Ramblings about food, cooking, recipes, travels, history and walking around Manila.
My 35th birthday has just passed a few days ago. I took me awhile to finish this post because I have been busy answering birthday greetings. Met up with a couple of friends the last few days on top of doing a few experiments with food I’m making.
So, speaking of birthdays… have you heard of Cha Misua? Others call it “birthday noodles”. It’s a dry kind of misua, not like misua patola soup. Made from wheat flour, and it signifies long life.
The version I’m sharing today is stir-fried. I might see a lot of comments that their family makes them a different way again. So as a disclaimer, the recipe below is my recipe guys- you’re free to make your own. ☺
1 package Chinese misua noodles
4 tbsp vegetable oil
1 tbsp chopped garlic
1 red onion (chopped)
4 tbsp soy sauce
1/4 cup dried shiitake mushrooms, soaked in hot water for 1 hour to hydrate
1/4 lb boiled shredded chicken or dried scallops (hydrated)
1/4 lb shrimp
1/4 head fresh cabbage
salt and pepper, to taste
2 cups chicken broth
peanuts (roasted peanuts with skin on)
scrambled eggs (cut into strips)
1. Cook noodles in a pot of boiling water until tender (just a few minutes). Drain.
2. Chop onions and slice mushrooms, carrots, cabbage into thin diagonal strips.
3. Heat oil in a wok, stir fry the garlic and onion until fragrant. Add mushrooms, boiled shredded chicken or scallops, and carrots with soy sauce and sugar.
4. After a few minutes, add cabbage and shrimp and continue to stir fry. Season with salt and pepper to taste. Set aside.
5. Make sure wok is well- oiled, add pre-cooked misua noodles. Work fast stir-fry noodles with chicken stock mixed with soy sauce for color.
6. Add the pre-cooked ingredienys you set aside earlier to the noodles and mix.
7. Serve on a plate and serve with scrambled eggs cut into strips, peanuts and cilantro or wansoy… ( I forgot to throw in peanuts before I took a photo.)
7. Top with peanuts and green onions. Enjoy!