Sotanghon Overload
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr 17 mins
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Servings
8 people
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Calories
734 kcal
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Course
Main Course
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Cuisine
Filipino
Sotanghon Overload
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Filipino Pancit Sotanghon with loaded toppings
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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
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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.
- Soak the vermicelli in 1 quart of water for 8 minutes. Drain the water and set the vermicelli aside.
- 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.
- Heat 3 ½ tablespoons of garlic-infused oil in a wok. Sauté the onion and the white part of the scallion until they soften.
- Add the chicken and sauté for 40 seconds or until it turns light brown.
- Add the chorizo and sliced pork, and continue sautéing for 2 minutes.
- Pour in the soy sauce, oyster sauce, and 1 ½ cups of pork stock. Let it boil.
- Remove the meat from the wok. Add the annatto powder, carrots, bell peppers, and cabbage. Cook for 30 seconds.
- Add the soaked vermicelli to the wok and toss until all ingredients are well blended.
- 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.
- Add the boiled quail eggs and half of the meat ingredients. Toss to combine.
- 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 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 Information
Show Details
Calories
734kcal
(37%)
Carbohydrates
38g
(13%)
Protein
28g
(56%)
Fat
52g
(80%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
8g
Monounsaturated Fat
26g
Trans Fat
0.1g
Cholesterol
533mg
(178%)
Sodium
846mg
(35%)
Potassium
715mg
(20%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2237IU
(45%)
Vitamin C
75mg
(83%)
Calcium
112mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 734 kcal
% Daily Value*
| Calories | 734kcal | 37% |
| Carbohydrates | 38g | 13% |
| Protein | 28g | 56% |
| Fat | 52g | 80% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 533mg | 178% |
| Sodium | 846mg | 35% |
| Potassium | 715mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2237IU | 45% |
| Vitamin C | 75mg | 83% |
| Calcium | 112mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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