Sotanghon Overload

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Filipino Pancit Sotanghon with loaded toppings

Prep Time15

Cook Time50

Total Time1 17

Course: Main Course

Cuisine: Filipino

Keyword: filipino pancit, noodles, pancit sotanghon

Servings: people

Calories: 734kcal

Author: Vanjo Merano

Ingredients

250 grams vermicelli
1 lb. chicken breast
1 lbs. pork belly
8 ounces chorizo sliced
48 quail eggs boiled
1 head cabbage chopped
1 carrot julienned
1 red bell pepper julienned
1 green bell pepper julienned
1 onion thinly sliced
1 head garlic minced
1 bunch scallions chopped
¼ cup soy sauce
3 tablespoons oyster sauce
1 teaspoon annatto powder
2 quarts water
½ cup cooking oil
fish sauce and ground black pepper to taste

Instructions

Boil the pork belly in 1 quart of water for 40 minutes. Remove the pork belly and let it cool down. Slice it into serving pieces and set it aside, along with the pork stock.
1 lbs. pork belly, 2 quarts water
Soak the vermicelli in 1 quart of water for 8 minutes. Drain the water and set the vermicelli aside.
250 grams vermicelli
Prepare the toasted garlic by combining ½ cup of cooking oil and 1 head of minced garlic in a wok. Heat the wok and slowly fry the garlic while stirring occasionally until it turns golden brown. Separate the toasted garlic from the oil using a kitchen strainer and set both the toasted garlic and the garlic-infused oil aside.
1 head garlic, ½ cup cooking oil
Heat 3 ½ tablespoons of garlic-infused oil in a wok. Sauté the onion and the white part of the scallion until they soften.
1 onion, 1 bunch scallions
Add the chicken and sauté for 40 seconds or until it turns light brown.
1 lb. chicken breast
Add the chorizo and sliced pork, and continue sautéing for 2 minutes.
8 ounces chorizo
Pour in the soy sauce, oyster sauce, and 1 ½ cups of pork stock. Let it boil.
¼ cup soy sauce, 3 tablespoons oyster sauce
Remove the meat from the wok. Add the annatto powder, carrots, bell peppers, and cabbage. Cook for 30 seconds.
1 head cabbage, 1 carrot, 1 red bell pepper, 1 teaspoon annatto powder, 1 green bell pepper
Add the soaked vermicelli to the wok and toss until all ingredients are well blended.
250 grams vermicelli
Cover and continue cooking on low heat for 5 minutes.
Toss the noodles, then add half of the chopped scallions and season with fish sauce and ground black pepper.
fish sauce and ground black pepper to taste, 1 bunch scallions
Add the boiled quail eggs and half of the meat ingredients. Toss to combine.
48 quail eggs
Transfer to a serving plate. Top with the remaining meat and chopped scallions, and sprinkle the toasted garlic on top.
Serve with calamansi, and enjoy!

Notes

Quail Eggs: Health Benefits and Consumption

Quail eggs are a tiny but powerful superfood packed with nutrients. They are high in protein for muscle growth, vitamin B12 for energy and brain health, and vitamin A for healthy skin and eyes. They also contain iron for blood health, and antioxidants that help fight off harmful free radicals. Plus, they have less cholesterol than chicken eggs and can be a great addition to a balanced diet for boosting overall health. Our sotanghon overload is truly an overload one of healthy benefits.

Quail eggs are nutritious and offer various health benefits, but it's important to consume them in moderation. Eating up to 3 to 4 quail eggs per day is generally considered safe and healthy for most people. Quail eggs are rich in protein, vitamins, and minerals, but they also contain cholesterol, so it's wise to balance their intake with other dietary components. As always, consulting a healthcare provider for personalized advice based on individual health conditions is recommended.

Nutrition