Low Sodium Palabok

Delight in the flavors of 'Low Sodium Palabok,' a healthier take on the beloved Filipino noodle dish, crafted with care to keep sodium levels low without sacrificing taste. This recipe features tender rice noodles coated in a rich, savory annatto-infused sauce thickened with a cornstarch slurry, creating a velvety texture perfect for every bite. Topped with sautéed shrimp, golden tofu, shredded chicken, and garnished with unsalted crushed pork rinds, sliced boiled eggs, fresh spring onions, and zesty lemon slices, this dish bursts with vibrant flavors and textures. Perfect for those watching their salt intake, this low-sodium palabok recipe offers a wholesome, delicious alternative to the traditional version while remaining true to its comforting Filipino roots. Ready in just under an hour, it's an excellent choice for a satisfying weeknight meal or a crowd-pleasing addition to your next gathering.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams rice noodles
• 200 grams chicken breast
• 3 pieces garlic cloves, minced
• 1 medium onion, chopped
• 0.5 teaspoon ground black pepper
• 1 tablespoon annatto powder
• 2 tablespoons cornstarch
• 2 cups water
• 2 tablespoons vegetable oil
• 200 grams shrimp, peeled and deveined
• 150 grams tofu, cubed
• 1 teaspoon smoked paprika
• 1 large lemon, sliced
• 2 tablespoons spring onions, chopped
• 50 grams crushed pork rinds, unsalted
• 2 pieces boiled eggs, sliced

Directions

Step 1

Soak the rice noodles in water for 15 minutes or until soft. Drain and set aside.

Step 2

In a saucepan, add 200 grams of chicken breast to 2 cups of water. Bring to a boil, then simmer until cooked through, about 10-15 minutes. Remove chicken, cool, and shred.

Step 3

Reserve the chicken broth. In a separate bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry.

Step 4

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until onions become translucent.

Step 5

Add the annatto powder and smoked paprika to the skillet and stir until combined with the garlic and onions.

Step 6

Add the reserved chicken broth and cornstarch slurry to the skillet. Stir to combine and let it simmer until the sauce thickens, about 5 minutes.

Step 7

In another pan, heat the remaining tablespoon of vegetable oil. Add the shrimp and tofu cubed, sautéing until the shrimp turns pink and the tofu is golden brown.

Step 8

Combine the cooked noodles with the shredded chicken in a large serving dish. Pour the thickened sauce over the noodles and gently mix until well-coated.

Step 9

Top the palabok with sautéed shrimp and tofu, then garnish with crushed unsalted pork rinds, sliced boiled eggs, chopped spring onions, and lemon slices.

Step 10

Serve warm, allowing guests to squeeze fresh lemon juice over their servings before eating.

Nutrition Facts

Serving size	(1716.9g)

Amount per serving	% Daily Value*
Calories	1852.3

Total Fat 77.6g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 17.8g
Cholesterol 1006.0mg	0%
Sodium 2028.5mg	0%
Total Carbohydrate 119.7g	0%
Dietary Fiber 13.6g	0%
Total Sugars 9.6g
Protein 178.0g	0%

Vitamin D 88IU	0%
Calcium 835.2mg	0%
Iron 14.3mg	0%
Potassium 2030.5mg	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: 37.0%

Protein: 37.7%

Carbs: 25.3%