Sausage Meatball Noodle Bowl
With Shirataki Noodles
An easy low carb noodle bowl recipe with sausage meatballs, bone broth, shirataki noodles, and your favorite greens.
If you live in the states, noodles would mostly be associated with Italian cooking, maybe Pho, and possibly ramen. However, in China, they’re everywhere and in everything, it would seem.
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When I lived in China there were noodle shops representing many different provinces. In the dining hall on the campus I lived on, probably half of the shops were noodle shops. They take their noodle game seriously. It didn’t take long for them to find a special place in my heart.
Some shops simply had meat and noodles and broth like Beef Noodles (牛肉面). Another popular noodle dish was Ma La Tang (麻辣烫), it had a special spice that would literally numb your mouth, yet it was so very popular! A favorite was Mi Xian (米线) which consisted of rice noodles, broth, and loaded with greens. Then there were fried noodles (炒面) which were nothing like what you find in American-Chinese cuisine. Some of the best noodles were from Western China, like Ding Ding Chao Mian (丁丁炒面).
But how can you enjoy a low carb lifestyle yet recreate bowls of noodles that would be similar to the authentic Asian versions? There are plenty of options. But most of them will remind you that these are just a substitution for the real thing! However, when I tried shirataki noodles they were up in the running as a good low-carb noodle. I have only used them a few times but can’t wait to craft more recipes using them!
What are Shirataki Noodles
Shirataki noodles are a low-carb or zero-carb noodle made from water and glucomannan which comes from the konjac root plant.
There are no digestible carbs in shirataki noodles which make these an awesome option for noodles on a low carb diet. They are high in fiber so they are slow to digest, making them a filling option.
Several suggestions regarding Shirataki noodles:
- Rinse, rinse, rinse. The noodles come in a package with water and they smell a bit funky. The best thing you can do is rinse the noodles several times and even boil them to get a neutral flavor.
- Gradually add them into your diet. Because they are high in fiber, some people may experience discomfort in the GI tract. If you try a little bit at a time, your body can adjust.
- Look for them in the refrigerated salad section of your grocery store. I’ve found them at most grocery stores, but I’ve also found them in bulk online.
Low Carb Sausage Meatballs
Earlier in this post I shared about Chinese noodles and how they’ve influenced this post. Many come with meat of some sort and a favorite option is some variety of a meatball. If we’re being real, its probably more like a fish ball or some sort of questionable “meat” but hey. I’m using meatballs with understandable ingredients that you can make yourself. If you’re short on time, of course you can use store bought meatballs!
You can find the recipe for my low carb sausage meatballs over here
For The Broth
We used homemade Instant Pot beef bone broth. The recipe for that is right here.
You are welcome to use store-bought broth. There are some great options these days like Imagine Low-Sodium Grass Fed Beef Bone Broth.
Traditionally most broths in China are relatively bland. There are a variety of toppings available at noodle shops, allowing guest to add things like red chili in oil, soy sauce, garlic, and aged vinegar.
But this isn’t a noodle shop. If you know you enjoy garlic and soy sauce, you can add them to your broth. If you know that you like it spicy, you can simmer some red pepper flakes or chili oil into your broth. I would definitely suggest adding some sort of salty element and garlic.
For the Vegetable Toppings
You are welcome to use any variety of vegetables you’d enjoy. We kept it pretty simple using spinach and baby greens, julienned carrots, minced garlic, and green onions.
Make It Flavorful
As I mentioned in the broth section, you can add crushed red pepper, fresh garlic, garlic powder, salt, soy sauce, aged vinegar (definitely an acquired taste) and any other flavor element you’d like to try.
For THM friends, this is an (S)
Sausage Meatball Noodle Bowl
- 200 grams Sausage Meatballs About 6-8 pieces
- 1 package shirataki noodles (7oz)
- 3 Cups Beef Bone Broth
- 2 cups Spinach Fresh
- 1/3 cup Carrots julienned
- 2 stalks Green onions sliced thin (tops discarded)
- 2-3 Cloves Garlic pressed
- Salt To taste
- Soy Sauce To Taste (optional)
- Crushed red pepper To taste (optional)
- In a saucepan, bring bone broth to a low boil, add salt or soy sauce to taste and add 1-2 cloves of pressed garlic.
- Rinse shirataki noodles 3 times then add to bone broth. Allow noodles to boil for 2+ minutes.
- If you made your meatballs ahead of time, make sure they’re heated. You can add them to the boiling bone broth or heat them separately.
- Prepare two bowls with equal noodles, meatballs, and bone broth.
- Add spinach and toppings of your choice. Stir into hot broth to gently cook the greens. Top with green onion slices.
- Customize your soup to your liking by adding any optional add-ons: crushed red pepper, freshly pressed garlic, (if you don’t have fresh garlic you can use garlic powder), soy sauce, etc.
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