How to Cook Misua

Misua noodles are thin, salted noodles popular in both Chinese and Filipino cuisine. Depending on your tastes, you can prepare these noodles in one of several different ways. Boiling misua, cooking misua soup, or frying misua are all popular ways to prepare these noodles. Once you've cooked your misua, you'll have prepared a delicious and traditional Asian noodle dish.

Ingredients

Misua Soup

2 ounces (57 g) of boiled misua noodles
4 fl oz (120 mL) can of tomato paste
1 bunch of green onions
6 garlic cloves
1 medium yellow onion
6 tablespoons (89 mL) of vegetable oil
6 cups (1.4 L) of water
Meat, fish, or tofu (optional)
Salt and pepper to taste

Makes two servings.

Fried Misua Noodles

4 ounces (110 g) of fresh or boiled misua noodles
3 garlic cloves
¹⁄₄ cup (0.059 L) of shiitake mushrooms
3 tablespoons (44 mL) of vegetable oil
1/2 medium yellow onion
3-4 medium sized carrots
2 tablespoons (30 mL) of soy sauce
Salt and pepper to taste
¹⁄₄ cup (0.059 L) of peanuts
1 green onion

Makes two servings.

Method 1

Method 1 of 3:

Boiling Misua Noodles

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1
Purchase your misua noodles fresh or dry. Depending on whether you want to boil the noodles, you can purchase them dry or already cooked. Fresh noodles are already cooked, whereas dry noodles will need to be boiled before serving.^{[1]XResearch source}
- If the shop does not sell misua noodles, you can use Japanese somen noodles as a replacement.
- Fresh misua noodles do not need to be boiled and generally have an expiration date of several days or weeks after purchase. You can add them unboiled to most dishes.
2
Bring a large pot of water to boil. Fill a pot halfway with water over the sink, and place it on your stove top. Turn the stove to high heat until it comes to a boil, then lower the temperature to medium heat.^{[2]XResearch source}
- Bringing the water to boil should take between 10-15 minutes.
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3
Boil the misua noodles for 2-3 minutes. Once the water is boiling, drop the misua noodles in the water. Leave them in the pot to boil for about 2-3 minutes for a soft, yet firm texture.^{[3]XResearch source}
- The noodles should be fully submerged in the water.
- Because misua is more fragile than most Asian noodles, drop it into the pot gently.
4
Remove the misua noodles before they become too soft. After 2-3 minutes have passed, turn off the heat and remove the pot from the water. Drain the misua noodles over the sink and place the cooked noodles in a bowl.^{[4]XResearch source}
- From here, you can serve the misua noodles or use them in soups or fried dishes. You can also serve them as they are with teriyaki or soy sauce, if desired.
- If you have leftovers after serving the noodles, place them in an airtight container and store them in your fridge for up to 3-5 days.^{[5]XResearch source}

Method 2

Method 2 of 3:

Cooking Misua Soup

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Mince the yellow onions, bunch of green onions, and 6 garlic cloves. Place 6 garlic cloves, 1 medium yellow onion, and 1 bunch of green onions on a cutting board. Chop the onions and garlic into fine pieces and mix the minced pieces together in a bowl.^{[6]XResearch source}
2
Saute the garlic and onions over medium heat for 4-5 minutes. Add the minced vegetables to a large pot along with 3 tablespoons (44 mL) of vegetable oil, and place it on your stove at medium heat. Fry the minced vegetables, stirring the pot continuously, for 4-5 minutes.
- After sauteing the minced vegetables, you should notice a fragrant aroma and a more translucent color.
3
Add 6 cups (1.4 L) of water and protein, if desired, and bring it to a boil. Pour in the water as well as a meat or protein into the pot—pork meatballs, canned sardines, and tofu are all traditional choices. Let the water simmer over the pan for 10-15 minutes until the pot begins to boil.
- If you would prefer not to add protein, you can just add the water instead.
- How much protein you add depends on your personal preferences. You can add as much or as little as you need.
Add the 4 fl oz (120 mL) can of tomato paste to the pan and turn the stove to low heat. Let the mixture simmer over low heat, stirring the vegetables and protein continuously.^{[7]XResearch source}
5
Add the pre-boiled misua noodles and simmer for 2 more minutes. Pour the boiled misua noodles into the pot and stir them into the soup. Let the noodles simmer for 2 minutes, then turn off the heat and serve the soup as desired.
- Use a ladle to pour the misua soup into bowls and serve immediately.
- You can store misua soup by placing them in an airtight container and leaving it in the fridge for 3-4 days or in the freezer for 2-3 months.^{[8]XTrustworthy SourceFoodSafety.govOnline portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and PreventionGo to source}

Method 3

Method 3 of 3:

Making Fried Misua Noodles

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1
Chop the carrots, mushrooms, cabbages, garlic, and onions. Lay the vegetables on a cutting board one at a time and cut them into thin vertical strips. Place the vegetable slices in separate bowls, and set them aside for later.^{[9]XResearch source}
- The vegetable slices should be thin so they can fry quickly. If you notice any especially long or thick pieces, cut them in half to ensue that they fry evenly.
2
Fry the garlic and yellow onions over the stove for 5-10 minutes. Add the chopped garlic and onion to a frying pan along with 3 tablespoons (44 mL) of vegetable oil. Stir the garlic and onions over medium heat until you notice a translucent color and fragrant smell, or 5-10 minutes.^{[10]XResearch source}
- Do not put the green onion into the pan, as you will use it later as a garnish.
3
Add the mushrooms, carrots, cabbage, and soy sauce and fry for 5-10 minutes. After frying the garlic and onions, pour the remaining vegetables (except for the green onion) one at a time into the pan along with 2 tablespoons (30 mL) of soy sauce. Stir all of the vegetables in the pan for another 5-10 minutes continuously to help them fry evenly.^{[11]XResearch source}
- For a non-vegetarian dish, you can also add cooked beef, pork, or shrimp to along with the vegetables. How much you add depends on your preferences, as you can add as much or as little as you want.
Pour the boiled misua noodles into the pot and stir continuously. Then, turn the stove to low heat and let the vegetables and noodles simmer for 10-15 minutes.^{[12]XResearch source}
5
Pour the noodles into a bowl and garnish with green onions and peanuts. After 10-15 minutes, remove the pan from the heat and pour its contents into the bowl. Top the fried noodles with the peanuts and chopped green onions and serve immediately.^{[13]XResearch source}
- Add salt and pepper to taste, as desired.
- You can store fried misua noodles in the fridge for 3-5 days or in the freezer for 1-2 months after placing them in an airtight container.^{[14]XResearch source}