Lomi or Pancit Lomi is a Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish. Variations in recipes and quality are therefore very common.
Lomi is best eaten while steaming hot. It is a challenge to be able to finish eating before the bowl gets cold. To spice up the taste, depending on one’s preference, a mixture of soy sauce, kalamansi juice and crushed fresh red chilli peppers can be added to the dish as a condiment. The same soy sauce mixture can also be used as a dipping sauce for the meatballs, kikiam and pieces of meat. Other lomi patrons request a small amount of finely chopped fresh red onions to be eaten with the dish for extra pungency.
source: wikipedia
