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