Misua / Mee Sua is a dish originating from Fujian, China. Misua has a resemblance to Somen Noodles from Japan. In general, Japanese somen is served with chilled broth, which makes this Japanese somen preferred by children, while misua is served with warm broth. This food is usually cooked and eaten during certain events in China, as well as other countries such as Indonesia, Singapore, Malaysia, Thailand, Taiwan, Vietnam, and other Asian countries. There are 2 kinds of misua in Taiwan, plain misua and misua which is steamed for a long time, then caramelized until it turns brown. Plain misua is usually served with beef / pork and broth. For caramelized misua, it can be cooked for a long time without destroying the shape of the misua, and has become a favorite dish in Taiwan. Misua is a small noodles made from wheat flour, usually with a salty taste in the noodles, which are then boiled and topped with. It is usually served with eggs, chicken, pork intestines, beef, shiitake mushrooms, spring onions, fried shallots, and beans. This dish can be used as breakfast or served on a special occasions, and symbolizes longevity in Chinese culture. Misua is classified as a healthy light dish and can be consumed by everyone. This type of noodle takes a short time to cook. While the sauce can use chicken broth or chicken broth powder. As a complementary, you can use eggs, meat, or vegetables, and eat it warm with family or friends.
Sauté garlic in cooking oil until fragrant.
Add the eggs, add a little salt and pepper, then scramble until the eggs are yellow like in the photo.
After that, add water and put in the chicken powder, salt, and pepper, and wait for it to boil.
After boiling, add the misua, stir well.
When the misua is a little mushy, add the chopped caisim / bokchoy and celery.
Pour into a bowl, and the misua is ready to eat!