{"id":10878,"date":"2016-08-25T08:06:54","date_gmt":"2016-08-25T08:06:54","guid":{"rendered":"http:\/\/lchf-israel.co.il\/en\/?page_id=10878"},"modified":"2017-08-07T07:09:34","modified_gmt":"2017-08-07T07:09:34","slug":"egg-noodles","status":"publish","type":"page","link":"https:\/\/lchf-israel.co.il\/en\/recipes\/egg-noodles\/","title":{"rendered":"Egg noodles"},"content":{"rendered":"

Egg noodles<\/h2>\n

One of the frequent \u201cproblems\u201d encountered when starting LCHF is to know with what to substitute common food items used before.
\nFriday night. A family (maybe Shabbat) dinner, with the traditional family dishes: chicken soup with noodles! How do you do that on LCHF? Well, there\u2019s the \u201cChinese way\u201d of stirring in beaten eggs to make egg droppings (think Chinese corn soup) but what if you want the more substantial noodle texture? Yup, even that can be done in LCHF.<\/p>\n

\"\u05d0\u05d8\u05e8\u05d9\u05d5\u05ea<\/p>\n

Ingredients:<\/strong>
\n4 eggs
\n2 tsp psyllium
\nA bunch of parsley
\nA pinch of salt
\nOptional: garlic powder, ground mustard seeds, hot pepper etc<\/p>\n

What to do:<\/strong>
\nHeat the oven to 150\u2070 C and put baking paper on a pan.
\nChop the parsley and mix all the ingredients very well.
\nLet sit for about 5-7 mins and then spread it evenly on the pan. It should be a thin layer, only 3-4 mm thick.
\nBake for appr. 10 min, just so the batter stiffens and starts to be very light golden.
\nTake the pan out of the oven and quickly roll the platter tightly with the help of the baking paper. (Leave the baking paper on.)
\nLet cool.
\nUnroll the platter and remove the baking paper. Then roll it up again and cut thin slices across.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div>