Bam-i with a twist: Fettuccine and Vermicelli

Bam-i is actually a combination of pansit bihon and dried pansit canton. For this one, I used vermicelli (mung bean glass noodle) and fettuccine (dried one available in the local market).


250 g vermicelli
250 g fettuccine
1 can tuna in oil
garlic
onion
cabbage, sliced thinly
1 carrot, sliced thinly
12 sticks of baguio beans, sliced thinly
salt and pepper to taste
calamansi


Place dried noodles in a bowl, add hot water and set aside. Drain water when the noodles wilt.
Saute garlic, onion and tuna in the oil from the same can, add minimal oil if desired.  Add the vegetables and let cook for 3 minutes and adjust flavor with salt and pepper. Add the noodles until cooked. Add a spoonful of water at a time so as not to dry the noodles. Simmer until noodles are cooked. Serve hot with calamansi on the side.