Dairy-Free Pancit Palabok
Elevate your Filipino comfort food game with this vibrant Dairy-Free Pancit Palabok recipe that delivers all the rich, umami-packed flavors of the classic dish without any dairy! This crowd-pleaser features tender rice noodles smothered in a savory, golden annatto-infused sauce made with ground pork, vegetable broth, and a silky cornstarch slurry. Topped with crispy fried tofu, flaked smoked fish, crushed chicharron, and fresh spring onions, every bite is a delightful medley of textures and bold flavors. Finished with freshly squeezed lemon juice for a zesty pop, this dairy-free version retains its authentic charm while accommodating dietary preferences. Perfect for weeknight dinners or festive gatherings, it’s a satisfying, allergy-friendly twist on the beloved Pancit Palabok.
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Recipe Information
Ingredients
- 400 grams rice noodles
- 2 tablespoons annatto seeds
- 2 cups water
- 2 cups vegetable broth
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 250 grams ground pork
- 2 tablespoons fish sauce
- 3 tablespoons cornstarch
- 3 tablespoons water
- 200 grams firm tofu, diced
- 3 tablespoons cooking oil
- 1 whole lemon, sliced into wedges
- 3 pieces spring onions, chopped
- 1 cup crushed chicharron (pork rinds)
- 100 grams smoked fish (tinapa), flaked
- 1 teaspoon black pepper
Instructions
Soak the rice noodles in water for 15 minutes, then drain and set aside.
In a small pan, heat 2 cups of water and add the annatto seeds. Let simmer until the water turns a deep reddish color. Strain the liquid and discard the seeds. Set this annatto water aside.
In a large pan or wok, heat 1 tablespoon of cooking oil. Add the minced garlic and chopped onion, and sauté until the onion is translucent.
Add the ground pork to the pan and cook until browned. Stir in the fish sauce and continue to cook for another 2 minutes.
Add the vegetable broth and the prepared annatto water to the pan. Stir well and bring the mixture to a simmer.
In a small bowl, mix the cornstarch with 3 tablespoons of water to make a slurry. Gradually add this slurry to the simmering sauce, stirring continuously until the sauce thickens to your desired consistency.
Season the sauce with black pepper.
In another pan, heat the remaining 2 tablespoons of cooking oil. Fry the diced tofu until golden brown. Remove from the pan and set aside.
In a large pot, bring some water to a boil. Blanch the soaked rice noodles in the boiling water for about 3 minutes until they are tender. Drain the noodles well.
To assemble, place the noodles on a serving platter, ladle the palabok sauce over the noodles generously.
Top with fried tofu, crushed chicharron, flaked smoked fish, and chopped spring onions.
Serve with lemon wedges on the side, which can be squeezed over the noodle dish just before eating.
Enjoy your Dairy-Free Pancit Palabok!
Nutrition Facts
Calories |
2647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 6492 mg | 282% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 18.4 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1772 mg | 136% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3138 mg | 67% | |
*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.
