Fried Misua (wheat flour vermicelli) Recipe

Normally there are no preservatives in misua because the manufacturer would use salt to preserve it. Therefore it is advisable not to add salt when cooking misua (wheat flour vermicelli). In order to cook up a good plate of fried misua, you must use the thick type like the ones you normally see in Teluk Intan. Thin type of misua that are normally sold in convenient shop would turn soggy very fast and break into small pieces. I learned how to cook this fried misua on one of my trips to Setiawan.

Ingredients
Misua (thick type), 2 pcs, blanched in hot water to soften
Dark soya sauce, 1 teaspoon
Light soya sauce, 1 teaspoon
Garlic, 5 pcs, chopped finely
Sesame oil, ½ teaspoon
Pepper, a dash
Prawns, 5 pcs, shelled
Egg, 1 pc
Spring onions, 1 stalk

Put a little vegetable oil into a non stick wok. Add garlic and sauté until it turn golden brown. Put in the prawns. Add eggs, light soya sauce and pepper. Scrambled the eggs and add in the misua. Add dark soya sauce, sesame oil and fry for a short while until the misua is cooked. Garnish with spring onions before serving.