Skip to main content

Stir-fry Misua 炒面线


Misua or Mee Sua is a very fine, thin variety of  noodles made from wheat flour and originated from Fujian, China.  Misua signifies long life in Chinese culture, hence very often this is served during birthdays and during Chinese New Year.  For this heart warming stir-fry, I used the thick variety of Hock Chew Misua from Sitiawan, added in a few ingredients and it turned out just delicious!









Recipe for Stir-fry Misua  炒面线

Ingredients
  • 100 gm pork or chicken fillet, cut into strips
  • 100 gm vegetables of your choice
  • 3 Shitake mushrooms, soaked till soft, cut into strips
  • 1 egg
  • 4 pips of garlic, chopped
  • 2 servings of Misua
  • 1 tsp or more dark soya sauce
  • Sesame oil
  • Oil for frying
Seasoning for meat
  • 2 tsp oyster sauce
  • 1 tsp light soya sauce
  • 1/4 tsp sugar
  • Dash of salt
Method
  1. In a pot of boiling water, cook the Misua, strain, drain, set aside.
  2. Heat up some oil in a wok and fry the egg.  Dish out and set aside.
  3. Saute the garlic till fragrant, add in the mushrooms and seasoned meat, stir-fry till cooked.
  4. Toss in the vegetables, stir-fry.
  5. Toss in the Misua, stir-fry.  Fine tune to taste.
  6. Drizzle on some sesame oil, dish out onto serving plates. Garnish with the bits of fried egg.
  7. Serve immediately.





I'm submitting this post to the Little Thumbs Up Event,theme is Noodles and Pasta
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and
hosted by Anne of My Bare Cupboard





Comments

  1. Yours looked more simplified. I hv a recipe that called for the mee sua to be fried till brown n then cook in boiling water.

    ReplyDelete
    Replies
    1. I've seen that too. It's the thin variety of misua.

      Delete
    2. This version looked good. Without frying healthier. Thks

      Delete
  2. Cheah, your mian xian looks so delicious with the generous ingreidents. Yummy!

    ReplyDelete
    Replies
    1. Yes, just dumped whatever I could find in my fridge!

      Delete
  3. Hi Cheah,
    This plate of stir-fry Misua is loaded with ingredients. .. so delicious ^-^!

    ReplyDelete
  4. Hi Cheah,

    Totally agree with Ann that your fried mi sua looks delicious and has lots of healthy ingredients... I should call this the ho liao mi sua :D

    Zoe

    ReplyDelete
    Replies
    1. Added in more 'liao' as it's my one-dish meal!

      Delete
  5. Hi Soke Hah, this is hand-made misua? Simple noodles like this cook at home is always a healthier version. Definitely less oily. Nice.

    ReplyDelete
  6. It looks so appetizing with all the greens and mushrooms. o man..I am getting hungry...

    ReplyDelete
  7. Oh Sokehah Cheah , this is a must try dish , so wholesome and the ingredients go so well together . Pinning Nee :)

    ReplyDelete
  8. Hi Cheah,
    If you give my your plate of fried mee sua,I sure will lick the plate clean ...hehehe
    All the ingredients you use is my favorite. Thanks for sharing to LTU!
    mui

    ReplyDelete
  9. Hi Cheah , this noodle looks hearty and delicious , perfect dish to serve for CNY family get together ! Thank you for sharing this wonderful dish to LTU !

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…