Often found as a street food for it is known for filling up the stomachs of the locals along the busy and lively streets of the Philippines. Chicken Lomi has the reputation of making you feel full with its thick noodles, and a rich-flavored broth.
Being egg noodles as the primary ingredient which gives a chewy texture when cooked, accompanied with varieties of ground meats, seasonings, vegetables and cornstarch which gives the reason for it’s well known thick soup. Depending on your preferences, a chicken lomi can taste even better with just a few drops of soy sauce and some calamansi juice.
Ingredients
- 2 package Lomi Noodles
- 8 cups Water
- 2 tablespoons Canola Oil
- 1 large Onion, peeled and chopped
- 6 cloves Garlic, peeled and minced
- 3 pcs Chicken Breast, shredded
- 2 tablespoon Fish Sauce
- 1 pack Crab and Corn Soup Mix
- Salt and Pepper to taste
- 1 cup Carrots, julienned
- 1 medium Cabbage sliced
- 4 Eggs lightly beaten
- 3 tablespoon Corn Starch dissolved in 1 cup of water
Directions
- Blanch Lomi noodles for 1-2 minutes, drain and set aside.
- Saute the garlic, onions and shredded chicken.
- Season with Fish Sauce.
- Add 8 cups of water and bring to boil.
- Add the Knorr Crab and Corn powder and mix well.
- Add the Lomi noodles
- Stir in the veggies. and let it re-boil
- Pour in the corn starch mix and continue to cook for until slightly thickened.
- Add eggs slowly in a thin stream
- Add salt and pepper to taste
Tips
- Stir in corn starch mix little by little until you get the right consistency