Pancit Bam-i Recipe

Pancit bam-i, sometimes spelled bami, is a Filipino noodle dish made with a mix of canton and sotanghon noodles.

This version keeps it simple with chicken, a few vegetables, and a savory sauce that brings everything together.

Ingredients You'll Need

Notes and Substitutions

• Pancit canton noodles: These are wheat noodles usually sold dried. They have a chewy texture and hold up well in stir-fries. You can also use fresh lo mein noodles.
• Sotanghon noodles: Also called glass noodles, these are made from mung bean starch. They're soft and slippery and soak up a lot of the sauce. Soak them first so they don't overcook in the pan.
• Chicken: I used chicken thighs because they stay juicy and flavorful. Chicken breast or leftover cooked chicken also work. You can also use pork, shrimp, or tofu.
• Chinese sausage: This is optional, but it adds extra flavor.
• Vegetables: I kept it simple with carrots and cabbage. You can also use green beans, snow peas, celery, or bok choy.
• Sauce: I used dark soy sauce, oyster sauce, chicken base, and annatto powder. Add more hot water or broth as needed if the noodles need more time to cook.
• Crushed chicharon: This is optional, but I like adding it on top for a little crunch and extra savory flavor.

How to Make Pancit Bam-I (Step-by-Step)

Step 1: Soak the sotanghon

Place 5 ounces sotanghon in a bowl and cover with warm water.

Let it soak for about 10 minutes, or until softened. Drain and set aside.

Step 2: Make the sauce

In a bowl, combine:

• 3 cups hot water (plus 1 to 2 more cups for later, as needed)
• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons chicken base or bouillon
• 1 teaspoon annatto powder

Stir until everything is dissolved. Set aside.

Step 3: Cook and shred the chicken

Season 1 pound chicken thighs with salt and pepper.

Sear in a little oil over medium-high heat until lightly browned and cooked through.

Transfer to a plate, then shred into bite-sized pieces.

Step 4: Cook the Chinese sausage

In the same pan, cook 2 Chinese sausages (sliced) over medium heat until lightly browned.

Then, push them to one side of the pan.

Step 5: Sauté the aromatics

If needed, add a little more oil.

Sauté 6 garlic cloves (minced) and 1 small onion (finely chopped) over medium heat until softened and fragrant.

Step 6: Add the chicken and carrots

Add the shredded chicken and 1 medium carrot (julienned). Mix them together.

Step 7: Add the sauce and noodles

Pour in the sauce and bring to a boil. Taste and adjust as needed; add black pepper if you like.

Add 8 ounces pancit canton noodles and cook just until they start to soften, about 1-2 minutes.

Toss to separate the strands, but don't cook them all the way.

Step 8: Add the sotanghon and cabbage

Once the canton is almost tender, add the sotanghon first and toss to separate the noodles.

Add the cabbage and toss until the noodles absorb the sauce and the cabbage starts to soften.

If it starts to look dry before the noodles are fully cooked, add a little more hot water as needed.

Step 9: Finish and serve

Top with scallions, fried garlic/shallots, and crushed chicharon, if you like.

Serve with calamansi or lemon on the side.

Cooking Tips

• Sear the chicken first. It adds more flavor than just boiling.
• Don't over-soak the sotanghon. It will finish cooking in the pan.
• Add canton first, then sotanghon. This keeps the noodles from getting too soft.
• Keep extra liquid nearby. Add a little at a time if the noodles need more to cook.
• Taste and adjust. Soy sauce and chicken base vary, so adjust as needed.

How to Store and Reheat

• To store: Keep in an airtight container in the fridge for up to 3 days.
• To reheat: Warm in a pan over medium heat with a splash of water or broth to loosen the noodles. You can also microwave until heated through.

What to Serve with Pancit Bam-i

• Lumpia: Crispy fried spring rolls with meat or vegetables.
• Lechon kawali: Deep-fried pork belly with crispy skin and tender meat.
• Filipino BBQ: Grilled pork or chicken skewers with a sweet and savory glaze.
• Chicken inasal: Grilled chicken with a citrus and garlic marinade.
• Tokwa't baboy: Fried tofu and pork in a tangy soy-vinegar sauce.
• Longganisa: Sweet Filipino sausages, usually served pan-fried.
• Fried fish: Simple fried fish, lightly seasoned and crispy.

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