- 1 pound package of lomi noodles
- 1/2 pound of pork belly, cut into small cubes
- 1/2 pound of squid, cut into strips
- 12 pieces of medium-sized shrimp, peeled and deveined
- 1/4 head cabbage, shredded
- 1 piece of large carrot, peeled then julienned
- 6 cups of chicken stock
- 3 eggs, beaten
- 6 cloves of garlic, peeled then minced
- 1 small onion, finely chopped
- 1 spring onion, finely chopped
- fish sauce to taste
- cooking oil
- 2 tablespoons of cornstarch
- freshly ground black pepper
- First, cook the lomi noodles according to the package instructions.
- Once the noodles are cooked, drain and rinse them with tap water, then set it aside.
- Add a little cooking oil to a large pot over medium high heat.
- Fry all sided of the pork belly until it is all golden brown and crispy.
- Remove the pork belly from the pot then set it aside.
- Now add the garlic and onions to the pot and stir occasionally.
- Let this cook or about a minute then add the squid to the pot.
- Continue to stir occasionally and let this cook for another minute.
- Next add the chicken stock to the pot.
- Bring this to a boil the reduce the heat to a low so it will simmer.
- Add the shrimp and fried pork to the pot then let that cook for 2 minutes.
- Add the noodles, carrots and cabbage to the pot.
- Combine the cornstarch with a small amount of water in a cup.
- Slowly pour the cornstarch mixture into the pot while constantly stirring to avoid clumping.
- Add some water or broth if the broth gets too thick.
- Increase the heat to medium high again and bring this to a boil.
- Pour in the egg into the pot while continuously stirring then turn the heat off.
- Season with freshly ground black pepper, salt and fish sauce to taste.
- Serve hot in bowls.
If lomi noodles are not readily available you can use or any other thick egg noodle as a substitute. Note that this dish is very versatile. You can add a variety of other vegetables and meats to this soup to suit your preference. So use your imagination.