Low Sodium Palabok
Experience the bold, authentic flavors of Palabok with a health-conscious twist in this Low Sodium Palabok recipe. Perfectly suited for anyone who needs to monitor their sodium intake, this dish features tender rice noodles coated in a rich, annatto-infused sauce, paired with juicy chicken breast, plump shrimp, and crispy golden tofu. Smoked paprika and ground black pepper bring depth of flavor to the sauce, while crushed unsalted pork rinds and fresh spring onions add delightful texture and zest. Finished with sliced boiled eggs and a squeeze of fresh lemon juice, this refined version of a classic Filipino dish is as satisfying as it is wholesome. Ready in just under an hour, it’s a heart-healthy option for enjoying traditional flavors without compromise.
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Recipe Information
Ingredients
- 300 grams rice noodles
- 200 grams chicken breast
- 3 pieces garlic cloves, minced
- 1 medium onion, chopped
- 0.5 teaspoon ground black pepper
- 1 tablespoon annatto powder
- 2 tablespoons cornstarch
- 2 cups water
- 2 tablespoons vegetable oil
- 200 grams shrimp, peeled and deveined
- 150 grams tofu, cubed
- 1 teaspoon smoked paprika
- 1 large lemon, sliced
- 2 tablespoons spring onions, chopped
- 50 grams crushed pork rinds, unsalted
- 2 pieces boiled eggs, sliced
Instructions
Soak the rice noodles in water for 15 minutes or until soft. Drain and set aside.
In a saucepan, add 200 grams of chicken breast to 2 cups of water. Bring to a boil, then simmer until cooked through, about 10-15 minutes. Remove chicken, cool, and shred.
Reserve the chicken broth. In a separate bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until onions become translucent.
Add the annatto powder and smoked paprika to the skillet and stir until combined with the garlic and onions.
Add the reserved chicken broth and cornstarch slurry to the skillet. Stir to combine and let it simmer until the sauce thickens, about 5 minutes.
In another pan, heat the remaining tablespoon of vegetable oil. Add the shrimp and tofu cubed, sautéing until the shrimp turns pink and the tofu is golden brown.
Combine the cooked noodles with the shredded chicken in a large serving dish. Pour the thickened sauce over the noodles and gently mix until well-coated.
Top the palabok with sautéed shrimp and tofu, then garnish with crushed unsalted pork rinds, sliced boiled eggs, chopped spring onions, and lemon slices.
Serve warm, allowing guests to squeeze fresh lemon juice over their servings before eating.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.2 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 236 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 574 mg | 12% | |
*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.
