The Visayan pancit called the bam-i is delicious and loaded with all the toppings you want on your pancit. What makes this kind of stir-fried noodle recipe so different from other pancit is the combination of two kinds of noodles: the pancit sotanghon and the pancit canton.
It’s a delicious version of pancit that brings together two varieties of noodles in one dish. However, there are special ingredients in this pancit bam-i recipe that makes it even more different than your usual: one is the addition of dried squid flakes and the other is the added flavoring of oyster sauce.
Look at all those toppings on this pancit bam-i recipe!
Photo by Majoy Siason
Pancit Bam-i With Dried Squid Recipe
This Bisaya pancit sotanghon and canton recipe is made even more appetizing with dried squid flakes.
Ingredients
Pancit Bam-i With Dried Squid Ingredients
- 2 tablespoons cooking oil
- 2 large eggs beaten
- 6 pieces dried squid cut into strips
- 1 medium red onion chopped
- 6 cloves Garlic crushed
- 100 Grams pork liempo (pork belly) sliced into strips
- 2 pieces Chinese chorizo (chorizo Macau) cut diagonally
- 150 Grams Chicken boiled and shredded
- 2 cups water
- 2 tablespoons oyster sauce
- 2 tablespoons Soy Sauce
- 1 piece chicken bouillon cube
- 1 medium carrot julienned
- 1 medium cabbage shredded
- 1/4 Cup dried wood ear mushrooms soaked until soft, chopped
- 1 50-gram pack vermicelli noodles (sotanghon)
- 1 240-gram pack pancit canton (egg noodles)
- Kutsay (Chives) for garnish
Instructions
- Heat oil in a large wok over medium heat, and cook the eggs into scrambled eggs. Slice into strips, and set aside. Fry the dried squid, cut into strips, and set aside.
- Heat oil and saute onions and garlic. Add the pork liempo and cook until browned. Add Chinese chorizo and shredded chicken. Cook for 3 minutes.
- Add water, oyster sauce, soy sauce, and chicken cube. Simmer for 5 minutes. Add the carrots, cabbage and wood ear mushrooms, and cook for 3 minutes.
- Add the sotanghon and cook for 2 minutes. Add the pancit canton. Cook until the liquid has been absorbed by the noodles. When ready to serve, top with sliced leeks, eggs, and squid flakes before serving.
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW
