1
Add 3 cups (710mL) water and the drained chicken breast to a blender and blend with the lid on for 15-20 seconds, gradually ramping up the speed until the chicken has been liquified.
2
With the blender at low speed, sprinkle in the xanthan gum through the center hole in the blender lid and blend for another 15-20 seconds.
At this point, the “batter” should be thick enough that you can blend at low speed with the lid off. Add the sodium alginate, while blending at low speed, and continue to blend for 15-20 seconds.
3
Transfer your batter to a bowl or 4 cup Pyrex measuring cup. Ideally you want something you can pour from. Optionally, you can run your batter through a mesh sieve to get rid of the larger bubbles in your batter.
4
Allow the batter to rest for 30 minutes so that any air bubbles can rise to the top. Air bubbles will result in broken noodles later.
Create a water bath in a large bowl with 7 cups (1.6L) of water and 1 TB of calcium lactate. Whisk until the calcium lactate has dissolved.
5
Use a spoon to skim off any bubbles on the surface of you batter, then pour into a squeezable condiment bottle. You will have two bottles worth from this recipe.
6
Using a spatula, create a whirlpool in your water bath, then squeeze a steady stream of batter into the bath, stirring constantly. Take breaks from squeezing so that you don’t create one MASSIVE noodle.
7
Once you have dispersed all of the batter into your water bath, allow it to sit for at least one hour so that the noodles will firm up. There is no risk to leaving it in the water bath longer – once the noodles are “set”, they won’t get overly firm.
T8. hese noodles can be stored in the fridge for up to a week. If reheating for spaghetti, add to a pot of water over low heat. If using for ramen, simply add to your broth near the end of cooking.