Low Carb Palabok
Indulge in the rich, bold flavors of Filipino cuisine with this Low Carb Palabok—a delightful twist on the traditional noodle dish, reimagined for a healthier lifestyle. Featuring shirataki noodles as a low-carb alternative, this recipe masterfully combines savory ground pork, succulent shrimp, and a vibrant annatto-infused sauce thickened with soy flour for added texture. Topped with hard-boiled eggs, crushed chicharron, and fragrant spring onions, every bite bursts with authentic palabok goodness, while lemon wedges lend a refreshing citrus kick. Perfect for keto or low-carb enthusiasts, this quick-to-prepare dish is a guilt-free way to enjoy the iconic flavors of the Philippines. Ready in under an hour, it’s a satisfying, crowd-pleasing meal for any occasion!
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Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Onion, chopped
- 250 grams Ground pork
- 200 grams Peeled and deveined shrimp, chopped
- 2 tablespoons Fish sauce
- 1 teaspoon Annatto powder
- 400 milliliters Chicken broth
- 2 tablespoons Soy flour
- to taste Salt and pepper
- 2 pieces Hard-boiled eggs, sliced
- 50 grams Crushed chicharron (pork rinds)
- 3 tablespoons Spring onions, chopped
- 4 pieces Lemon wedges
Instructions
Rinse the shirataki noodles well under running water and set aside to drain.
Heat 1 tablespoon of olive oil in a large pan over medium heat, add minced garlic and chopped onion, and sauté until fragrant and translucent.
Add ground pork to the pan, season with salt and pepper, and cook until browned, breaking it apart with a spoon.
Stir in the chopped shrimp and continue cooking until pink and cooked through, approximately 3-5 minutes.
Add fish sauce and annatto powder to the pan, stirring until well combined.
Pour in the chicken broth and bring the mixture to a gentle simmer.
In a small bowl, create a slurry by mixing the soy flour with a little water, then stir it into the shrimp sauce to thicken.
Allow the sauce to cook for a further 5-7 minutes until it slightly thickens.
In a separate pan, heat the remaining olive oil and lightly stir-fry the shirataki noodles for about 3-5 minutes to remove excess moisture.
Plate the noodles and generously pour the shrimp sauce over the top.
Garnish with sliced hard-boiled eggs, crushed chicharron, and chopped spring onions.
Serve with lemon wedges on the side for an added zing.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 5231 mg | 227% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 10.5 g | ||
| Protein | 168.2 g | 336% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 443 mg | 34% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1816 mg | 39% | |
*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.
