casaveneracion.com Pancit Lomi

Pancit Lomi

An updated version of a recipe originally published in July, 2003.

Pancit Lomi is a familiar dish from my childhood. My father and grandfather used to take my brother and I to Chinatown just to eat some. This Chinese noodle dish has become so popular in the Philippines that it is not uncommon to find it in expensive restaurants as well as in plastic bags sold by streetfood vendors. Pancit lomi is among the items in the room service menu of at least three 5-star hotels in Metro Manila.

Pancit lomi is cooked with fresh egg noodles. Bought by weight in wet markets and supermarkets, fresh egg noodles are oily and salty. There are several varieties of egg noodles. Some are thin (for mami); some are flat (for stir-fried noodle dishes). Lomi noodles are thick–about 1/4 inch in diameter. Of course, there is nothing wrong with using thinner noodles or even the flat kind. They all taste the same anyway.

Quality varies too. The best ones are made by Chinese restaurants. They are not as salty or as oily as the ones sold in the market. They are also more expensive. The noodles I used for my lomi was bought from the supermarket in a vacuum-packed bag. Click here for a tip on how to prepare the lomi noodles prior to cooking.

Ingredients

  • 250 g. of pancit miki, boiled and rinsed (see instructions)
    300 g. of pork belly, boiled and cut into half-inch cubes
    100 g. of commercial kikiam, sliced and lightly fried
    50 to 75 g. of pork liver, sliced thinly
    4 cloves of garlic, minced
    1 onion, thinly sliced
    1 to 2 carrots, thinly sliced
    1/4 of a head of white cabbage, shredded
    4 to 6 c. of chicken or pork broth
    2 eggs, beaten
    patis (fish sauce), to taste
    freshly ground black pepper
    2 tbsps. of cooking oil

Instructions

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    Heat the cooking oil in a pot. Add the onion and garlic and saute until fragrant, about two minutes.

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    Pour in the broth. Bring to the boil.

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    Add the carrot slices, kikiam, pork and liver. Bring to the boil.

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    Add the cabbage and noodles. Bring to the boil, cover and simmer for five to 10 minutes. Simmering will soften the cabbage and allow the noodles to release some of the starch into the broth and thicken it slightly.

    Season with patis and pepper. With the heat off, slowly pour in the beaten eggs in a thin stream. Allow to set slightly then stir through the pot.

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    If you like your liver just done, add the slices during the last few minutes of cooking.

    Serve the pancit lomi piping hot.

Cooking time (duration): 25 minutes

Number of servings (yield): 4 to 6

Meal type: snack

If you’d like to reference the old recipe, you will find it on page two. The link is below.

The older recipe published in July, 2003 is below.

Ingredients :

1/2 k. of lomi noodles
1 c. of diced cooked chicken meat
1 carrot, julienned
1 c. of diced leeks (white and light green parts only)
7 c. of chicken broth (unsalted)
2 eggs, beaten
1 tbsp. of cooking oil
1 tbsp. of finely minced garlic
1 onion, halved and sliced thinly
1/2 tsp. of sesame seed oil
salt and pepper to taste

How to :

Heat a casserole. Pour in the cooking oil. Saute the garlic and onion until fragrant. Add the julienned carrot and stir for 30 seconds. Add the chicken meat and continue cooking over high heat for another 30 seconds. Pour in the chicken broth and bring to a boil. Add the egg noodles and simmer for 10 minutes. Season with salt and pepper. Add the leeks. Pour in the beaten eggs in a thin stream, stirring continuously. Turn off the heat and stir in the sesame seed oil. Serve hot.

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Comments

  1. arlen estacio says

    hi ms. connie! been lurking your cooking site for almost a year now and its my first time to post a comment. i was just searching on google about lomi recipe and on the top of the list is the one from your website. i was reading all other results and i came across this site (http://www.recipesdatabase.com/recipedetail.aspx?id=1172) which uses your post word for word. i knew there was an incident similar to this from your website..well..im just letting you know..

    your site is really really good, ms connie. keep up the good work!

    arlen

  2. lina says

    Hi Ms. Connie,

    Am not a good cook I can only cook when there is a recipe at hand and when i come across of this i got interested because this is one of my sons favorites so please send me your lomi recipe and other recipes too. Thanks so much and morepower to you and your family. God bless.

    Lina

  3. lina says

    Hi Ms Connie,

    CAn you send me your lomi recipe and also some of your recipes. Tks so much more power to you and your family. God bless.

    Lina

  4. Yvette says

    Hi there! u have a wonderful site, ma’am… congratulations! btw, in my friend’s recipe of lomi, she uses cream of corn in packets to make the soup really creamy.

  5. lyka says

    ms connie are there any substitute to lomi noodles? im not in the country right now and my sources are limited. i really wanna cook your recipe. thanks so much.

  6. anjo says

    hello, huwag naman pong masyadong negative ang mga Pilipino sa kapwa pilipino…recipe na nga lang na ishashare namumuna pa kayo…basta be proud and try the recipe….if hindi nagwork maaring mali measurement ninyo o di nyo nasunod mga steps….happy cooking and happy eating…godbless sa mga pinoy sa buong mundo

  7. Carla (Dubai) says

    hi Connie,I have been following your website since one year. I tried pancit lomi last night and even my husband who is not actually eating this complete meal ate and liked it. the only thing is, that the lomi i knew is thick and i dont know what i forgot to add since mine is very watery.

    • says

      The beaten eggs + the starch in the noodles make the broth thick. If yours was thin, it was either the noodles weren’t cooked long enough, or there was too much broth, or the noodles weren’t starchy enough.

      • says

        hi mam connie im from kuwait nag k idea ako ng uwi ko s pinas n make some good bussines iven n s house k lang i love too t2 cook but lomi ang maganda good bussness khit s bhay k lang pno b mpalapot i2 mark kuwait

      • frenchy says

        mwahahaha, natawa ako dito. ayos, ang taray talaga! LOL

        you might wonder why i’m here on this old post. eh kasi maghahanap sana ako ng quick recipe for my own lunch. pagpasok ko dito sa site mo ang tumambad agad na feature ay itong lomi! LOL. pati ata blog mo malakas mang-asar, haha. i wonder if you made speedy ate this with you. hehe.

          • frenchy says

            Can’t blame him. Hahaha! After I saw the lomi here, I forgot about my lunch and instead I just ate a slice of cake to comfort myself somehow. :)

          • frenchy says

            Can’t blame him. Hahaha! After I saw the lomi here, I forgot about my lunch and instead I just ate a slice of cake to comfort myself with. :)

  8. Shiela says

    This is almost same as my sisters recipe,you might wanna try to add some sayote and cabbage…it adds some flavor too andnit tastes really good!!! I cooked it last night and everyone liked it…

  9. Jing says

    My family loves to eat. Infact, I subscribed to your RSS feeds.Marami na akong nalutong dishes that comes from your recipes & one of my favorite is Lomi & fresh lumpia. I also learned how to make fresh lumpia wrapper through your recipe.I had a folder where I stored my compilation of your recipes. So I’m really a fan of yours. One thing that I didn’t try to cook is your beef rendang but I always wanted to try this kaya lang no guts to try it pa medyo parang mahirap hanapin kasi yung ingredients nya eh.Keep on posting new recipes..God Bless

    • says

      The only challenging part to cooking beef rendang is finding all the herbs and spices. After that, it’s really just stewing. :)

      • uberdoog says

        I’m here in the land of Beef Rendang. Quite honestly I think we do it better there than here where the rendangs I’ve tasted are tough and over-poweringly flavored. (The rice is always wonderful though.)

  10. Mik says

    Lomi reminds me of my dad –he introduced me to it when I was very young. Hay, C. Hirap mapadpad sa pinoycook haha nakakagutom!

  11. says

    Wow! ang sarap! i will have to try this thanks ms.connie pancit bihon lang kasi ang alam kong lutuin eh hehehe yeah oh beef rendang! beef rendang!! i learned to cook rendang from your recipes (becomes our favorite now i made it every two weeks) we loved it!! panay ang ulet namin ng rice! maanghang anghang sarap talaga :) more powers!

  12. rosalie says

    Hi Ms Connie,
    thanks for sharing your recipe. i actually bought pancit lomi without knowing how to cook it. I have a laptop and internet so i thought of getting online recipe and came across your website. thank you so much and hopefully my kids will love it. im not a good cook so i hope they will eat what i cook…I’ll let you know tom whatever is the outcome of my “experiment” God bless you po.

  13. rosalie says

    Hi Ate Connie,
    One more thing…do you have like daily menu…menu for the kids…menu that is not easily spoiled. kasi my kids are bringing their food for lunch as early as 6am when they picked up by the school service. and lagi nilang ulam is fried pork, tapa, tocino, chicken. parang ako nagsasawa at naaawa sa kanila. thanks po!

  14. ailene says

    hi ms. connie, i miss cooking your recipes, it’s been 2 months since i last cooked. i am pregnant and was ordered to take a bed rest.

    anyhow, since i got pregnant i am very fond of eating pancit, i requested my father to cook lomi for me. so where else can i find the best tasting lomi, syempre sa site mo.. am so excited to taste your lomi that my father will cook. he’s a good cook too.

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