Bam-i

Ingredients for Bam-i

• 300 g fresh Chinese egg noodles
• 100 g sotanghon noodles
• 1 cup pre-boiled chicken thighs, shredded
• 1 cup pork belly, sliced
• 15 medium prawns, heads and shells reserved
• 1 cup rehydrated wood ear fungus, sliced
• ¼ head cabbage, sliced
• 3 stalks spring onions, sliced
• 2 cups chicken stock
• 4 cloves garlic, minced
• 1 white onion, sliced
• ⅓ cup soy sauce
• Fish sauce, to taste
• White pepper, to taste
• Oil

How to cook Bam-i

1. 1.Soak sotanghon in water for no more than 10 minutes. Pound prawn heads and shells with ½ cup stock, strain, and reserve the liquid.
2. 2.Brown pork belly in oil over medium heat. Sauté garlic and onion until soft; add cabbage and stir-fry 2 minutes, then remove pork and vegetables.
3. 3.Boil remaining stock with prawn liquid, soy sauce, wood ear fungus, and chicken. Add sotanghon and cook 3 minutes, stirring occasionally.
4. 4.Add egg noodles and prawns; cook 5 minutes, adding water if needed. Return pork, cabbage, and spring onions; stir-fry 1 minute.
5. 5.Season with fish sauce and white pepper, then serve.