Low Carb Noodles!

Low Carb Noodles!

Ingredients:

• 5/8 c Wheat Protein Isolate 5000
• 1/4 c AP Flour
• 1 tbsp Vital Wheat Gluten
• 1 Beaten Egg and 2 tbsp of Beaten Egg
• 1 tbsp Melted Butter

Directions:

1. Start by putting all of the dry ingredients into the food processor, give it a whirl to mix them.
2. Pour the melted butter in and process.
3. I would add the first beaten egg alone, and see how the dough comes up.  If it’s dryer still like mine was then add the extra two tbsp of beaten eggs. 
4. Process till a dough forms.
5. Place on a silicone mat or whatever you’re comfortable with rolling the dough on, and flour it with Unflavored Protein Powder. 
6. Cut the dough into 4 pieces, place 3 pieces into a bowl with a lid so that it doesn’t dry out. 
7. Roll the piece you kept out nice and thin. It don’t matter how they’re shaped, but if you have a pasta roller? Use it! 
8. Slice noodles by hand with pizza cutter or whatever you’re comfy with. 
9. Set on rack to dry out about 4 hours. Or you can do what I did to make a dehydrator.  I put oven 170 put noodles in there and opened the door partially with a small metal fan blowing into the oven. 
10. Once you’re ready to cook them, boil for several minutes in water you have salted a lil bit. 
11. You can use these in anything, and they beat the hell out of them rubbery noodles you buy in water! 

Noodle Nutrition. This doesn’t include the beef and other ingredients. This is just for the Noodles.

Nutrition needs vary. Ingredient brands and recipes may change over time, so check labels if you are tracking carbohydrates or allergens.