Lomi is a warm and hearty Filipino noodle dish, perfect for a rainy day. With this lomi recipe, you can make the ultimate comfort food that will keep your insides warm and cosy. Its soup texture is similar to egg drop soup, and it is filled with flavourful and nutritional ingredients like chicken, chicken liver, and various vegetables. In addition, lomi noodles are a type of thick egg noodles soaked in lye water. It has low-fat content and a chewy texture too.
Meal: Lunch, Dinner Cuisine: Filipino
Preparation time: Cooking time: Total time: Yield: 4 servings
Ingredients
Water
1 packet of lomi noodles
240g of chicken liver, cut into cubes
1 onion, chopped
230g of boneless, skinless chicken thigh or breast, cut into thin strips
2 carrots, julienned
1 small napa cabbage, slice into thick strips
30ml of canola oil
2 cloves of garlic, minced
15ml of fish sauce
1 packet of crab and corn soup mix
Salt to taste
Pepper to taste
15g of corn flour
2 eggs
Equipment
1 large pot
1 skimmer
1 frying pan
2 small bowls
Directions
Pour enough water in your large pot to cover the noodles, then add and blanch them for around one minute.
Next, use the skimmer to drain and rinse the noodles in cold water, then set them aside.
Slice the chicken liver into cubes, peel and chop the onion, cut the chicken meat into thin strips, peel and julienne the carrots, and slice the napa cabbage into thick strips. Set them aside.
Pour 15ml of canola oil into the frying pan, heat it over medium heat, and add the chicken liver. Cook the liver till it’s almost entirely done, then remove it and set it aside.
Take your large pot, pour in the remaining 15ml of canola oil, and add the onion and garlic. Cook until softened.
Next, add the chicken and cook until lightly browned.
Then, add the fish sauce and occasionally stir for 1 minute.
Add 1.8l of water and bring it to a boil.
Then, lower the heat and let it simmer until the chicken is fully cooked.
Add the noodles and let them cook for 3 to 5e minutes or until it’s tender.
Pour in the crab and corn soup mix and continuously stir until dissolved.
Season with salt and pepper to taste.
Add the liver and let it cook for one to 2 minutes.
Then, add the carrots and let them cook for 1minute.
Next, add the napa cabbage and let it cook for 1 minute.
Mix the corn flour with 60ml of water in a small bowl. Mix well, and gradually pour it into the large pot while stirring. Continue cooking until it slightly thickens.
Beat the eggs in a small bowl and slowly pour them into the soup. Let the eggs slightly set before stirring the mixture.
Extra Lomi Toppings
After trying out this lomi recipe, feel free to add other ingredients to your lomi! We recommend meatballs, shrimp, hard-boiled eggs, and fried shallots or garlic. We also recommend serving lomi with slices of calamansi to give it a slight tang that will help brighten the flavours. If you have leftovers, just store them in a container and refrigerate them. You can keep the lomi for up to three days!
Missing some ingredients?
We hope this lomi recipe has convinced you to try it out. If your kitchen cabinet is missing necessary ingredients like chicken liver and lomi noodles, don’t worry! Visit pandamart, add what you need, check out, sit back and wait. Our drivers will deliver your groceries in under 20 minutes. So, you can start making lomi hassle-free.
