20-Min Pancit Lomi — Creamy Egg Noodle Soup
Silky egg noodle soup thickened with cornstarch and finished with raw egg stirred in for richness. Filipino comfort in a bowl, ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- ½ lb chicken or pork, thinly sliced
- 3 whole eggs
- 8 oz fresh egg noodles (or ramen noodles, crumbled)
- 6 cups chicken broth
- 2 tbsp cornstarch
- 2 cups bok choy or leafy greens, chopped
- 2 tbsp green onion, sliced
- 1 tbsp fish sauce
Instructions
- 1
Bring chicken broth to a boil in a large pot over medium-high heat.
- 2
Add sliced meat and simmer for 3 minutes until no pink remains.
- 3
Stir in noodles and bok choy, cook for 4 minutes until noodles soften.
- 4
Mix cornstarch with 3 tablespoons cold water, pour into soup while stirring gently.
- 5
Simmer 2 minutes until broth thickens and coats a spoon.
- 6
Crack eggs directly into the pot, stir gently for 1 minute until whites just set.
- 7
Season with fish sauce and salt to taste, top with green onion, serve hot.
Tools you’ll need
- large pot (6-quart minimum)
- wooden spoon
- small bowl
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