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Pancit lomi is a popular noodle soup dish in the Philippines that is usually served as a snack or a light meal. It’s perfect during a rainy or cold day, and it’s easy to see why. The warm and savory soup with its thick noodles is sure to satisfy!

If you’re craving a warm and comforting noodle dish, look no further than Pancit Lomi! This delectable noodle soup of the Philippines boasts a rich history and a satisfying blend of flavors. Lomi is a favorite among Filipinos and is cherished for its heartiness, making it a perfect choice for both chilly evenings and joyous celebrations.

This easy lomi recipe is a great dinner meal or midday snack idea to warm you on a cold weather. In this article, we’ll explore the origins of Pancit Lomi and a step-by-step guide to cooking it to perfection. There is no need to drive all the way to a lomi haus or lomihan with this homemade pancit lomi recipe.

What Is Pancit Lomi?

It’s a classic Filipino noodle soup that has many variations depending on where it is made. The most popular or sought after, is probably the one from Batangas. Lomi ingredients may differ per region but it’s mainly made with thick fresh egg noodles, vegetables and meat in rich, thick soup.

Thick egg noodles or lomi noodles plus the thick broth is what sets it apart from mami. Unlike lomi, mami uses thinner egg noodles and its broth also has a thin consistency. Both of these dishes are delicious and filling and can be made according to once taste and preference.

Lomi Origin

Chinese cuisine has inspired many of the Philippine noodle dish we enjoy today like Pancit Guisado and Canton. The dish is greatly influenced by the Chinese noodle dish Lor Mee, which is nearly similar in ingredients and preparation.

The dish is said to have originated in Batangas, a province in the Philippines known for its rich culinary heritage. As the story goes, Lomi gained popularity in the bustling streets of Batangas. Noodle stalls, “lomihan” or “mami houses” first introduced this hearty treat to locals and travelers alike.

Today, lomi has transcended regional borders and can be found in various parts of the Philippines. Each with its own regional twists and adaptations.

Variations and Regional Adaptations

Like many traditional dishes, lomi boasts regional variations that add a unique touch to the classic recipe. For example:

Batangas Lomi: The birthplace of the dish offers a special version with an abundance of toppings, including liver, chicharrón (crispy pork cracklings), and kikiam (Chinese-style sausage).
Bacolod Lomi: Found in the city of Bacolod, this variation features a thicker, starchier broth made by adding cornstarch or cassava flour, creating a distinctively luscious texture.
Quezon Lomi: Popular in the province of Quezon, this version often includes shrimp, squid, and hard-boiled eggs, making it a seafood lover’s delight.

Notes On Some Ingredients

Noodles – The dish uses lomi noodles which are a variety of thick egg noodles soaked in lye water giving it a chewy texture. You can also use miki noodles or even soba noodles like with what I did with my chicken lomi recipe.
Toppings – Pork loin, pork belly, strips of pork liver and hard-boiled eggs are basic topping ingredients for this recipe but you can add more like kikiam, squid balls, shrimp, or cracklings.
Vegetables – Cabbage and carrots are the common veggies included since the dish has more emphasis on the toppings.
Seasonings and spices – Such as fish sauce, salt, soy sauce, pepper, garlic and onion, broth cube are essentials for making the base of the tasty broth.
Garnish – The noodle soup dish is usually garnished with chopped green onions or even fried garlic.
Slurry – Is a combination of cornstarch and water that is added toward the end of cooking process to make the broth thick.

Cooking Tips

Cut the meat in uniform sizes to ensure even cooking.
Use Fresh Noodles: If possible, opt for fresh Lomi noodles from your local Asian grocery store. Their chewy texture enhances the dish’s overall experience.
Stir regularly after adding the cornstarch slurry to prevent lumps from forming and simmer in low heat to get a thick and glossy finish.
Once you add the beaten egg, quickly stir-in the broth to avoid the egg from curdling.
Do not overcook the liver or they’ll end up with a chewy and tough to eat.
If the broth is too thick for your taste, add more water if necessary and season if needed.
Broth Enhancement: To further enrich the broth, you can add a dash of sesame oil or a few drops of calamansi juice for a citrusy zing.

soup in a bowl with toppings with garnish

How To Serve And Store

Serve while hot as a midday snack or a light meal with a side of soy sauce, calamansi, and chili mixture.
To store leftovers, allow lomi to completely cool down before transferring in an airtight container. Place in the refrigerator for up to 3 days.
Reheat cold lomi by placing in a pot and heating on a stovetop over medium heat. Season and add water if necessary.

Dietary Considerations and Ingredient Substitutions

For those with dietary restrictions, Pancit Lomi offers flexibility in ingredient choices. You can opt for vegetable broth and replace meat with tofu or tempeh for a vegetarian version. Additionally, gluten-free noodles can be used for a gluten-free option.

Pancit Lomi

Pancit lomi is a popular noodle soup dish in the Philippines that is perfect during a rainy or cold day, and it's easy to see why – the warm and savory soup with its thick noodles is sure to satisfy!

Print Pin Rate

Course: Noodles, Soup

Cuisine: Filipino

Keyword: pancit lomi, pancit lomi recipe

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: 6

Calories: 233kcal

Author: Mia

Ingredients

3 tbsp cooking oil
3 cloves garlic (chopped)
1 medium onion (sliced)
100 grams pork loin (cut in strips)
100 gram pork liver (cut in strips)
2 tbsp fish sauce
3 tbsp. soy sauce
1/4 tsp. ground black pepper
6-8 cups water
1 pc. chicken broth cube
1 medium carrot (julienned)
300 grams miki noodles
1 tbsp. cornstarch (for slurry)
2 tbsp. water (for slurry)
2 cups cabbage (sliced into 1-inch thick strips)
1 pc egg (beaten)

Instructions

In a pot, bring enough water to cover noodles to a boil. Add noodles and blanch for about 1-2 minutes. Drain and rinse in cold water. Set aside.
300 grams miki noodles
In a large pot, heat cooking oil over medium heat. Sauté onion until translucent then sauté garlic until fragrant.
3 tbsp cooking oil, 1 medium onion, 3 cloves garlic
Tip in pork slices and stir fry until browned. Add pork liver and cook for 2-3 minutes or until no more pink is visible.
100 grams pork loin, 100 gram pork liver
Add fish sauce, soy sauce, pepper then stir to incorporate ingredients. Simmer for a minutes for the meat to absorb the flavors.
2 tbsp fish sauce, 3 tbsp. soy sauce, 1/4 tsp. ground black pepper
Pour water and add broth cube then stir to incorporate. Cover pot with lid and simmer in medium heat for 5 minutes or until pork is tender.
6-8 cups water, 1 pc. chicken broth cube
Add water and adjust seasoning if needed then add carrots and simmer for 2-3 minutes.
1 medium carrot
Add the miki noodles then gently stir to distribute and and simmer for 3-4 minutes.
Combine cornstarch and water in a small cup and stir until cornstarch dissolves. Add into the pot and stir to combine and simmer until slightly thickened.
1 tbsp. cornstarch, 2 tbsp. water
Add cabbage and mix to distribute then simmer for 1-2 minutes. Add eggs slowly in a thin stream and allow to slightly set before stirring. Serve hot. Bon appetit
2 cups cabbage, 1 pc egg

Video

Nutrition

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