Pancit Lomi is hearty, tasty, and the ultimate comfort food! Made with fresh egg noodles, chicken, and vegetables, it makes a great midday snack or dinner meal.
This pancit lomi cost me a good 20 minutes of overseas call to the Philippines. You see, I’ve made this noodle soup regularly over the years, but on my trip back home last May, one of my aunts made a huge pot for our afternoon merienda, and it was beyond delicious!
The lomi she cooked was very simple with just simple 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!
What is Lomi Noodles Made of
Lomi noodles are a variety of thick egg noodles which are usually soaked in lye water during the making process to achieve its characteristic chewy texture. The noodles are the primary ingredient, along with a variety of meat cuts, vegetables, and cornstarch-thickened soup stock, in the popular Batangas Lomi.
Other Ingredients to use in Pancit Lomi
I used chicken, liver, carrots, and napa cabbage for this recipe but feel free to kick it up a notch with your favorite additions and toppings. Check out the suggestions below.
- pork belly
- beef meatballs
- shrimp
- diced ham
- kikiam or fish balls
- crushed chicharon
- hard-boiled eggs or quail eggs
- leeks or scallions
- crispy fried shallots or garlic bits
In the mood for pancit lomi? No need to drive to your lomi haus! It’s so easy and quick to make at home, you’ll be enjoying a piping bowl in no time!
Thick and hearty with loads of meat, vegetables, and a flavorful broth, this chicken noodle soup makes a filling midday snack or light meal. It’s the ultimate comfort food!
Want more delicious soups in your life? I’ve got you covered with chicken sopas, La Paz Batchoy, and Bulalo Mami. Enjoy!
Pancit Lomi
Ingredients
- 1 package (14 ounces) lomi noodles
- water
- 2 tablespoons canola oil
- 1 cup chicken liver, cut into cubes
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1/2 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 keep warm.
- In a large pot over medium heat,, heat remaining 1 tablespoon oil. Add onions and garlic and cook until softened.
- Add chicken and cook until lightly browned.
- Add fish sauce and cook, stirring occasionally, for another 1 minute.
- 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 3 to 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 and cook for about 1 to 2 minutes.
- 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 and 1/4 cup cold water and stir to dissolve. Add to the pot, stirring to combine. Continue to cook for until slightly thickened.
- Add eggs slowly in a thin stream and allow to slightly set before stirring. Serve hot.
Nutrition
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Hi, what do you do when the noodle absorbs the soup? Is there a way for the noodle to refrain from absorbing the soup? Or Just remove the noodle and add it when it’s time to eat?
Hello Rez,
Unfortunately, the noodles will absorb the liquid. Yes, you can just remove them when heated and then add back it when you’re ready to serve. You can also try coating the noodles with a little bit of cooking oil before adding to the pot which will act as a barrier and keep them from absorbing too much liquid.
I love all the recipe mention looking forward for more delicous meals God bless
Thank you, Angelina! I hope you enjoy the recipes.
Thanks ms. Lalaine for this lomi recipe. Mabuhay! God bless you always.
You’re welcome. I hope you enjoyed it. 🙂
what can be the special benefit for lomi? or about health?
i love your recipes
Thank you, Charlina 🙂
Where i buy the noodles used in lomi?
I buy mine from Seafood City 🙂
Hi, Lalaine. I live in Pittsburgh and I don’t think the Asian stores here carry lomi. What would be a good sub for it? Salamat!
Hi, Cynthia,
You can use almost any fresh egg noodles. Another great noodle to use is Japanese udon. It has a great taste and texture that’s perfect in soups 🙂
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 also order it from Amazon if you like.