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.
An updated version of a recipe originally published in July, 2003. The older recipe has been retired.
- 2 tablespoons cooking oil
- 1 onion thinly sliced
- 4 cloves garlic minced
- 4 to 6 cups chicken broth
- 1 carrot thinly sliced
- 100 grams commercial kikiam sliced and lightly fried
- 300 grams pork belly boiled and cut into half-inch cubes
- 50 to 75 grams pork liver sliced thinly
- 1/4 white cabbage shredded
- 250 grams miki (thick egg noodles) boiled and rinsed
- 2 eggs beaten
- patis (fish sauce) to taste
- ground black pepper
Heat the cooking oil in a pot.
Add the onion and garlic and sauté 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.