By far the best noodles I have eaten on keto. Actual prep time is about 10 minutes (5 for the blending step and 5 for the “noodle” making. There is about an hour and a half of rest time, once after blending and once after forming noodles. [https://www.youtube.com/watch?v=a2N1onI7CM8](https://www.youtube.com/watch?v=a2N1onI7CM8) [https://www.youtube.com/watch?v=YtId2Nr1Fsg&t=1s](https://www.youtube.com/watch?v=YtId2Nr1Fsg&t=1s)
Bonus: Sodium alginate can be used to thicken sauces and doesn’t make them “slimy” like glucomannan and xanthan gum.
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Serious Keto Chicken Noodles recipe:
### INGREDIENTS
* 10 cups water, divided
* 5 oz can of chicken breast, drained (90g drained)
* 1/2 tsp xanthan gum
* 1 TB sodium alginate (9g)
* 1 TB calcium lactate (10g)
### DIRECTIONS
* Add 3 cups (710mL) water and the drained chicken breast to a blender and blend with the lid on for 15-20 seconds, gradually ramping up the speed until the chicken has been liquified.
* With the blender at low speed, sprinkle in the xanthan gum through the center hole in the blender lid and blend for another 15-20 seconds.
* At this point, the “batter” should be thick enough that you can blend at low speed with the lid off. Add the sodium alginate, while blending at low speed, and continue to blend for 15-20 seconds.
* Transfer your batter to a bowl or 4 cup Pyrex measuring cup. Ideally you want something you can pour from. Optionally, you can run your batter through a mesh sieve to get rid of the larger bubbles in your batter.
* Allow the batter to rest for 30 minutes so that any air bubbles can rise to the top. Air bubbles will result in broken noodles later.
* Create a water bath in a large bowl with 7 cups (1.6L) of water and 1 TB of calcium lactate. Whisk until the calcium lactate has dissolved.
* Use a spoon to skim off any bubbles on the surface of you batter, then pour into a squeezable condiment bottle. You will two bottles worth from this recipe.
* Using a spatula, create a whirlpool in your water bath, then squeeze a steady stream of batter into the bath, stirring constantly. Take breaks from squeezing so that you don’t create one MASSIVE noodle.
* Once you have dispersed all of the batter into your water bath, allow it to sit for at least one hour so that the noodles will firm up. There is no risk to leaving it in the water bath longer – once the noodles are “set”, they won’t get overly firm.
* These noodles can be stored in the fridge for up to a week. If reheating for spaghetti, add to a pot of water over low heat. If using for ramen, simply add to your broth near the end of cooking.
Keto Asian Flavours Egg Noodle recipe:
### Ingredients
* 3 cups [Water](https://foodsocial.io/ingredient/water/)
* 3 Tbsp [Egg Yolk Powder](https://foodsocial.io/ingredient/egg-yolk-powder/) or 2 hardboiled eggs plus one hard boiled yolk
* 2 Tbsp [ground Lupin Bean](https://foodsocial.io/ingredient/lupin-bean-ground/), *(optional)*
* 1/2 tsp [Sea Salt](https://foodsocial.io/ingredient/sea-salt/)📷
* 1/2 tsp [Xanthan Gum](https://foodsocial.io/ingredient/xanthan-gum/)
* 2 Tbsp [Sodium Alginate](https://foodsocial.io/ingredient/sodium-alginate/)
* 1/4 – 1/2 tsp [Turmeric](https://foodsocial.io/ingredient/turmeric/), *(optional)*📷
#### Calcium Bath
* 7 cups [Water](https://foodsocial.io/ingredient/water/), *filtered*
* 1 Tbsp [Calcium Lactate](https://foodsocial.io/ingredient/calcium-lactate/), *or calcium chloride*
#### Noodle Softening Ingredients (per 1-2 serving)
* 3 cups [Water](https://foodsocial.io/ingredient/water/), *hot*
* 2 Tbsp [Lemon Juice](https://foodsocial.io/ingredient/lemon-juice/)📷
* 1 Tbsp [Baking Soda](https://foodsocial.io/ingredient/baking-soda/)📷
### Process
1. Using a high speed blender, add filtered water and add the egg yolk powder, lupin flour (optional), sea salt, xanthan gum, sodium alginate, and turmeric into the container and blend on low speed.
2. Increase to high speed and blend well until thoroughly mixed and mixture is thickened (about 3 minutes) Let mixture rest for an hour and scoop off bubbles on the surface.
3. Add mixture into a squeeze bottle.
4. In a large bowl, add in the ingredients for the calcium bath and mix until dissolved and clear.
5. Squeeze the mixture into the calcium bath while stirring the calcium bath in one direction and noodles will form.
6. At this time, the inside of the noodles have not yet set. Leave the noodles in the calcium bath refrigerated overnight.
7. When ready to use, remove the noodles from the calcium bath and transfer to a bowl.
8. To soften the noodles, add hot tap water to a bowl with the noodles, then add the baking soda and lemon juice. There will be a chemical reaction. Wait 6-10 minutes depending on how the temperature of the hot water.
9. Soften the noodles as desired, rinse a few times, and discard the water.
10. Noodle is now ready to be used as spaghetti noodles or egg noodles.
Both of these recipes hae been reviewed by Highfalutin Low Carb: [https://www.youtube.com/watch?v=BHg9zVZQXHU](https://www.youtube.com/watch?v=BHg9zVZQXHU)
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Dining and Cooking