Misua with Sardines

MISUA is a very thin flour noodles originated from China. Misua is a lot different with Bihon and Sotanghon which made from rice and mung beans. I always use misua everytime I ran out of time and idea on what to pair with a fried dish. It would only take me about 3 minutes cooking Misua in a boiling water. Misua can be cooked with beef, pork, egg, and chicken. You can also add some vegetables like sayote and patola for a healthy dish in just one bowl .

MISUA WITH SARDINES

2 tbsp cooking oil
200 grams misua
1 large can mackarel sardines
1 medium onion, peeled and sliced
2 cloves garlic, peele and crushed
1 liter water
salt
pepper

So that the garlic begins to infuse the oil even before it starts to cook, put the garlic and the oil in a large non-stick skillet, then set the skillet over very low heat. Cook, stirring occasionally, until the garlic softens. Add onions, cook until aromatic, about 5 minutes.

Pour the mackarel sardines. Saute over medium-high heat, stirring constantly and cutting the fish into pieces with large spoon, about 5 minutes.

Add water, bring to full boil.

Add misua, cook about 5 minutes, stirring constantly.

Season with salt and pepper. Serve with rice while steaming hot.

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