Lumpiang Hubad With Crispy Noodles

Vegetables

3 tbsp cooking oil

2 tbsp minced garlic

¼ cup chopped red onion

250 g pork shoulder/ kasimchopped in small bite sized pieces

1 cup shrimp broth

400 g singkamaspeeled and sliced into strips

400 g kamotepeeled and sliced into strips

250 g carrotspeeled and sliced into strips

60 g canned garbanzospeeled

12 pcs whole romaine lettuce leavescleaned

12 pcs lumpia wrapperfried

salt and pepper to taste

Toppings

1 ½ tbsp muscovado

2 tbsp sesame seedstoasted

1 tsp iodized salt

½ tbsp roasted peanutscrushed

Vermicelli noodles as needed

1 l cooking oil for deep frying

⅛ cup crushed nori sheets

Sauce

2 cups strained broth from the vegetables

2 tbsp oyster sauce

3 tbsp sweet peanut butter

3 tbsp brown sugar

1 tbsp cornstarch

2 tbsp water

salt and pepper to taste

Vegetables

Heat water with a bit of oil in pan and pan fry pork, until crispy. Season with salt and pepper along the way.

Once pork is crispy add in your garlic and onions and saute for about 5 minutes before adding in the kamote, carrots, and singkamas.

Saute for about 6-8 minutes or until vegetables are cooked. Simmer for about 5 minutes Add in your garbanzos and shrimp broth and let simmer for about 5 minutes and then strain the vegetables from the broth and set aside.

Wrapper and Toppings

Heat oil in wok/ stock pot until oil is ready for deep frying. Drop your vermicelli noodles in the hot oil and wait noodles to puff up before straining out of the oil. Drain oil from cooked noodles and break noodles and set aside for garnish.

For the lumpia wrapper, take one piece and drop it in oil to deep fry, use a ladel to push down the lumpia wrapper while it fries so it has a nice form. Take out from pan and drain oil and set aside.

Mix together, salt, muscovado sugar, sesame seeds and crushed roasted peanuts and set aside.

Sauce

Pour in broth in pan on medium heat, whisk in the oyster sauce, and sweet peanut butter and sugar and season with salt and pepper. In a small bowl mix the cornstarch and water to create your slurry and then pour it in your mixture briskly whisking until you create a thick consistency.

Assemble

Place the fried lumpia wrapper on a plate, place one whole pc of romaine lettuce on the wrapper, spoon in about 2 tbsp of the cooked vegetable mix, drizzle sauce and sprinkle your crushed roasted peanuts mixture. Top with crunchy fried noodles, crushed nori and more of the crushed roasted peanuts mixture and serve.

Print Options:

Lumpiang Hubad With Crispy Noodles