Low Sodium Fishball Noodles
Indulge in the comforting flavors of Low Sodium Fishball Noodles, a wholesome and heart-healthy spin on a classic Asian dish. This recipe combines tender, homemade fishballs crafted from white fish fillets, seasoned with a touch of sesame oil and white pepper, with silky rice noodles bathed in a flavorful low sodium chicken broth infused with garlic, ginger, and a splash of low sodium soy sauce. Elevate the dish with vibrant baby spinach and a garnish of fresh green onions for a well-rounded meal that’s as nutritious as it is satisfying. Ready in just 45 minutes, this light yet hearty bowl is perfect for those seeking a low sodium dinner option without compromising on taste. Keywords: low sodium fishball noodles, healthy Asian recipes, homemade fishballs, heart-healthy recipes, quick dinner ideas.
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Recipe Information
Ingredients
- 300 grams White fish fillets (cod or pollock)
- 1 large Egg white
- 2 tablespoons Cornstarch
- 0.25 teaspoon White pepper
- 1 teaspoon Sesame oil
- 200 grams Rice noodles
- 1 liter Low sodium chicken broth
- 3 medium Garlic cloves, minced
- 1 inch Ginger, sliced
- 1 tablespoon Soy sauce, low sodium
- 2 stalks Green onions, finely chopped
- 100 grams Baby spinach
- 0.25 teaspoon Black pepper
Instructions
Start by making the fishballs: In a food processor, blend the white fish fillets until smooth. Add the egg white, cornstarch, white pepper, and sesame oil. Blend again until incorporated.
With wet hands, shape the fish mixture into small balls, about 1 inch in diameter; set aside.
Bring a medium pot of water to a boil. Cook the rice noodles according to package instructions, then drain and set aside.
In a large pot, bring the low sodium chicken broth to a gentle simmer. Add the minced garlic and sliced ginger, and cook for about 3 minutes to infuse the flavors.
Carefully add the prepared fishballs to the simmering broth and cook for 5-7 minutes, or until they float to the surface.
Gently stir in the low sodium soy sauce and black pepper.
Add the baby spinach to the pot, cooking for an additional 1-2 minutes until wilted.
To serve, divide the cooked rice noodles into bowls. Ladle the fishball and broth mixture over the noodles.
Garnish with chopped green onions and serve hot.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 3663 mg | 159% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 3.3 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 265 mg | 20% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2090 mg | 44% | |
*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.
