How to Make Misua – Chinese/Fujianese Birthday Noodles
How to Make Misua – Chinese/Fujianese Birthday Noodles
Prep Time
1hour
Cook Time
1hour
Prep Time
1hour
Cook Time
1hour
Ingredients
Broth
Toppings
And Don’t Forget
  • 1pack misualong-life noodles
Instructions
  1. Cut up your chicken, separating the wings, legs, thighs, and breasts. Remove the giblets (heart, liver, gizzard) if included.
  2. Place your chicken pieces, in a large pot with the tripe, ginger, peppercorns, garlic, and onion. Cover with water, bring to a boil, then lower to a simmer.
  3. Meanwhile, toast your peanuts. I put mine in a dry frying pan and stirred until browned. Set aside.
  4. Optional: Brown your pork belly in a frying pan and render as much of the fat out as you can. Reserve the grease and add the meat to the pot of chicken.
  5. In pork belly fat and/or oil, fry your shallots on medium heat until they caramelize. This step is crucial for the main flavor of the misua. Once browned, set aside and let cool.
  6. In a wok or large frying pan, add a couple tablespoons of vegetable or canola oil and stir-fry your vegetables. I did mine separately, which was more work in the end. (Don’t be me) Lightly salt your veggies and set aside.
  7. Remove your chicken from the broth when done and shred the meat. Remove the pork belly and slice. Remove the tripe and cut it into long, thin strips. Do not over salt the broth! Misua noodles are already salty and will add flavor to the end dish. Keep your broth on low heat, covered.
  8. If you have shrimp, stir-fry them until done. Set aside.
  9. Bring a separate pot of water to boil. We’re going to boil the misua separately first, so the starch doesn’t change the flavor of our homemade chicken broth. Follow the directions on your package if in English. My fresh misua had to be boiled for one minute. Using chopsticks, gently stir the strands, being careful not to break them. If your strands break apart, you’ve boiled the noodles too long. Once boiled, strain them into a colander and rinse with cold water.
  10. In a separate pot, boil just enough broth for the amount of servings you’re making (about 1/2 cup per serving). The misua will absorb the majority of this broth, so don’t add too much. We’re not looking to make a soup here. Add a tablespoon of your shallot oil for each serving on the noodles and gently stir.
  11. Once the broth is mostly absorbed (should only take a few minutes), place the noodles on a serving dish or in individual serving bowls. Add your toppings and garnish with chopped scallions.