Lomi

• 1 package (14 ounces) lomi noodles
• water
• 2 tablespoons canola oil
• 1 cup chicken liver, cut into cubes
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• ½ pound boneless, skinless chicken breast or thigh meat, cut into thin strips
• 1 tablespoon fish sauce
• 1 package (1.4 ounces) crab and corn soup mix
• salt and pepper to taste
• 2 medium carrots, peeled and julienned
• 1 small napa cabbage, end trimmed and sliced into 1-inch thick strips
• 2 eggs. lightly beaten
• 1 tablespoon corn starch

Instructions

• In a pot, bring enough water to cover noodles to a boil. Add noodles and blanch for about 1 minute. Drain and rinse in cold water.
• In a pan over medium heat, heat about 1 tablespoon oil. Add liver and cook until just about done. Remove from pan and keep warm.
• In a large pot over medium heat,, heat remaining 1 tablespoon oil. Add onions and garlic and cook until softened.
• Add chicken and cook until lightly browned.
• Add fish sauce and cook, stirring occasionally, for another 1 minute.
• Add about 8 cups of water and bring to a boil. Lower heat and simmer until chicken is cooked through.
• Add noodles and cook for about 3 to 5 minutes or until tender yet firm to bite.
• Add crab and corn soup mix and stir to dissolve. Season with salt and pepper to taste.
• Add liver and cook for about 1 to 2 minutes.
• Add carrots and cook for about 1 minute. Add napa cabbage and continue to cook for about 1 minute or until vegetables are tender yet crisp.
• In a small bowl, combine corn starch and ¼ cup cold water and stir to dissolve. Add to the pot, stirring to combine. Continue to cook for until slightly thickened.
• Add eggs slowly in a thin stream and allow to slightly set before stirring. Serve hot.

CTTO