Pancit Lomi

Lomi or Pancit Lomi is a Chinese-Filipino dish made with a variety of thick fresh egg noodles. Lomi is best eaten while steaming hot. Depending on one's preference, a mixture of soy sauce, kalamansi juice and crushed fresh red chilli peppers can be added to the dish as a condiment. The same soy sauce mixture can also be used as a dipping sauce for the meatballs, kikiam and pieces of meat.

Ingredients:

• 1/4 kilo flat lomi noodles 
• 1/2 cup pork, sliced into strips
• 1/2 cup shrimps, shelled
• 1/4 cup chopped ham
• 1 large onion, chopped
• 3-4 cloves garlic, crushed
• 1 cup shredded cabbage
• 1 tbsp. chopped carrots
• 6-7 cups chicken or meat broth
• 2 tbsp. cooking oil
• 1 tbsp. cornstarch.dissolved in water
• 2 raw eggs
• 2 tbsp. patis
• salt to taste 

Directions:

1. Saute garlic and onion.
2. When garlic and onion are in golden brown, you may add pork, shrimps, and ham.
3. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry.
4. Add broth. Cover and let boil for 10 minutes.
5. Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch.
6. Put off the heat.
7. Beat eggs and stir in. Do not boil.
8. Best serve immediately after cooking.