Lomi, Hokkien Noodles Lomi Style

Hokkien Noodles Lomi Style
Lomi, Hokkien Noodles Lomi Style. Lomi is one of the most missed dish of overseas Pinoy for the reasons that the lomi noodles are not available on most overseas locations. There are of course some overseas Pinoy who are have access to Asian stores that sells the Lucky Me Instant Lomi Noodles but nothing is beats the real home cooked lomi.

Lomi

Today I want to share a lomi recipes using thick Hokkien noodles as an alternative to the traditional fresh lomi noodles that we used back home. This is not the first time that I used the thick Hokkien noodles for lomi, on my Seafood Lomi recipe I used thick Hokkien noodles. Fresh Hokkien noodles are normally available in the Asian section of most supermarkets, they are usually sold in vacuumed packed in either thin, thick or regular noodle thickness.

Lomi Noddles

Cooking is basically the same with my other Lomi dish. Another must ingredient for a good lomi is kikiam which is not readily available when overseas, as a substitute use half a teaspoon or so of Chinese five spice or a couple of teaspoon of Hoisin sauce both should also be available at the Asian section of most supermarket. Here is the recipe of my Lomi, Hokkien Noodles Lomi Style.


Ingredients:

Hokkien Noodles

500-600 grams thick Hokkien Noodles
200 grams medium size shrimp, shelled, pre-boiled
2 pieces Chinese sausage, sliced thinly
1 1/2 cups pork, boiled, cut into strips
1/2 cup pork liver, sliced thinly
1 cup chicken, boiled coarsely shredded
1 cup chicken liver, cut into wedges, fried
1 small size carrot, sliced thinly
1 large stalk celery, chopped or sliced
1 small bundle spring onion, chopped
1/4 small cabbage, coarsely shredded
1/2 head garlic, chopped
1 small size onion, sliced thinly
1 tbsp Hoisin sauce
1/2 cup cornstarch
6 medium size egg, beaten
1/2 cup fish sauce
1/2 tsp. Chinese five spice
2 tsp. Hoisin sauce
salt and pepper
cooking oil

Cooking procedure:
Fried Chicken Liver

Hokkien Noodles Lomi Style - Cooking Procedure

In a deep sauce pan sauté garlic and onion until fragrant, now add in the Chinese sausage and stir cook for a couple of minutes then add in the pork, pork liver, chicken, fish sauce and Chinese five spice, stir cook for 2 to 3 minutes or until meat turn to light brown. Pour in about 2 1/2 liters of stock (from boiling the meat and shrimp head and shells) and bring to a boil, simmer for 2 to 3 minutes.

Add in thick Hokkien noodles and simmer for 10 to 15 minutes or until the noodles are soft but firm, add more water as necessary. Add in hoisin sauce, shrimp, vegetables and cellery, cook for another 2 to 3 minutes. Season with salt and pepper and thicken broth with cornstarch diluted in 1 cup of water. Pour in the beaten egg in a thin stream, stirring continuously. Cook for another minute. Garnish with the fried chicken liver and chopped spring onion, serve hot.

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