November 13, 2022
Vegan Pancit Bam-I (Pancit Bisaya)
This vegan bam-i is a classic Filipino dish that’s often served during the holidays and at many celebrations. Chewy noodles are stir-fried with vegan chicken and vegetables, then tossed in the most delicious and savory sauce. The best part? All you need is one pot and about 30 minutes to prepare this crowd-pleasing dish! Seriously … after you make it once, it will be requested for every get-together!
vegan pancit
This vegan pancit is a special recipe for me. Growing up, my mom always made huge trays of pancit for holidays, birthday parties, BBQs, and any other celebration you can think of. It’s one of those Filipino dishes that everyone truly loves! While many recipes call for either bihon or canton noodles, this recipe uses both because that’s how my mom always made it! I love the texture of both of the noodles, and I wouldn’t have it any other way!
Grab a drink and let’s make the best vegan pancit!
what is pancit
Pancit, also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the type of noodles used or the ingredients. Like many dishes in the Philippines, pancit has Chinese origins – it was introduced to the Philippines by Chinese traders, then altered with ingredients to suit the tastes of Filipinos. The name of the dish is derived from the Chinese noodles, Hokkien and its phrase “pian I sit”, meaning something convenient, cooked fast.
Pancit Bam-I, or pancit Bisaya, is the combination of both canton and bison noodles. Fun fact: this specific type of pancit originated in the Central Visayas, specifically Cebu, where I was born!
The dishes are often prepared for birthday celebrations as they symbolize longevity and health according to ancient Filipino superstitions.
what goes in vegan pancit bam-i
This dish is great because of its simplicity! Noodles, veggies, and seasoned broth are all it takes to make this crowd-pleasing filipino dish! Here’s what you need:
Pancit Noodles: I like to use bihon and canton, but feel free to use one or the other – just make you you have 16 oz of noodles in total. Some canton noodles are made with egg, so be sure to check the ingredients! The brand I usually buy is Excellent. I typically find my noodles at my local Asian market!
Veggies: I keep the veggies super simple – just like my mom did! I like to add cabbage, onions, carrot, green beans, and garlic!
Dried Shiitake Mushrooms: because we’re not using a traditional chicken broth and fish sauce to flavor the noodles, I like to soak dried shiitake mushrooms and use that soaking liquid in the broth. Doing so adds richness and a kick of umami to the broth that the chicken broth would otherwise provide. I buy my dried shiitake mushrooms at my local asian market or on Amazon. A little goes a long way and they make all the difference to dishes that call for fullness and richness!
Vegan Chicken Broth: I typically buy this in powder or cube bouillon form, then mix with water to create a very flavorful broth. I can find artificial chicken powder or bouillon at my local Asian market, specialty health food stores such as Whole Foods and Sprouts, or on Amazon. If you can’t access it, you can substitute with mushroom powder, or vegetable bouillon.
Vegan Oyster Sauce: or vegetarian stir fry sauce! Again, you can purchase this at your local Asian market or on Amazon. Sometimes it’s labeled as vegetarian mushroom oyster sauce.
Vegan Fish Sauce: This is the brand that I usually buy! If you can’t find vegan fish sauce, you can sub it for coconut aminos or extra low-sodium soy sauce.
Lemon: typically, filipinos add fresh calamansi to their pancit, but I’m not able to access that where I live. If you’re able to, better to use that! If not, fresh lemon or lime work.
Fried garlic: if you guessed that you can find this at your local asian market, ding ding ding! You’re right! You can also make your own fried garlic! I love using this recipe!
how to make pancit bam-i
As delicious as this dish is, you won’t believe how easy it is to prepare! Here’s how to make it:
1. rehydrate the dried shiitake mushrooms:
Rehydrate the dried mushrooms in boiling hot water for 20 minutes. Once rehydrated, slice thinly. Reserve the soaking water and set both aside.
2. sauté the vegan chick’n and stir-fry the veggies:
Heat the vegetable oil in a very large pot or wok over medium heat. Once the oil is hot, add the chick’n pieces, season with salt and pepper. Break the chick’n pieces up and continue to cook, stirring often, until heated through. Remove from the pot and set aside. Heat the sesame oil in the same pot over medium heat. Once the oil is hot, add the onion, garlic, carrots, green beans, and cabbage. Season with the vegan fish sauce and salt and pepper. Stir fry the veggies until they’re tender, but not overcooked. If your pot or wok isn’t big enough, you might have to do this in batches.
3. Cook the noodles:
Meanwhile, place the vegan beef broth, soy sauce, and vegan oyster sauce in a bowl, whisking to combine. Remove the stir-fried veggies from the pot and set aside with the chick’n. Place the broth into the same pot over medium-high heat. Once it starts to simmer, reduce the heat to medium and gently add the canton noodles into the broth. Cover and simmer until the noodles soften. Next, add the bihon noodles and cover once again to steam and soften them. Once the noodles are softened, let them simmer in the broth until they soak up most of the liquid.
4. toss everything together!
Add the reserved veggies, chick’n pieces and lemon juice, tossing gently to combine.
5. serve and enjoy!
Transfer the pancit to a large serving dish. Garnish with fried garlic and serve with fresh lemon wedges, and enjoy!
sarap!
That means delicious in Tagalog, and I hope you think it’s as delicious as I do! If you try my vegan pancit and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
- • 1-ounce dried shiitake mushrooms
- • 3 tablespoons vegetable oil, divided
- • 1 pound vegan chick’n pieces
- • 1 ½ teaspoons kosher salt, divided, plus more to taste
- • 1 ½ teaspoons fresh cracked black pepper, divided, plus more to taste
- • 1 tablespoon sesame oil
- • 1 large white onion, thinly sliced
- • 12 cloves fresh minced garlic
- • 4 large carrots, julienned
- • 4 cups green beans, washed, trimmed, and cut in half
- • 8 cups chopped cabbage
- • ¼ cup vegan fish sauce
- • 4 cups vegan chick'n broth
- • ½ cup low-sodium soy sauce
- • ⅓ cup vegan oyster sauce
- • 8 ounces canton noodles
- • 8 ounces bihon noodles
- • ½ cup fresh lemon juice
- • Fried garlic, for garnish
- • Lemon wedges, for serving
- Rehydrate the dried mushrooms in 1 cup of boiling hot water for 20 minutes. Once rehydrated, slice thinly. Reserve the soaking water and set both aside.
- Meanwhile, heat the vegetable oil in a very large pot or wok over medium heat. Once the oil is hot, add the chick’n pieces, season with 1 teaspoon of salt and 1 teaspoon pepper. Using the back of a wooden spoon or scissors, break the chick’n pieces up and continue to cook, stirring often, until heated through, 5 to 6 minutes. Remove from the pot and set aside.
- Heat the sesame oil in the same pot over medium heat. Once the oil is hot, add the onion, garlic, carrots, green beans, and cabbage. Season with the vegan fish sauce and ½ teaspoon salt and pepper. Stir fry the veggies until their tender, but not overcooked, 8 to 10 minutes. If you’re pot or wok isn’t big enough, you might have to do this in batches.
- Meanwhile, place the vegan beef broth, soy sauce, and vegan oyster sauce in a bowl, whisking to combine. Set aside.
- Remove the stir-fried veggies from the pot and set aside with the chick’.
- Place the reserved broth into the same pot over medium-high heat. Once it starts to simmer, reduce the heat to medium and gently add the canton noodles into the broth. Cover and simmer until the noodles soften, 1 to 2 minutes.
- Next, add the bihon noodles and cover once again to steam and soften them, 1 to 2 minutes.
- Once the noodles are softened, let them simmer in the broth until they soak up most of the liquid, 3 to 5 minutes. Add the reserved veggies, chick’n pieces and lemon juice, tossing gently to combine.
- Transfer the pancit to a large serving dish. Garnish with fried garlic and serve with fresh lemon wedges, and enjoy!
