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





Labels:

Comments

  1. AnonymousJanuary 12, 2015 at 8:22 PM

    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. Sokehah cheahJanuary 12, 2015 at 11:57 PM

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

      Delete
    2. AnonymousJanuary 13, 2015 at 3:34 AM

      This version looked good. Without frying healthier. Thks

      Delete
  2. ann lowJanuary 12, 2015 at 8:50 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 13, 2015 at 4:31 PM

      Yes, just dumped whatever I could find in my fridge!

      Delete
  3. Karen LuvswesavoryJanuary 13, 2015 at 6:25 AM

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

    ReplyDelete
  4. ZoeJanuary 13, 2015 at 11:07 AM

    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
  5. KimmyJanuary 13, 2015 at 2:47 PM

    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. Angie's RecipesJanuary 13, 2015 at 5:34 PM

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

    ReplyDelete
  7. ~ Nee ~January 14, 2015 at 12:16 AM

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

    ReplyDelete
  8. mui muiJanuary 14, 2015 at 3:50 PM

    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. Ana RegaladoJanuary 15, 2015 at 10:42 PM

    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
  10. Bobo DuckFebruary 18, 2018 at 6:13 PM

    This comment has been removed by a blog administrator.

    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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more