Here’s a vegan version of a Filipino noodle dish that is made with sotanghon, pancit bihon, tofu, vegetables and savory sauce. It’s so delicious, healthy and a crowd-pleaser dish for any occasion!
What is Bam-i?
Bam-i (“bam-ee”) also known as “Pancit Bisaya”, is a Filipino stir-fried noodle dish that originated in the Central Visayas region of Philippines, particularly in Cebu. Filipinos collectively call the noodles as “pancit,” a word that originated from the Hokkien term “pian e sit,” which means “something that can be cooked easily.”
Though there is no written history of this recipe, it is believed that it was brought over by immigrants from Fujian, China because of its close relation to the Chinese noodle that was introduced to Indonesia which is locally called as bakmi or bami goreng, and the name was derived from the Hokkien word “bah-mī” which means “meat noodles”.
The Cebuanos typically serve this dish to symbolize long life during festival celebrations, special occasions and birthday party. It is a delicious combination of sotanghon and pancit noodles, with savory sauce, variety of vegetables and different kinds of meat like shrimps, pork and shredded chicken.
However, in this recipe I replaced the meat with fried tofu for a plant-based version. This vegan Cebuano noodle dish is so rich, healthy, filling and worth the try!
Tips & Variations:
- Feel free to garnish this dish with kinchay (parsley), toasted garlic, spring onions and sliced calamansi.
- If you like, squeeze a little amount of calamansi juice before eating, just like what other Filipinos do, because it somehow makes the taste better.
- Add water or broth, then reheat if necessary, specially if this dish becomes dry when about to be served.
- Storage: Noodles tend to expire fast so make sure to store in an airtight container in the fridge. To reheat, simply warm in the microwave for about 1 minute.
How to Make Bam.i:
Listed below are all the ingredients you will need:
- sotanghon (favorite brand to use)
- baguio beans (green beans or string beans)
- soy sauce
- vegetarian oyster sauce
- sesame oil
- black pepper
- pancit canton noodles
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.
Pre-heat pan over medium heat, about 2 minutes, then add oil and fry tofu until it turns golden brown. Once tofu is golden brown, add garlic, onion and sauté until fragrant, about 2 minutes:
Then add chayote, baguio beans, carrots, and sauté for about 2 minutes:
Mix in pre-soaked sotanghon noodles, pancit canton noodles, cabbage and cook for about 1 minute:
Filipinos serve this dish either with rice, bread or just the noodle itself. Feel free to eat this whatever way you want. Enjoy!
- 160 grams sotanghon
- 2 tablespoons oil
- 1 block tofu cubed
- 2 cloves garlic minced
- ½ medium onion minced
- ¼ cup chayote julienned
- ¼ cup green beans julienned
- ⅛ cup carrots julienned
- 3-4 cups water
- 2 tablespoons soy sauce
- 1 ½ tablespoons salt
- 1 tablespoons vegetarian oyster sauce
- 1 tablespoon sesame oil
- 250 grams pancit canton noodles
- quarter size cabbage chopped
- 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.
- Pre-heat pan over medium heat, about 2 minutes, then add oil and fry tofu until it turns golden brown.
- Once tofu is golden brown, add garlic, onion and saute 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, cabbage and cook for about 1 minute. Best served immediately.