Pancit Lomi – Thick Miki Noodles Perfect for Lunch or Midnight Snack

---

This post may contain affiliate links. Please read our Affiliate Disclosure for more information.

---

What is Pancit Lomi?

Pancit lomi is a comforting Filipino noodle dish made with thick miki noodles simmered in a rich, savory broth that’s thickened with starch and egg. Popular in Batangas and nearby areas, it’s known for its heavy, almost gravy-like sabaw loaded with pork, liver, kikiam, meatballs, and crunchy toppings. If you enjoy hearty noodle soups like Pancit Batchoy, this dish offers a similarly filling experience but with a thicker, silkier texture.

Why Masarap

This Pancit Lomi dish hits the spot because of its deep umami flavor and satisfying mouthfeel. The broth is malinamnam and slightly sticky, the noodles are soft and chewy, and the mix of meats adds richness in every bite. Finished with egg ribbons and chicharon on top, it’s the kind of pagkain that feels warm, indulgent, and nakakabusog from the first spoonful.

Best Enjoyed For

This Pancit Lomi noodle favorite is best enjoyed for lunch or a midnight snack, lalo na kapag gusto ng mainit at mabigat na pagkain na pampawi ng gutom.

Ingredients

• 1 lb miki noodles
• 2 tablespoons cooking oil
• 3 cloves garlic, crushed and minced
• 1 medium onion, minced
• 1/4 lb pork, sliced into thin strips
• 1/4 lb cooked kikiam, sliced
• 6 to 8 pieces cooked meatballs
• 1/4 lb ham, chopped
• 1/4 lb pig’s liver, sliced
• 1 1/2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon ground black pepper
• 6 cups pork or beef broth
• 3 tablespoons cassava flour, diluted in 3 tablespoons water
• 1 piece raw egg, beaten
• 1 cup chicharon (pork cracklings), pounded

Optional Toppings

• 2 to 3 hard-boiled eggs, sliced
• 2 tablespoons chopped scallions or onion leeks

How to Cook pancit lomi

1. Heat the cooking oil in a large pot over medium heat.
2. Sauté the garlic and onion until fragrant and soft.
3. Add the sliced pork and cook until lightly browned.
4. Stir in the ham and liver, then cook for about 2 minutes.
5. Season with fish sauce and soy sauce, mixing well.
6. Pour in the broth and bring to a boil. Lower the heat and let it simmer until the pork is tender, about 20 to 30 minutes.
7. Add the meatballs and sliced kikiam, then simmer for another 3 minutes.
8. Sprinkle in the ground black pepper and add the miki noodles. Cook for 5 to 6 minutes until the noodles soften.
9. Slowly pour in the cassava flour mixture while stirring to thicken the broth.
10. Turn off the heat and gently stir in the beaten egg until fully incorporated and silky.

Serving Suggestions

Serve this Pancit Lomi dish piping hot in deep bowls and top generously with crushed chicharon, sliced boiled eggs, and scallions. For noodle lovers, it pairs well with other comforting bowls like Mami or even lighter dumpling soups such as Pancit Molo for a full merienda spread.

Storage Tips

• Store leftovers in an airtight container.
• Keep refrigerated and consume within 2 days.
• Reheat gently on the stove, adding a bit of broth or water if it thickens too much.

Frequently Asked Questions

---

Want more stories beyond food?

More helpful reads:

• FeedFrenzyPlus.com offers curated news and informative articles.
• HeyPositivity.com provides motivational quotes and uplifting content.