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    Home » Vegan Filipino Recipes » Bam.i

    Bam.i

    by Lainey · Posted: Jul 16, 2021 · This post may contain affiliate links ·

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    Here’s a vegan version of a Filipino noodle dish that’s made with sotanghon, pancit bihon, tofu, vegetables, and savory sauce. It’s so delicious, healthy, and a crowd-pleaser dish for any occasion!

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

    delicious and healthy vegan bam-i in a bowl

    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 the Philippines, particularly in Cebu. Filipinos collectively call the noodles “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 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 parties. It is a delicious combination of sotanghon and pancit noodles, with a savory sauce, a 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!

    a bowl of vegan bam-i

    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, especially if this dish becomes dry when about to be served.
    • Storage: Noodles tend to expire fast so make sure to store them 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)
    • 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
    ingredients for Bam-i recipe

    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:

    fried tofu and sautéed the onions and garlic in a pan

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

    added the chayote, baguio beans, carrots into the pan

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

    added and mixed the water, soy sauce, salt, vegetarian oyster sauce, sesame oil, pepper  in the pan

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

    mixed in the pre-soaked sotanghon noodles, pancit canton noodles, cabbage

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

    a bowl of vegan bam-i
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    Bam.i

    Here's a vegan version of an all-time favorite Filipino noodle dish that is made with tofu, vegetables, sotanghon and pancit bihon. It is quick and easy to cook, and can be served in any occasion!
    Prep Time30 mins
    Cook Time10 mins
    Total Time40 mins
    Course: Entree
    Cuisine: Filipino
    Servings: 6
    Calories: 312kcal

    Ingredients

    • 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

    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.
    • 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.

    Nutrition

    Serving: 1g | Calories: 312kcal | Carbohydrates: 56g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 2300mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
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    Hi, I’m Lainey! Here you’ll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page!

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