Low Carb Palabok

Indulge in the rich and flavorful world of Filipino cuisine with this Low Carb Palabok, a guilt-free twist on a beloved classic! This keto-friendly recipe swaps traditional rice noodles for shirataki noodles, cutting carbs while retaining all the comforting flavors you love. A savory shrimp and pork sauce, infused with the vibrant hue of annatto and thickened with soy flour, perfectly coats the noodles for a luxurious bite. Topped with crispy crushed chicharron, sliced hard-boiled eggs, and fresh spring onions, this dish bursts with texture and flavor in every forkful. Finished with a squeeze of zesty lemon, this low-carb adaptation of palabok is a quick and satisfying meal, ready in just 45 minutes and perfect for your next family dinner or meal prep. Whether you’re following a low-carb diet or simply looking to try a healthier version of a Filipino classic, this recipe is sure to impress!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Shirataki noodles
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 medium Onion, chopped
• 250 grams Ground pork
• 200 grams Peeled and deveined shrimp, chopped
• 2 tablespoons Fish sauce
• 1 teaspoon Annatto powder
• 400 milliliters Chicken broth
• 2 tablespoons Soy flour
• 0 to taste Salt and pepper
• 2 pieces Hard-boiled eggs, sliced
• 50 grams Crushed chicharron (pork rinds)
• 3 tablespoons Spring onions, chopped
• 4 pieces Lemon wedges

Directions

Step 1

Rinse the shirataki noodles well under running water and set aside to drain.

Step 2

Heat 1 tablespoon of olive oil in a large pan over medium heat, add minced garlic and chopped onion, and sauté until fragrant and translucent.

Step 3

Add ground pork to the pan, season with salt and pepper, and cook until browned, breaking it apart with a spoon.

Step 4

Stir in the chopped shrimp and continue cooking until pink and cooked through, approximately 3-5 minutes.

Step 5

Add fish sauce and annatto powder to the pan, stirring until well combined.

Step 6

Pour in the chicken broth and bring the mixture to a gentle simmer.

Step 7

In a small bowl, create a slurry by mixing the soy flour with a little water, then stir it into the shrimp sauce to thicken.

Step 8

Allow the sauce to cook for a further 5-7 minutes until it slightly thickens.

Step 9

In a separate pan, heat the remaining olive oil and lightly stir-fry the shirataki noodles for about 3-5 minutes to remove excess moisture.

Step 10

Plate the noodles and generously pour the shrimp sauce over the top.

Step 11

Garnish with sliced hard-boiled eggs, crushed chicharron, and chopped spring onions.

Step 12

Serve with lemon wedges on the side for an added zing.

Nutrition Facts

Serving size	(1632.8g)

Amount per serving	% Daily Value*
Calories	1837.5

Total Fat 113.0g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1059.0mg	0%
Sodium 5230.8mg	0%
Total Carbohydrate 38.0g	0%
Dietary Fiber 12.8g	0%
Total Sugars 10.5g
Protein 168.2g	0%

Vitamin D 88IU	0%
Calcium 443.1mg	0%
Iron 9.5mg	0%
Potassium 1816.5mg	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: 55.2%

Protein: 36.5%

Carbs: 8.3%