Keto Fishball Noodles
Delight in a low-carb twist on a classic favorite with this Keto Fishball Noodles recipe! Featuring bouncy homemade fishballs crafted from tender white fish fillets, this dish is paired with shirataki noodles for a keto-friendly, gluten-free base that’s irresistibly light and satisfying. The dish is simmered in a fragrant chicken broth, infused with the umami-rich flavors of fish sauce, garlic, and sesame oil, ensuring every bite is packed with comforting warmth. Garnished with fresh cilantro, spring onions, and a hint of chili flakes, this quick and easy 35-minute recipe is perfect for busy weeknights or when you’re craving a wholesome, nourishing meal without compromising your low-carb lifestyle. Whether you’re a keto enthusiast or simply looking for a lighter noodle soup alternative, this recipe is sure to impress!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
With wet hands, shape the fish paste into small balls, approximately the size of a ping pong ball.
Step 4
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.
Step 5
Meanwhile, slice the spring onions and chop the fresh cilantro. Set aside.
Step 6
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.
Step 7
Once the fishballs are cooked, add the shirataki noodles to the soup. Simmer for another 2 minutes.
Step 8
Serve hot, garnishing with chopped spring onions, cilantro, and a sprinkle of chili flakes for added heat.
Nutrition Facts
| Serving size | (1123.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 603.0 |
| Total Fat 26.8g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 7.8g | |
| Cholesterol 344.5mg | 0% |
| Sodium 6329.4mg | 0% |
| Total Carbohydrate 24.5g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 4.5g | |
| Protein 69.4g | 0% |
| Vitamin D 553.8IU | 0% |
| Calcium 208.2mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 1625.6mg | 0% |
Source of Calories