WATCH: How To Cook Misua Seafood Noodles
Misua never looked so elegant or tasted so delicious.
If you've never had misua¬†in your noodle soup before, this is the dish to try.
Misua is a Chinese egg noodle,¬†and the classic¬†dish that uses it is a soup dish, where the misua noodles swim in a clear, ginger soup with chunks of pork. In this recipe, however, the¬†misua is the star with seafood adding its¬†flavor to the broth.¬†What's¬†really different is that the misua absorbs all the wonderful broth it's cooked in, creating incredibly flavorful noodles that you'll eat rather than slurp.¬† ¬† ¬†
Misua Seafood Noodles¬†
Takes 45 minutes¬†
4 cups shrimp stock
1 1/2 tablespoons vegetable oil
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon green onion, chopped
5 pieces kamias, sliced into rounds
100 grams patola (chinese okra), sliced into rounds
100 grams shrimp, shelled and deveined with heads and tails left on
100 grams mussels, cleaned and beards removed
100 grams clams, cleaned
100 grams squid rings
500 grams dried misua noodles
salt, to taste
Heat seafood or shrimp stock in a saucepot. Set aside.
Heat oil in a medium pot. Saut√© ginger, garlic, and green onions until fragrant.
Add hot stock, kamias, and patola; bring to a boil.
Add all seafood and simmer for about 8 minutes or until shrimp turns pink, squid turns white, and mussels and clams open. Discard any shells that remain closed.
Turn off heat and add misua noodles. Allow noodles to soften. Season to taste with salt and pepper.