Noodles of anykind is always my all-time favorite comfort food. Be it an instant or those I can cook from scratch. Most of it are really very easy to prepare specially if you really know what you want. And because it’s been very cold here lately and I have no place to go to enjoy a heart warming noodle soup or what we usually called back home, “Mami House” I have to be self-reliant to satisfied my own cravings.That being said, I wanted to share here my own very simple recipe of Misua, also known as Chinese Noodle Egg with Patola (Chinese Okra) This is one of my favorite vian growing up from my home country where we were blessed with freshly bought vegetables from the market all year round.
Here’s What You Need:
Chinese Egg Noodle
Patola (Cut in circle with 1/4 inch thickness)
Shtimp (Peeled and Deveined)
Garlic
Onion
Cooking Oil
Salt & Pepper to taste
What To Do:
Sauteed the onion and garlic. Once the onion look transparent and the garlic is a bit toasty,add the Shrimp and sauteed for five minutes. Add a cup of water (This actually depends how much Misua are you going to use because you might not like it to become too watery)Let it boild for two minutes then add the Patola slices and cook for another five minutes. Add the Misua noodles in the end and let it boild for 3-5 minutes because it doesn’t take very long to cook this thin noodles. Then add salt & pepper to taste.
You can use pork,chicken or even meatballs as an alternative to Shrimp and just follow the same direction.
