Pancit Lomi
Pancit Lomi is hearty, tasty, and the ultimate comfort food! Made with fresh egg noodles, chicken, and vegetables, it makes a great midday snack or dinner meal.
Servings: 4 Servings
Calories: 379kcal
Ingredients
- 1 package (14 ounces) lomi noodles
- 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 boneless, skinless chicken breast or thigh meat, cut into thin strips
- 1 tablespoon fish sauce
- 1 package (1.4 ounces) crab and corn soup mix
- salt and pepper to taste
- 2 medium carrots, peeled and julienned
- 1 small napa cabbage, end trimmed and sliced into 1-inch thick strips
- 2 eggs. 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.
Video
Notes
- 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.
Nutrition
Calories: 379kcal | Carbohydrates: 40g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 185mg | Sodium: 508mg | Potassium: 989mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7185IU | Vitamin C: 67.7mg | Calcium: 219mg | Iron: 3mg