Entree: Philippines – Cebuano – Bam-i (Cebuano stir-fried noodle dish combining egg noodles and glass noodles with pork, shrimp, and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 8 oz (225 g) fresh miki or fresh egg noodles
- 4 oz (115 g) sotanghon (mung bean glass noodles)
- 8 oz (225 g) pork shoulder, thinly sliced
- 8 oz (225 g) shrimp, peeled and deveined
- 2 tbsp (30 ml) vegetable oil
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium carrots, julienned (about 1 cup / 110 g)
- 2 cups (150 g) cabbage, shredded
- 2 stalks green onions, sliced (white and green parts separated)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce (patis), optional
- 1 tsp (5 ml) sesame oil
- 1/2 cup (120 ml) chicken stock or water
- 2 large eggs, approx. 100 g total, beaten
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- Calamansi or lime wedges for serving
- Fried garlic or toasted shallots for garnish, optional

Instructions

1. Soak the sotanghon in warm water 5–7 minutes until pliable; drain. If fresh miki is stiff, loosen by briefly plunging in hot water then drain and set aside.
2. Heat 1 tbsp (15 ml) oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set; remove and slice into strips; set aside.
3. Add remaining 1 tbsp (15 ml) oil and sauté onion and garlic until fragrant. Add sliced pork and cook until browned and cooked through.
4. Add shrimp and cook until just pink, about 1–2 minutes. Push proteins to the side.
5. Add carrots and the white parts of the green onions; stir-fry 1–2 minutes until slightly tender. Add cabbage and toss briefly.
6. Add miki and soaked sotanghon to the pan. Pour in soy sauce, oyster sauce, fish sauce (if using), sesame oil, and chicken stock. Toss gently to combine and coat noodles, adding a splash more stock if needed to help the noodles absorb sauce.
7. Return scrambled egg and cooked pork/shrimp mixture to the noodles, season with pepper and salt to taste, and toss until everything is evenly combined and heated through. Stir in green onion tops at the end.
8. Transfer to a platter, top with fried garlic or toasted shallots if using, and serve immediately with calamansi or lime wedges.