Filipino Stir-Fry Comfort Food! | Pancit Canton & Lomi

Within the realm of Filipino comfort food, few dishes hold as much nostalgia and flavor as Pancit Canton and Lomi. These culinary delights have stood the test of time, becoming staples for Filipinos and food enthusiasts worldwide.

Originating from Chinese culinary influences, Pancit Canton has become deeply ingrained in Filipino cuisine. It is believed that the Chinese brought their culinary traditions, including stir-fried noodles, to the Philippines centuries ago. Over time, Pancit Canton has evolved, incorporating local ingredients and flavors to create a uniquely Filipino dish.

At its core, Pancit Canton features stir-fried wheat flour noodles. The dish showcases a colorful medley of vegetables, such as carrots, cabbage, bell peppers, and snow peas, providing a delightful crunch. For added depth of flavor, it is common to find succulent meats like chicken, pork, or shrimp gracing the dish. The noodles and ingredients are expertly tossed together, often seasoned with soy sauce and other aromatic spices, resulting in a savory symphony of taste.

In contrast, Lomi takes the form of a comforting noodle soup. Hailing from the Batangas province in the Philippines, Lomi has gained widespread popularity for its thick egg noodles and flavorful broth. It is a dish that satisfies the craving for a hearty and filling meal.

Lomi begins with a foundation of thick egg noodles that provide a delightful chewiness. The broth, which forms the heart of the dish, is simmered to perfection, often prepared with a combination of meat, seafood, and vegetables. The addition of garlic, onions, and other seasonings infuses the broth with a rich umami flavor. Served piping hot, Lomi is traditionally garnished with chopped spring onions, crispy fried garlic, and a squeeze of calamansi for a tangy kick.

These two dishes have become beloved symbols of comfort food in the Philippines. Whether you crave the stir-fried goodness of Pancit Canton or the hearty warmth of Lomi, these dishes offer a glimpse into the rich tapestry of Filipino cuisine. Prepare these recipes in your own kitchen and let the aromatic flavors transport you to the vibrant streets of the Philippines, where culinary heritage and comfort come together in every bite.

Recipe: Pancit Canton

Ingredients:

• 250 grams of wheat flour noodles
• 1 cup of chicken, sliced into strips
• 1 cup of pork, sliced into strips
• 1 cup of shrimp, peeled and deveined
• 1 cup of assorted vegetables (carrots, cabbage, bell peppers, snow peas)
• 3 cloves of garlic, minced
• 2 tablespoons of soy sauce
• 2 tablespoons of oyster sauce
• 1 tablespoon of cooking oil
• Salt and pepper to taste

Instructions:

1. Cook the wheat flour noodles according to the package instructions. Drain and set aside.
2. Heat the cooking oil in a large pan or wok over medium heat. Sauté the garlic until fragrant.
3. Add the chicken and pork to the pan, stirring until they are cooked through and lightly browned.
4. Incorporate the shrimp and vegetables, cooking until the shrimp turn pink and the vegetables are tender-crisp.
5. Add the cooked noodles to the pan, followed by soy sauce and oyster sauce. Toss everything together until well combined.
6. Season with salt and pepper to taste. Continue cooking for another 2-3 minutes, allowing the flavors to meld together.
7. Remove from heat and serve hot. Garnish with chopped spring onions, if desired.

Recipe: Lomi

Ingredients:

• 250 grams of thick egg noodles
• 1 cup of chicken, boiled and shredded
• 1 cup of pork, boiled and sliced
• 1 cup of shrimp, peeled and deveined
• 1 cup of cabbage, thinly sliced
• 1 cup of carrots, julienned
• 4 cloves of garlic, minced
• 1 onion, chopped
• 4 cups of chicken broth
• 1 tablespoon of soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of cornstarch, dissolved in water
• 2 tablespoons of cooking oil
• Salt and pepper to taste
• Chopped spring onions and fried garlic for garnish
• Calamansi or lemon wedges (optional)

Instructions:

1. Cook the thick egg noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat the cooking oil over medium heat. Sauté the garlic and onions until fragrant and translucent.
3. Add the chicken, pork, and shrimp to the pot, stirring until they are cooked through.
4. Incorporate the cabbage and carrots, and continue to sauté for a few minutes until the vegetables start to soften.
5. Pour in the chicken broth and bring it to a simmer. Allow the flavors to meld together for about 10 minutes.
6. Add the soy sauce and oyster sauce to the broth, and season with salt and pepper according to your taste.
7. Thicken the soup by slowly pouring in the cornstarch mixture while stirring continuously. Simmer for another 5 minutes until the soup has thickened.
8. Divide the cooked noodles into serving bowls and ladle the hot soup over them.
9. Garnish with chopped spring onions and fried garlic.
10. Serve the Lomi hot with calamansi or lemon wedges on the side for an extra tangy kick.