Sugar-Free Palabok
Delight in the bold flavors of Filipino cuisine with a healthy twist in this Sugar-Free Palabok recipe! This guilt-free version of the beloved noodle dish swaps out added sugars for natural flavor-enhancers like coconut aminos, delivering the same savory, umami-packed experience without compromising your dietary needs. Tender rice noodles are smothered in a rich, golden-orange sauce made with annatto powder, shrimp, ground pork, and tofu, thickened to perfection with cornstarch. Topped with crushed chicharrón, toasted garlic, spring onions, and slices of hard-boiled eggs, this dish is a feast for both the eyes and the palate. Serve it with zesty lemon wedges for a burst of brightness that ties everything together. Ready in under an hour and perfect for any occasion, this no-sugar Palabok is proof that comfort food can also be wholesome and nourishing.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 200 grams shrimp, peeled and deveined
- 150 grams pork shoulder, ground
- 100 grams firm tofu, diced
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 teaspoons annatto powder
- 2 tablespoons fish sauce
- 4 cups chicken broth, low-sodium
- 2 tablespoons coconut aminos
- 2 tablespoons cornstarch
- 4 tablespoons water
- 2 tablespoons spring onions, finely chopped
- 2 hard-boiled eggs, sliced
- 2 tablespoons toasted garlic, for garnish
- 4 lemon wedges
- 1 cup crushed chicharrón (pork rinds)
Instructions
Cook the rice noodles according to package instructions, then drain and set aside.
In a large pan over medium heat, add a bit of cooking oil and sauté the minced garlic and chopped onion until fragrant.
Add ground pork to the pan, stir until browned, then add the shrimp and cook until they turn pink.
Add diced tofu and annatto powder, stirring everything together.
Pour in the low-sodium chicken broth and fish sauce. Bring the mixture to a gentle boil.
In a small bowl, mix cornstarch with water to form a slurry. Gradually pour this into the pan while stirring to thicken the sauce.
Add coconut aminos for added depth without sugar, mix well, and then lower heat to simmer for 2-3 minutes.
Arrange the cooked rice noodles on a serving platter. Pour the rich sauce evenly over the noodles.
Garnish with spring onions, slices of hard-boiled egg, toasted garlic, and crushed chicharrón.
Serve hot, with lemon wedges on the side for squeezing over the Palabok before eating.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 5827 mg | 253% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 15.8 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1000 mg | 77% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1907 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.
