Pancit Bam-i with Canton and Sotanghon Noodles

Bam-i is a pancit dish that uses two different types of noodles. It is also referred to as the Cebuano pancit or else the Visayan pancit. What makes this dish distinct is that two kinds of pancit noodles are used - the canton and the sotanghon, also known as cellophane noodles. This dish is very versatile. You can add different small slices or cubes of meat, seafoods and vegetables in season. It can be cooked for one or two or else a big family celebration. This is an Asian In America recipe. Serves 2 to 4. The recipe for the Pork Barbecue, Filipino-style can be found in a past blog post -- click here.

Course: Dinner, Lunch, Main Course, Merienda

Cuisine: American, Asian, Filipino

Keyword: Filipino Pancit Bam-I Noodles

Servings: people

Calories: 100kcal

Author: Asian in America recipe

Ingredients

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

Instructions

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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Nutrition