This noodle dish was said to have originated in the Visayas region specifically the province of Cebu. The panmcit recipe usually combines two or three varieties of rice noodles in a single dish canton orbihon with sotanghon) and topped with chopped vegetables and assorted meat. 

Bam-i

Ingredients
 1/2 lb pork, sliced
 1/2 lb chicken, boiled and shredded
 4 pieces Chinese sausage, sliced
 1 lb shrimp, shelled and heads removed
 8 ounces flour sticks (pancit canton noodles)
 4 to 6 ounces vermicelli noodles (sotanghon) soaked in water
 1 1/2 to 2 cups chicken stock
 3 cups cabbage, chopped
 3/4 cup carrots, julienned
 1/2 cup dried wood ear, soaked in water and chopped (also known as tenga ng daga)
 1 medium onion, diced
 1/4 cup parsley, cleaned and chopped
 1/2 cup shrimp juice (derived by pounding the head of the shrimp)
 1/2 cup soy sauce
 1 piece chicken cube or bouillon
 1 tablespoon garlic, minced
 Salt and ground black pepper to taste
 2 to 3 tablespoons cooking oil

Procedure
1. Heat cooking pot then pour-in cooking oil.
2. Sauté garlic and onions then add the sliced pork and cook for 3 minutes.
3. Put-in the Chinese sausage and shredded chicken and cook for 3 to 5 minutes.
4. Add soy sauce, shrimp juice, salt, ground black pepper, chicken bouillon, and chicken stock then let boil.
5. Simmer for 5 to 8 minutes.
6. Put the shrimps, cabbage, carrots, and wood ears in then cook for 2 minutes.
7. Add the soaked vermicelli then stir. Cook for a minute.
8. Put-in the flour sticks then stir well. Cook for 3 minutes or until the liquid is gone.
9. Top with green onions and place calamansi on the side.
10. Serve hot. Share and enjoy!

This recipe is good for 6 servings.

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photos/source/reference:
filipinofoodstore.com
panlasangpinoy.com
blauearth.com