These Keto noodles are made out of meat
We’ve pretty much accepted that zucchini is the given replacement for noodles/spaghetti/pastsa on the Keto diet. Just like cauliflower is for rice. What if I told you that wasn’t the case anymore? What if I told you that your zucchini spiralizing days were over? I’d like to introduce you to the zero carb ‘meat noodle’. It’s made completely from meat and is virtually carb free and tastes delicious as well. I stumbled upon this recipe when I saw an episode of Rachael Ray‘s cooking show where Chef Rocco Dispirito made his Pasta al Pomodoro recipe where he made these ‘meat noodles’. I also saw a similar video on this incredible youtube channel called Chef Steps. Needless to say, I found enough inspiration to tweak and create my own Keto meat noodles. Enjoy!
Packing in that protein
The noodles are made using chicken breast and while you could try making it with leg or thigh meat I would not advise it. Why? It’s mainly because it’s likely the noodle will crumble and have lots of those wiggly bits that you find in thigh/leg meat. You can actually do this with any lean protein, beef, pork, lamb and perhaps fish though I have a feeling fish won’t hold up. Since these are all lean meat, the noodles are packed with protein and not much fat. I would advise that you load up the fats in whatever sauce you choose to cook these further in. I’d say something like a creamy white sauce or perhaps sage and brown butter. There are many options to choose from.
The psyllium husk in this recipe is optional but I feel that’s what gives the noodle a much lighter mouth feel. I expect that without it the noodle itself might be a tad dense. When it comes to flavours I used Old Bay just because I have it and I quite like it. You can just stick to salt and then let the sauce be filled with flavour to coat the noodles in.
Nutrition Info (Per serving)
- Calories: 301
- Net Carbs: 1g
- Carbs: 3g
- Fat: 7g
- Protein: 52g
- Fiber: 2g
This recipe makes 2 servings. Get this recipe on myfitnesspal.