How to Make Keto Ramen & Spaghetti from Chicken (No Flour, No Eggs!)
How to Make Keto Ramen & Spaghetti from Chicken (No Flour, No Eggs!) is a medium Keto recipe that serves 2. 160 calories per serving. Recipe by Serious Keto on YouTube.
Prep: 36 min | Cook: 1 hr 12 min | Total: 1 hr 58 min
Cost: $22.56 total, $11.28 per serving
Ingredients
- 3 cups Water (room temperature, for batter)
- 5 oz Canned Chicken Breast (drained, about 90 g meat after draining)
- 0.5 tsp Xanthan Gum (Perfected xanthan gum, prevents clumping)
- 1 tbsp Sodium Alginate (food‑grade, derived from seaweed)
- 1 tbsp Calcium Lactate (food‑grade, about 10 g, for setting bath)
- 7 cups Water (for setting bath) (room temperature, for calcium lactate bath)
Instructions
Blend Water and Chicken
Add 3 cups of water to the blender, then add the drained 5 oz canned chicken breast. Blend on high for 15‑20 seconds until the mixture is completely liquefied.
Time: PT1M
Incorporate Xanthan Gum
With the blender still running, slowly sprinkle 0.5 tsp xanthan gum through the hole in the lid. Blend for another 15‑20 seconds until fully incorporated.
Time: PT1M
Add Sodium Alginate and De‑foam
Add 1 tbsp sodium alginate to the batter while blending briefly. Remove the lid and pour the mixture through a fine mesh sieve into a clean bowl to release trapped air bubbles.
Time: PT2M
Rest Batter
Cover the bowl and let the batter sit for 30 minutes. This allows any remaining bubbles to rise to the surface.
Time: PT30M
Prepare Calcium Lactate Bath
In a large bowl, combine 7 cups of water with 1 tbsp calcium lactate. Whisk until the salt is completely dissolved.
Time: PT2M
Transfer Batter to Squeeze Bottle
Scrape any surface foam from the batter with a spoon, then pour the batter into a condiment squeeze bottle. Secure the cap.
Time: PT2M
Form Noodles in Calcium Bath
Swirl the calcium lactate bath gently. Squeeze the batter through the bottle into the moving water, creating long noodle strands. Work in batches of about one‑third of the batter at a time to keep the bath clear.
Time: PT10M
Firm Up Noodles
Allow the noodles to sit in the calcium lactate bath for 1 hour. They will solidify and take on a cold‑spaghetti texture.
Time: PT1H
Store or Serve
Remove the noodles with a slotted spoon. Store in an airtight Tupperware container in the refrigerator (up to 7 days) or use immediately in broth or sauce.
Time: PT2M
Nutrition Facts
- Calories
- 160
- Protein
- 20 g
- Carbohydrates
- 1 g (net 0 g)
- Fat
- 8 g
- Fiber
- 0 g
Dietary info: Keto, Zero Net Carb, Gluten‑Free, Low‑Carb, Paleo‑Friendly (if xanthan gum is acceptable)
Allergens: Chicken, Xanthan gum (may be derived from corn)
Ingredient Substitutions
- Instead of Canned Chicken Breast: canned turkey breast, shredded cooked chicken
- Instead of Xanthan Gum: regular xanthan gum
Equipment Needed
- Blender
- Measuring Cups
- Measuring Spoons
- Fine Mesh Sieve
- Condiment Squeeze Bottle
- Large Bowl
- Whisk
- Spatula or Spoon
- Tupperware Container (optional)
Critical Steps — Do Not Skip
- Filtering the batter through a mesh sieve to remove foam (Step 3).
- Squeezing the batter into the calcium lactate bath to form noodles (Step 7).
- Allowing noodles to firm for 1 hour in the setting bath (Step 8).
Chef Tips from the Video
- Perfected xanthan gum mixes more easily and reduces the need for prolonged blending.
- Use a wide‑tip squeeze bottle for smoother, spaghetti‑like strands.
- If you want thicker noodles, increase the batter viscosity by adding a pinch more xanthan gum.
Troubleshooting
Batter is too foamy after blending.
Let the batter rest longer and gently tap the bowl to release bubbles, then re‑sieve.
Noodles do not solidify after 1 hour.
Check that calcium lactate was fully dissolved and that the bath temperature is around room temperature; increase setting time or add a few more grams of calcium lactate.
Noodles are overly slimy or gummy.
Reduce the amount of sodium alginate slightly (e.g., 3/4 tbsp) and ensure the batter is well‑blended without excess water.
Storage
Refrigerator: Store noodles in an airtight container with a little of the calcium bath liquid for up to 5‑7 days.
Freezer: Not recommended; texture may become rubbery after thawing.
Room temperature: Do not store at room temperature; noodles will spoil quickly.
Make-Ahead Tips
- The batter can be prepared up to 24 hours ahead and kept refrigerated; give it a quick stir before using.
- Noodles can be formed and left to firm in the bath, then transferred to a sealed container with a little bath liquid for later use.
Frequently Asked Questions
What is the cultural significance and history of zero net carb noodles in keto cuisine?
Zero net carb noodles are a modern adaptation for low‑carb and keto diets, allowing people to enjoy pasta‑like dishes without the carbohydrate load. They stem from the intersection of modernist gastronomy and keto cooking, using hydrocolloids to mimic traditional wheat noodles.
How does the zero net carb noodle recipe differ from traditional wheat spaghetti in terms of ingredients and technique?
Traditional spaghetti relies on wheat flour and water, while this keto version uses canned chicken, xanthan gum, sodium alginate, and calcium lactate. The technique involves spherification and gelation rather than dough kneading and boiling.
What traditional regional variations of low‑carb noodle dishes exist in Asian cuisine?
Asian low‑carb noodle alternatives include shirataki noodles made from konjac root in Japan, kelp noodles in Korea, and tofu‑based glass noodles in China. Each uses a different hydrocolloid or plant base to achieve a noodle texture without starch.
What occasions or celebrations are zero net carb noodles commonly served at in keto culture?
Keto enthusiasts often serve these noodles at family dinners, holiday meals, and pot‑lucks where traditional pasta dishes would normally appear, allowing them to stay in ketosis while enjoying familiar comfort foods.
What authentic ingredients are essential for the keto noodle technique versus acceptable substitutes?
Essential ingredients are sodium alginate and calcium lactate, which create the gelation. Substitutes can include agar‑agar for a firmer texture, but the flavor and mouthfeel will differ. Xanthan gum can be swapped with regular xanthan gum if perfected version is unavailable.
What other keto dishes pair well with zero net carb noodles?
These noodles pair beautifully with keto‑friendly chicken broth, creamy alfredo made from heavy cream and Parmesan, or a low‑carb marinara sauce. They also work in stir‑fry dishes with soy‑free sauces.
What makes zero net carb noodles special or unique in keto cuisine?
They provide a true pasta‑like bite and chew without any net carbs, using hydrocolloid chemistry to replicate the texture of wheat noodles, which is rare among keto recipes that often rely on shirataki or spiralized vegetables.
What are the most common mistakes to avoid when making zero net carb noodles?
Common errors include adding sodium alginate too quickly, which creates clumps; not fully dissolving calcium lactate, leading to incomplete setting; and skipping the de‑foaming step, resulting in airy, weak noodles.
Why does this recipe use sodium alginate and calcium lactate instead of agar‑agar for noodle formation?
Sodium alginate and calcium lactate create a gentle, room‑temperature gel that yields a soft, spaghetti‑like texture, whereas agar‑agar sets at higher temperatures and produces a firmer, more jelly‑like noodle that is less pasta‑like.
Can I make the zero net carb noodles ahead of time and how should I store them?
Yes, you can form and firm the noodles in advance. Store them in an airtight container with a little of the calcium lactate bath liquid in the refrigerator for up to a week. Reheat gently in low‑heat water or add directly to hot broth.
What does the YouTube channel Serious Keto specialize in?
The YouTube channel Serious Keto focuses on low‑carb, ketogenic recipes, meal‑prep ideas, and science‑based explanations of keto nutrition, often incorporating modernist techniques to create keto‑friendly versions of classic dishes.
How does the YouTube channel Serious Keto's approach to keto cooking differ from other keto cooking channels?
Serious Keto blends detailed food science with practical cooking, using ingredients like hydrocolloids and modernist methods that many keto channels avoid. The host emphasizes precise measurements, macro tracking, and experimental recipes that push the boundaries of traditional keto meals.
Last updated: August 31, 2026
