Lomi is a Chinese-inspired egg noodle soup which is served in thick starchy soup and garnished with a variety of toppings depending on one’s preference or local tradition. Lomi has got to be one of the most popular dishes served at a typical Filipino restaurant.
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hour
4 tbsp Olive oil for sautéing
3 cloves of Garlic, chopped
2 bulbs of Shallots, chopped
1 small Ginger, chopped
1 Red Bell Pepper, Julienned
1 medium Carrot, Julienned
1 Spring Onion, sliced
½ Chinese Cabbage, shredded
1 Chicken Bouillon Cube
50 grams Kikiam, sliced
100 grams Squid Balls
200 grams Ground Pork
8 cups Water
400 grams Pancit Lomi Noodles, rinsed with water
200 grams Chicken Thigh, deboned sliced into small strips
1 dozen Quail Eggs, boiled
40 grams Chicharon or Pork Rinds
2 Large Eggs, beaten
5 tbsp Soy Sauce
6 tbsp Cornstarch, dissolved in a 1/4 cup of water
Salt and Pepper to taste
Rinse the Pancit Lomi Noodles in water to remove the saltiness and set aside.
Heat Olive oil in a medium-sized pot. Sauté the garlic, shallots and ginger until fragrant.
Add ground pork, chicken, squid balls, kikiam and continue stir-frying over medium heat for 5 minutes.
Season with soy sauce, salt and pepper, add water and Chicken Bouillon Cube then simmer for 5 minutes.
Add the Lomi noodles and let it simmer for another 15 minutes.
Add carrots, bell pepper, spring onion and cabbage. Pour in the Cornstach mix and stir well. Add the beaten eggs stirring continuously.
Adjust the taste with salt and pepper. Transfer to a serving bowl and garnish with Chicharon and Quail Eggs.
If you wanna try another Lomi variation you can check out this video.