Lomi
Lomi or pancit lomi (Hokkien Chinese: 滷麵 / 扁食滷麵; Pe̍h-ōe-jī: ló͘-mī / pán-si̍t ló͘-mī) is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture.[1] Because of its popularity at least in the eastern part of Batangas,[2] there are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish.While waiting for the noodles to cook, a mixture of cornstarch flour blended with a small amount of water is added to thicken the soup.Finally, just before the whole mixture is transferred to individual bowls, a beaten egg is added as the cook continuously stirs to complete the basic dish.An eatery or carinderia or restaurant principally serves rice meals, viands and other made-to-order dishes that may or may not include lomi.