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
- 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
- In a pot of boiling water, cook the Misua, strain, drain, set aside.
- Heat up some oil in a wok and fry the egg. Dish out and set aside.
- Saute the garlic till fragrant, add in the mushrooms and seasoned meat, stir-fry till cooked.
- Toss in the vegetables, stir-fry.
- Toss in the Misua, stir-fry. Fine tune to taste.
- Drizzle on some sesame oil, dish out onto serving plates. Garnish with the bits of fried egg.
- Serve immediately.
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