August 11, 2014

Pancit Lomi ala Chemist Dad

Pancit Lomi ala Chemist Dad
There are many ways or versions of cooking pancit. Over the weekend, I tried making one inspired by Red Kimono’s Yakiudon. I used lomi noodles instead of the usual canton or bihon.


You will need:
500 grams lomi noodles
¼ kilo liempo, chopped
1 medium-sized, carrot, julienned
1 medum-sized bell pepper, julienned
2-3 stalks of celery, julienned
1 cup sliced button or shitake mushroom
2 cups cabbage, shredded
1 medium sized onion, chopped
4 gloves garlic, minced
2 tbsp oyster sauce
2 tbsp soy sauce
½ cup cornstarch dissolved in ½ cup water
Salt and pepper to taste

Here’s how to do it:
Wash the noodles in running water and drop in boiling water and cook until tender. Remove from heat and wash again in running water. Set aside.

Render liempo until golden brown. In the same pan, sauté garlic and onion then add the remaining vegetables. Stir-fry until half-cooked. Set aside.

In the same pan, add about 2 cups water, oyster sauce and dissolve cornstarch and cook over moderate heat until the sauce thickens and become translucent. Drop the lomi noddles and vegetables. Stir until coated with sauce.

Like this post? Subscribe to this blog by clicking HERE.

Let’s stay connected:


  1. Looks really delicious. I have cooked lomi noodles only with soup but not this way. I would try this recipe, too.

  2. Ang sarap naman nyan! I want some.. :-)

  3. Wala akong masabi! Saraaaappp! :)

  4. I have not really tried cooking any type of pancit except the very simple pancit sardinas. But by the simple prep this dish requires, I might give it a try.

  5. Me too, I've never tried lomi na guisado, only soup. Looks interesting!

  6. Thank you for the recipe, its looks really good and it sounds really good right now.:)

  7. Can I have a plate of that? Pansit is not the same without the Filipino spin into it.

  8. Looks soo good. I am not really good at cooking pansit but i do love lomi, the soup version and your pansit version :)