Low Fat Palabok
Indulge in the savory flavors of Filipino cuisine with this healthier twist on a beloved classic, Low Fat Palabok. This guilt-free version swaps out traditional fatty ingredients while preserving the dish's signature richness and vibrancy. Featuring delicate rice noodles smothered in a velvety shrimp broth infused with annatto powder, garlic, and reduced-sodium fish sauce, the recipe is accented by succulent shrimp, tender tofu, shredded chicken, and hard-boiled eggs for a hearty protein boost. Topped with crushed pork rinds, chopped green onions, and parsley, and served with fresh lemon wedges for a tangy finish, this quick-to-prepare dish is light yet satisfying. Perfect for family dinners or celebrations, Low Fat Palabok is proof that delicious Filipino flavors can be enjoyed guilt-free. Ideal keywords: low fat Filipino recipes, healthy Palabok, shrimp noodle dish.
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Recipe Information
Ingredients
- 250 grams rice noodles
- 500 ml shrimp broth
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons reduced-sodium fish sauce
- 3 tablespoons cornstarch
- 50 ml water
- 150 grams firm tofu, cut into small cubes
- 200 grams shrimp, peeled and deveined
- 2 teaspoons annatto powder
- 2 stalks green onions, chopped
- 100 grams cooked chicken breast, shredded
- 2 large hard-boiled eggs, sliced
- 1 whole lemon, cut into wedges
- olio oil spray
- to taste salt
- to taste pepper
- 1 tablespoon chopped parsley
- 20 grams crushed pork rinds (chicharrón)
Instructions
Soak the rice noodles in warm water for about 10 minutes, then drain and set aside.
Heat a non-stick pan and lightly spray with olive oil spray. Add the minced garlic and chopped onion, and sauté until fragrant and the onion becomes translucent.
Add the shrimp broth to the pan, followed by the annatto powder, fish sauce, and a pinch of salt and pepper. Bring to a gentle boil.
In a small bowl, dissolve cornstarch in 50 ml of water to create a slurry. Gradually add this to the shrimp broth mixture, stirring constantly until the sauce thickens slightly.
Lower the heat, add the cubed tofu and shrimps to the sauce, and let them cook for 3-5 minutes until the shrimp turn pink and are cooked through.
In a separate pot, bring water to a boil and cook the drained rice noodles for about 3 minutes or until tender but still firm. Drain well.
Arrange the cooked noodles on a serving platter and pour the shrimp and tofu sauce evenly over the noodles.
Top the dish with shredded chicken, sliced hard-boiled eggs, chopped green onions, chopped parsley, and crushed pork rinds.
Serve with lemon wedges on the side for squeezing over the dish before eating.
Enjoy your low fat, flavorful Palabok!
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 6618 mg | 288% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 12.2 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1290 mg | 99% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1928 mg | 41% | |
*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.
