It’s birthday week again in our house so a pancit noodle dish like the Filipino Pancit Bam-I is a must. I couldn’t decide which recipe of pancit to make. So I used two types of noodles. Pancit Canton is an all-time Filipino favorite noodle dish with its thick, opaque wheat noodles that fill you up. I went further and added another texture to the entree by using silky, transparent sotanghon, too. Like all noodle dishes, this is easy and quick to prepare. Its basic concept starts with a good sauté of garlic, onions, and carrots. If you can do that, then you’re halfway there.
Asian dishes are built around multi-layer ingredients such as meat, seafood, vegetables, and all usually sliced small. Noodles or rice are often used as extenders of the dish. In this case, I grabbed some dried noodles from my pantry and they were a perfect addition to the rest of the shrimps, pork, chicken and vegetables.
Every Filipino party must have a pancit or noodle dish. Filipinos consider pancit as fiesta fare or food for special events. The noodles symbolize long life, prosperity, abundance and well wishes for the guests. If you ever go to a Filipino handa (festivity) — whether it’s a birthday, graduation party, house blessings, family reunion, town fiestas or even a funeral wake– there’s sure to be pancit. And if there’s pancit noodles, there’s sure to be a couple of grilled, skewered Pork Barbecue, Filipino-style, another bestseller at any event. Don’t hesitate on either of these dishes. Get your fill right away because these are the most popular at the party.
It’s my husband’s birthday this 4th of July. A few weeks ago, we celebrated my eldest son’s birthday, my own birthday, the blog’s birthday, Father’s day and Mother’s day. And of course what better way to celebrate life’s many blessings than by cooking pancit.
Pancit Bam-i with Canton and Sotanghon Noodles
- 2 Tablespoons vegetable oil
- 4 cloves garlic minced
- 1 whole onion chopped
- 3/4 cup pork shoulder cut in 1/2-inch cube pieces
- 1/2 cup sliced chicken strips sliced in 1-inch length pieces
- 1/2 pound fresh shrimps peeled, heads and tails removed
- 1 Tablespoon patis fish sauce
- 1 Tablespoon soy sauce
- 1 whole Chinese sausage sliced
- 1 whole medium-sized carrot peeled and sliced
- 3/4 cup organic chicken broth
- 1/2 cup sugar snap peas ends trimmed
- 1 cup coarsely sliced cabbage
- 150 gm dried canton noodles about 2 cups
- 50 gm dried sotanghon noodles about 2/3 cup, pre-soaked in water for 30 minutes d
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 whole fresh lemon sliced, for garnish
- 1 stalk scallions chopped, for garnish
- 1 Tablespoon chopped parsley for garnish f
- Fill a medium-sized bowl with water and soak the sotanghon (cellophane) noodles for 30 minutes. Do not soak longer than this time or noodles will get soggy and clump together. Set aside.
- In a large skillet or wok, over medium-high heat add the vegetable oil. When oil is hot enough in 1 to 2 minutes, saute the garlic and onions.
- When onions are translucent, add the pork, chicken and shrimps. Saute for 5 to 6 minutes till meats turn brown and shrimps are pink.
- Add the Chinese sausage and carrots. Combine with the ingredients. Pour the patis, soy sauce and organic chicken broth.
- Cover the skillet and continue cooking for 5 to 6 minutes more.
- Add the sugar snap peas and cabbage to the meat combination in the skillet. Incorporate vegetables well.
- When meats and vegetables are cooked, add the two kinds of noodles. Make sure to discard the water from the sotanghon noodles. Add the canton and pre-soaked sotanghon. Mix all the ingredients well till evenly distributed within the noodle dish. Continue cooking for 2 to 3 minutes more so flavors coat the noodles. Season with salt and black pepper.
- Garnish with lemon wedges, scallions and parsley. Serve warm.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]