Misua

Salted thread-thin wheat noodles that need one minute and no extra salt.

Pork, Egg. Not vegetarian — contains fish sauce, pork.

Ingredients

• 200 g misua noodles
• 400 g minced pork
• 1 egg
• 2 tablespoons cornflour
• 1 patola, peeled and sliced thick
• 1.5 litres pork broth
• 1 onion, chopped
• 6 garlic cloves, chopped
• 20 ml fish sauce
• 2 tablespoons oil

Method

1. THESE NOODLES ARE ALREADY SALTED. That is the difference between this and every other noodle soup here: taste the broth and stop short, because the noodles will salt it for you when they go in.
2. Mix the pork with the egg, cornflour and half the garlic and roll small balls, about 20.
3. Soften the onion and the rest of the garlic in the oil, add the fish sauce, then the broth, and bring it up.
4. Drop the meatballs in and simmer 10 minutes, then the patola for 4 minutes until it turns translucent at the edge.
5. Taste now, before the noodles. Adjust nothing upward.
6. THE NOODLES GO IN FOR ONE MINUTE, off at the end. They are thread-thin and they keep swelling in the bowl, so serve immediately and never reheat the pot -- stand it ten minutes and the soup has turned into porridge.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes