Pancit Lomi Recipe is a Filipino-Chinese dish made with a variety of thick fresh egg noodles. The most popular among these variations would probably be the Batangas Lomi. Pancit Lomi Recipe is best eaten while steaming hot. It is a challenge to be able to finish eating before the bowl gets cold. To spice up the taste, depending on one’s preference, a mixture of soy sauce, kalamansi juice and crushed fresh red chili 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. Other Pancit lomi Recipe patrons request a small amount of finely chopped fresh red onions to be eaten with the dish for extra pungency.
Small pieces of meat (usually pork, sometimes chicken) and pork liver, thinly sliced, are sauteed with garlic and onions, then cooked until tender. Pancit Lomi Recipe is best eaten while steaming hot and it is best for rainy season.