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Pancit Lomi
Pancit Lomi is a familiar dish from my childhood. My father and grandfather used to take my brother and I to Chinatown just to eat it. This Chinese noodle dish has become so popular in the Philippines that it is not uncommon to find it in expensive restaurants as well as in plastic bags sold by streetfood vendors. Pancit lomi is among the items in the room service menu of at least three 5-star hotels in Metro Manila.
Pancit lomi is cooked with fresh egg noodles. Bought by weight in wet markets and supermarkets, fresh egg noodles are oily and salty. There are several varieties of egg noodles. Some are thin (for mami); some are flat (for stir-fried noodle dishes). Lomi noodles are thick–about 1/4 inch in diameter. Of course, there is nothing wrong with using thinner noodles or even the flat kind. They all taste the same anyway.
Quality varies too. The best ones are made by Chinese restaurants. They are not as salty or as oily as the ones sold in the market. They are also more expensive. I bought my noodles from the wet market. And to make sure that my pancit lomi won’t taste as though I had poured a cup of salt in it, before cooking I placed the fresh egg noodles in a bowl and poured enough boiling water to cover it. I let the noodles sit in the hot water for five minutes, then drained and rinsed them under the tap.
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Comments
14 Responses to “Pancit Lomi”
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Thanks for the lomi recipe, dad’s been asking me to find it so I can cook the noodles at home.
Where can I find Lomi noodles? I live in upstate newyork.
hi ms. connie! been lurking your cooking site for almost a year now and its my first time to post a comment. i was just searching on google about lomi recipe and on the top of the list is the one from your website. i was reading all other results and i came across this site (http://www.recipesdatabase.com/recipedetail.aspx?id=1172) which uses your post word for word. i knew there was an incident similar to this from your website..well..im just letting you know..
your site is really really good, ms connie. keep up the good work!
arlen
arlen, thanks for the info. you know, that’s why i don’t post recipes for traditional filipino dishes anymore.
Hi Ms. Connie,
Am not a good cook I can only cook when there is a recipe at hand and when i come across of this i got interested because this is one of my sons favorites so please send me your lomi recipe and other recipes too. Thanks so much and morepower to you and your family. God bless.
Lina
Hi Ms Connie,
CAn you send me your lomi recipe and also some of your recipes. Tks so much more power to you and your family. God bless.
Lina
lina, is there any reason why you cannot just read them here?
[...] but may also be served as a stir-fried dish. In size, udon is similar to the egg noodles used in lomi but in color, taste and texture, udon is very [...]
Hi there! u have a wonderful site, ma’am… congratulations! btw, in my friend’s recipe of lomi, she uses cream of corn in packets to make the soup really creamy.
mam connie.
matagal na po kaming subscriber ng pinoycook at naisip ko pong maghanap ng recipe ng pancit lomi.
meron po akong nakitang recipe na katulad ng sa inyo dito, http://www.recipesdatabase.com/recipedetail.aspx?id=1172
maraming salamat po sa patuloy nyong pagsshare ng mga recipe sa amin.
Hayyy… another plagiarist. I bet a fellow Filipino did the copying.
ms connie are there any substitute to lomi noodles? im not in the country right now and my sources are limited. i really wanna cook your recipe. thanks so much.
Udon is the best next to lomi noodles but still the lomi noodles in the Philippines taste much better.
hello, huwag naman pong masyadong negative ang mga Pilipino sa kapwa pilipino…recipe na nga lang na ishashare namumuna pa kayo…basta be proud and try the recipe….if hindi nagwork maaring mali measurement ninyo o di nyo nasunod mga steps….happy cooking and happy eating…godbless sa mga pinoy sa buong mundo