Lomi or Pancit Lomi is a Filipino - Chinese dish made with a variety of thick fresh egg noodles of about a quarter of inch in diameter, soaked in lye water to give it more texture. Because of its popularity in the eastern part of Batangas, there as many styles of cooking lomi as there are eateries, panciteria or restaurants offering the dish. Variations and quality are therefore very common.
1/2 k. of lomi noodles
1 c. of diced cooked chicken meat
1 carrot, julienned
1 c. of diced leeks (white and light green parts only)
7 c. of chicken broth (unsalted)
2 eggs, beaten
1 tbsp. of cooking oil
1 tbsp. of finely minced garlic
1 onion, halved and sliced thinly
1/2 tsp. of sesame seed oil
salt and pepper to taste
Heat a casserole.
Pour in the cooking oil. Saute the garlic and onion until fragrant. Add
the julienned carrot and stir for 30 seconds. Add the chicken meat and
continue cooking over high heat for another 30 seconds. Pour in the
chicken broth and bring to a boil. Add the egg noodles and simmer for 10
minutes. Season with salt and pepper. Add the leeks. Pour in the beaten
eggs in a thin stream, stirring continuously. Turn off the heat and
stir in the sesame seed oil. Serve hot.
Courtesy of Casa Veneracion (Filipino Recipes)
