Food Network

How to cook Pansit Lomi

Pansit Lomi Recipe:

1/2 k. of pansit lomi noodles
1 c. of diced cooked chicken meat
1 carrot, julienned
1 c. of diced leeks (white and light green parts only)
7 c. of chicken broth (unsalted)
2 eggs, beaten
1 tbsp. of cooking oil
1 tbsp. of finely minced garlic
1 onion, halved and sliced thinly
1/2 tsp. of sesame seed oil
salt and pepper to taste

Pansit Lomi Instructions

Heat a casserole. Pour in the cooking oil. Saute the garlic and onion until fragrant. Add the julienned carrot and stir for 30 seconds. Add the chicken meat and continue cooking over high heat for another 30 seconds. Pour in the chicken broth and bring to a boil. Add the egg noodles and simmer for 10 minutes. Season with salt and pepper. Add the leeks. Pour in the beaten eggs in a thin stream, stirring continuously. Turn off the heat and stir in the sesame seed oil. Serve hot.

Pansit Bihon Ingredients:

• 1 8 oz. pack pansit bihon noodles
• 1 cooked chicken breast, shredded
• 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
• 1/4 cabbage, sliced into strips
• 1 onion, pealed and sliced
• 3 cloves of garlic, crushed and minced
• 1/3 cup scallions, cut into pieces
• 1 carrot, sliced into strips
• 2 tablespoons of cooking oil
• 3/4 cup diced celery
• 3 tablespoons soy sauce
• Salt and pepper to taste
• 5 pieces of calamansi or 1 lemon, sliced

Pansit Bihon Cooking Instructions:

• Soak the pansit bihon noodles to soften for 10 minutes
• Grease a large pan or wok with oil. Sauté garlic and onions.
• Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
• Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
• Salt and pepper to taste.
• Serve hot with sliced calamansi on the side.

Pansit Bihon Cooking Notes:

• Calamansi or lemon is to be squeezed into the pancit bihon before eating.