PANCIT WITH QUAIL EGGS

MAKES 6 SERVINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 1 HOUR

12 quail eggs

2 tbsp canola oil

1 red onion, finely chopped

2 cloves garlic, finely chopped

1/4 cup oyster sauce

2 tbsp sodium-reduced soy sauce

1 tbsp cane sugar

8 cups vegetable broth grated zest and juice of 1/2 lemon

2 cups shredded napa cabbage

1 cup chopped green beans (1-inch pieces) 1 cup diagonally sliced celery

1 cup julienned carrot

1 sweet orange pepper, cut in strips 1 454 g pkg Asian egg noodles pepper lemon slices 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.

PER EACH OF 6 SERVINGS about 410 cal, 15 g pro, 10 g total fat (2 g sat. fat), 65 g carb (3 g dietary fibre, 8 g sugar), 215 mg chol, 600 mg sodium, 5.3 mg iron.