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Stir fried lomi noodles
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5 from 1 vote

Stir fried (Lomi) Noodles

A very filling and delicious noodle dish that is similar to Pancit Canton using Chinese flavours that are common in Filipino kitchens.
Prep Time15 mins
Cook Time20 mins
Course: Main Course, Snack
Cuisine: Filipino
Author: Pam from PinoyBites


  • 1 454 g pack thick Shanghai noodles or Lomi noodles quickly rinsed and drained
  • ½ lb chicken thighs sliced into thin strips*
  • ½ teaspoon ginger grated
  • 1 teaspoon soy sauce
  • 2 tablespoons canola oil
  • 3 cloves garlic finely chopped
  • 1 small onion thinly sliced
  • 1 carrots cut into thin strips
  • 1 celery thinly sliced
  • 1 cup baby spinach** packed

For the sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon ground black pepper
  • ½ cup water

Here's How:

  • Combine the sauce ingredients in a small bowl. Set aside.
  • In another bowl, combine the chicken, ginger and soy sauce. Mix well and set aside.
  • Heat a wok (or a large pan) and drizzle the canola oil. Add the onion and cook until translucent then add the garlic. After a few seconds, put the marinated chicken in and cook for about 5 minutes or until cooked through. Stir occasionally for even cooking.
  • Put the carrots and celery and stir fry for a minute. Next, pour the sauce. Once sauce starts to simmer, add the noodles and spinach.
  • Stir fry for another 2 minutes on medium high. Taste and adjust seasoning if needed. Do not overcook thr noodles. Turn the heat off and serve hot.


*You can substitute other kinds of meat or omit completely for an all-veggie noodle dish
**You can substitute sliced bok choy, cabbage, kale , etc for the spinach.