Whole30 Fishball Noodles

Dive into a bowl of comfort with this Whole30 Fishball Noodles recipe, a nourishing, gluten-free, and paleo-friendly dish that’s as flavorful as it is wholesome. Delicate fishballs made from tender white fish fillets, fresh cilantro, and aromatic spices are simmered to perfection in a fragrant ginger-garlic broth enriched with coconut aminos. Spiralized zucchini noodles and vibrant julienned carrots add a nutrient-packed, low-carb twist, while a splash of lime juice and a pinch of red chili flakes deliver a zesty kick. Ready in under an hour, this one-pot meal is perfect for weeknight dinners or meal prepping, offering a fresh and healthy alternative to traditional noodle soups. Garnished with scallions for a pop of color and flavor, this Whole30-compliant recipe is sure to become a household favorite.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Pulse the mixture until it's smooth and well combined. If needed, work in batches.

Step 3

With your hands, form small fish balls approximately 1.5 inches in diameter. Set them aside.

Step 4

Use a spiralizer to make zucchini noodles from the zucchini. Set aside.

Step 5

In a large pot over medium heat, add avocado oil.

Step 6

Once hot, add the minced ginger and garlic, sautéing for about 1 minute until fragrant.

Step 7

Pour in the chicken stock and bring to a gentle boil.

Step 8

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.

Step 9

Stir in lime juice and red chili flakes.

Step 10

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.

Step 11

Divide the fishball noodles into serving bowls, ensuring each has an even number of fishballs and plenty of noodles.

Step 12

Garnish each bowl with sliced scallions before serving.

Nutrition Facts

Serving size	(2990.4g)

Amount per serving	% Daily Value*
Calories	1304.1

Total Fat 34.1g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 0.6g
Cholesterol 335.2mg	0%
Sodium 11203.7mg	0%
Total Carbohydrate 95.9g	0%
Dietary Fiber 12.2g	0%
Total Sugars 71.7g
Protein 154.2g	0%

Vitamin D 1000IU	0%
Calcium 372.3mg	0%
Iron 11.9mg	0%
Potassium 3874.6mg	0%

*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.

Source of Calories

Fat: 23.5%

Protein: 47.2%

Carbs: 29.3%