Filipino Pansit Bam-i or Bam-e Recipe

Pansit Bam-i or Bam-e is a noodle dish originated in Cebu made with a combination of canton (egg noodles) and sotanghon (vermicelli or bean thread noodles), and a number of vegetables and spices, which gives it an interesting texture and distinct taste.

Prep time: 30 – 45 minutes
Cooking time: 45 – 60 minutes
Servings: 8 – 12

Pansit Bam-i or Bam-e Recipe Ingredients:


  • 1/2 kilo canton noodles
  • 300 grams sotanghon noodles
  • 1/4 kilo chicken breast
  • 1/2 kilo lean pork
  • 1/2 kilo shrimps
  • 4 pieces Chorizo bilbao (or Chinese sausage)
  • 5 cloves garlic, crushed
  • 1 medium onion, sliced
  • 1 medium red pepper, sliced
  • 1 medium green pepper, sliced
  • 1 cup brocolli heads
  • 1 cup cauliflower heads

  • 1/2 cup carrots, jullienned
  • 1/2 cup snow peas
  • 1/2 cup shredded cabbage
  • 1/2 cup tenga ng daga (dried wood ear mushroom), chopped
  • 4 tablespoons soy sauce, divided
  • 2 tablespoons cane vinegar
  • 4 tablespoons cooking oil
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground black pepper
  • 1/4 cup sliced spring onions for garnishing (optional)

Pansit Bam-i or Bam-e Cooking Instructions:

  • Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips).

  • Set aside the broth for use later. Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips.

  • Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil, turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, set aside.

  • Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out of the pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oil away. (You may also want to set aside a few pieces of whole shrimp for garnishing).

  • Saute the garlic and onions on medium heat in the oil used for frying the shrimp.

  • Add the chicken and the pork, and saute for 5 minutes. Add the green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes.

  • Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.

  • While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely.

  • Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.

  • After 5 minutes, add the canton noodles, and mix for another 10 – 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, they’ve been absorbed by the noodles).

  • Add a dash or so of soy sauce to taste. Do not use salt!

  • Add the fried chorizo pieces and ground black pepper, and mix for another 5 minutes.

  • Garnish with spring onions, and serve with calamansi (Philippine lemon), or lemon.