Mee Sua (misua) is a type of Chinese noodle made from wheat flour originated from Fujian, China where my ancestors came from. As a kid, I was not a big fan of the mee sua soup but aging did some wonderful magic to me and now I am rediscovering food that I didn’t like.
Some tradition says that Chinese mothers often cook this mee sua soup for family members on their birthday but it never happened in mine. My grandmother just cooked it for lunch occasionally. I had started making this dish for myself since I was living in Singapore 4 years ago from memory of how my grandmother had cooked it.
It’s a very simple and quick dish, good for people who wants small meal and not having to wash too many pots or pans. My grandfather used to tell me the best part of mee sua is in the fried egg, I could not agree more.
Ingredients (for 2):
- Mee sua – see above photo of sample I have got from Maastricht Asian supermarket. This is also the same one we have in Malaysia or Singapore. Normally I use 3 balls to share among 2 persons
- Big handful of dried anchovies
- 2 eggs – whipped lightly with 2 teaspoon of soy sauce
- 6 fish balls – or more if you like them. Can cook in whole or cut in half
- 100 gram lean pork – slice thinly and marinate in some light soy sauce, oyster sauce, sugar and corn flour. Corn flour in the marinade will create a layer of smooth texture on the surface of the meat when cooked
- Some pak choy or kai lan
- 2 shiitake mushrooms (optional) – soaked in warm water, sliced
First you need to fry the egg in very hot pan/wok. When the pan/wok is very hot, you need to keep an eye on the egg to avoid burning it. Break them into small pieces while they are in the wok, you should get results like the photo on the left. Turn off the heat and keep them aside for use later.
Now add about 2 litres of water into the wok together with the anchovies. Put on medium heat and wait for it to boil, leave it boiling for atleast 5 minutes. Next add the marinated pork. Use your hand or a fork, put them in individually so they do not stick to each other. Let them cooked in the boiling water for about 2 minutes and you may add in the shiitake mushrooms, pre-fried egg and fish balls.
You might want to try several different brands of fish balls and choose the one that suits your taste. You can also replaced the fish balls with squid balls if you like. Let them boiled for about 2 minutes and add the mee sua into the soup. 1 minute later, add the vegetables. Mee sua takes about 2 minutes to cook and you are then ready to serve.
Bear in mind that the noodle absorbs liquid, so do make sure that you have enough soup in the bowl. I usually remove the noodle first before the other ingredient to avoid the noodle soaking up all my soup in the wok while serving.
Wala, enjoy your mee sua soup! This makes very nice light lunch in the winter while in Singapore, the single working people may be having it for dinner in the food court.