Foot and Fire

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.

I love noodles when i cook them as i cook them with fresh vegetables. 2 T olive oil Cloves of garlic, peeled and crushed 1 medium onion, cubed 2 pcs carrots, julienned 12 pcs baguio beans, sliced slantly 200g vermicilli, soaked in hot water until tender 200g egg noodles, soaked in hot water until tender Soy sauce Salt and pepper 1 medium head cabbage, sliced horizontally 1 can Tuna in oil or with calamansi Saute garlic and onion In oil. Add carrots and baguio beans. Let cook. Add drained noodles and season with soy sauce, salt and pepper. Add cabbage, cover and let cook but not overcook. Add tuna in oil or calamansi and mix just before removing from fire.