Chicken Lomi has got to be one of the well-liked dishes served at Filipino restaurants. This noodle soup dish is considered a classic snack or rainy-day comfort food. This dish originated from the Chinese, but several different regional variations became available throughout the years. One such version is from Batangas which doesn’t have vegetables but instead only meat.

Lomi is one of the many varieties of Filipino noodle dishes. Made out of very thick fresh egg noodles served in thick starchy soup. The dish probably originated from the Chinese dish “Lor Mee” which is nearly similar in ingredients and preparation.

The recipe that we have here is not Batangas Lomi but it’s my own version that is much simpler but very tasty. It has the characteristics of the Batangas version like the thick soup but with chicken only. And due to the fact that I can’t find any Miki noodles here in Paris. I opted to use yakisoba noodles. And guess what? It works like a charm!

The secret ingredient is always LOVE

Tips for Chicken Lomi

If you can not get your hands on Miki noodles you want to try using yakisoba noodles that are more easy to find at Asian stores.

Chicken Lomi

Lomi is a Chinese-inspired egg noodle soup which is served in thick starchy soup and garnished with a variety of toppings depending on one’s preference or local tradition.

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Course: Breakfast, Snack

Cuisine: Chinese, Filipino

Keyword: chicken, chicken soup, lomi

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: 6 servings

Calories:

Author: Mia

Ingredients

2 cups chicken breast (cut in cubes or strips)
1 carrot (cut in strips)
2 tbsp cooking oil
1 onion (sliced)
3 cloves garlic (chopped)
5 cups water
¼ cup soy sauce
¼ tbsp salt
¼ tbsp ground black pepper
1 chicken cube
600 grams yakisoba noodles (or egg noodles)
3 tbsp cornstarch diluted in (3/4 cup of water (slurry or thickening mix))
3 eggs (beaten)

Instructions

Heat oil in a medium-sized pot. cook carrots until tender, remove from pot and set aside. In the same pot. Sauté the garlic and onion until fragrant.
Add the chicken strips and cook until golden or cooked through.
Pour in the water, soysauce, salt, pepper, and chicken cube and let simmer for 5 minutes.
Add the noodles and cover pot. let simmer for 20 minutes until noodles are cooked or soft.
Lower the heat and pour in the cornstarch and water mixture gradually while mixing continuously to avoid the noodles sticking to the bottom of the pot. Let simmer for 5 more minutes.
Add the beaten eggs slowly while stirring. Cook for 5 minutes and turn off heat. Serve while hot! Bon Appetit!