Servings
Font
Back
Pancit Lomi
4 from 54 votes

Pancit Lomi

Pancit Lomi is a Filipino noodle soup featuring thick lomi noodles in a flavorful broth with chicken, liver, vegetables, and a slightly thickened texture from cornstarch. The dish is savory with tender meat pieces and crisp-tender vegetables, creating a hearty and comforting noodle bowl. The addition of crab and corn soup mix and beaten eggs enriches the broth, giving it a unique texture and taste.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 Servings
Calories: 379 kcal
Course: Main Course, Soup
Cuisine: Filipino

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

    Cup of Yum
  1. 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.
  2. 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.
  3. In a large pot over medium heat,, heat remaining 1 tablespoon oil. Add onions and garlic and cook until softened.
  4. Add chicken and cook until lightly browned.
  5. Add fish sauce and cook, stirring occasionally, for another 1 minute.
  6. Add about 8 cups of water and bring to a boil.
  7. Lower heat, cover, and simmer until chicken is cooked through.
  8. Add noodles and cook for about 1 to 2 minutes or until half-cooked.
  9. Add crab and corn soup mix and stir to dissolve. Season with salt and pepper to taste.
  10. Add liver and cook for about 1 to 2 minutes.
  11. 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.
  12. 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.
  13. 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

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%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 379

% 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.