The difference between being in ketosis and not is your insulin level. The more carbohydrate you eat, the higher your insulin will go. The insulin threshold has been shown to be 25 μU/mL. Above that, the insulin instructs muscles to burn glucose, not fat, and instructs adipose tissue to store glucose as fat. Below that, the adipose tissue can release fatty acids to be betabolised and the muscle cells are permitted to metabolise them (which they actually prefer).
How little carbohydrate we have to eat in order to lower our glucose below the threshold is very individual, and it depends on our degree of insulin-resistance. Someone who is very insulin-sensitive might possibly eat 100 g/day and still stay in ketosis, but most people will have to set a limit of 20 g/day (the recommendation on this site). A few very insulin-resistant people might need to go even lower. It’s better to assume that you have developed some degree of insulin-resistance, and to cut your 112 g of noodles down to less than 20 g, just to be safe.
You can make a lot of progress simply by eliminating sugar, grains, and starches from your diet. If you eat only leafy greens and cruciferous vegetables (such as cauliflower and broccoli), you should get into ketosis quite easily. Certain high-fibre fruits and certain low-carbohydrate nuts might also work for you, but watch the quantities, as the carbs they do contain add up quickly.
To verify that your liver is producing ketones, you can purchase the inexpensive urine test strips designed for Type I diabetics, or you can use a blood meter to measure your level of β-hydroxybutyrate.
Your protein intake probably will not need to change, but you will need to replace the calories you are no longer getting from carbohydrate with calories from fat. This is a safe alternative, since fat has almost no effect on insulin, beyond the minimal secretion necessary to keep us alive—without insulin, we would starve to death; we just don’t want too much of it, because it damages the body when it’s too high. Also, since fat has over twice the calories per gram, 133 g of fat will give you the same number of calories as 300 g of carbohydrate.
Our fear of saturated fat is based on precious little science, most of which was fudged in the first place, so don’t fear saturated and mono-unsaturated fats. Instead, it is a good idea to avoid the polyunsaturated fats in the industrial seed oils (cottonseed, soybean, corn, cornflower, safflower, sunflower, and so forth), since they are highly processed, unstable, and react badly to being heated. Use butter/ghee, bacon fat, lard, or tallow, instead. And when you do use an oil make it one of the fruit oils (avocado, coconut, olive, palm), which are minimally processed and have a far smaller percentage of polyunsaturates.
best of luck
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