No Carb “Noodles”
January 12, 2014Yes, you read that right. Zero carbs, as in none. Would this qualify as a “real” noodle? I don’t see why not. All that is missing is the flour. The texture is smooth, and it holds up to a bold red sauce (gravy to my Italian roomie Lo), and can be made delicate enough for a clear soup. What I especially like is you can really flavor it up, and add a new dimension to what you are making. I love layering flavors, and this is a good way to do just that. Seasoning possibilities are endless.. some suggestions: oregano for a red or meat sauce, soy if you are having Chinese…Cayenne and curry powder for Indian dishes. Even a spoon of grainy mustard to use under Divine Dijon Chicken! Use a spice to compliment the dish you are making. Nicely filling too, without that oh em gee I ate too much feeling. I use one egg for soups and two for pastas. Since I was making a Thai soup just for myself, the recipe is for one egg.
One egg
2 T. water
1 T. scallion or parsley, chopped fine
1/2 t. hot chili oil, optional (good in chicken based soups for heat)
Beat very well. I don’t like clots of white in my eggs! Add your seasonings. I have chili oil in mine, hence the slightly red spicy coloring. Pour into at least a 9 inch pan. Even with 2 eggs you want this on the thin side. If you are using more than one egg, use a small ladle to make each serving. Think noodle, not omelet, even though for a few minutes it is going to look like one! Tilt your pan in a circular motion to form your “crepelet”. When it is set (as in a pancake little bubbles will form on top) flip over for a minute or so. I like them to be cooked through, almost well done.
Remove from pan. When cool enough to handle, carefully begin to roll your crepelet into a log.
Taking a sharp knife, julienne the roll to make your “noodles”. Thinner for soups, and wider ribbons for sauces.
NOODLES!
Add to your favorite soup or top with anything…really, I mean it.. anything!!
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