Cebuano Classic
Pancit Bisaya
Also known as Bam-I, this Cebuano pancit doesn't pick a noodle — it uses two. Pancit canton and sotanghon share the same pan, tossed together with pork, chicken, shrimp, and vegetables for a dish built on texture as much as flavor.
Bam-I comes from the Visayas region, most closely associated with Cebu, where it's a fixture at fiestas and family gatherings. Locals squeeze the juice from shrimp heads to build a quick stock, giving the dish a savory backbone before the noodles ever hit the pan.
What makes Pancit Bisaya different
Most pancit recipes commit to one noodle. Bisaya doesn't — it layers chewy, glossy canton noodles with the slippery, translucent bite of sotanghon in the same dish. That contrast, plus a mix of at least two or three proteins (pork, chicken, shrimp, and often Chinese sausage), is what separates it from single-noodle dishes like bihon or canton on their own.
Ingredients serves 6–8
- 4 oz sotanghon (glass noodles), soaked in warm water
- 1/2 lb pancit canton noodles (dried wheat egg noodles)
- 3 tbsp cooking oil
- 4 cloves garlic, minced
- 1 small onion, sliced
- 1/2 lb pork belly, thinly sliced
- 1/2 lb chicken breast, sliced
- 1/4 lb shrimp, peeled and deveined, heads reserved
- 1 Chinese sausage (longganisa), sliced
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1 cup snap peas (chicharo)
- 2 pieces wood ear mushroom, soaked and sliced, optional
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 chicken bouillon cube
- 2 1/2 cups water, or shrimp stock (see tip)
- Freshly ground black pepper, to taste
- Chopped scallions or kinchay, for garnish
- Calamansi, for serving
No sotanghon on hand? Bihon works in a pinch, though the texture contrast won't be quite as dramatic.
Instructions
- Soak the noodles. Soak sotanghon in warm water for 10 minutes until pliable. Soak canton noodles briefly in a separate bowl. Drain both and keep them apart until step 6.
- Make a quick shrimp stock, optional. Pound reserved shrimp heads in a mortar with 1/4 cup water, then strain. Use this in place of some of the water for extra flavor.
- Sauté the aromatics. Heat oil in a large wok over medium-high heat. Add garlic and onion, cooking until fragrant.
- Brown the meat. Add pork belly and cook 3-4 minutes. Add chicken, shrimp, and sausage, cooking 2-3 more minutes. Remove and set aside.
- Stir-fry the vegetables. In the same pan, add cabbage, carrots, snap peas, and wood ear mushroom. Cook 1-2 minutes.
- Build the sauce. Return the meat to the pan. Pour in water or shrimp stock, soy sauce, oyster sauce, and bouillon. Bring to a simmer.
- Add the noodles. Add canton noodles first, tossing to absorb the liquid, about 3 minutes. Fold in the sotanghon and mix gently until both noodles are tender, 3-4 more minutes.
- Serve. Season with black pepper, garnish with scallions or kinchay, and serve hot with calamansi.
Kitchen tip: Add the sotanghon last and off the peak heat if you can — it cooks fast and turns mushy quickly, while canton noodles hold their bite a little longer.
Tips & variations
- Protein swaps: squid, fish balls, or beef all show up in home versions — Bam-I is forgiving about what meat goes in.
- Drier or saucier: reduce the liquid for a drier stir-fry, or leave extra broth for a saucier, almost braised finish.
Frequently asked questions
What does "Bam-I" mean?
Bam-I is the Cebuano name for this dish; some trace it to a resemblance with Indonesian bami goreng, though the exact origin of the name isn't settled. Pancit Bisaya is the more descriptive, region-based name used elsewhere in the Philippines.
Can I use just one type of noodle?
You can, but you'll lose what makes this dish distinct. The combination of chewy canton and slippery sotanghon is the whole point of Bam-I rather than a stylistic extra.
Is Pancit Bisaya spicy?
Not traditionally. It's a savory, soy-and-oyster-sauce-based dish. If you want heat, add sliced bird's eye chili or a spoon of chili garlic oil at the table.
What's the difference between Pancit Bisaya and Pancit Canton?
Pancit Canton uses only wheat egg noodles; Pancit Bisaya combines those same canton noodles with sotanghon for a two-texture dish. See the Pancit Canton recipe →
