This recipe relies on a couple of “modernist cuisine” ingredients and is, essentially, culinary magic. By combining two different hydrocolloids, sodium alginate and calcium lactate, you create a firm gel that has has a texture that is remarkably close to spaghetti or ramen noodles. I used to use this technique, pre-keto, to create fruit juice caviar, but got the idea to do noodles from Ann at Keto Asian flavors. I tweaked her recipe to use fewer ingredients and to cut the net carbs down to zero.

This recipe does take about an hour and 45 minutes in total, but 90 minutes are “inactive”.
youtu.be/YtId2Nr1Fsg
Prep time 15minutes Cooking time 0minutes
Calories 30kcal
Total Carbs 2grams Net carbs 0grams
Fat .5grams Protein 4grams