This Pancit Salad Bowl is filled with all the fruits and vegetables of the rainbow. It's more of a guideline recipe so feel free to swap with your fav fruit and veg.
Lately I have been very into gut health. It's really the root to everything health wise. Officially I am now pre-diabetic and have high blood pressure and cholesterol. It's a lot!
Most of that is from inflammation and my body not being able to process certain things. Namely sugar, which is apparently my number one enemy according to my scary Doctor. Gah but I do love it so. Desserts are my thing!
Anyway it's lead me to broaden my food horizons. In order for the microbes to flourish and a healthy positive environment you have to eat at least 30 different kinds of fruit, grains, bean and vegetables per week. They love variety and hate processed sugar.
Now I have been given the assignment of eating things from the sea or the land. I'm crying for my Trader Joe's short cuts.
This Pancit Salad Bowl is an ode to the super colorful Burmese salads that I love, this time with some Filipino Flavor added. Let's make it and up all our fruit and vegetable counts!
Ingredients for Pancit Salad Bowl
This is more of a recipe guideline. You can use any fruit and vegetable in it just as long as they are all different colors. The more your Pancit Salad Bowl looks like the rainbow the better.
Here is what I used to build mine:
- Green Beans
- Cherry Tomatoes
- Tart Unripe Mango
- Carrots
- Red Cabbage
- Bell Pepper (any color)
- Quail Eggs (you can use regular chicken eggs)
- Tofu
- Garlic Pancit Noodles (I used Udon)
For the dressing I used the classic Filipino Sawsawan with the following ingredients:
- Red Onion
- Coconut Aminos (you can sub regular soy or tamari)
- Coconut Vinegar (you can sub any kind of vinegar)
- Olive Oil
- Bagoong (for umami and salt - can be omitted)
How To Prep It
The thing with fruit and vegetable is that there is lots of chopping. But it does count as a workout so it's fine!
You are going to need to chop up at least one cup of every vegetable and fruit you want to add to your Pancit Salad Bowl. They can be diced into cubes or sliced into sticks. Free form it!
To cook the quail eggs, add a dozen to a small sauce pan and cover with water. Bring to a boil and then leave to simmer for 5 minutes. Transfer the cooked quail eggs to a bowl of ice water and peel. Cut each quail egg in half.
For the Tofu, drain the liquid out and pat dry. Cut into small squares and coat with a drizzle of olive oil and season with salt and pepper. Cook in the oven at 350F for 10 minutes to get crispy.
Cooking the Garlic Pancit Noodles
For the noodles I used Udon, but you can use any noodle you like, just follow the package directions to cook the noodles.
You will need about a whole bulb of garlic that has been finely chopped. Heat up a wok and add some olive oil and add in the garlic. Cook on low heat until fragrant about 2 minutes and toss in your noodles. Cook for about 5 minutes on high heat until everything is super garlicky.
Putting the Pancit Salad Bowl Together
Take out 4 bowls and add some of the cooked Garlic Pancit Noodles. Top each Pancit Salad bowl with a serving of your vegetables, fruit, quail eggs and tofu. Add a teaspoon of bagoong.
To make the dressing mix together the olive oil, onions, coconut aminos and vinegar. Season with salt and pepper. Serve on the side.
Drizzle some of the sawsawan dressing all over and mix it all up.
Other Filipino Salads To Enjoy
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Equipment
- Wok
Ingredients
Suggested Vegetables
- 1 Cup Green Beans Chopped to 1 cm pieces
- 1 Cup Cherry Tomatoes Cut in Half
- 1 Cup Carrots Shredded
- 1 Cup Purple Cabbage Shredded
- 1 Cup Bell Pepper Sliced Thin
Suggested Fruit
- 1 Cup Mango Chopped to 1 cm pieces
Suggested Protein
- 2 Cups Extra Firm Tofu Cubed
- 12 Quail Eggs
Garlic Noodle Ingredients
- 10 oz Udon Fresh or Frozen
- 12 Cloves Garlic Minced
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt to Season
Sawsawan Dressing
- ½ Cup Red Onion Diced
- ¼ Cup Olive Oil
- 2 Tablespoons Coconut Aminos or Soy Sauce
- 2 Tablespoons Vinegar
- 1 Teaspoon Salt
- ¼ Teaspoon Pepper
Side Flavoring
- Bagoong (each person to serve themselves)
Instructions
Chop All The Veggies and Fruit
- Prepare all your vegetables by chopping up the green beans, cherry tomatoes, carrots, purple cabbage, bell pepper and mango. Put them in individual bowls.
Cook The Tofu
- Drain and pat dry the tofu and cut into 1 cm pieces. Heat up the wok and drizzle some olive oil. Add the tofu once heated and cook for 5 minutes until the outside is slightly crispy. Transfer to a plate lined with paper towel.
Cook the Quail Eggs
- Fill a small sauce pan with water and bring to a running boil. Slowly add in all the quail eggs. Boil for 4 minutes. Turn off the heat and drain out the water and transfer the quail eggs to a bowl of ice water. Peel and then cut in half. Place in it's own bowl.
Cook the Garlic Pancit Noodles
- Prepare the Udon noodles according to package directions (some may need to be pre-boiled before stir frying.
- Place your wok on the stove and turn on the heat to low. Drizzle in 2 tablespoons of olive oil and add in the garlic. Cook on low heat until fragrant about 2 minutes and toss in your noodles. Cook for about 5 minutes on high heat until everything is super garlicky.
Make the Dressing
- To make the dressing mix together the ½ cup onions, 2 tablespoons olive oil, , 2 tablespoons coconut aminos and 2 tablespoons vinegar. Season with salt and pepper. Transfer to a serving bowl and serve on the side.
Putting the Pancit Salad Bowl Together
- Take out 4 bowls and add some of the cooked Garlic Pancit Noodles. Top each Pancit Salad bowl with a serving of your vegetables, fruit, quail eggs and tofu. Add an optional teaspoon of bagoong if your guests would like.
- Drizzle some of the sawsawan dressing all over and mix it all up.
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