13 Dec Low Carb Asian Pork Meatballs & Noodles
I flipping LOVE CHINESE FOOD. Not the healthy traditional Chinese food abundant with seaweed and fish and organ meat…but the really Americanized kind that’s dripping in soy, MSG, rancid oil and soooo much more sodium than potassium that yo’ blood pressure does a trizziple take.
After the NYC Marathon, I actually hobbled up and down the subway steps specifically to get to Chinatown whereeee I went to townnn on some dumplings. TRUTH.
Since I’m all-types of injured lately, its been super important to me to make sure I am making healthy choices to stay lean during this time of limited cardio… and also to avoid pro-inflammatory foods that are gona’ make my already inflamed knee go even more bonkers.
Hence, all the recipe development goin’ on at serenamarierd.com lately. You guys are going to like me better with a broken knee than you like me when I spend all my free time running instead of recipe developing– hehe :)
Usually I’ll just spiralize some zucchini for noodles, but I think my obsesh with gluteny-chinese lomein noodles is too hardcore for a veggie substitution in this case; so i reached for a different kind of noodle native to the Asian culture…shirataki! So shirataki noodles are pretty amazing because they have a noodle-like texture however they’re essentially calorie free, since they’re made from a fibrous yam called the konjac. You can find them in Asian groceries, as well as tofu-based shirataki varieties which I have seen even in regular grocery store chains. Both varieties come in a bag filled with liquid, which must be drained prior to cooking. Rinse the noodles and then pan fry them in whatever flavor you want the noodle to absorb. Just a heads up, they smell kinda funky when you first drain them, but once you rinse them and cook them, they’re essentially flavorless and odorless.
Anyways, noodles noodles noodles and lots of pork meatballs made my Chinese food cravings disappear allllll while keeping the nutrient composition of my meal ON POINT. Woot woot!
- 1 pound lean ground pork
- 3 scallions, chopped
- 1 inch ginger, grated
- 3 cloves garlic, minced
- 1 TBS tamari sauce
- 1 TBS curry powder
- 1 TBS garlic powder
- 3 TBS fish sauce
- 1 TBS white rice vinegar
- ¼ cup almond flour
- 1 egg (or ¼ cup egg whites)
- 4 TBS toasted sesame oil
- 2 peppers (red, yellow preferably), sliced thin
- 4 ounces shirataki noodles, drained of excess liquid
- 1 package slaw veggies
- Preheat oven to 400*.
- Combine the pork, scallions, ginger, garlic, tamari, spices, fish sauce, vinegar, eggs and almond flour. Mix well.
- On a baking pan, line with non-stick foil. Roll out small, approximately 1-2" meatballs.
- Place approximately 2 TBS sesame oil over medium heat. After 30 seconds, start adding meatballs to the pan. Allow the meatballs to have enough room to roll around. Flip continuously until brown and round on all sides; ~2-3 minutes.
- Add browned meatballs back to the baking pan, continue until all meatballs on the pan are browned.
- Then transfer to the oven to cook for 15 minutes.
- While meatballs are cooking, add the additional 2 TBS sesame oil (if your pan is still plenty greasy, you may not need to do this) to same frying pan you cooked the meatballs over medium heat.
- Add peppers to the pan and cook for ~1 minute.
- Add the shiitake noodles (be sure to cut them in half if they're very long). Stiffly for approximately ten minutes over medium-low heat.
- When the meatballs are done, remove from oven. Take the excess liquid cooked out of the meatballs while baking and add it to the pan with the shiitake noodles for flavor.
- Once noodles have absorbed flavor, approximately ten minutes total; remove from heat.
- Serve in a bowl layering plain slaw, shiitake noodles, and meatballs on top. Garnish with scallions if desired!