Bam-I is a contraction of two Hokkien words ba (beef) and mee (noodles). Among the various noodle dishes cooked in the Philippines, bam-i noodles originated from the Visayan regions and uses both Canton noodles and rice or mung bean vermicelli in the one dish.
I myself like to cook this noodles in my fridge clean up days when I round up all the bits and pieces of vegetables and meat left over from some other dish. It’s a good way to make use roasts from the day before and turn it into a completely different dish.
The vegetables I use depends on what I have on hand. Carrots, cabbage, snow peas and bok choy are all good add ins.
For another Filipino Noodle dish, try the Filipino Style Spaghetti.
What you need to make Bam-I Noodles
- Noodles – You need vermicelli and Canton noodles (dried egg noodles in the packet it’s labeled as Philippine Style Canton ) both available from most major supermarkets like Coles or Woolies and in Asian Shops.
- Mixed Veggies cut up into serving pieces- Use whatever you have on hand like a combination of carrots snow peas, broccoli, shredded cabbage, bok choy dried shitaki mushrooms and celery. The vegetables called for in the recipe is just a guide as you can omit anything you don’t like/have.
- Optional Protein – Peeled Prawns, Sliced Cooked Chicken, Leftover Roast ,Chinese Sausage or whatever you fancy or make it vegetarian by leaving out the meat.
- Pantry /Fridge Staples – Cooking Oil, Garlic,Onion,Soy Sauce,Oyster Sauce,Pepper,Salt
Easy does it…
- Soak the vermicelli noodles in boiling water. Set aside while preparing the rest of the ingredients.
- Soak the shitake mushrooms in boiling water if using.
- Heat cooking oil in a large pan on medium heat. Cook the sliced Chinese sausage if using then set to one side of the pan. Add the minced garlic and onion to the oil in the pan. Add prawns if using.
- Squeeze out the water from the mushrooms and add the mushrooms to the pan together with the other veggies.
- Add the cooked meat soy sauce oyster sauce and 1/2 cup of water and cook until vegetables are still crisp tender and the meat is warmed thru. Remove half of the cooked veggies to a plate and set aside (for garnish).
- To the pan, add both of the noodles and cook further for about 3 to five minutes or until the Canton noodles are softened. You might have to add more water if the noodles are too dry.
- Transfer to a serving plate and top with the reserved cooked vegetables. Serve with lemon or lime wedges.
Bam-i Visayan Noodles
6
servings10
minutes20
minutesBam-i Canton noodles with vermicelli
Ingredients
1 pack 250g Canton Noodles
100g rice or mung bean vermicelli
2 cups sliced cooked meat, pork or chicken
2 Chinese sausage sliced thinly ,optional
3 tablespoons cooking oil1 brown onion, sliced finely
6 garlic cloves peeled minced and finely sliced
2 small carrots cut up into fine sticks
1 cup finely shredded Chinese Cabbage
100 g snow peas , sliced into bite sized pieces
3 tablespoons soy sauce
1 tablespoon oyster sauce
6 pieces of dried Shitake mushrooms, optional
1 green onion, finely sliced for garnish
Salt and pepper to taste
Directions
- Place the vermicelli noodles in a large bowl. Cover with boiling water and let sit for 15 minutes . Drain off the water.
- If using the shiitake mushroom, soak it in boiling water and let sit for 15 minutes.
- Heat oil in a large pan on medium heat. Add the Chinese sausage and cook until lightly browned about two minutes. Set sausage to one side and add garlic and onion to the pan. Cook until onions are transparent.
- Drain the mushroom and squeeze excess water. Add mushrooms to the pan together with all the veggies. Add half a cup of water, soy and oyster sauce . Add the cooked meats and stir together until warmed through and the veggies still crisp tender. Remove half of this to a plate and set aside. This will be used to top the noddles for presentation.
- Add the drained vermicelli to the pan on high heat and cook until vermicelli has softened. Add the canton noodles and cook a further 3 minutes. You might have to add more water if the noodles are too dry. Correct seasoning with salt and pepper to taste.
- Transfer noodles to a serving plate . Arrange the reserved topping in step 4 on top of the noodles. Garnish with sliced green onions and serve with calamansi or lemon wedges.
Notes
- Canton noodles are available from Asian shops. They are cooked dried noodles and are made of wheat flour and usually yellow in colour.
