Bam-i (Visayan Noodle Stir-Fry with Canton and Sotanghon)

As an Ilonggo, I grew up with Bam-i being a star at almost every celebration — birthdays, fiestas, reunions, you name it. It wasn’t just food on the table; it was a dish that brought everyone together. The sight of two kinds of noodles mingling with pork, shrimp, and veggies, all cooked in a flavorful, savory sauce, instantly brings back memories of family, laughter, and those big gatherings we all looked forward to.

There’s something comforting about the combination of Canton noodles and sotanghon — chewy, springy, and perfect for soaking up all that umami goodness. And when paired with porcini mushrooms, it adds a rich, earthy twist that makes this version extra special.

This recipe is my tribute to those unforgettable Ilonggo moments. It’s easy to make, deeply flavorful, and full of heart. Let’s bring a little piece of that nostalgia to your kitchen.

Ingredients:

Noodles:

• 150g pancit canton noodles

• 100g sotanghon (glass noodles), soaked in warm water for 10 minutes and drained

Proteins:

• 200g pork belly or shoulder, thinly sliced

• 150g shrimp, peeled and deveined

• 1 tablespoon soy sauce (for marinating the pork)

• Salt and pepper to taste

Vegetables:

• 1 cup cabbage or pechay (or both), roughly chopped

• 1/2 cup carrots, julienned

• 1 red bell pepper, sliced thinly

• 1/2 cup snow peas or green beans (optional)

• 4–5 dried porcini mushrooms, rehydrated in warm water then sliced (keep the soaking water for extra flavor)

• 1 onion, sliced

• 4 cloves garlic, minced

Sauces & Seasonings:

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon fish sauce (optional)

• 1/2 teaspoon ground black pepper

• 1 1/2 cups water or chicken broth (can include reserved porcini soaking water)

Other:

• 2 tablespoons cooking oil

• Calamansi or lemon wedges for serving

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Instructions:

1. Prep the Ingredients

• Soak sotanghon in warm water for 10 minutes, drain and set aside.

• Soak porcini mushrooms in warm water, slice, and reserve the soaking liquid.

• Marinate pork slices in 1 tbsp soy sauce, a pinch of salt, and pepper.

2. Sauté the Aromatics

• In a large wok or pan, heat oil. Sauté garlic and onion until fragrant.

• Add the marinated pork and cook until browned and almost cooked through.

• Toss in the shrimp and cook just until it turns pink, then remove both from the pan and set aside.

3. Cook the Vegetables and Mushrooms

• In the same pan, stir-fry carrots, bell pepper, and sliced porcini mushrooms for 2–3 minutes.

• Add cabbage or pechay and stir just until wilted.

4. Build the Flavor

• Add the oyster sauce, remaining soy sauce, fish sauce (optional), and ground pepper.

• Pour in water or broth, including some of the porcini mushroom soaking water if using (strain it to remove grit).

• Bring to a gentle boil.

5. Add the Noodles

• First, add the canton noodles and cook for 2–3 minutes until starting to soften.

• Add the soaked sotanghon and toss everything gently to combine and absorb the liquid.

• Simmer until both noodles are fully cooked and most of the liquid is absorbed (add a bit more water if needed).

6. Return Proteins and Final Toss

• Add back the cooked pork and shrimp. Toss everything together until heated through and evenly coated in sauce.

7. Serve

• Serve hot, garnished with fresh veggies on the side and calamansi or lemon for squeezing on top.

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Tips:

• You can substitute the pork with chicken or skip it for a seafood-only version.

• For extra flavor, add a dash of sesame oil before serving.