Pancit Lomi
User Reviews
4
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 Servings
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Calories
379 kcal
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Course
Main Course, Soup
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Cuisine
Filipino
Pancit Lomi
Description
This Pancit Lomi recipe starts by blanching lomi noodles briefly in boiling water to remove excess grease and prevent clumping. Chicken liver is cooked separately until nearly done, then set aside. Chicken pieces are sautéed with garlic and onion, then fish sauce is added for seasoning. Water is introduced and simmered until the chicken is fully cooked.
No noodles are added halfway through cooking, allowing them to cook slightly in the hot broth for a tender texture. A crab and corn soup mix thickens and flavors the soup, while salt and pepper adjust seasoning. The liver is returned to the pot, followed by carrots and napa cabbage which cook quickly to retain slight crispness.
Beaten eggs mixed with cornstarch are incorporated to create a velvety and slightly thickened soup base. The final result is a comforting bowl of Pancit Lomi combining various textures: chewy noodles, tender meat, and crisp vegetables, all in a rich, savory broth.
Ingredients
- 1 package lomi noodles 14 ounces
- water
- 2 tablespoons canola oil
- 1 cup chicken liver cut into cubes
- 1 onion peeled and chopped
- 2 cloves garlic peeled and minced
- ½ pound chicken breast boneless, skinless; or thigh meat; cut into thin strips
- 1 tablespoon fish sauce
- 1 package crab and corn soup mix 1.4 ounces
- salt to taste
- black pepper to taste
- 2 carrot medium, peeled and julienned
- 1 Napa cabbage small, end trimmed, sliced into 1-inch thick strips
- 2 egg lightly beaten
- 1 tablespoon corn starch
Instructions
- In a pot, bring enough water to cover noodles to a boil. Add noodles and blanch for about 1 minute. Drain and rinse in cold water.
- In a pan over medium heat, heat about 1 tablespoon oil. Add liver and cook until just about done. Remove from pan and keep warm.
- In a large pot over medium heat,, heat remaining 1 tablespoon oil. Add onions and garlic and cook until softened.
- Add chicken and cook until lightly browned.
- Add fish sauce and cook, stirring occasionally, for another 1 minute.
- Add about 8 cups of water and bring to a boil.
- Lower heat, cover, and simmer until chicken is cooked through.
- Add noodles and cook for about 1 to 2 minutes or until half-cooked.
- Add crab and corn soup mix and stir to dissolve. Season with salt and pepper to taste.
- Add liver and cook for about 1 to 2 minutes.
- 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.
- In a small bowl, combine corn starch and ¼ cup cold water and stir to dissolve. Add to the pot, stirring to combine. Continue to cook for until slightly thickened.
- Add eggs slowly in a thin stream and allow to slightly set before stirring. Serve hot.
Notes
- Blanch noodles briefly to remove grease and loosen them without over-soaking.
- Cut vegetables uniformly thin for even and quick cooking in the broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 185mg | 62% |
| Sodium | 508mg | 21% |
| Potassium | 989mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 7185IU | 144% |
| Vitamin C | 67.7mg | 75% |
| Calcium | 219mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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