Pancit Bam-i

Pancit Bam-I is a Visayan noodles that originated in Cebu, Philippines. It is a stir-fried noodles that uses both canton and sotanghon noodles and variety of vegetables. It has a unique taste of the noodles combination and made it so delicious!

Pancit Bam-I is one of the popular Filipino noodles. It is so delicious and easy to make. This Bam-I noodles is also known as Bam-e or Pancit Bisaya. This noodle dish can be cooked with pork, chicken, liver and seafood. Add wood ear (tenga nga daga) mushroom to make it more original.

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See FULL VIDEO on how to make a delicious Pancit Bam-i!

Pancit Bam-i Cooking Video

Make this delicious Pancit Bam-I and share with friends and family. Save this recipe or Pin It for later. Garnish with chopped green onions and serve with kalamansi or lemon juice.

A great Filipino noodles to serve for any occasion. Give this recipe a try and let me know how you like it. It is a little different than other Filipino noodles but I guarantee you, it is so delicious. This simple recipe is tested so enjoy!

Ingredients

3 tbsp. cooking oil
2 chorizo de bilbao (Chinese sausage), sliced
5 cloves of garlic, chopped
1 large onion, chopped
1 lb. chicken (or pork or mixed)
2 Knorr chicken bouillon
1/2 tsp ground pepper
1 large carrot, sliced
1 small red bell pepper, sliced
2 cups chopped celery
2 cups chicken broth or water
1 tbsp. oyster sauce
8 oz. Pancit canton
6 oz. sotanghon noodles, soaked in water for 10 minutes and drain
1/2 lb. snow peas, ends removed
2 cups Chinese (Napa) chopped cabbage
salt to taste
1 tbsp. sesame oil
chopped green onions for garnishing

Instructions

In a wok, over medium heat, add cooking oil. Fry Chinese sausage for a minute then remove and set aside.
On the same wok, sauté garlic and onion. Cook for a minute until aromatic.
Add chicken and cook until light brown for about 5 minutes. Add chicken bouillon and stir to combine. Season with ground pepper.
Add carrots and cook for 2 minutes. Add celery and bell peppers. Stir and cook for a minute.
Pour-in chicken broth or water, oyster sauce, and stir. Cover and simmer for 10 minutes.

Add pancit canton and soaked sotanghon to the wok and stir. Reduce heat to the lowest and cover wok to allow the noodles to cook evenly. Cook for 10 minute while stirring occasionally. Add more chicken broth or water if needed. Taste to see if salt is needed.
Add snow peas, stir and cook for a minute. Add cabbage and stir gently. Cook for few minutes while continuously stirring.
Return fried Chinese sausage to the wok and stir gently. Cook for a minute. Garnish with sesame oil and stir.
Turn off the heat and transfer to a serving plate. Garnish with chopped green onions and serve with kalamansi or lemon wedges. Enjoy!