Low Carb Fishball Noodles
Savor the flavors of a healthy, guilt-free twist on a classic favorite with this Low Carb Fishball Noodles recipe. Featuring tender, homemade fishballs crafted from white fish fillets and subtly flavored with ginger and white pepper, this dish is paired with low-carb shirataki noodles and a savory broth infused with soy sauce, sesame oil, and fish sauce. The addition of tender bok choy, fresh coriander, and a hint of chili for heat creates a perfectly balanced meal that’s low in carbs but rich in taste and nutrients. Ideal for anyone seeking a lighter yet satisfying noodle dish, this easy-to-make recipe is ready in just 40 minutes and serves as the ultimate comfort food without compromise. Perfect for weeknight dinners or meal prep, this bowl of Low Carb Fishball Noodles is a flavorful, wholesome choice you’ll want to make again and again.
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Recipe Information
Ingredients
- 300 grams white fish fillets
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 1 large egg white
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 inch piece, sliced ginger
- 400 grams shirataki noodles
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 stalks, chopped green onions
- 2 tablespoons, chopped fresh coriander
- 1 teaspoon fish sauce
- 500 ml chicken broth
- 1 small, sliced red chili
- 200 grams bok choy
Instructions
Start by preparing the fishballs. Chop the white fish fillets into small pieces and place them in a food processor.
Add salt, white pepper, egg white, cornstarch, and cold water to the processor. Blend until the mixture is smooth and sticky.
Bring a pot of water with the sliced ginger to a simmer. Use wet hands to shape the fish mixture into small balls, approximately 1 inch in diameter.
Gently drop the fishballs into the simmering water. Cook for about 5 minutes, or until they float to the surface and are cooked through.
Remove the fishballs and set aside. Discard the ginger and reserve the water for later.
Rinse the shirataki noodles in cold water according to package instructions. Boil noodles briefly in the ginger-infused water, then drain.
In another pot, heat the chicken broth. Add soy sauce, sesame oil, and fish sauce to the broth, and simmer for 5 minutes.
Add the bok choy to the broth and cook for 2-3 minutes, until the greens are tender.
Divide the shirataki noodles into bowls, top with fishballs, and ladle hot broth and bok choy over them.
Garnish with chopped green onions, fresh coriander, and sliced red chili.
Serve immediately for a warm, comforting, and low-carb meal.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 5071 mg | 220% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 4.7 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 413 mg | 32% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2476 mg | 53% | |
*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.
