Pancit Bam-I Recipe
A Filipino pancit noodle originated in Cebu that is a combination of canton and sotanghon noodles. It is mixed with chicken breast & liver, vegetables and soy & oyster sauce.
Ingredients
- 300 Grams Chicken Breast, Chopped
- 250 Grams Chicken Liver,
- 100 Grams Tofu
- 1 Whole Chicken Bouillon Cube
- 150 Grams Egg Noodle
- 100 Grams Vermicelli Noodle
- 8 Tablespoons Soy Sauce
- 5 Tablespoons Oyster Sauce
- 3 Cups Water w
- ½ Cup Red onion, chopped
- 3 Cloves Garlic, chopped
- 1 Whole Carrot, julienned cut
- ½ Cup Mushroom, chopped
- ½ half head Medium cabbage
- 3 Tablespoons Vegetable Oil
- Salt & Black Pepper for Taste
Instructions
- Add vegetable oil in a large cooking pan
- Once hot, add chopped garlic and red onion. Stir till it turns translucent..
- Add cut chicken liver and tofu. Mix to stir for few minutes.
- Once it is half cooked, add the chopped chicken breast. Stir and then let it cook for less than 5 minutes.
- Pour the soy sauce and oyster sauce. Mix to combine
- Remove some chicken liver and transfer into the plate. Set aside
- Add mushroom & chicken bouillon cube, and pour water. Once it started to boil, add julienned carrot. Let it simmer for 5 minutes.
- Add the egg noodles and vermicelli noodle. Mix to combine till it become soft. If the noodle is still dry, add 1 more cup of water when needed.
- Add the shredded cabbage and the remaining chicken from the plate. Gently mix together. Season with salt and black pepper for taste when needed.
- Serve on a plate with calamansi.
Notes
- Add other vegetables like snow peas, green beans, or broccoli
- The shredded cabbage should be put last to avoid overcooking it.
- Use chicken stock instead of a chicken bouillon cube with water if you want to.
- Soak the sotanghon or vermicelli noodles in a hot water to help cook the pancit faster.