Do you love – and sometimes miss – noodles?
When you are following a low carb Paleo diet (which is what I recommend for anyone seeking to optimize their health and longevity), sometimes it’s helpful and enjoyable to have foods that feel familiar and comforting, and are similar to foods we used to enjoy in our life before low carb, like bread, and noodles.
I have always been a huge noodle fan, and I have tried just about every low carb Paleo noodle option out there, from zoodles, to caboodles, to shiritake noodles. And they all do a decent job of replacing “real” noodles, but now I have found an even better option!
This recipe for low carb Paleo noodles is super simple (just 2 main ingredients), quick and easy, and the noodles taste great. If you have seen my Low Carb Paleo Tortillas recipe, then this recipe will look very familiar – it’s a different version of those same tortillas, which you then slice into ribbons to make your pasta! (Big thanks to Indigo Nili for sharing her versions of these tortilla and noodle recipes.❤️)
In today’s version, I am using fresh egg whites instead of egg white powder, just to show you the different options. Each version has a slightly different texture, so try them both ways to see which you prefer. For using them as crepes or tortillas, I prefer the egg white powder version, and for noodles, I like the fresh egg white version, as it has a more pasta-like texture and stands up a bit better when smothered in sauce or put into soups. Check out this great comparison video of the two versions from Indigo Nili.
You can adjust the recipe to make different sizes of noodles – if you like your noodles thin, just add 1 Tbsp more water to the batter and use a bit less batter to cover the pan (or use a larger pan). And, conversely, if you prefer your noodles to be heartier, don’t add extra water, and use a bit more batter in the pan (or use a smaller pan), for a thicker result. You can also use some egg yolks in the recipe for a heartier (eggier) flavor, a yellower color, and a higher healthy fat content. (Options: 1 whole large egg plus 3 egg whites, 2 whole large eggs plus 2 egg whites, or 3 large whole eggs).
Any which way you make them, they’re delicious, and very versatile. They can be used in a variety of dishes – add them to health-enhancing bone broth, and to other soups and stews, and use them with any standard pasta sauce – they’re excellent with my Macadamia Pesto. Or, you can do like I often do and just slather them in garlic butter and chow down. 😋
Try them and let me know what you think!
Low Carb Paleo Egg Noodles
- 1 medium (10") cast iron skillet
- 1 medium bowl
- 1 whisk
- avocado oil spray or unsalted butter
- 2 Tbsp water
- 2 ¼ Tbsp gelatin powder = 3 packets
- ¾ cup egg whites 6 large
- 1 pinch sea salt
- Meanwhile, put the water in a medium-sized bowl, add the gelatin powder, and let sit for 1 minute, then whisk until thoroughly combined, with no lumps.
- Add the egg whites and sea salt to the water+gelatin mixture, and whisk until fully combined and very smooth, with no lumps (mixture will be a bit frothy). It should be a bit runny, so that it pours and spreads easily. If it isn't, add another 1-2 Tbsp of water.
- Lightly coat the whole bottom of the heated pan with avocado oil spray or unsalted butter.
- Pour ½ of the batter onto your preheated, oiled pan and swirl the pan in slow, gentle circles so that the batter covers the whole pan in a thin, even layer. If the batter does not spread out quickly and evenly, add a bit more water to the remaining batter and mix well.
- Allow the tortilla to cook for 3-5 minutes, until the edges start to curl up a bit and it is easy to slide your spatula under the edge.
- Flip the tortilla and cook for another 2-3 minutes, then set aside. Repeat above steps with remaining batter.
- Now that your tortillas are done, it's time to make noodles! Roll each tortilla into a cigar shape...
- and then slice the cigar into ribbons - thin ribbons for a spaghetti-like shape, and thicker ribbons for fettucine-like noodles.
- You can use the noodles immediately, or store them in a well-sealed glass container in the fridge for up to a week, or in the freezer for up to 3 months.