Lomi is a feel-good food that is very hearty and easy to cook. A great winter or anytime dish when you want some extra warmth.
- 1 454 g pack Shanghai Noodles Thick or Lomi noodles
- 2 Tablespoons cooking oil
- 1 medium onion finely diced
- 5 cloves garlic finely chopped
- 1 cup ½ lb chicken liver, cut into smaller pieces
- 1 cup ½ lb pork belly, boiled and sliced into small cubes*
- 1 180 g pack fish or squid balls abt 10pcs, halved
- 1 ½ cups carrot strips**
- 1 ½ cups green cabbage cut into small cubes**
- 2 celery sticks cut into ½ inch slices
- 8 cups chicken broth*** I used Better Than Bouillon® Roasted Chicken Base
- ¼ cup cornstarch mixed with ¼ cup water
- 2 eggs beaten
- Patis fish sauce or Salt and Ground Black Pepper (to taste)
Quickly rinse the noodles in cool running water and drain well.
In a large pot, add the oil and saute the onions followed by the garlic. Add the chicken liver and cook until plump and no longer pink. Be gentle in stirring so the liver keeps its shape. Stir in the pork and fish balls and cook for 2 minutes.
Add the carrots and celery and cook while stirring for a minute. Add the broth and bring to a boil.
Once boiling, add the noodles and cabbage. Season with patis and ground black pepper. Simmer for 5 minutes. Combine the cornstarch and water in a small bowl (mix well) and add to the pot while continuously stirring . Simmer for another 2 minutes to cook the cornstarch. Adjust seasoning one more time and add the beaten eggs while mixing. Turn off heat.
*Place the pork in a small pot and add enough water to the level of the meat. Add 1 teaspoon each of salt and whole black peppercorns. Bring to a boil and simmer until tender. OR you can just cook the raw pork cubes directly in the cooking oil until brown before adding in the onions and garlic.
**We love vegetables so there’s more on the list. Adjust the amount to your liking.
***I used my favorite organic chicken soup base. You can use any chicken broth or make your own for a fuller flavor