Pancit Lomi (Seafood Noodle Soup)

This is Pancit Lomi (Seafood Noodle Soup). This noodle soup is hearty and bursting with surf and turf flavor. Lomi is made with thick egg noodles. Noodle dishes like this originate from China but adaptation of it can be found throughout Southeast Asia. It is filled with a variety of different meat vegetable ingredients from once place to another. A nice touch that we do in the Philippines is to sprinkle some crushed chicharon on top of the soup. Enjoy this recipe from all of us at Filipino Chow.


  • 1 pound package of lomi noodles
  • 1/2 pound of pork belly, cut into small cubes
  • 1/2 pound of squid, cut into strips
  • 12 pieces of medium-sized shrimp, peeled and deveined
  • 1 piece of large carrot, peeled then julienned
  • 1/4 head cabbage, shredded
  • 6 cups of chicken stock
  • 3 eggs, beaten
  • 6 cloves of garlic, peeled then minced
  • 1 small onion, finely chopped
  • 1 spring onion, finely chopped
  • fish sauce to taste
  • cooking oil
  • 2 tablespoons of cornstarch
  • freshly ground black pepper


  1. First, cook the lomi noodles according to the package instructions.
  2. Once the noodles are cooked, drain and rinse them with tap water, then set it aside.
  3. Add a little cooking oil to a large pot over medium high heat.
  4. Fry all sided of the pork belly until it is all golden brown and crispy.
  5. Remove the pork belly from the pot then set it aside.
  6. Now add the garlic and onions to the pot and stir occasionally.
  7. Let this cook or about a minute then add the squid to the pot.
  8. Continue to stir occasionally and let this cook for another minute.
  9. Next add the chicken stock to the pot.
  10. Bring this to a boil the reduce the heat to a low so it will simmer.
  11. Add the shrimp and fried pork to the pot then let that cook for 2 minutes.
  12. Add the noodles, carrots and cabbage to the pot.
  13. Combine the cornstarch with a small amount of water in a cup.
  14. Slowly pour the cornstarch mixture into the pot while constantly stirring to avoid clumping.
  15. Add some water or broth if the broth gets too thick.
  16. Increase the heat to medium high again and bring this to a boil.
  17. Pour in the egg into the pot while continuously stirring then turn the heat off.
  18. Season with freshly ground black pepper, salt and fish sauce to taste.
  19. Serve hot in bowls.

If lomi noodles are not readily available you can use or any other thick egg noodle as a substitute. Note that this dish is very versatile. You can add a variety of other vegetables and meats to this soup to suit your preference. So use your imagination.


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