Dairy-Free Palabok

Elevate your noodle game with this vibrant and satisfying Dairy-Free Palabok, a classic Filipino dish reimagined for those seeking lactose-free indulgence. This recipe features silky rice noodles generously topped with a rich, umami-packed sauce infused with annatto for its signature golden hue. A medley of shrimp, sautéed tofu, and savory seasonings like soy sauce and fish sauce create layers of bold flavor, while crunchy pork rinds, chopped spring onions, and quartered hard-boiled eggs add delicious texture and visual appeal. Served with tart calamansi or lemon wedges, this easy-to-make palabok comes together in under an hour, offering a perfect balance of comfort and freshness. Whether you're embracing dairy-free living or simply looking for a crowd-pleasing noodle dish, this version of palabok will have everyone reaching for seconds!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams rice noodles
• 250 grams shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 200 grams firm tofu, diced
• 2 tablespoons annatto seeds
• 3 cups water
• 3 tablespoons cornstarch
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup spring onions, chopped
• 1 cup crushed pork rinds
• 2 hard-boiled eggs, quartered
• 1 lemon or calamansi, sliced into wedges

Directions

Step 1

Soak the annatto seeds in 1 cup of warm water for about 10 minutes to extract its color. Strain and set the colored water aside; discard the seeds.

Step 2

Cook the rice noodles according to package instructions, then drain and set aside.

Step 3

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove from the skillet and set aside.

Step 4

In the same skillet, add another tablespoon of vegetable oil. Sauté the garlic and onion until fragrant and translucent, about 2 minutes.

Step 5

Add the diced tofu and cook for about 5 minutes, or until they begin to brown.

Step 6

Pour the soaked annatto water into the skillet, along with the remaining 2 cups of water. Bring to a simmer.

Step 7

In a small bowl, mix the cornstarch with a little bit of water to make a slurry, then stir it into the skillet.

Step 8

Add the soy sauce, fish sauce, salt, and pepper into the mixture. Stir well to combine and let it simmer until the sauce thickens, about 5 minutes.

Step 9

Return the cooked shrimp to the skillet and stir to coat with the sauce.

Step 10

Prepare the platter by placing the cooked rice noodles at the bottom. Pour the sauce over the noodles, ensuring it's evenly distributed.

Step 11

Top with chopped spring onions, crushed pork rinds, and quartered hard-boiled eggs.

Step 12

Serve with lemon or calamansi wedges on the side for squeezing over the palabok just before eating.

Nutrition Facts

Serving size	(2103.2g)

Amount per serving	% Daily Value*
Calories	2206.5

Total Fat 96.7g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 17.0g
Cholesterol 940.2mg	0%
Sodium 10262.9mg	0%
Total Carbohydrate 154.0g	0%
Dietary Fiber 15.0g	0%
Total Sugars 11.4g
Protein 192.7g	0%

Vitamin D 88IU	0%
Calcium 1734.5mg	0%
Iron 12.6mg	0%
Potassium 1882.4mg	0%

*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.

Source of Calories

Fat: 38.6%

Protein: 34.2%

Carbs: 27.3%