Soy-Free Pancit Palabok
Elevate your Filipino cooking repertoire with this Soy-Free Pancit Palabok, a vibrant and allergy-friendly twist on a classic favorite! Perfectly springy rice noodles are bathed in a rich, shrimp-infused sauce colored naturally with annatto seeds, delivering a fragrant, deep flavor without relying on soy products. Topped with plump shrimp, slices of hard-boiled eggs, crunchy chicharrón, and a sprinkle of fresh green onions, this dish is as visually stunning as it is delicious. Finished with a squeeze of fresh lemon for a zesty kick, this soy-free version of Pancit Palabok is a crowd-pleasing meal that’s perfect for gatherings or weeknight dinners. Ready in under an hour, this recipe is tailor-made for both traditionalists and modern cooks seeking dietary accommodations.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Rice noodles
- 2 cups Shrimp stock
- 200 grams Shrimp
- 5 cloves Garlic
- 1 medium Onion
- 2 tablespoons Annatto seeds
- 0.5 cup Water
- 2 tablespoons Fish sauce
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Cornstarch
- 2 tablespoons Water for cornstarch slurry
- 2 pieces Hard-boiled eggs
- 1 cup Crushed chicharrón (pork cracklings)
- 1 cup Chopped green onions
- 4 pieces Lemon wedges
Instructions
Start by soaking the rice noodles in cold water for about 15 minutes or until they become pliable. Drain and set aside.
In a small pan, heat the annatto seeds and 0.5 cup of water over medium heat. Bring to a simmer, then turn off the heat and let the seeds steep for 10 minutes. Strain to extract the colored water, discarding the seeds. Set the annatto water aside.
In a large pan, bring the shrimp stock to a simmer. Add the peeled and deveined shrimp. Cook until the shrimp turn pink and opaque, about 2-3 minutes. Remove the shrimp and set aside.
In the same pan, add the garlic and onion. Sauté until the onion is soft and translucent.
Pour in the annatto water, fish sauce, ground black pepper, and salt. Stir to combine.
Make a cornstarch slurry by mixing the cornstarch with 2 tablespoons of water. Slowly pour the slurry into the pan while stirring continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Lower the heat and add the cooked noodles to the sauce, tossing gently to coat the noodles evenly.
Slice the hard-boiled eggs and set aside.
To assemble, transfer the noodles onto a large serving platter. Garnish with cooked shrimp, sliced eggs, crushed chicharrón, and chopped green onions.
Serve with lemon wedges on the side for squeezing over the Pancit Palabok before eating.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 9189 mg | 400% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 17.1 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 549 mg | 42% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1934 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.
