Low Sodium Pancit Palabok
Savor the Filipino classic with a healthier twist through this Low Sodium Pancit Palabok recipe, a flavorful and vibrant noodle dish perfect for any occasion! Featuring silky rice noodles topped with a rich, savory sauce made from low sodium vegetable broth and fish sauce, this version retains all the essence of traditional Pancit Palabok while being mindful of sodium levels. Plump shrimp, golden tofu, and a touch of annatto oil lend depth and color, while fresh garnishes like spring onions, crumbled garlic, and sliced boiled eggs add texture and pop. A squeeze of lemon or calamansi ties it all together with a zesty kick. With easy-to-follow steps and just 50 minutes from prep to plate, this recipe is a heart-smart, crowd-pleasing meal you'll love serving again and again. Perfect for family gatherings or weeknight dinners, this healthier take on a Filipino favorite is sure to delight!
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Recipe Information
Ingredients
- 250 grams Rice noodles
- 300 grams Shrimp, peeled and deveined
- 200 grams Firm tofu, cubed
- 6 cloves Garlic, minced
- 1 large Onion, chopped
- 2 tablespoons Low sodium fish sauce
- 2 tablespoons Annatto seeds
- 3 cups Vegetable broth, low sodium
- 3 tablespoons Cornstarch
- 3 tablespoons Cold water
- 4 tablespoons Cooking oil
- 2 pieces Lemon or calamansi, wedges
- 1 teaspoon Ground black pepper
- 4 stalks Spring onions, chopped
- 4 tablespoons Crumbled fried garlic
- 3 pieces Boiled eggs, sliced
Instructions
Soak the rice noodles in warm water for 15 minutes or until they soften. Drain and set aside.
Heat 2 tablespoons of cooking oil in a saucepan over medium heat. Add the annatto seeds and stir until the oil turns orange. Strain the seeds and set the annatto oil aside.
In the same saucepan, add 2 more tablespoons of cooking oil and sauté the garlic and onion until the onion becomes translucent.
Add the shrimp to the pan and cook for 3-5 minutes or until they turn pink. Remove the shrimp and set aside.
In the same pan, add the firm tofu and cook until golden brown on all sides. Remove and set aside.
Add the low sodium vegetable broth and low sodium fish sauce to the pan. Bring to a simmer.
In a small bowl, mix the cornstarch with cold water until smooth. Slowly add this mixture to the simmering broth, stirring continuously to avoid lumps, until the sauce thickens.
Return the shrimp and tofu to the saucepan, allow to cook for an additional 2-3 minutes, then season with ground black pepper to taste.
In a pot, bring water to a boil and briefly blanch the rice noodles for 2-3 minutes until cooked. Drain and place them on a serving platter.
Pour the shrimp and tofu sauce evenly over the noodles.
Garnish the dish with spring onions, crumbled fried garlic, and sliced boiled eggs.
Serve the Pancit Palabok with lemon or calamansi wedges on the side for squeezing over as desired.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 18.8 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1810 mg | 139% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2355 mg | 50% | |
*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.
