Pancit Lomi Recipe


  • 1 lb. of pancit miki or thick fresh noodles, washed well and drained
  • 1/2 lb. meatballs, cooked
  • 2 pcs kikiam, sliced and lightly fried (optional)
  • i tsp garlic, minced
  • 1 onion, thinly sliced
  • 1 - 2 carrots, thinly sliced
  • 2 sticks celery, chopped
  • 1/4 cabbage, shredded
  • 4 - 6 cups of chicken or pork broth
  • 2 eggs, beaten
  • 2 tbsps patis (fish sauce)
  • 1/2 tsp black pepper
  • 2 tbsps. of cooking oil

Pancit Lomi Recipe


  1. In a pot or deep pan, saute the garlic and onion. Add the carrot and stir for 30 seconds. 
  2. Add the meatballs and kikiam and continue cooking over high heat for another 30 seconds. 
  3. Pour in the chicken/pork broth and bring to a boil. Add the egg noodles and simmer for 10 minutes. 
  4. Season with patis, salt and pepper. Add the celery. 
  5. Pour in the beaten eggs in a thin stream, letting it set a little then stirring continuously. 
  6. Add the cabbage and let simmer for 1 minute. Serve hot.
Source: Foods We Cook

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