Gluten-Free Fishball Noodles
Dive into a comforting bowl of Gluten-Free Fishball Noodles, a wholesome, aromatic dish perfect for weeknight dinners or a cozy weekend treat. Made with tender homemade fishballs crafted from white fish fillets, gluten-free fish sauce, and a touch of garlic, this recipe is a celebration of clean, fresh flavors. Delicate rice noodles soak up a fragrant broth infused with sesame oil, while vibrant bok choy, cilantro, and green onions add a burst of color and nutrients. This quick, 45-minute recipe is entirely gluten-free, making it a suitable choice for those with dietary restrictions. Garnish with red chili slices for a hint of spice and serve up a bowl of gluten-free comfort that's sure to please.
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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
- 0 to taste Salt
Directions
Step 1
Start by making the fishballs. Place the white fish fillets into a food processor and blend until smooth.
Step 2
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.
Step 3
With wet hands, shape the fish paste into small balls, roughly 1-inch in diameter. Set them aside on a plate.
Step 4
Bring a pot of water to boil. Cook the gluten-free rice noodles according to package instructions, then drain and set aside.
Step 5
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.
Step 6
Add the sesame oil and stir gently. Adjust seasoning with salt as needed.
Step 7
Add the bok choy to the pot and cook until just tender, about 2 minutes.
Step 8
To assemble, divide the cooked rice noodles into bowls. Ladle the soup over the noodles and distribute the fishballs and bok choy evenly.
Step 9
Garnish with sliced green onions, chopped cilantro, and red chili slices.
Step 10
Serve hot and enjoy your gluten-free fishball noodles.
Nutrition Facts
| Serving size | (1848.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1003.0 |
| Total Fat 23.0g | 0% |
| Saturated Fat 3.1g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 150mg | 0% |
| Sodium 8965.0mg | 0% |
| Total Carbohydrate 111.7g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 4.3g | |
| Protein 83.7g | 0% |
| Vitamin D 600IU | 0% |
| Calcium 392.0mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 1882.0mg | 0% |
Source of Calories