High Protein Palabok
Elevate your mealtime with this High Protein Palabok, a delicious twist on the classic Filipino noodle dish that’s packed with lean protein! Featuring tender rice noodles coated in a rich, savory annatto-infused sauce, this recipe combines succulent shrimp, golden tofu, and flavorful chicken breast for a well-rounded, protein-packed feast. Each bite is irresistibly textured, with an indulgent crunch from crushed pork rinds and the fresh zest of lemon wedges. Quick and easy to prepare in under an hour, it’s perfect for weeknight dinners or a satisfying post-workout meal. Garnished with boiled eggs and vibrant spring onions, this hearty yet healthy Palabok will have your taste buds singing. Whether you're craving authentic Filipino flavors or a high-protein noodle fix, this dish delivers on all fronts!
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Recipe Information
Ingredients
- 500 grams rice noodles
- 250 grams shrimp, peeled and deveined
- 200 grams tofu, extra firm
- 250 grams chicken breast, diced
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 tablespoons fish sauce
- 1 tablespoon annatto powder
- 2 tablespoons cornstarch
- 3 cups water
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 3 boiled eggs, sliced
- 1 bunch spring onions, chopped
- 1 cup crushed pork rinds (chicharron)
- 2 lemon, sliced into wedges
Instructions
Soak rice noodles in warm water for 20 minutes, then drain thoroughly.
Cut tofu into small cubes. In a non-stick pan over medium heat, cook the tofu until golden brown on all sides. Remove and set aside.
In the same pan, add diced chicken breast and cook until no longer pink. Set aside.
In a deep pan, heat a small amount of oil and saute the minced garlic and chopped onion until fragrant and translucent.
Add the shrimp and cook until just pink. Remove and set aside.
In the same pan, add fish sauce and annatto powder, stirring well.
Mix cornstarch with 1/4 cup of the water to create a slurry. Pour this into the pan along with the remaining water, stirring constantly until the sauce thickens.
Season the sauce with salt and pepper.
Add back the tofu, chicken, and shrimp to the pan, stirring to coat all pieces with the sauce.
Toss in the drained rice noodles and mix until noodles are evenly coated with the sauce and everything is heated through.
Transfer the Palabok to a serving platter, and garnish with sliced boiled eggs, chopped spring onions, and crushed pork rinds.
Serve with lemon wedges on the side for squeezing over the dish before eating.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 491 mg | 38% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 724 mg | 15% | |
*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.
