Keto Fishball Noodles
Dive into a bowl of flavor and nourishment with this Keto Fishball Noodles recipe, a low-carb twist on a beloved classic. Featuring tender, homemade fishballs crafted from white fish fillets and seasoned to perfection, this dish pairs beautifully with shirataki noodles for a guilt-free, keto-friendly alternative to traditional pasta. Simmered in aromatic chicken broth and enhanced with fresh cilantro, spring onions, and a touch of spice from chili flakes, every spoonful is a comforting, hearty delight. Quick to prepare and packed with protein, this recipe is perfect for busy nights when you crave a satisfying yet healthy meal. Whether you’re following a ketogenic diet or simply looking for a lighter version of a noodle soup, Keto Fishball Noodles is a sure winner.
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Recipe Information
Ingredients
- 200 grams Shirataki noodles
- 250 grams White fish fillets (e.g., cod or tilapia)
- 1 large Egg
- 2 tablespoons Coconut flour
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Fish sauce
- 1 tablespoon Sesame oil
- 500 ml Chicken broth
- 2 stalks Spring onions
- 2 tablespoons Fresh cilantro
- 0.5 teaspoon Chili flakes
Instructions
Drain and rinse the shirataki noodles under cold water. Boil them in water for 2-3 minutes to remove any residual odor, rinse again, and set aside.
In a food processor, blend the white fish fillets until a paste is formed. Add the egg, coconut flour, garlic powder, salt, and pepper, and blend again until everything is well incorporated.
With wet hands, shape the fish paste into small balls, approximately the size of a ping pong ball.
Heat the chicken broth in a medium saucepan over medium heat. Once it reaches a gentle simmer, add the fishballs and let them cook for about 5-7 minutes or until they float to the top and are cooked through.
Meanwhile, slice the spring onions and chop the fresh cilantro. Set aside.
In another pan, heat sesame oil over medium heat. Add the shirataki noodles and stir-fry for about 2-3 minutes. Add fish sauce and continue to stir until well combined.
Once the fishballs are cooked, add the shirataki noodles to the soup. Simmer for another 2 minutes.
Serve hot, garnishing with chopped spring onions, cilantro, and a sprinkle of chili flakes for added heat.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 6329 mg | 275% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 4.5 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 208 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1626 mg | 35% | |
*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.
