Whole30 Fishball Noodles
Dive into the savory world of Whole30 Fishball Noodles, a wholesome and flavorful twist on traditional noodle soup that's perfect for anyone looking to embrace clean, healthy eating. This dish features tender, homemade fishballs made from flaky white fish, seasoned with fragrant garlic powder, onion powder, and fresh cilantro, ensuring every bite is bursting with flavor. Served in a soothing chicken broth infused with zesty lime juice, warming ginger, and a hint of spice from red chili flakes, the soup is completed with hearty zucchini noodles and crisp julienned carrots for added texture and nutrition. Spiralized zucchini keeps this meal gluten-free and low-carb while aligning with Whole30 guidelines. Ready in under an hour, these fishball noodles are a vibrant, nutrient-packed dish that combines comfort with guilt-free indulgence—perfect for family dinners or meal prepping.
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Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod or haddock)
- 2 tablespoons coconut aminos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 2 tablespoons fresh cilantro
- 4 units zucchini
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 2 tablespoons lime juice
- 0.5 teaspoon red chili flakes
- 100 grams carrots, julienned
- 3 scallions, sliced
- 1 tablespoon avocado oil
Instructions
Start by preparing the fishballs. In a food processor, add the white fish fillets, coconut aminos, garlic powder, onion powder, black pepper, sea salt, and fresh cilantro.
Pulse the mixture until it's smooth and well combined. If needed, work in batches.
With your hands, form small fish balls approximately 1.5 inches in diameter. Set them aside.
Use a spiralizer to make zucchini noodles from the zucchini. Set aside.
In a large pot over medium heat, add avocado oil.
Once hot, add the minced ginger and garlic, sautéing for about 1 minute until fragrant.
Pour in the chicken stock and bring to a gentle boil.
Add the fishballs to the pot, reducing heat to a simmer. Cook for 6-8 minutes or until the fishballs are cooked through and float to the top.
Stir in lime juice and red chili flakes.
Add the zucchini noodles and julienned carrots to the soup and simmer for an additional 2-3 minutes until the noodles are tender but still firm.
Divide the fishball noodles into serving bowls, ensuring each has an even number of fishballs and plenty of noodles.
Garnish each bowl with sliced scallions before serving.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 11% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1062 mg | 23% | |
*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.
