How to Cook Pancit Lomi

5 from 1 vote

Pancit lomi soup is a comforting Filipino noodle dish made with thick egg noodles in a light, flavorful broth with pork, shrimp, and fresh vegetables.

Prep Time15

Cook Time30

Total Time45

Course: Noodles

Cuisine: Chinese/Filipino

Keyword: lomi recipe, noodles recipe, pancit lomi

Servings: 4 Servings

Calories: 460kcal

Author: Manny

Ingredients

1 kilo pork bones
1/2 kilo pork liempo pork belly
1/2 kilo small shrimp
2 pc carrots peeled and cut in strips
5 pcs kikiam sliced diagonally (optional)
6 pcs squid balls sliced in half (optional)
1/4 kilo cabbage cut In strips
3 Tbsp. soy sauce
1 kilo lomi noodles
1 bunch sibuyas Tagalog small red onions
1 bunch wansuy

Instructions

How to Cook Pancit Lomi:

In a large casserole put in pork bones and pork belly.
Cover with about 12 cups of water and cook over a very low fire. Season with salt.
When pork belly is tender, remove from casserole and slice into 1/4 x 1/2 x 1 inch strips and set aside.
Shell shrimps and set aside. Add the shrimp heads and shells to the soup stock and continue cooking.
In a separate pan, heat 2 tablespoons cooking oil. Stir fry, sliced pork, shrimps, carrots, kikiam, squid balls and cabbage.
Cook until vegetables are crisp tender. Add soy sauce.
Peel shallots and slice thinly. Fry until lightly browned and crisp.
In another pot boil water and drop lomi noodles. Cook for about 3 minutes.
Put in a colander and rinse with cold water.
Strain soup stock and add cooked lomi noodles.
Serve soup and noodles in a bowl topped with the pork and vegetables.
Sprinkle with the fried shallots and garnish with wansuy.

Notes

Cooking Tips:

Simmer the Broth Low and Slow

For a richer pancit lomi soup, cook the pork bones and belly over very low heat instead of rushing the process. This allows collagen and natural fats to slowly release, creating a deeper and more flavorful broth. A gentle simmer also keeps the soup clear rather than cloudy.

Don’t Skip the Shrimp Heads and Shells

Adding shrimp heads and shells to the broth gives pancit lomi soup a subtle seafood sweetness that balances the pork. It’s a simple technique that boosts flavor without needing extra seasonings. Just remember to strain the stock well to remove any bits before serving.

Cook Noodles Separately for Better Texture

Always boil the miki noodles in a separate pot before adding them to the pancit lomi soup. This prevents excess starch from thickening the broth and keeps the texture clean and light. Rinsing them briefly in cold water also stops overcooking and keeps them pleasantly chewy.