A favorite merienda of Batangueños because it is filling and inexpensive, Lomi ng Lipa is famous for its rich, thick noodle soup and starchy broth, chewy egg noodles, and hearty toppings like kikiam, pork liver, chicharon, and vegetables. Unlike lighter noodle soups like mami, Batangas lomi is thicker, richer, and more filling—making it a comforting merienda or rainy-day meal. This noodle soup has a sticky consistency from the use of cassava flour as a thickener.
Lomi is said to have originated from Filipino-Chinese families in Batangas, with its name sounding very similar to the Chinese noodle dish “lo mein.” While available year-round in many eateries in the province, it is typically enjoyed during the rainy season as a hearty and comforting, one-bowl dish.
Recipe developed by Nina Daza-Puyat and Chef Via S. Pelea.
What is miki noodles?
Miki noodles are chewy egg noodles which may come in thick or thin strands, either fresh or dried. The kind used in lomi are the fresh and thicker, fatter ones. Miki noodles need to be rinsed well prior to use in cooking to wash off the taste of lye, which is used for that firm and elastic texture of the noodles.
Recipe Tips
This recipe calls for fresh miki as they absorb flavors better. It is also the fresh miki noodles’ chewy bite that gives lomi its signature texture. Watch the dish carefully as it cooks and keep the broth close to prevent it from drying out as the noodles cook.
When adding the cassava starch slurry, make sure to do it gradually to prevent the broth from turning gummy. It is best to serve this noodle soup steaming hot as soon as it cooks as the broth tends to thicker over time.
Substitutions & Alternatives
You might find that some traditional lomi dishes served do not have a lot of vegetables on them. Feel free to add your favorite veggies, such as carrots, napa cabbage, or snow peas. Just make sure to add them towards the end of cooking time so keep them fresh and crisp.
You can also opt to add tofu, fish or squid balls, chicharon bits, hardboiled chicken or quail eggs, spring onions, toasted garlic or shallots.
Storage
For any leftovers, store in an airtight container in your fridge. To reheat, add a bit of broth or water as the liquid may have been absorbed by the noodles.
For another regional pancit recipe, try this Pancit Habhab from Quezon!