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!
I’ve had this pancit lomi recipe for a while now and it’s always been a go-to when I’m craving something comforting and filling. The rich, thick broth, variety of toppings, and lomi noodles with chewy texture makes it a hearty dish. This Filipino lomi recipe makes the ultimate comfort food that’s as good as Batangas Lomi if not better.
This easy lomi recipe is a great dinner meal or midday snack idea to warm you on a cold weather. Expect a noodle soup loaded with vegetables, meat and flavorful broth. 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.
Chinese cuisine has inspired many of the Philippine noodle dish we enjoy today like Pancit Guisado and Canton. It’s the same with lomi and it’s in Batangas where is all started. With the first lomihan being built there, it didn’t take long that other provinces followed suit.
The dish is greatly influenced by the Chinese noodle dish Lor Mee, which is nearly similar in ingredients and preparation. Lor Mee noodles is also loaded with toppings such as dumplings, fish cakes, and hard-boiled eggs sitting in thick gravy.
Notes On Some Ingredients
How To Serve And Store
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- 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)
- 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 appetit2 cups cabbage, 1 pc egg