Low Sodium Fishball Noodles
Dive into the delightful world of healthy comfort food with this Low Sodium Fishball Noodles recipe, a lighter twist on the classic Southeast Asian favorite. Made from tender, homemade fishballs crafted with fresh white fish fillets, egg whites, and a hint of sesame oil, this dish balances satisfying textures with a clean, savory flavor. Simmered in a fragrant broth of low sodium chicken stock, garlic, and ginger, and served over silky rice noodles, this recipe is perfect for those seeking a heart-healthy, low sodium meal without sacrificing taste. Enhanced with vibrant greens like baby spinach and topped with a sprinkle of fresh green onions, each bowl bursts with nourishing goodness. Ready in under an hour, this wholesome recipe is delicious, easy to prepare, and perfect for warm family meals or cozy nights at home.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
With wet hands, shape the fish mixture into small balls, about 1 inch in diameter; set aside.
Step 3
Bring a medium pot of water to a boil. Cook the rice noodles according to package instructions, then drain and set aside.
Step 4
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.
Step 5
Carefully add the prepared fishballs to the simmering broth and cook for 5-7 minutes, or until they float to the surface.
Step 6
Gently stir in the low sodium soy sauce and black pepper.
Step 7
Add the baby spinach to the pot, cooking for an additional 1-2 minutes until wilted.
Step 8
To serve, divide the cooked rice noodles into bowls. Ladle the fishball and broth mixture over the noodles.
Step 9
Garnish with chopped green onions and serve hot.
Nutrition Facts
| Serving size | (1740.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 801.4 |
| Total Fat 16.6g | 0% |
| Saturated Fat 2.4g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 150mg | 0% |
| Sodium 3663.3mg | 0% |
| Total Carbohydrate 79.4g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 3.3g | |
| Protein 79.8g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 265.0mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 2089.6mg | 0% |
Source of Calories