Hello fellow low carbers. I am one of those people who LOVE my homemade chicken and noodles. I know with Thanksgiving coming up I may not be able to resist them and was wanting to take my own little pot of noodles.
Does anyone have a recipe that is fairly simple to make (i'm not much of a cook)
Joanne, I bet you do have on somewhere in the archives but I will be here all night looking for it. Can you help me?
Anyone else have any suggestions?
I do plan on eating my mashed potatoes under the noodles but using the cauliflower instead of potatoes recipe. Yummy

Thanks, Mini

There are low carb noodles in the supermarkets...I know because I just bought some, but they are dark brown and made from soy. I've not yet had a chance to cook them so I can't tell you how they taste.

A good alternative is tofu skin. I know this might sound strange, but it's good and the closest to egg noodles that I've tried. You can buy it in oriental grocery stores. It comes in sheets and can be soaked and then cut into noodle strips. Cook it in the chicken broth for a tasty "chicken and noodles".

Here you go Mary :

Low Carb Noodles

Ingredients:
2 extra large eggs
1/2 cup soy flour
1/2 tsp salt
2 tablespoons additional soy flour
3 quarts water
1 1/2 tsp salt

Beat eggs thoroughly with a fork or wire whisk. Add soy flour and salt and mix well. Place a large sheet of waxed paper on a flat surface, or use a wooden board if you have one. Sift a tiny amount of the extra soy flour all over the waxed paper or board. Place the dough on the waxed paper, making sure that all surfaces, top and bottom, get a light coating of the soy flour (you can use high gluten wheat flour here as well for a few carbs extra.) Roll out the dough with a rolling pin until very thin. (The French rolling pins without handles work best here.) Try to roll the dough into a rectangular shape. Work fast!

Beginning with the narrow end, gently fold over about 2 inches of dough and continue turning like a jelly roll until the roll is about 3 inches thick. Dough should be dry enough so layers do not stick together, but should not have a heavy coating of extra soy flour. With a very sharp knife, cut rolled dough in even slices - 1/4 inch wide for fettuccine and as desired for other pasta (wide noodles for gravy mixtures should be cut about 1/2 inch wide.) Unroll strips carefully so as not to break them, and arrange on waxed paper, keeping flat. The noodles may be left to dry for 1-2 hours, or cooked immediately.

To cook, bring water to a rolling boil. Add salt and put in the pasta, pushing it down gently until all is submerged in the water. (A little oil added will keep the pasta from sticking.) Cook to the al dente stage, testing frequently to make sure the pasta does not overcook. (Al dente means tender but still firm to bite.) Drain pasta thoroughly in a colander and use it with your favorite pasta recipe.

Makes 4 servings. 6 carbs per serving (if using high glutten flour, 7.5 carbs).

:D Oh thank you gals sooooo much for the recipe and advise. This sounds good. Exactly what I was looking for. Nothing beats a homemade noodle that I know of yet. Joanne thank you for spending time typing it for me. You have made me one happy low carber today.

Lizi-- I am going to look for those noodles and also try the tofu ones. I am going to make all of them and then take my favorite to the dinner.
I'm looking forward to eating them as I have not had one single noodle since I started my low carb diet. These will be a real treat.
Thanks again to you both,

Mini

You are so welcome..So glad to help...

Make em yet Mini??? Hope you have..Bring them to Thanksgiving I wanta try some...:D
Little

Well as a matter of fact I did. I made them this morning. I think I did something wrong. They didn't turn out at all. My dough was sooo runny. Like cake mix runny, so I kept track and added more flour. Like a lot more til I got it to the consistency so I could work with it. I didn't want to over do it so I got it to the cookie dough sticky stage and when they were done, they were bad. Like eating a mouth full of soggy flour. :blah:

Joanne what did I do wrong? Have you made them before? I need :help: Or maybe a different recipe? What if I followed a normal white flour recipe and just used soy flour instead?? Would that work? I don't know how much different this is from normal ones. My Mom is the one who always makes the noodles. She is low carbing too so she is leaving me in charge of the noodles if I can find a good recipe.
I still havn't tried the tofu ones yet either, but I would think they are higher in carbs, than these homemade ones.

Any way, that is my noodle experience. :(

Mini

I've never made them but maybe try just using medium sized eggs instead of xtra large...or just one xtra large egg instead of the 2...

I think I know what the problem is - it's the 3 quarts of water. I've made regular pasta noodles a few times and I don't think you use any water at all. Or maybe a couple of tablespoons. My suggestion is to make them again and omit all the water. I think the water in the recipe is for the boiling. Everything else in the recipe seems pretty much like a normal noodle recipe. Hope that helps. Good luck!

Lindy