Pancit Salad Bowl
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.
Servings: 4 Servings
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.