In a large bowl, combine the coconut flour, arrowroot powder, baking powder, and salt.

Add the lemon juice, zest, and egg. Beat together until it forms a wet dough.

Allow to rest for about 20 minutes.

Transfer the dough onto a large sheet of parchment paper dusted with coconut flour, and dust the dough with additional coconut flour.

Place another sheet of parchment on top, and roll the ball out flat.

Slice into thick noodles.

Carefully transfer the noodles into a heat-safe, small bowl.

Place the bowl in a pot of water with the water reaching only about halfway up the sides of the bowl.

Cover and bring to a boil. Steam the noodles for about 6 to 8 minutes until the egg is completely cooked.

Carefully remove from the pot.

Toss in olive oil and fresh basil.