Pancit Lomi

Ingredients

• Salt and pepper (to taste)
• Green onions (2 stalks, chopped for garnish)
• Egg (1, beaten)
• Cornstarch (2 tablespoons, dissolved in 1/4 cup water)
• Chicken broth (6 cups)
• Oyster sauce (2 tablespoons)
• Soy sauce (2 tablespoons)
• Cabbage (1 cup, shredded)
• Carrots (1 cup, julienne)
• Onion (1, chopped)
• Garlic (4 cloves, minced)
• Shrimp (1 cup, peeled and deveined)
• Chicken breast (1 cup, thinly sliced)
• Pork belly (1 cup, thinly sliced)
• Lomi noodles (400g)

Instructions

1. Heat 2 tablespoons of oil in a large pot over medium heat. Add the garlic and onion, sautéing until they release their aroma.
2. Add the pork belly and chicken breast to the same pot and cook until they are evenly browned.
3. Add the shrimp to the pot and cook until they turn pink. This should take about 2-3 minutes.
4. Pour in the soy sauce and oyster sauce, stirring well to ensure all the meat and shrimp are well-coated.
5. Add the carrots and cabbage to the pot, cooking until they start to soften.
6. Pour in the chicken broth and bring the mixture to a boil.
7. Add the lomi noodles to the boiling broth and allow them to cook as per the package instructions.
8. Once the noodles are cooked, slowly pour in the dissolved cornstarch while stirring continuously. This will thicken the broth.
9. Drizzle in the beaten egg, stirring gently to create delicate egg ribbons in the broth.
10. Season the dish with salt and pepper to taste.
11. Garnish the Pancit Lomi with the chopped green onions before serving.
12. Serve hot and enjoy!