Place the egg whites into a blender. Add the Further Food gelatin and salt and blend the mixture well.
Spray a silicone baking sheet with edges (like THIS ONE) liberally with avocado oil spray. Pour the mixture into the baking sheet and use a spatula to spread the mixture out to cover the baking sheet completely in a thin layer. Place in the oven to bake for 6-10 minutes or until just cooked through.
Remove from oven and allow the mixture to cool.
OPTION 2: Heat a large non-stick skillet or crepe pan to medium heat. Spray with avocado oil spray and pour the mixture into the skillet. Turn the skillet to coat the entire bottom in a thin layer. Cook the noodle mixture for 2 minutes or until completely cooked through. Gently flip to cook the other side for one minute. Remove from the skillet.
Once the sheet of protein sparing noodles is cool, remove it from the silicone pan. NOTE: If it sticks, place the pan into the freezer for 10-15 minutes before removing, the sheet of noodles comes off easier.
Place the sheet of noodles onto a cutting board and roll it up in a tight jelly roll. Use a sharp knife to slice into protein noodles.
Serve with your favorite protein sparing toppings.
Store extras in an airtight container in the fridge for up to 5 days. To reheat, place in a lightly greased skillet over medium heat for 2 minutes or until heated through.