Gluten-Free Fishball Noodles
Dive into the comforting goodness of **Gluten-Free Fishball Noodles**, a light yet flavorful dish perfect for anyone seeking a nutritious, gluten-free meal. Featuring tender homemade fishballs crafted from white fish fillets, gluten-free fish sauce, and aromatic spices, this recipe pairs them with silky rice noodles swimming in a savory chicken broth infused with sesame oil. Fresh bok choy adds a vibrant crunch, while garnishes of green onions, cilantro, and red chili slices bring a bright, herby kick. Ready in just 45 minutes, this quick and wholesome recipe is ideal for weeknight dinners or a refreshing lunch, offering a delicious blend of textures and flavors you'll savor with every bite. A must-try for gluten-free comfort food lovers!
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Recipe Information
Ingredients
- 300 grams White fish fillets
- 2 tablespoons Gluten-free fish sauce
- 1 tablespoon Cornstarch
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground white pepper
- 1 large Egg white
- 200 grams Gluten-free rice noodles
- 4 cups Gluten-free chicken broth
- 1 teaspoon Sesame oil
- 2 cups Fresh bok choy
- 2 stalks Green onions, sliced
- 0.5 cup Cilantro leaves, chopped
- 1 small Red chili, sliced
- to taste Salt
Instructions
Start by making the fishballs. Place the white fish fillets into a food processor and blend until smooth.
Add in the gluten-free fish sauce, cornstarch, garlic powder, ground white pepper, and the egg white. Blend again until all ingredients are well combined and form a smooth paste.
With wet hands, shape the fish paste into small balls, roughly 1-inch in diameter. Set them aside on a plate.
Bring a pot of water to boil. Cook the gluten-free rice noodles according to package instructions, then drain and set aside.
In a separate large pot, bring the gluten-free chicken broth to a gentle boil. Carefully add the fishballs and allow them to cook until they float to the top, about 3-5 minutes.
Add the sesame oil and stir gently. Adjust seasoning with salt as needed.
Add the bok choy to the pot and cook until just tender, about 2 minutes.
To assemble, divide the cooked rice noodles into bowls. Ladle the soup over the noodles and distribute the fishballs and bok choy evenly.
Garnish with sliced green onions, chopped cilantro, and red chili slices.
Serve hot and enjoy your gluten-free fishball noodles.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 8965 mg | 390% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 4.3 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 392 mg | 30% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
