Pancit with Quail Eggs Pancit with Quail Eggs

  Author: Photography, Foodivine studio

  • Prep time 40 minutes
  • Total time 1 hour
  • Portion size 6 servings



Place eggs in saucepan and cover with water. Bring to boil; cook 3 min­utes. Using slotted spoon, transfer eggs to bowl of ice water. Let cool before peeling (see Test Kitchen Tip). Cut eggs in half; refrigerate and set aside. (Make-ahead: Can be refrigerated for up to 2 days.)

In large saucepan, heat oil over med­ium heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in oyster and soy sauces and sugar. Add broth, scraping up any browned bits from bottom of pan with wooden spoon. Increase heat to high; bring to boil. Reduce heat to medium. Add lemon zest and juice. 

Add cabbage, beans, celery, carrot and orange pepper; blanch for 3 minutes. Using slotted spoon, remove vegetables from broth. Transfer to large bowl; set aside.

Add noodles to broth; cook until broth is absorbed, about 5 minutes (if noodles are still firm, add 1 cup water and continue cooking until tender). Transfer to serving platter. Top with reserved vegetables and egg halves. Season with pepper. Serve with lemon slices. 

Test kitchen tip

To peel the quail eggs, tap the shell on your work surface, then gently roll the egg all over. The shell and the membrane should come off easily.

Nutritional facts PER EACH OF 6 SERVINGS

  • Iron 5.3 mg
  • Fibre 3 g
  • Sodium 600 mg
  • Sugars 8 g
  • Protein 15 g
  • Calories 410
  • Total fat 10 g
  • Cholesterol 215 mg
  • Saturated fat 2 g
  • Total carbohydrate 65 g
Share X
Lunch & Dinner

Pancit with Quail Eggs