Go Back
+ servings
Pancit Lomi in a bowl with a thick rich broth and egg noddles topped with squid balls, pork liver, hard boiled eggs and pork cracklings.
Print Recipe
5 from 1 vote

Pancit Lomi Recipe

Tasty and hearty egg-noodle dish with a rich and thick soup brimming with flavorful toppings. Pancit Lomi is a classic Filipino comfort food that is perfect for those cold, gloomy, or rainy days. It will not only fill your belly but also warm you up from head to toe!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Snack, Soup
Cuisine: Asian, Filipino
Keyword: egg noodles, eggs, Lomi Noodles, pork broth, pork liver
Servings: 6
Calories: 678kcal
Author: Bebs


  • 500 grams fresh large lomi noodles
  • 2 tablespoons soy sauce
  • pinch ground pepper
  • 250 grams pork belly cut into thin slices
  • ½ cup water
  • 1 teaspoon rock salt
  • 10 pieces squid balls/ kikiam cut into halves
  • 250 grams pork liver cut into ½-inch thick strips
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 8 cups pork broth
  • 1 medium carrot peeled & julienned
  • 2 tablespoons fish sauce
  • 3 tablespoons cornstarch
  • ¼ cup water for cornstarch slurry
  • 1 small cabbage (2 cups) shredded
  • 2 pieces eggs raw
  • 3-4 pieces hard boiled eggs cut into halves
  • Spring onion chopped
  • salt and pepper to taste


  • Soak lomi noodles in water for 5 minutes. Wash and drain twice.
    500 grams fresh large lomi noodles
  • Marinate pork liver with 1 tablespoon soy sauce and a pinch or two of ground pepper.
    2 tablespoons soy sauce, pinch ground pepper
  • Place pork belly slices on an unheated deep pan or pot in a single layer. Sprinkle with 1 teaspoon salt and pour ½ cup water. Turn on the heat to medium and just let it simmer without stirring until water evaporates and renders fat. Once oil comes out, stir from time to time to even out the browning. Let it cook until golden and very crispy.
    250 grams pork belly, 1 teaspoon rock salt, ½ cup water
  • Take the pork crackling out from the oil and fry the squid balls or kikiam until cooked. Remove from oil and set aside.
    10 pieces squid balls/ kikiam
  • Just leave about 2 tablespoons of the oil in the pot and use it to stir-fry the liver over high-heat just until cooked through and edges are browned, about less than a minute. Do not overcook or it will become hard and chewy. Remove the liver from oil and set aside.
    250 grams pork liver
  • In a pot, use 2 tablespoons of the rendered fat to saute onion and garlic until limp and aromatic. Add 1 tablespoon soy sauce and stir. Then pour in 8 cups of pork broth and bring to a boil.
    2 tablespoons soy sauce, 1 medium onion, 4 cloves garlic, 8 cups pork broth
  • Add carrots and the lomi noodles. Season with fish sauce and ground pepper then simmer for 3 minutes.
    1 medium carrot, 2 tablespoons fish sauce, pinch ground pepper
  • In a small bowl, make the slurry by mixing the cornstarch and ¼ cup of water. Slowly pour into the soup while continuously stirring. Add the cabbage and mix. Once it has slightly thickened, lower the heat.
    3 tablespoons cornstarch, 1 small cabbage, ¼ cup water
  • Beat the eggs in a small bowl. Gently pour this into the soup while stirring it around the pot. This will further thicken the soup. Season with salt and pepper as needed. Cook for a few more minutes but remember that it will continue to thicken once it cools down so do not cook it too thick.
    2 pieces eggs, salt and pepper
  • Transfer to serving bowls and top with crackling pork, squid balls/kikiam, pork liver, hard boiled egg, and spring onions.
    3-4 pieces hard boiled eggs, Spring onion
  • Serve with sauce made from soy sauce, calamansi, and chili on the side.



Calories: 678kcal | Carbohydrates: 76g | Protein: 30g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 2539mg | Potassium: 755mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10904IU | Vitamin C: 57mg | Calcium: 113mg | Iron: 13mg