Let me tell you, this pancit lomi cost me a good 20 minutes of overseas call to the Philippines. You see, I’ve made this thick and hearty noodle soup regularly over the years but on my trip back home last May, our house help, Tita Baby, made a huge pot for our afternoon merienda and it was beyond delicious! The lomi she cooked was really very simple with just the basic add-ons of chicken, liver, eggs, napa cabbage and carrots but it had a certain depth of flavor, an “it” factor you might say, that I couldn’t place my finger on. So this afternoon, in between her “halo, ano kamo, halo, halo, di kita marinig” (hello, what, hello, hello, I can’t hear you), I discovered her secret ingredient: crab and corn soup mix!
Pancit Lomi
Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
- 1 package (14 ounces) lomi noodles
- water
- 2 tablespoons oil
- 1 cup chicken liver, cut into cubes
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ pound boneless, skinless chicken breast or thigh meat, cut into thin strips
- 1 tablespoon fish sauce
- 1 package (1.4 ounces) crab and corn soup mix
- salt and pepper to taste
- 2 medium carrots, peeled and julienned
- 1 small napa cabbage, end trimmed and sliced into 1-inch thick strips
- 2 eggs, lightly beaten
- 1 tablespoon corn starch
Instructions
- In a pot, bring enough water to cover noodles to a boil. Add noodles and blanch for about 1 minute. Drain and rinse in cold water.
- In a pan over medium heat, heat about 1 tablespoon oil. Add liver and cook until just about done. Remove from pan and set aside.
- In a large pot, heat remaining 1 tablespoon oil. Add onions and garlic and cook until limp and aromatic. Add chicken and cook until lightly browned. Add fish sauce and cook, stirring occasionally, for another 1 to 2 minutes. Add about 8 cups of water and bring to a boil. Lower heat and simmer until chicken is cooked through.
- Add noodles and cook for about 5 minutes or until tender yet firm to bite. Add crab and corn soup mix and stir to dissolve. Season with salt and pepper to taste.
- Add liver. Add carrots and cook for about 1 minute. Add napa cabbage and continue to cook for about 1 minute or until vegetables are tender yet crisp. In a small bowl, combine corn starch with about ¼ cup cold water and stir to dissolve. Add to pot, stirring to combine. Continue to cook for about 1 to 2 minutes or until slightly thickened.
- Add eggs slowly in a thin stream and allow to slightly set before stirring. Serve hot.
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Thanks ms. Lalaine for this lomi recipe. Mabuhay! God bless you always.
You’re welcome. I hope you enjoyed it. 🙂
i love your recipes
Thank you, Charlina 🙂
Where i buy the noodles used in lomi?
I buy mine from Seafood City 🙂
Thank you for posting a pork-free version of lomi. I cannot make and eat the original lomi because I’m a muslim currently working here in Saudi Arabia. I do get homesick and miss a lot of our sidewalk and carinderia food back home.
You’re welcome, Reverie. I live in the U.S. and I know what you mean about missing carinderia style food. Thanks for visiting the site and I am glad you’re finding some of the recipes useful. 🙂
Hi! New reader here. I always buy Knorr crab and corn soup mix! The hubby likes it as soup; I just add an egg to it. Oo nga naman, pwede pala sya sa lomi! 🙂
Dear Laline, In your recipe for Pancit Lomi, you call for a packet of crab and corn soup. Where might find this ingredient and under and what brand name would you recommend? Thank you for your help regarding this matter. I do so enjoy using your recipes. Thank you for sharing, Cordially, Sara Villaman
Hello Sara
The brand I use is knorr and I usually buy it from the Asian supermarket here. You can order it from Amazon if you like. Here is the link http://www.amazon.com/Knorr-Crab-Corn-Chinese-2-12oz/dp/B00B0V5JKO/ref=sr_1_1?ie=UTF8&qid=1400920371&sr=8-1&keywords=knorr+crab+and+corn+soup