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!
If you’re in the mood for a pancit lomi, there’s 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!
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
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
- diced ham
- kikiam or fish balls
- crushed chicharon
- hard-boiled eggs or quail eggs
- leeks or scallions
- crispy fried shallots or garlic bits
How to serve
- Serve as a midday snack or as a main meal. Spritz with calamansi or lemon juice to brighten flavors!
- To store leftovers, let cool completely and transfer in a container with a tight-fitting lid. Refrigerate for up to 3 days.
- To reheat, place in a saucepot, add a bit of water or chicken broth and adjust seasonings as needed. Heat to an internal temperature of 165 F.
- 1 package (14 ounces) lomi noodles
- 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
- 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.