Pancit Lomi is another Pinoy noodle soup dish which has a big Chinese influence on it. It has a rich, thick and egg "enriched"broth that complements the meat and vegetables. The noodles used is among the thickest in the Philippine culinary scene and most of the time, soaked in lye water to give it more texture. Because of its popularity around the country, the recipe varies from household to household as well as in the carinderias and restaurants offering the dish.
Here's a simple Pancit Lomi recipe...
- 1/2 kilo Lomi noodles
- Cooking oil
- Minced garlic, around 5 big cloves
- Chopped onion, 1 medium sized
- 2 cups of pork meat, sliced into strips
- 1/2 cup pork liver
- 1 cup squid ball
- Broth cubes (optional)
- 5 cups of water
- 1 small carrot, cut into strips
- 1 medium sayote, cut into strips
- 1 small cabbage, chopped
- 1/2 cup of onion leeks (chopped)
- 3 eggs, beaten
- In a heated pan, place pork meat and fry it in its own oil for 2-3 minutes
- Place some cooking oil then saute the garlic and onion.
- Add the pork liver and squid balls and continue stir frying over medium heat for 5 minutes.
- Add water and simmer for 10-15 minutes.
- Season with salt and pepper. You can also use broth cubes to adjust the flavor.
- When the taste of the broth is to your liking, add the Lomi noodles and simmer for another 5-10 minutes. Adjust the amount of water and flavors, if needed.
- Add carrots, sayote and cabbage, onion leaks.
- Finally, pour in the beaten eggs stirring slowly and continuously. Simmer for 2-3 minutes or until the soup thickens
- Remove from heat and transfer in a bowl.
- Garnish and serve with soy sauce, calamansi and chili sauce on the side.