Misua or also known as, wheat vermicelli are a very thin variety of salted noodles made from wheat flour. It originated in Fujian, China. The noodles differ from mifen (rice vermicelli) and cellophane noodles in that those varieties are made from rice and mung beans, respectively.
As we adopted the misua in Philippines, we’ve invented our own way to cook misua.
Misua is one of the cheapest yet delicious dish to have in a meal. It’s cheap because usually we just mix 1 canned sardines in 1 pack of misua and that’s it. It can already serve up to 5 people. But if you have more budget and want to level up the misua then I will highly suggest to try this recipe.
Try this Misua with meatballs and Patola Recipe. Let me know what you think.
MISUA WITH MEATBALLS AND PATOLA
Misua with a twist.
Share
Twitter
Email
Ingredients
- 1 large bowl Sliced Patola
- 1 pack misua
- 1/2 cup Minced Onion and Garlic
- 3 cups Water
- 1 tbsp Fish Sauce
- Ground pepper
- Spring onions Garnish
MEATBALLS
- 500 g Ground Beef or Pork
- 1/2 cup Minced Onion and Garlic
- Salt and pepper to taste
- 1 cup Bread Crumbs
- 1 pc Egg
Instructions
MEATBALLS
- Mix all the ingredients in a large bowl
- Scoop the meat from the bowl and form into 1 1/2″ balls. Then place meatballs on a plate
- Fry or bake it but don't cook it yet so that it will not be overcooked later. Just fry it until the meatballs turns solid and has a little brown color
- Remove the meatballs and on the same pan, saute garlic until turns brown before you add the onions
- Put back the meatballs and add the water
- Wait the water to boil and put the patola and misua
- Season with fish sauce and pepper and adjust accordingly to your taste.
- Boil for 5 mins. and if the soup is too thick or few, just add more water and fish sauce.
- Serve in a bowl and it is best served with spring onions and toasted garlic on top
