Pancit Lomi is a hearty and tasty soup made with fresh egg noodles, chicken, and vegetables. It’s easy to make in under an hour and delicious and filling as a midday snack or dinner meal.
This pancit lomi cost me a good 20 minutes of overseas calls to the Philippines. You see, I’ve made this noodle soup regularly over the years, but on my recent trip, one of my aunts made a huge pot for our afternoon merienda, and it was so delicious!
The lomi she cooked was very basic 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!
This chicken noodle soup is thick and hearty, with loads of meat, vegetables, and a flavorful broth for the ultimate comfort food.
Lomi noodles are a variety of thick egg noodles that are usually soaked in lye water during the making process to achieve their 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. They’re also delicious in stir-fried pancit lomi guisado.
Variations and topping suggestions
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
- crispy lechon kawali
- lumpiang shanghai
- meatballs, squid balls, or fish balls
- diced homemade holiday ham
- crushed pork chicharon
- hard-boiled eggs or quail eggs
- chopped scallions
- crispy toasted garlic or shallots
Pancit lomi cooking steps
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!
- Blanch noodles– bring enough water to cover noodles to a boil in a pot. Add the noodles and quickly blanch for about 30 seconds or just until loosened. Drain well and rinse in cold water. Set aside.
- Pan-fry liver– heat about a tablespoon of oil in a wide pan. Add liver and cook until lightly browned and just about done. Remove from pan and keep warm.
- Brown chicken– heat about a tablespoon of oil in a large pot and saute onions and garlic until softened. Add chicken and cook until lightly browned. Add fish sauce and continue to cook for about 1 minute.
- Simmer– Add about 8 cups of water and bring to a boil. Lower heat, cover, and simmer until chicken is cooked through.
- Cook noodles- add noodles and cook for about 1 to 2 minutes or until half done yet.
- Add crab and corn soup mix and stir to dissolve. Adjust taste with salt and pepper.
- Cook– add liver and cook for about 1 minute. 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.
- Thicken– combine cornstarch and ¼ cup cold water in a small bowl and stir to dissolve. Add the slurry to the pot, stirring well to prevent lumps, and continue to cook until the soup is slightly thickened.
- Add eggs slowly in a thin stream and allow to set slightly for about 10 to 15 seconds before stirring so you’ll get nice ribbons of egg throughout the soup.
- Blanch the noodles quickly in hot water only to remove excess grease and loosen them. Do not soak lest they overcook and turn mushy when added to the soup.
- Cut the vegetables in thin and uniform sizes to ensure fast and even cooking.
How to serve and store
- Pancit lomi is delicious as a midday snack or as a main meal. Lade into bowls and garnish with choice toppings (see the list above for suggestions). Drizzle with calamansi or lemon juice and patis to brighten the flavors.
- Let leftovers cool completely and transfer in a container with a tight-fitting lid. Refrigerate for up to 3 days. Unfortunately, the soup doesn’t freeze well, as the noodles tend to turn mushy when frozen and thawed.
- 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.