Literally noodles made from eggs, well, and a bit of cream cheese and oat fiber. Yep, don’t mock it until you’ve tried it.
One thing I love during the holidays is noodles cooked in ham broth. We simply call them ham noodles. Well, I’m preparing NOW for the holidays. Yes, I know I’m way early but I figure this is going to take some experimentation. However, I have made these noodles twice or thrice now and we are liking them.
For a simple, quick noodle, these cannot be beat. All you do is take one ounce of cream cheese (which is 2 tablespoons), 2 room-temperature eggs, and 1/4 teaspoon oat fiber and put it in a blender.I know this doesn’t look like cream cheese and oat fiber in there with the eggs, but trust me it is. Blend on high for a minute or until completely smooth.
Now all you do is pour it onto a rimmed baking sheet covered with either a silpat or parchment paper. I was out of parchment paper and my silpat didn’t fit exactly. Then I will also note that my oven is not completely level. So, if I can make these noodles and they taste good, under these conditions, you can with whatever situations you have.
It would be best for it to be an even layer and to be spread thinly over the entire pan. As you can see, I have struggles right from the start but I am baking it anyway. Just 5 minutes in the oven on 350º.
As you can see, some my egg mixture went under my silpat. I was not going to be deterred. I used all but the thinnest bits of noodles. When it is cool enough to handle, release it from the silpat or parchment paper and cut into strips of whatever size you like your noodles, with a pizza cutter or knife.
Now you can use your noodles however you like. Once I used it in Tasty Tuna Toss-Up and Mike and I really enjoyed it. On this day though, I put them in some ham broth and thickened it a bit with a tiny bit of glucomannon (that has not yet been perfected). Everyone enjoyed the noodles and said it tasted like Thanksgiving.
Next time I’ll try it with some parchment paper and see if I can’t get them a bit more uniform. I also want to work with it to see if I can make it a bit more like homemade noodles that my Aunt used to make with just egg, flour, and a bit of water. We shall see. But until then, this will do nicely.
- 1 ounce cream cheese (2 tablespoons)
- 2 eggs, room temperature
- 1/4 teaspoon oat fiber
- Combine all ingredients in a blender and blend until smooth, about one minute.
- Pour onto a silpat or parchment paper covered rimmed baking sheet.
- Bake on 350º for 5 minutes or until the thickest part of the noodle is firm.
- When cool enough to handle, cut into strips and use as desired.
Until next time, God bless,
Michele ºÜºBe the first to like this page . . . click the heart.