There are also variations in different regions but the most popular is Batangas lomi, originally made with pork or chicken, kikiam, ham and meatballs with sawsawan (dip) of soy sauce, calamansi and chilis.
There are 'lomi hauses' all over Batangas province.
Pancit lomi as well as pancit mami are very much part of my childhood. My dad used to bring us to the famous Ling Nam Chinese restaurant in Chinatown, Manila just to enjoy eating a satisfying bowl of these noodle soups with matching hot Chinese tea.
The best lomi are the ones made by Chinese restaurants. Here is my vegetarian version of lomi.
1/2 k lomi noodles
1 block tofu (250g) or 4 pcs tokwa
(cubed or strips, fried)
1/2 c vegemeat (cubed or strips, fried)
2 Tbsp kinchay or kuchay(or celery),
2 Tbsp spring onions (finely chopped)
2 Tbsp butter
1 Tbsp cornstarch or cassava flour
seasoning or veggie buoiullon,
soy sauce, soy patis
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