Bam i Pancit

Here's a vegan twist on the Filipino noodle dish Bam-i Pancit! This flavorful recipe features sotanghon, pancit bihon, tofu, and fresh vegetables all tossed in a savory sauce. It's delicious, healthy, and perfect for any occasion!

Looking for more Filipino Noodle Recipes? Try my Filipino Spaghetti, Kalabasa Noodle Pasta (Pumpkin Pasta), or my Easiest Ever Pancit!

Jump to:

• What is Bam-i?
• Top Tip
• Substitutions
• Variations
• Storage
• Ingredients
• FAQs
• Bam i Pancit

What is Bam-i?

Bam-i, also known as "Pancit Bisaya," is a Filipino noodle dish that comes from the Central Visayas region, especially Cebu. In Filipino culture, noodles are called "pancit," coming from the Hokkien term "pian e sit," meaning "easy to cook."

Though its exact origins aren't written down, it's thought to have come from Fujian, China, brought by immigrants. This dish shares similarities with Chinese noodles like bakmi or bami goreng, as the name "bam-i" is derived from the Hokkien word "bah-mī," meaning "meat noodles."

Cebuanos often serve Bam-i during festivals, special events, and birthdays, as it symbolizes long life. It's made with sotanghon and pancit noodles, a tasty sauce, various veggies, and meats like shrimp, pork, or chicken.

However, in this recipe, I use fried tofu instead of meat for a plant-based twist. This vegan version of the Cebuano favorite is delicious, nutritious, and definitely worth a taste!

Top Tip

• For an extra burst of flavor, try squeezing a bit of calamansi juice over your Bam-i before eating, just like many Filipinos do. It enhances the taste beautifully!

Substitutions

• You can substitute sotanghon with rice vermicelli or glass noodles.
• Any neutral oil like canola, vegetable, or avocado oil can be used instead of regular oil.
• Instead of tofu, you can use tempeh, seitan, or chickpeas.
• If you don't have fresh garlic, use ½ teaspoon of garlic powder or ¼ teaspoon of garlic paste.
• For the onion, substitute with 1 teaspoon of onion powder or ¼ cup of shallots.
• Chayote can be replaced with zucchini or green bell pepper.
• Swap green beans with snow peas or snap peas.
• Carrots can be substituted with bell peppers.
• Instead of water, you can use vegetable broth for added flavor.
• Soy sauce can be replaced with tamari for a gluten-free option or coconut aminos.
• Vegetarian oyster sauce can be substituted with hoisin sauce or a mixture of soy sauce and sugar.
• Use olive oil with a few drops of toasted sesame oil in place of sesame oil.
• Pancit canton noodles can be replaced with egg noodles, ramen noodles, or spaghetti if you're in a pinch.
• For the cabbage, you can use Napa cabbage, bok choy, or kale.

Variations

• Bam-i with Hard-boiled Eggs: Top the dish with sliced hard-boiled eggs for extra protein.
• Bam-i with Tofu and Mushrooms: Combine tofu with different types of mushrooms like shiitake, oyster, or button mushrooms.
• Saucy Bam-i: Increase the amount of soy sauce, vegetarian oyster sauce, and broth for a more saucy dish.
• Bam-i with Peanut Sauce: Add a spoonful of peanut butter or peanut sauce for a nutty flavor.
• Sweet and Savory Bam-i: Add a touch of brown sugar or honey for a sweet and savory balance.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a microwave or on the stovetop until heated through.
• Freezing: For longer storage, freeze Bam-i in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: To reheat, add a splash of water or vegetable broth to prevent drying out. Heat on the stovetop over medium heat or in the microwave until hot.

Ingredients

Listed below are all the ingredients you will need:

• sotanghon (favorite brand to use)
• oil
• tofu
• garlic
• onion
• chayote
• baguio beans (green beans or string beans)
• carrots
• water
• soy sauce
• salt
• vegetarian oyster sauce
• sesame oil
• black pepper
• pancit canton noodles
• cabbage

Instructions

Fill a medium-sized bowl with water and soak the sotanghon (cellophane) noodles for 30 minutes. It’s important not to soak longer than this time or noodles will get soggy and clump together.

Preheat pan over medium heat, for about 2 minutes, then add oil and fry tofu until it turns golden brown. Once the tofu is golden brown, add garlic, and onion and sauté until fragrant, about 2 minutes:

Then add chayote, baguio beans, carrots, and sauté for about 2 minutes:

Add water, soy sauce, salt, vegetarian oyster sauce, sesame oil,  pepper and mix until just combined, then cover for a minute:

Mix in pre-soaked sotanghon noodles, pancit canton noodles, and cabbage and cook for about 1 minute:

Filipinos serve this dish either with rice, bread, or just noodles alone. Feel free to eat this in whatever way you want. Enjoy!

FAQs