Title















Site Registration | FInd a Copy | Event Calendar | Site Map | Search the Site
The Voice of the Black Community

Life and Religion

Recipe: Chinese Zucchini Noodle Bowls with Pork Meatballs
Get your pasta fix without the carbs
 
Published Monday, February 3, 2014
by Sterling Wise, New Pittsburgh Courier

clientuploads/v39n13photos/meatballs_300.jpg
Chinese Zucchini Noodle bowls with Pork Meatballs

Limiting your carb intake? Using a spiral slicer to turn zucchini into long, noodle strands is a fantastic way to enjoy comfort food without guilt. These Chinese Noodle bowls are filled with flavor, fiber and lots of tasty protein. Meals like this are exactly what you need to reach your fitness goals.

Chinese Zucchini Noodle Bowls with Pork Meatballs
Yields 6 servings

Ingredients:

For the Meatballs

1 lb. ground pork

1 teaspoon Chinese 5-Spice powder

Sea salt and black pepper

1 inch fresh ginger, peeled and minced

1 clove garlic, minced

1/4 cup almond flour

2 green onions, minced

2 teaspoons sesame oil

For the Noodle Bowls

1 Tablespoon sesame oil

1 inch fresh ginger, peeled and thinly sliced

2 cloves garlic, minced

4 green onions, thinly sliced

1 red bell pepper, seeded and thinly sliced

4 baby bok choy, thinly sliced

8 cups chicken broth

2 Tablespoons coconut aminos

5 organic zucchini, peeled and run through a spiral slicer

Preparation:

1. Preheat the oven to 400 degrees F. Place a wire rack on a rimmed baking sheet.

2. In a medium bowl combine all of the meatball ingredients. Mix well with your hands until all of the ingredients are evenly combined. Form golf ball sized balls and place on the wire rack. Bake for 25-30 minutes, until fully cooked.

3. In a large soup pot, place the sesame oil over medium-high heat. Add the ginger, garlic, onions, and bell pepper. Cook for 4 minutes. Add the bok choy and cook for another 4 minutes. Add the broth and coconut aminos. Reduce the heat to medium-low.

4. Use a vegetable peeler to remove all of the green skin from the zucchini. Cut each zucchini in half, width-wise, and use a spiral slicer to create long, angel-hair noodles. Add the noodles and the cooked meatballs to the soup pot. Simmer over medium-low heat for 10 minutes. Serve in shallow bowls, drizzled with sesame oil and sprinkled with minced green onion. Enjoy!

Nutritional Analysis: One serving equals: 199 calories, 18g fat, 170mg sodium, 21g carbohydrate, 2g fiber, and 18g protein.

Sterling Wise NASM-CPT is CEO and founder of The Wise Decision in Detroit. Email your fitness questions to him at info@thewisedecision.com or visit him online at www.thewisedecision.com.

Comments

Leave a Comment


Send this page to a friend

Upcoming Events

read all
31

Alien Worlds & Androids At Discovery Place©

Looking for space exploration? Don’t miss

31

Serpents of the Seas Exhibit

A new, limited-time exhibit opens at Sea Life

31

MBC Summer Leadership Academy

Macedonia Baptist Church Leadership Academy:

Latest News

read all

Soccer match designated extraordinary

Game meets city code as large-scale event

Greatest show on turf? Itís the bands

Music and showmanship spark HBCU competition

Walker leaves ECSU basketball

Coach to take over at Grambling State