“This pancit lomi recipe is made with fresh egg noodles, pork, and vegetables. A delectable and comfort food terrific for midday snack or dinner meal.”

This recipe of pancit lomi is so simple to make at home that you’ll have a piping bowl in no time! There’s no need to drive to your lomi haus if you’re craving a pancit lomi!

Pancit lomi is a substantial, delectable dish that is the epitome of comfort food! You can serve it as midday snack or as dinner meal.

What I love about pancit lomi is the chewiness of the noodles and its thick soup that makes it comforting especially during cold weather! You can also customize it according to your preferred meat and toppings.

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PANCIT LOMI AND ITS ORIGIN

Pancit lomi is another variant of the well-known pancit. The noodles, however, distinguish lomi from other pancit recipes.

This pancit noodle soup has a thick and hearty broth made possible by the cornstarch added to the mix. It has plenty of meat, and vegetables. It’s great as a lunchtime snack or light supper.

Despite the fact that we’re used to eating pancit as a fiesta dish, this pancit lomi recipe is unique because it’s typically served as a comfort food during the rainy season because to its (surprise!) broth.

Pancit lomi is a Batangas specialty that may be found in restaurants all around the province.

Due to the Filipinos’ mobility, other people learned about pancit lomi. Nowadays, you’ll see lomihans (restaurants that only serve lomi) making their own. Most panciterias (restaurants that specialize in pancit) are also adding it to their menu. And some carinderias (which serve the usual viands but not pancit) beginning to offer it alongside their other rice-based meals.

PANCIT LOMI INGREDIENTS

This recipe of pancit lomi is easy and that it only requires noodles and a few ingredients.

Lomi noodles. Lomi noodles are a thick egg noodle variant that is typically soaked in lye water during the manufacturing process to produce its chewy texture.

Garlic and onion.  This combination is always present on every “ginisa”

Pork belly. The meat use in this recipe, but feel free to substitute chicken, liver, or beef.

Carrots and cabbage. The usual vegetable combination found in most soup.

Fish sauce, salt and pepper. To season and to taste.

Garnishes. You can choose to top your pancit lomi with fried pork belly, meatballs, shrimps, diced ham, kikiam, fish balls, crushed chicharon, hard-boiled egg or quail eggs, spring or green onions, crispy fried garlic or shallots.

HOW TO MAKE

Making this pancit lomi recipe is so easy and quick.

Start by boiling the pork in water with salt. This is essential when using pork. By boiling it, you can use the water as broth while initially cooking the pork to prepare it as topping and as ingredient in the lomi.  Cook the meat for about 25-30 minutes or until it is almost tender. Remove from the water and cut into small cubes.

In a large cooking pot over medium heat, add 2 tablespoons oil and fry half of the pork until golden brown. Set aside as this will be used as garnish.

Using the same pot, reduce the oil to about 2 tablespoons. You will have an excess oil due to extraction of pork oil during frying.

Sauté garlic and onion and cook until fragrant and translucent. Then add the pork and cook until slightly browned. Season with salt and pepper.

Pour the broth, cover and let it boil for about 5 minutes.  

Add the egg noodles, carrots and fish sauce and cook for about 5 minutes.

Pour in the slurry (cornstarch dissolve in ¼ cup water) and boil for about 3 minutes. Add the egg and mix vigorously so it will be distributed and form like a white thread.  

Lastly, add the cabbage and season as needed.

COOKING TIPS

• If you want a thick soup, you can add more cornstarch. Otherwise, you can use less if you want your broth a bit thin.
• If you want a darker soup color, you can use soy sauce instead of fish sauce.
• Garnishes are optional but they add more flavor and texture to the dish, use as much as you want to make your pancit lomi extra special.

HOW TO SERVE

Serve this pancit lomi as a mid-afternoon snack or a main course. To brighten up the flavor, sprinkle with calamansi or lemon juice.

You can partner it with any bread like pandesal, loaf bread, or my Korean cream cheese garlic bread etc.

HOW TO STORE

To store leftover, allow it cool completely before transferring to an air tight container. It will be last in the refrigerator for up to 3 days.

To reheat, transfer to a saucepot, add a splash of water or chicken broth, and season to taste. Cook for about 5-8 minutes. You can also use the microwave for about 3-5 minutes with 2 minutes interval or until warmed.

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