Low Sodium Pancit Palabok

Delight in the rich flavors of Filipino cuisine with this Low Sodium Pancit Palabok—an irresistible noodle dish perfect for those seeking a healthier twist on a classic favorite. This recipe features tender rice noodles topped with a vibrant shrimp and tofu sauce, thickened with a light cornstarch slurry and flavored with aromatic garlic, onions, and annatto oil for that signature golden hue. Using low sodium vegetable broth and fish sauce makes this dish heart-friendly without sacrificing its savory depth. Garnished with spring onions, crispy fried garlic, and creamy slices of boiled eggs, it’s beautifully finished with a refreshing squeeze of lemon or calamansi. Perfect for a family dinner or celebratory meal, this easy-to-make Pancit Palabok will bring authentic flavor to the table with a healthier twist.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams Rice noodles
• 300 grams Shrimp, peeled and deveined
• 200 grams Firm tofu, cubed
• 6 cloves Garlic, minced
• 1 large Onion, chopped
• 2 tablespoons Low sodium fish sauce
• 2 tablespoons Annatto seeds
• 3 cups Vegetable broth, low sodium
• 3 tablespoons Cornstarch
• 3 tablespoons Cold water
• 4 tablespoons Cooking oil
• 2 pieces Lemon or calamansi, wedges
• 1 teaspoon Ground black pepper
• 4 stalks Spring onions, chopped
• 4 tablespoons Crumbled fried garlic
• 3 pieces Boiled eggs, sliced

Directions

Step 1

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

Step 2

Heat 2 tablespoons of cooking oil in a saucepan over medium heat. Add the annatto seeds and stir until the oil turns orange. Strain the seeds and set the annatto oil aside.

Step 3

In the same saucepan, add 2 more tablespoons of cooking oil and sauté the garlic and onion until the onion becomes translucent.

Step 4

Add the shrimp to the pan and cook for 3-5 minutes or until they turn pink. Remove the shrimp and set aside.

Step 5

In the same pan, add the firm tofu and cook until golden brown on all sides. Remove and set aside.

Step 6

Add the low sodium vegetable broth and low sodium fish sauce to the pan. Bring to a simmer.

Step 7

In a small bowl, mix the cornstarch with cold water until smooth. Slowly add this mixture to the simmering broth, stirring continuously to avoid lumps, until the sauce thickens.

Step 8

Return the shrimp and tofu to the saucepan, allow to cook for an additional 2-3 minutes, then season with ground black pepper to taste.

Step 9

In a pot, bring water to a boil and briefly blanch the rice noodles for 2-3 minutes until cooked. Drain and place them on a serving platter.

Step 10

Pour the shrimp and tofu sauce evenly over the noodles.

Step 11

Garnish the dish with spring onions, crumbled fried garlic, and sliced boiled eggs.

Step 12

Serve the Pancit Palabok with lemon or calamansi wedges on the side for squeezing over as desired.

Nutrition Facts

Serving size	(2106.9g)

Amount per serving	% Daily Value*
Calories	2048.0

Total Fat 106.2g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1143.9mg	0%
Sodium 2459.9mg	0%
Total Carbohydrate 148.5g	0%
Dietary Fiber 17.1g	0%
Total Sugars 18.8g
Protein 138.7g	0%

Vitamin D 132IU	0%
Calcium 1810.0mg	0%
Iron 12.4mg	0%
Potassium 2354.8mg	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: 45.4%

Protein: 26.4%

Carbs: 28.2%