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Lomi - Pressure Cooker - Food with Mae-20

Pancit Lomi

Pressure Cooker Series Episode 4:Pancit Lomi – Chicken Noodle Soup

What is Pancit Lomi?

Pancit Lomi is a chicken noodle soup with a thick broth and plenty of toppings. The toppings can range from fish balls, kikiam (prawn & pork sausages), boiled eggs, lechon kawali (fried pork) and crackling. This is also accompanied with a sauce, a mixture of soy sauce and vinegar with chopped onions & chillies. In Filipino cuisine the accompanying sauce or dip completes the dish and it gives the diner the power to enhance the flavour of the dish. You can opt out of using the sauce too if you are happy with chicken noodle soup as is. 

This dish is popular in Batangas, Pancit Lomi is one of those dishes that was influenced by our Chinese neighbors. As an example, In 1968 a businessman called To Kim Eng came to the Philippines and settled. He passed his recipe to his wife ‘Ka Talia’ and until today she still makes Lomi in her hometown where the dish began (information from KaSarap tv) in Batangas. There are many Filipino-Chinese dishes started this way using local ingredients available in the area and evolved to what we know today. 

This recipe is part of the ‘Pressure Cooker Recipes’ series. It’s for busy families and busy bees who don’t have much time to cook but still love home-cooked food. I hope you will enjoy this recipe! 

Swap it and Common Questions

Toppings – I used some simple toppings for this recipe. You can add anything you like as toppings. I added boiled eggs, chopped carrots, chopped spring onions, crunchy garlic, crunchy shallots and the chicken.

Liver – Do you add liver? Why didn’t you add liver? Some like liver and some don’t like liver. I didn’t fancy it in this recipe but you absolutely can add it if you want. 

Dip/Sauce – Soy sauce and vinegar with chopped red onions and chillies. You can add garlic too if you like. 

Protein – Usually this is cooked with pork but I like chicken with this recipe. You can use pork too if you like. 

Seasoning / Vetsin – you can add chicken cubes or vegetable cubes for extra seasoning. I don’t usually add them in my cooking. You can add vetsin too if you like. 

Pressure Cooker Series

Episode 1: Kaldereta – A Tomato Based Hearty Beef & Liver Stew

Episode 2: Bicol Express – Pork Belly Cooked in Coconut Milk (mildly spiced)

Episode 3: Adobo – Chicken Cooked with Soy Sauce and Vinegar

Episode 4: Pancit Lomi – Chicken Noodle Soup

Lomi - Pressure Cooker - Food with Mae-20


4-8 chicken thighs
1 medium onion
6 garlic cloves
500g-800g fresh egg noodles
2 eggs, whisked
2.5 tablespoons salt
2 tablespoons soy sauce
½ teaspoons black pepper
Thickening paste mixture 2-3 tablespoons cornflour + 50ml water


Chopped spring onions
Chopped carrots
Crunchy shallots
Crunchy garlic
Boil eggs, peeled & halved
Chicken skin crackling

Sauce mixture

3 tablespoons Soy sauce 6 tablespoons vinegar 1/2 shallot, minced 1 chillie (optional) 1 garlic clove, minced



Place the chicken, onions, garlic and salt inside your pressure cooker. Pour water until you cover the chicken completely or until half measurements on your EPC (electric pressure cooker). Pressure cook it for 20 minutes. 


Safely open the pressure cooker, take out the chicken and put them on the side for later. Press the saute function. 


You can at this stage add more water, if you want more soup, add water between the half and max line on your EPC not more. I made the mistake of adding water until the max line. I had to take some out when it was boiling as the water was about to go over the EPC. 


Add the fresh noodles, the rest of the salt, soy sauce and black pepper. Give it a good mix. Bring it to a boil, then add the thickening mixture and mix it again. It should be a little thicker but not very thick. Press cancel and then slowly add the whisked egg into the soup and mix it again. 


To serve the Lomi, debone the chicken and slice them ready as a topping. Put some noodles and soup in a bowl. Top it with some chopped carrots, spring onions, boiled egg, crunchy shallots, crunchy garlic, sliced chicken and chicken crackling. Best serve hot.

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