Pancit Lomi
Discover the comforting flavors of Pancit Lomi, a hearty Filipino noodle soup that's a true crowd-pleaser. This dish features fresh, chewy lomi noodles swimming in a thick, savory broth brimming with tender slices of chicken, pork belly, shrimp, and fish balls. Enhanced with vibrant vegetables like cabbage and carrots, and enriched with soy sauce, oyster sauce, and delicately streamed egg ribbons, this recipe delivers a perfect balance of richness and savory depth. Garnished with fragrant fried garlic and fresh spring onions, Pancit Lomi is a one-pot wonder that's perfect for chilly days or when you're craving a warm, comforting meal. Ready in under an hour and serving six, it's a versatile dish ideal for family dinners or weekend get-togethers.
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Recipe Information
Ingredients
- 500 grams fresh lomi noodles
- 250 grams chicken breast, thinly sliced
- 250 grams pork belly, thinly sliced
- 200 grams shrimp, peeled and deveined
- 150 grams fish balls, halved
- 1 piece carrot, julienned
- 1 small head cabbage, sliced into strips
- 1 piece onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 6 cups chicken broth
- 2 tablespoons cornstarch
- 3 tablespoons water (for cornstarch slurry)
- 2 pieces eggs, beaten
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 stalks spring onions, chopped (for garnish)
- 2 tablespoons fried garlic (for garnish)
Instructions
Heat the cooking oil in a large pot over medium heat. Sauté the onions and garlic until fragrant and translucent.
Add the pork belly and cook until browned and slightly crispy. Add the chicken breast and stir-fry until fully cooked.
Add the shrimp and cook until pink, about 2-3 minutes.
Stir in the fish balls and cook for another 2 minutes.
Pour in the chicken broth and bring it to a boil. Reduce the heat to medium and let it simmer for 5 minutes.
Add the soy sauce, oyster sauce, salt, and pepper to the pot. Stir well to combine.
Add the julienned carrots and cabbage to the broth. Simmer for 2-3 minutes until the vegetables are slightly tender.
Gently add the lomi noodles to the pot. Stir to prevent sticking and cook for 5 minutes, or until the noodles are soft.
In a small bowl, mix the cornstarch with water to make a slurry. Gradually pour the slurry into the pot while stirring constantly to thicken the broth.
Lower the heat and gently stream the beaten eggs into the pot while stirring continuously, creating delicate egg ribbons.
Adjust the seasoning if needed. Turn off the heat and garnish the dish with chopped spring onions and fried garlic.
Serve the Pancit Lomi hot in bowls. Enjoy!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.5 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
