How to cook Bam-i. Bam-i or Bam-E is a Visayan noodles recipe originated in Cebu, Philippines. It is a stir-fried noodles that uses both Canton and Sotanghon noodles with variety of meat and vegetables. Pancit Bam-i has a unique taste from the combination of Canton and Sotanghon noodles that makes this Filipino noodles so delicious!
Bam-i or Bam-E noodles is one of the popular Filipino noodles usually served during special occasions. Pancit Bam-i can be cooked with pork or chicken or both. Vegetables used can also varies depending on who is cooking. With this Bam-i recipe, I used just carrots and cabbages with wood ear mushrooms also known as tenga ng daga or dalunggan amo in Ilonggo.
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- 3 tbsp canola oil
- 3-4 pieces Chinese sausage, sliced
- 1 medium carrot, sliced
- 1 small cabbage, chopped
- 1 large onion, chopped
- 5 cloves garlic, chopped
- 1 piece Knorr chicken cube
- 1 lb pork, sliced
- 1/2 lb pork liver
- 1/2 cup wood ear mushrooms (tenga ng daga)
- 1 tsp ground pepper or to taste
- 4 cups water or as needed
- salt as needed
- 8 ounces pancit canton
- 6 ounces sotanghon, soaked and drained
- green onion, sliced
- 2 tbsp sesame oil
- Soak wood ear mushrooms in water for at least an hour. Rinse well and drain. Set aside.
- Soak sotanghon noodles in water for 30 minutes and drain well. Set aside.
- Heat 2 tablespoon oil and cook Chinese sausage for 2 minutes over medium heat. Remove and set aside.
- Cook carrots for few minutes or until tender. Add chopped cabbage and allow to cook for a minute. Stir well and set aside.
- Using the same pan, heat and add 1 tablespoon oil. Saute onion and garlic until fragrant for about a minute. Add knorr chicken cube and stir to combine.
- Add pork and stir stir. Allow to pork to cook until brown for about 5 minutes. Add pork liver and cook for a minute. Add mushrooms and stir well to combine. Allow to cook to few minutes and season with ground pepper. Adjust pepper to taste. Add water and stir well. Bring into a boil until pork is tender (for about 15 minutes). Season with salt as needed. (easy on salt as canton noodles is already salted). Add a cup of water if needed.
- Add pancit canton and allow to cook until almost tender while stirring regularly for about 5 minutes. Add soaked and drained sotanghon noodles and gently stir well to combine. Continue to cook over low heat until liquid is almost gone.
- Add Chinese sausage and carrots and cabbage. Add green onions and drizzle with sesame oil. Gently stir well to combine. Continue to cook until noodles are fully cooked. Transfer in a serving plate and serve hot. Enjoy!
(click on name links below the pictures to see complete recipes)