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.


  • 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


  1. pancit-lomi

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


    Pour in the broth. Bring to the boil.


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


    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.


    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

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.


  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 ( which uses your post word for word. i knew there was an incident similar to this from your just letting you know..

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


  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.