Pancit Lomi is a Filipino noodle soup known for its thick, chewy egg noodles, rich broth, and a medley of flavorful ingredients. This comforting dish is a popular choice for various celebrations, family gatherings, or simply as a satisfying meal on a chilly day.
It's cold and rainy here in the Pacific Northwest where I live and I miss a comforting bowl of warm and thick noodles with a thick broth. Pancit Lomi to the rescue since I truly believe that this soup warms your heart in spoonful.
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Ingredients and Substitutions
I made some helpful notes about ingredients and substitutions to make this dish a success. Check the recipe box for a printable version with full measurements.
- Egg noodles - It is the start of the dish, these thick noodles give pancit lomi its distinctive texture. They absorb the flavors of the broth, providing a hearty and satisfying bite. You can find these at Asian Stores, usually, they are called Lomi or Miki noodles but any thick egg noodles work just fine. Fresh, frozen, and dry egg noodles are available but opt for the fresh ones in the refrigerated noodle section if you can.
- Broth - The broth is the soul of the dish, typically made by simmering meat with bones for an extended period, just like my homemade bone broth recipe. This slow-cooking process extracts deep flavors, resulting in a savory and aromatic base.
- Protein - The popular Pancit Lomi from Batangas uses chicken meat, liver, and beaten egg to thicken to soup. You can use any of your favorite protein options including seafood to make it your own.
- Vegetables - A colorful array of vegetables enhances the texture and visual appeal of this soup. Common Additions include shredded cabbage, carrots, and spring onions, contributing freshness and crunch.
- Aromatics - Filipinos love adding garlic and onion to add aroma and flavor to the dish.
- Seasonings - Fish sauce and black pepper are flavor enhancers that provide a perfect balance of savory and umami notes. You can add chicken broth to boost the flavor of the soup (optional).
- Cornstarch - Aside from using beaten egg, cornstarch slurry is used to thicken this soup more. You can use tapioca starch or potato starch in the same amount if cornstarch is not available.
Instructions
This recipe is quick and simple to make. I added some helpful photos for you to follow the directions with confidence.
Preparing the ingredients
Preparing your ingredients ahead of time will make your cooking process a lot smoother and faster. You can cook with confidence when all the ingredients are ready and they are right in front of you.
- Soak the noodles in cold water for 5-10 minutes. Drain and rinse with running water to remove excess salt and starch.
- Sliced your carrots into thin sticks. Chop your celery thinly and shred the cabbage.
- Beat the eggs in a small bowl, save for later.
- Dissolve your cornstarch with ¼ cup of water to use later.
Cooking the Lomi
- In a pot over medium heat, pour 2 tablespoons of cooking oil and cook the shrimp until it changes color to pink. Take them out and set aside.
- In the same pot, add 2 tablespoons of oil and saute garlic and onion until translucent. Add the liver and cook until the liver changes color. Take them out and set them aside on a plate.
- Pour the bone broth, fish sauce, and black pepper. Bring it to a boil.
- Add the Lomi noodles, celery, and carrots, and simmer for 3-5 minutes.
- Add back the sauteed liver and let it cook for 2 minutes.
- Add the napa cabbage and cook for 1 minute.
- Pour in the cornstarch slurry and stir continuously until the soup has thickened.
- Pour the beaten eggs and stir in one direction. Stirring slowly in a large slow circular motion will yield large “ribbons” of egg and stirring faster will result in a finer “egg flower.”
- Add back the cooked shrimp. Taste and adjust the seasoning accordingly. Turn off the heat. Serve in a bowl. Enjoy while it's hot!
Pro Tip: Add toppings and garnish to your lomi such as green onions, crispy garlic, hard-boiled eggs, and a drizzle of calamansi.
Variations
Each region in the Philippines has different variations of Pancit Lomi. Some regions may incorporate additional ingredients or unique seasonings, making each version a delightful exploration of local flavors. Even each family has their own recipe of this delicious soup.
- Batangas Lomi: This version often includes a thicker broth made by adding cornstarch to achieve a heartier consistency. It may include a mix of pork, chicken, and beef, along with lover and kikiam (a type of Chinese sausage)
- Lomi King/Quezon-style Lomi: Originating from Lucena City in Quezon province, this version features a thicker sauce and includes a variety of meats such as pork, chicken, and liver. It's known for its generous use of hard-boiled eggs as a topping.
- Pangasinan Lomi: My province's version often includes native ingredients such as tapang usa (cured venison) and pancit cabagan, (type of pancit with thick egg noodles).
- Pancit Guisado: This variation is a stir-fried version. The noodles and ingredients are stir-fried together, creating a slightly different texture and flavor profile.
- Chinese-style Lomi: Reflecting Chinese influences in Filipino cuisine, some versions of pancit lomi incorporate ingredients like quail eggs, shiitake mushrooms, and Chinese sausages.
Make-ahead, Storage and Reheating Tips
Make-ahead: Prepare all the vegetable ingredients, put them in a container in the fridge, and use them when you are ready to cook.
Storage: Allow the dish to cool. Store the leftovers in a container with a lid in the refrigerator for up to 5 days.
Reheating: Reheat the soup in a saucepan. Since the noodles absorb most of the liquid, you may want to add more broth when the soup is slightly dry. Reheat over medium heat, stir, and reheat until warm thoroughly.
FAQ's
Although Pancit Lomi and Pancit Mami are soup, they have differences including:
Lomi: is known for its thick, wide, and chewy egg noodles. These noodles are a defining feature of lomi, providing a substantial and satisfying texture to the dish. It is characterized by a thick, starchy, and hearty broth. the broth is often achieved by adding cornstarch to create a viscous consistency.
Mami: Mami, on the other hand, traditionally featured thin egg noodles. The noodles in mami are more delicate and have a softer texture compared to the thick and chewy noodles of lomi. Typically, the broth is clear and lighter. It is made from simmering meat such as chicken or beef and bones, resulting in a more straightforward, savory soup.
Serve it on its own as a meal with rice or snack any time of the day. It is perfect to serve it during cold and rainy days as a comfort food.
About Lomi
The origin of Lomi is Batangas, located in a coastal province in South Luzon, where the first Lomi house or lomian was built. Although it is a Filipino dish, this is actually inspired by Chinese (Hokkien Chinese).
Lomi noodles are thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. Although, most pancit dishes are usually stir-fried just like pancit bihon, pancit palabok, pancit bihon and canton, and pancit miki, this recipe is soup and is uses thicker yellow egg noodles. All of these recipes have different flavor profiles but are delicious!
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Pancit Lomi
Equipment
Ingredients
- 1 pound egg noodles
- 4 tablespoons cooking oil
- 1 pound chicken liver
- 8 large shrimp
- 1 teaspoon garlic minced
- 1 small yellow onion sliced
- 8 cups chicken broth or water
- 1 medium carrot sliced thinly
- 1 cup celery slice thinly
- 4 cups napa cabbage sliced thinly
- 2 tablespoons cornstarch
- 2 large eggs
- ¼ cup fish sauce
Instructions
- Soak the egg noodles in cold water for a minimum of 10 minutes. Drain and rinse with running water to remove excess salt and starch.
- In a pot over medium heat, pour 2 tablespoons of cooking oil and cook the shrimp until it changes color to pink. Take them out and set aside.
- In the same pot, add 2 tablespoons of oil and saute garlic and onion until translucent.
- Add the liver and cook until the liver changes color. Take them out and set them aside on a plate.
- In the same pot, pour the chicken broth, fish sauce and black pepper. Bring it to a boil.
- Add the lomi egg noodles, celery, and carrots. Cook for a few minutes until the carrots and celery are tender-crisp.
- Add back the sauteed liver and let it cook for 2 minutes.
- Add the napa cabbage and cook for 1 minute.
- Pour in the cornstarch slurry and stir continuously until the soup has thickened.
- Pour the beaten eggs and stir in one direction. Stirring slowly in a large slow circular motion will yield large “ribbons” of egg and stirring faster will result in a finer “egg flower.”
- Add the cooked shrimp. Taste and adjust the seasoning accordingly. Serve in a bowl. Enjoy while hot!
Notes
Recipe Notes:
Storage: Allow the dish to cool. Store the leftovers in a container with a lid in the refrigerator for up to 5 days. Reheating: Reheat the soup in a saucepan. Since the noodles absorb most of the liquid, you may want to add more broth when the soup is slightly dry. Reheat over medium heat, stir, and reheat until warm thoroughly.Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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