Wednesday, August 27, 2008
Prawns Misua (Flour Noodles)
Misua or Mee Sua is the Chinese name for this thin type of noodles. I am not sure if they have equivalent English name. The word literally means "Flour Threads." Wikipedia said they are made from wheat flour. Probably with salt too, because if you add misua to any dish, it will become salty.
So far, I am familiar with two kinds of misua. The first one is the one pictured below, the one used for this recipe. It is white, super thin, very thread-like, fragile, and is always used for soups. It softens and is cooked immediately when added to boiling liquids. The second one is a bit thicker than the one in the picture, sometimes white or off-white, or yellow; and is usually used for stir-fry (guisado). Although some cooks would use the thicker one in soups as well, if they are not used to cooking the thread-like ones.
I prefer to use the thread-like ones. Primarily because of the taste - it is cleaner, purer. Also because of the texture, it is softer. Especially for the kids.
Misua is a celebration dish for the Chinese. It signifies long life, thus you will find this dish on every table during the New Year or the Chinese New Year. And of course on every birthdays. This dish is always served with boiled eggs, which symbolizes new beginnings.
This dish is so easy to cook, and is a comfort food for the family. I cook this dish even when there is no occasion at all. :) These past few days have been damp and wet (It's the typhoon season here) and having a steaming hot bowl of misua made everybody feel warm and good.
To make four bowls, you need:
2 bunches of misua (flour thread noodles)
8 C broth (you can use chicken or pork or shrimp)
some minced garlic
1 chopped onion
a few slices of ginger
4 T canola or any cooking oil
4 pcs shiitake mushrooms, sliced
a handful of black seaweed ZiCai, optional
4 large prawns, steamed
4 eggs, boiled and shelled
spring onions, chopped
1. Heat up the cooking oil in a wok or a deep cooking pan. Saute the ginger until golden brown. Add in the onions and saute until softened. Add in the garlic and saute until fragrant but not burnt.
2. Add in the broth. Let boil, then add in the mushrooms and the seaweed.
3. When the soup boils, add in the misua, slowly dispersing each strand by mixing the misua in the soup. You have to disperse the strands or they will form a lump, which is not good... in texture and taste. The misua will cook very fast. Taste and adjust seasoning with salt and pepper. When the pot boils again, you can ladle into soup bowls.
4. Top with one egg and one large prawn for each bowl. Sprinke with chopped spring onions. Serve immediately.
This misua is very versatile. You can use different meat and flavors for the misua. I used prawn broth and used the prawn meat as the topping. You can use chicken broth and use the chicken meat as topping. You can use various seafood, or pork or mutton or whatever ingredients you have. I think there is even a vegetarian version with tofu and mushrooms and various veggies.
Sharing this thin flour noodles dish with the Presto Pasta Nights food event, created and hosted this week by Ruth of Once Upon a Feast. To see last week's delicious pasta recipes, please check out Kitchenetta's dairy-free zone Got No Milk.