clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bam-i 3


  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 6-8 1x
  • Category: Main Course
  • Cuisine: Filipino


Bam-I or pancit Bisaya is a Filipino stir-fried noodle dish cooked with different meat and vegetables together with two different noodles, glass noodles and egg noodles.


  • 300 g fresh Chinese egg noodles
  • 100 g sotanghon noodles
  • 1 cup pre-boiled chicken thighs, shredded
  • 1 cup pork belly, sliced
  • 15 pcs medium sized prawns, head and shells reserved
  • 1 cup rehydrated wood ear fungus, sliced
  • 1/4 head cabbage, sliced
  • 3 stalks spring onions, sliced
  • 2 cups chicken stock
  • 4 cloves garlic, minced
  • 1 white onion, sliced
  • 1/3 cup soy sauce
  • fish sauce
  • white pepper
  • oil


  1. Soak sotanghon noodles in water for a maximum of 10 minutes. This makes it soft and easier to handle when cooking.
  2. Using a mortar and pestle pound the prawn shells and head, add 1/2 cup of chicken stock to the mixture, drain and press on a sieve to get the juices. Reserve the juice and discard the shells.
  3. Using a wok, heat oil add pork belly, cook in medium heat until brown on all sides.
  4. Add garlic and onions then sauté until onions are soft.
  5. Add cabbage and carrots, stir fry for 2 more minutes. Remove from wok stir fried pork and vegetables then set aside.
  6. Using the same wok, add chicken broth, reserved shrimp juice, soy sauce, wood ear fungus and shredded chicken bring to a boil.
  7. Once boiling add the sotanghon noodles then cook for 3 minutes while occasionally stirring.
  8. Add the Chinese egg noodles and prawns then stir fry for 5 more minutes or until noodles are cooked, add water if necessary.
  9. Bring back the vegetables, add the chopped spring onions, stir fry for a minute to combine.
  10. Season with fish sauce and white pepper then serve.