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Pancit Lomi

Pancit Lomi

Pancit Lomi is a hearty and tasty soup made with fresh egg noodles, chicken, and vegetables. It's easy to make in under an hour and delicious and filling as a midday snack or dinner meal.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 (14 ounces) lomi noodles
  • 0 water
  • 2 tbsp canola oil
  • 1 cup chicken liver, cut into cubes
  • 1 onion, peeled and chopped
  • 2 clove garlic, peeled and minced
  • 0.5 lb boneless, skinless chicken breast or thigh meat, cut into thin strips
  • 1 tbsp fish sauce
  • 1 (1.4 ounces) crab and corn soup mix
  • 0 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 egg lightly beaten
  • 1 tbsp corn starch

Instructions

  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. Get a pan - medium heat and warm up about 1 tablespoon oil. Add liver and Cook it until just about done. Remove from pan and keep warm.

  3. Sauté garlic, onion until they soften and smell nice.

  4. Add chicken and Cook it until it gets lightly browned.

  5. Add fish sauce and cook, stirring it now and then, for another 1 minute.

  6. Add 8 cups of water and Get it boiling.

  7. Turn down the heat and cover it, and let it simmer gently 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. Add salt and pepper to taste.

  10. Add liver and cook for about 1 to 2 minutes.

  11. Add carrots and cook for 1 minute. Add napa cabbage and Keep cooking for 1 minute or until vegetables are tender yet crisp.

  12. Mix 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 while hot.

  14. 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.

  15. Cut the vegetables in thin and uniform sizes to ensure fast and even cooking.