Sugar-Free Pancit Palabok
Indulge in this healthier twist on a classic Filipino favorite with our **Sugar-Free Pancit Palabok** recipe! This dish features delicate rice noodles topped with a savory, umami-packed sauce made from shrimp, ground pork, and annatto powder for that signature golden hue. The recipe is lightened up with sugar-free goodness while still delivering all the traditional flavors you love. Crispy fried tofu, crunchy crushed chicharron, and fresh calamansi wedges add layers of texture and brightness, while toppings like hard-boiled eggs and spring onions complete the irresistible presentation. Perfect for weeknight dinners or festive gatherings, this low-sugar Pancit Palabok is a guilt-free crowd-pleaser ready in under an hour.
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Recipe Information
Ingredients
- 250 grams Rice noodles
- 200 grams Shrimp
- 150 grams Ground pork
- 100 grams Firm tofu
- 2 tablespoons Annatto powder
- 4 cloves Garlic
- 1 medium Onion
- 2 tablespoons Fish sauce
- 500 milliliters Chicken stock
- 2 tablespoons Cornstarch
- 4 tablespoons Water
- 2 stalks Spring onions
- 2 whole Hard-boiled eggs
- 50 grams Crushed chicharron (pork rinds)
- 2 whole Fresh calamansi or lime
- to taste Salt
- to taste Black pepper
Instructions
Soak the rice noodles in lukewarm water for about 15 minutes, then drain and set aside.
In a large pan, heat a bit of oil over medium heat. Cook the ground pork until it browns, then remove from the pan and set aside.
Slice the tofu into small cubes and fry until golden brown. Remove from the pan and set aside.
In the same pan, sauté minced garlic and chopped onions until translucent.
Add the annatto powder and mix well, then pour in the chicken stock and bring to a boil.
Mix the cornstarch with water to create a slurry and add it to the boiling broth while continuously stirring to thicken.
Add the cooked shrimp and ground pork. Season with fish sauce, salt, and black pepper to taste.
Simmer for 3-5 minutes to combine the flavors.
In another pot of boiling water, blanch the pre-soaked noodles for 2-3 minutes or until tender, then drain.
Place the noodles on a serving platter and pour the sauce over the top, spreading it evenly.
Top with fried tofu, chopped spring onions, sliced hard-boiled eggs, and crushed chicharron.
Serve with calamansi or lime wedges on the side for squeezing over just before eating.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 927 mg | 309% | |
| Sodium | 7588 mg | 330% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 13.1 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 587 mg | 45% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1288 mg | 27% | |
*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.
