Misua Noodles With Meatballs
Of the many types of noodles, misua or salted Chinese wheatflour noodles are among the tastiest and easiest to cook. They make a perfect soupy dish when combined with just vegetables or with meat, especially meatballs.
Misua with meatballs and patola (rigged gourd) is popular in the Philippines, yet another of those dishes that likely had a Chinese origin.
When the weather outside is cold or rainy, try this recipe to warm you up and satisfy your palate.
1 lb ground pork
1 medium white onion, chopped
4 cloves garlic, minced
1 medium patola (rigged gourd) peeled and thinly sliced crosswise
Salt and pepper to taste
3-4 cups water (or vegetable stock)
50 grams misua
1/2 tbsp fish sauce (more if needed to suit your taste)
Flour for dredging
Olive oil for frying
Sliced green onions for garnish
In a mixing bowl, combine ground pork, onions, egg an salt and pepper to taste. Mix well. Make 1 1/2″ balls. Dredge each ball with flour and set aside.
Healt Olive oil in pan over medium-high heat. Fry the meatballs until golden brown. Remove from heat and drain by placing them on a plate lined with paper towel.
In the same pan, sauté garlic and onions in Olive oil for about one minute. Add water and bring to a boil. Add patola slices and cook until they turn bright green. Add fried meatballs, fish sauce and misua and continue to cook for several minutes, adding water to make sure the noodles do not dry up. Adjust taste by adding fish sauce as needed. Remove from heat and place on a serving bowl or platter and garnish with green onions.