Keto Egg Noodles (Noodlefication)

Pasta is back on the menu with these amazing keto egg noodles! Using a process similar to spherification, what I’m calling noodlefication, you can create keto noodles that are so authentic to wheat-based noodles, it may bring a tear to the eye.

I’m coming up on the 4-year mark of being keto. While I’ve done a great job of ketofying most of my favorite foods, coming up with a keto noodle recipe that truly mimics a real spaghetti noodle has eluded me.

Sure, brands like Miracle Noodle and Palmini have done a great job of creating keto noodles to satisfy a past craving.

And we all know how popular spaghetti squash recipes are.

But truth be told, I’ve been left “wanting” with all of those options.

Friends, this new method for creating keto noodles is a game changer! We are talking, chaffle-level game changer!

Take a look at this picture, just taken 2 days ago! (unedited, unfiltered)

Now, I’m still working on my finesse in creating these noodles. They are not completely uniform in size and shape. Some of my keto noodles are thinner than others. I’m working on it.

But what doesn’t need to be worked on is the texture and the taste!

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The Magic Method of Noodlefication

When I first saw this method of making keto noodles on Keto Asian Flavours YoutTube channel, I was fascinated but skeptical.

I’m no master chef, and the ingredients and method seemed out of my league in the kitchen.

But then Serious Keto made a version of the noodles, and Keto Twins tested out the noodles…..and they all convinced me in their demonstrations to give it a try.

BEST decision ever!!

My very first attempt at making keto noodles and I was hooked!

What is Spherification?

Spherification is a culinary method that uses sodium alginate and calcium lactate to shape a liquid into squishy spheres, which visually and texturally resemble roe (fish eggs).

Stay with me! LOL

We’ve all enjoyed bubble tea or little fruit juice balls and loved them. Those were made using spherification.

What is Noodleficiation?

Truth be told, that’s not even a real word, but I’m coining it! I actually looked it up on Google first to see if the word existed, and it does not (in relation to food).

Noodlefication takes the same concept of spherification, but through the swirling of a calcium lactate bath, creates long noodles instead of individual spheres.

Confused? Check out my video demonstrating the method! This was actually my 4th time making keto noodles using the noodlefication process, and I give my thoughts on using chicken as the noodle base versus egg yolk powder.

Watch to the end for my full taste test!

How to Make Keto Egg Noodles

The keto noodle recipe uses some ingredients you may not be familiar with, and neither was I until a few weeks ago. They sound chemically, but only until you understand what they are.

Keto Egg Noodle Mixture

• Water
• Egg yolk powder – the main base for this specific recipes
• Nutritional yeast (optional) – adds a slight flavor and adds color
• Salt
• Xanthan gum – acts as a thickener
• Sodium Alginate  – Sounds like a chemical but is actually a natural gelling agent taken from the cell walls of brown algae. But it only gels when in comes in contact with calcium.

This brings us to the calcium bath.

Noodlefication with a Calcium Bath

• Water
• Calcium Lactate – the other chemical sounding compound, is a salt obtained through a natural fermentation process with lactic acid bacteria, and occurs naturally in dairy products. For the purpose of this recipe, it’s gonna make the noodles….well, noodley!

Making the Keto Egg Noodles

Start by adding 3 cups of water and 3 tablespoons of egg yolk powder to a high-powered blender. Pulse this for about 20 seconds.

Then, add 2 tablespoons of nutritional yeast, 1/2 teaspoon salt, and 1/2 teaspoon of xanthan gum, and pulse for an additional 20 seconds. At this point, the mixture should be thick enough to allow the blender to stay on with the lid off.

While the blender is still going, add 1 tablespoon sodium alginate and continue blending for a final 20 seconds.

Pour the keto noodle mixture into a container (preferable with a spout) and allow to rest for 30 minutes.

After 30 minutes, there will be bubbles that have risen to the top. Skim the bubbles off the top.

Using a funnel, pour the keto noodle mixture into a squeeze bottle.

Now, prepare your calcium bath by whisking 1 tablespoon calcium lactate into 7 cups of water. Use the biggest bowl you have!

Once the calcium lactate has fully dissolved and the water is clear, use a spatula to gently swirl the water while you squeeze the noodle mixture into the water and watch the magic happen!

Once you have squeezed out all the keto noodle mixture. allow the keto egg noodles to rest in the calcium bath for at least 1 hour, although you can leave them in longer.

Store the noodles in the refrigerator in an air-tight container.

When you are ready to eat them, simply heat them in the microwave for 60-90 seconds or in a saucepan by placing them in water and bringing the water just to a boil.

The noodles will maintain their structure as long as you don’t heat them more than 250 degrees F.

Recipes made with Keto Egg Noodles

• Keto Chicken Carbonara
• Keto Lo Mein (Youtube video)