef. So really, you can just have fun with them :)
@dizziechef9502 8 ай бұрын
@@HealthyAmbitions. Interesting. I made spaghetti. Wonderful. Then left overs I added soy blk beans and added some ketchup This made chili Mac. I added sprinkled parm cheese when I ate it. Loved it. I’m making the noods today with the egg yolk powder. I haven’t tried the lazanga today too. I made the spaghetti noods, when ready . I added butter , slightly steamed cut up broccoli, garlic . This was a spaghetti in butter garlic sauce. Too good to be true.
@dizziechef9502 8 ай бұрын
My spinach pasta failed. I don’t want to use chicken. Help me make spinach noods please without meat. TY. Do I just add spinach powder instead of the egg yolk powder ?
@priyasaravanakumar3318 2 жыл бұрын
Hi looks delicious. What about storage? Can it be frozen?
@HealthyAmbitions 2 жыл бұрын
I usually store them in an airtight container in the fridge for 4-5 days. I've heard you can freeze them, but I haven't tested that out yet because they don't last long enough to need freezing, lol
@Metqa 2 жыл бұрын
I froze 3 test batches for over a week ( to make sure they got really frozen solid) Now, I didn't take notes cuz I didn't think anywone else would care, but I froze one serving plain, one serving tossed with olive oil, and one serving tossed with marinara. All three thawed, and reheated just fine. One had s slightly softer texture and i think it might have been marinara...? But I think there was no difference between plain and oil coated. I even let my friend sample some and he said' tastes like a noodle" didn't say anthing about texture or nothing, so that's a win. Now I'm making double batches to have some to set aside in the freezer when I don't feel like hopping about the kitchen pulling out tools. I froze them in rubbermadefood storage containers, but I'm now trying in regular zipper pouches as well.
@dizziechef9502 10 ай бұрын
What’s that tomato powder jar you showed. Did you have a recipe for spinach noods ?
@charleencollins1130 Жыл бұрын
Wonder what it does in our blood system...
@kathleenconrad65 2 жыл бұрын
I made this today…but it was very thick..had to add more water. Then did the bath…it noodled ok. But wondering why it was so much thicker than yours. I was very careful to follow ingredients exactly.
@HealthyAmbitions 2 жыл бұрын
If you used the exact ingredients, then the only real variable is the water. Try omitting the Xanthan Gum. I've made noodles without it and the batter does much better (and is thinner) without it.
@kathleenconrad65 2 жыл бұрын
Will try that then…thank you!
@dizziechef9502 8 ай бұрын
I never tried the chicken method. What difference will I get using the chicken TY
@ronniemillsap 6 ай бұрын
I have a question :p Just got my chickens to start laying eggs. Could you find a ratio to make these with whole eggs....I know it'll be different, bujt I have wet eggs
@venessachetty5651 2 жыл бұрын
The adverts is too long at the start of the video
@HealthyAmbitions 2 жыл бұрын
Did you not get a “skip ad” option after 5 seconds?
@makeupspecialisten 2 жыл бұрын
Hi… thanks for an amazing Chanel. Does the Water needs to be filtered? Both for det recipe and the calcium lactate? Or Can i use regular water? I live in Denmark, and we usual use tap water. Cant wait to try these😍
@HealthyAmbitions 2 жыл бұрын
Hey Camilla! I always use unfiltered tap water at home :)
@makeupspecialisten 2 жыл бұрын
@@HealthyAmbitions thanks alot.. just what I wanted to hear🙏🏻😊👍🏻 have a nice day. Best regards Camikka
@askarvidnow 2 жыл бұрын
Wow great video!! It inspired me to buy all the “sciency” ingredients so I can try it myself! Quick question, once we’ve made the noodles how long will it last in the fridge ? And can I freeze the noodles ?
@HealthyAmbitions 2 жыл бұрын
I've premade the noodle mixture 2 days ahead of time and those same noodles sat in the fridge for an additional 2 days after I noodlefied them, so several days to a week at the very least. I haven't personally tried freezing them (they get eaten too quickly, lol), but I believe Steve over at Serious Keto said you could freeze them.
@askarvidnow 2 жыл бұрын
@@HealthyAmbitions awesome! thanks so much for the tip! Can’t wait to try making this! Keep up the great work with all the videos!
@HealthyAmbitions 2 жыл бұрын
You are so welcome!
@reginasipes4248 2 жыл бұрын
What about frosting tips to change the shape. Put the batter in a zip lock bag with a tip. Just an idea 😊
@HealthyAmbitions 2 жыл бұрын
The noodle mixture, though gel like, is still more liquid than not, so it doesn't hold the shape of various piping tips.
@dizziechef9502 10 ай бұрын
What does the nutritional yeast do. Just flavor or texture also ?
@nealpiche6875 7 ай бұрын
Do these soak up sauce better than konjac noodles or spaghetti squash?
@ThePinkkdd Жыл бұрын
Does it taste more like pasta with the yeast or just for color?
@francesherman9083 2 жыл бұрын
I've made these noodles twice now. My noodles seem soft when you eat them like the noodles absorbed the water. Not a pleasant texture. Anyone else experience this?
@HealthyAmbitions 2 жыл бұрын
It could be your water maybe? Are you using tap water? I can use tap just fine, but some people cannot (depending what level of minerals are in your tap water). The easiest way to see if that's the issue is to make a batch with bottles or filtered water.
@francesherman9083 2 жыл бұрын
@@HealthyAmbitions filtered water. Yours don't come out somewhat soft with liquid inside
@Metqa 2 жыл бұрын
@@francesherman9083 if they are still liquid inside, you have not let them soak long enough. Not everyone is using the same size nozzle so if your noodles are fatter, it will take longer for the reaction to make it all the way to the center. The Lady from Keto Asian Flavors used this effect to advantage to make "flat" noodles by using a very WIDE open nozzle to make FAT noodles, let them soak for enough time to make a gel wall, then she cut open the end of a strand and squeezed the liquid inside the noodle out, and flattened it. That shows that the calcium bath hadn't completely reached the inner noodle. Use a smaller nozzle or let the noodles sit a bit longer or overnight. HTH! Cheers!
@francesherman9083 2 жыл бұрын
@@Metqa thank you so much. I purchased a high Power blender because I thought that's why it didn't work. When the new blender didn't work I gave up. I did leave it in the hour they said to leave it. I'll try again but this time I'll try a noodle before I take them out of the bath. Again thank you.
@LindaCostelloHinchey 2 жыл бұрын
Question: I've tried this several times using calcium lactate. I'd like to have the noodles firmer and sturdier... Should I use calcium citrate instead or is there another way of creating a firmer noodle. The noodles I made with calcium lactate were ok but after day two of being in chicken soup, the turned to mush or dissolved.
@HealthyAmbitions 2 жыл бұрын
In theory, any calcium should work to gel noodles, but I don't have any experience with anything besides calcium lactate. I have bought some calcium chloride because I'm told that makes a firmer noodle, but I haven't used it yet.
@Metqa 2 жыл бұрын
What have you tried? Have you used more alginate? How about soaking longer in the calcium bath? I made little droplets using a wide0hole colander and it lasted in my chicken soup over a couple of meals, but I use about 2T of alginate and I store them in the fridge IN the calcium bath till I use it. I've cut back to 1 1/2 alginate with kelp and got a softer noodle. Perhaps try the Original 2T of alginate or an extra 1/2 T if you are using Healthy Ambitions Recipe. It's the calcium in the bath reacting to the alginate in the slurry, so the more you have, to interact with, the more interaction you'll have. Y'know how people talk about softening the noodles with lemon and baking soda? Well, I don't do that and I baked the original recipe into a spagheti casserole that got ate over 2 1/2 days with no loss of texture and had stars in my soup and reheated it and it still worked.
@Tegist123 2 жыл бұрын
Is there a vegan version of this recipe? (without the egg)
@Goody2shzToo 2 жыл бұрын
Why couldn't you just use fresh egg yolks and maybe a little less water?
@HealthyAmbitions 2 жыл бұрын
I haven't tried it yet :)
@frappelover6213 2 жыл бұрын
Hi, can you tell me what kind of blender you use. I want to be able to add ingredients like that while not having to shut it off.
@HealthyAmbitions 2 жыл бұрын
Of course! I've been using a Blendtec since 2013!! Here it is on Amazon: amzn.to/3CFBRa7 (afflink)
@mlistander 2 жыл бұрын
Why did you use the yeast? 🤗
@HealthyAmbitions 2 жыл бұрын
It’s for a touch of added flavor, but totally optional 😉
@goboldly5700 2 жыл бұрын
Wonder if you could use powdered whole egg instead of the egg yolk since the powdered egg yolk is so hard to find of late.
@HealthyAmbitions 2 жыл бұрын
I've heard others have had success with it :)
@Lulu-bq9eu 2 жыл бұрын
Can I ask please about how to store these in the fridge?
@HealthyAmbitions 2 жыл бұрын
Hey Lulu! I simply drain it and store it in an airtight container for up to 1 week.
@morju9 2 жыл бұрын
Did the yeast taste and or smell you mentioned leave once you topped with butter and parmesan? Great video. 👍
@HealthyAmbitions 2 жыл бұрын
I didn't notice the smell at all once the noodles were done up. My husband later came and tasted a noodle straight out of the container in the fridge and said they tasted like real noodles.
@RendiRae 2 жыл бұрын
I’d love to see egg white powder used.
@HealthyAmbitions 2 жыл бұрын
I believe Keto Asian Flavours has a video using Egg White Powder :)
@goddessinfinity1 2 жыл бұрын
Can you make an Aip version of this? I have gluten allergies so yeast is cross reactive and acts as gluten in my body.
@HealthyAmbitions 2 жыл бұрын
You can totally omit the nutritional yeast in this recipe and it will still work :)
@christinebalas2087 2 жыл бұрын
Awesome! Question for you: you wrote that the nutritional yeast is optional but did you try making it without? I am curious how it affects the color without it. Thanks!
@HealthyAmbitions 2 жыл бұрын
I think there needs to be some type of liquid to powder ratio. I used nutritional yeast in place of the lupin flour that Ann used in her recipe. It probably ads a slight bit of extra yellow color, but the egg yolk powder provides most of the color in this variation. I haven't fully tested out the powder-to-liquid ratios yet though to say for sure.
@christinebalas2087 2 жыл бұрын
@@HealthyAmbitions ok thanks for your reply!
@catcat6060 2 жыл бұрын
Do you think whole egg powder will work just as well as egg yolk powder? I can only seem to get whole egg powder in the UK?
@HealthyAmbitions 2 жыл бұрын
Yep, that should work just fine! :)
@bugsybunz6145 2 жыл бұрын
Can you use real egg yolk from a boiled egg. I live in the UK and we can't get egg yolk powder?
@HealthyAmbitions 2 жыл бұрын
Yes! Absolutely!
@bettyowens1271 Жыл бұрын
Can you dry or freeze?
@rumbledoll3173 2 жыл бұрын
Can you use whole egg powder, as this is all I can get in the UK
@HealthyAmbitions 2 жыл бұрын
Yep! That works too! 😁
@monicanagy6587 2 жыл бұрын
Hey! Are you using the lemon bath to soften the noodles?
@HealthyAmbitions 2 жыл бұрын
Hey Monica! Nope, I've never used any softening method for the noodles. One change I have made since this video is no longer add the Xanthan Gum, but everything else is the same. :)
@LaurieandTodd 2 жыл бұрын
Is this still the BEST recipe? Trying these today with hard boiled eggs. 1 TBSP sodium alginate in the batter and 1 TBSP calcium lactate in the bath? Do we use the xanthan gum or omit for al dente spaghetti?
@HealthyAmbitions 2 жыл бұрын
Hey Laurie! I've started to omit xanthan gum, but aside from that, this is still my go-to recipe. If you want al dente, I recommend keep the xanthan gum or switching to calcium chloride which I'm told provides a firmer noodle. I have not tried making these noodles with hard boiled eggs, so I can't speak to that personally.
@plainlyjane6540 2 жыл бұрын
Not to rain on parade but it seems like everyone is just "assuming" trace amounts of calcium lactate is absorbed. I would venture to guess a considerable amount is incorporated into the noodle which is exactly why you have to stir it and soak it for so very long. These noodles are not 0 carb they are probably at least 5 carbs just from this substance. I mean still very low carb but it seems the internet, based in nothing, is assuming nothing is absorbed when that is irrational, the entire "noodlification" depends on prolonged soaking/absorbing/stiring in this 10 carb baking ingredient. Which is prob why its so much better than truly low carb noodles.
@HealthyAmbitions 2 жыл бұрын
Hey Jane. I've reached out to Modernist Pantry to see if they can give me a detailed explanation (from the science perspective) to back up the assumption. It's definitely a good question and worthy of further research 😉
@Metqa 2 жыл бұрын
I've heard, not from low carb people but from random searching that it is the calcium in the solution and not the lactate that causes the reaction. and that is why either calcium lactate or calcium chloride will work, because they are just the binders that the calcium is attached to, and when you add the slurry, the calcium is what is absorbed to make the reaction, not the lactate/chloride. I'm thinking it's similar to how electroylyte powders work, they are bound to a molecute but separate out in solution and go to their respective "jobs". But unless someone with a chemistry set can confirm, or someone with a ketone/glucose blood meter, we'll have to take their word for it and consider that individuals results may vary.
@bubeo1 2 жыл бұрын
You are adorable !!!!
@matias_henriquez_r 2 жыл бұрын
I need your help, my keto noodles are disolve when i trying to remove it from the water. What would be the problem in my process? :( PD: I’m use Grams not Oz, cause im from another country.
@HealthyAmbitions 2 жыл бұрын
As long as the ounces to grams are converted properly, that should not be a problem, but I do know that using different brands of the ingredients can effect the outcome.
@Metqa 2 жыл бұрын
Are you letting the noodles stay in the calcium bath at least an hour, and if so have you tried setting them overnight?? How is your water? Have you tried using filtered water or distilled water? ( Tap might have other minerals interfering with the chemical reaction. ) Wanting to know what you have tried!
@mahoganygirl3035 2 жыл бұрын
Now I am curious about consuming butter and parmesan on pasta. Is the cheese freshly grated or the variety in the shake bottle ?
@HealthyAmbitions 2 жыл бұрын
Either one, but fresh grated is always more tasty 😉
@katlinden4663 2 жыл бұрын
I just tried this recipe and my noodles are very chewy. Kind of like the shirataki noodles! What am I doing wrong?
@HealthyAmbitions 2 жыл бұрын
Since this video was made, I started omitting the xanthan gum and like it even better. Also, did you use Calcium Lactate or Calcium Chloride? I hear the Calcium Chloride makes for a firmer/chewier noodle.
@katlinden4663 2 жыл бұрын
@@HealthyAmbitions Next time, I'll skip the xantham gum. Thanks for your reply! I love your videos!!
@skywawl422qq 2 жыл бұрын
Can you use agar agar instead of zanthum gum?
@HealthyAmbitions 2 жыл бұрын
Hey Wanda! Since making this video, I've actually quit using xanthan gum and did not replace it with anything. I found the noodles were better without it 😀
Healthy Ambitions
Рет қаралды 8 М.
Кушать Хочу
Рет қаралды 7 МЛН
Healthy Ambitions
Рет қаралды 112 М.
Keto Asian Flavours
Рет қаралды 46 М.
Healthy Ambitions
Рет қаралды 1,9 М.
TalkTV
Рет қаралды 3,5 МЛН