Lomi or Pancit Lomi is a Chinese-Filipino noodle dish made with a thick variety of fresh egg noodles of about 5 mm or half a centimeter in diameter, sautéed with small pieces of pork or chicken meat, liver and select vegetables, added with tasty broth and then thickened by cassava flour and beaten eggs. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish. They served several toppings are added prior to serving such as chicharon (crispy pork skin) and hard boiled egg. Variations in recipes and quality are therefore very common.
1/4 kilo lomi noodles (flat)
1/2 cup pork (sliced into strips)
1/2 cup sliced kikiam
1/4 cup meatballs
1 large onion, chopped
3-4 cloves garlic, crushed
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch dissolved in water
2 raw eggs
salt to taste
Saute garlic and onion. When brown, add pork strips, kikiam, and meatballs. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.
Drop in noodles. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.
Beat eggs and stir in. Do not boil. Serve at once.
Your cooked Lomi will taste better if you have toyomansi with chili, minced onion and garlic sauce. With this, talagang mapapa garne ka: “Ala’y, pagkasarap nare ah!