For A Long Life This New Year Of The Pig, Make This Traditional Noodle Recipe Called Cha Misua
The Chinese New Year table can’t be complete without noodles to signify a long life. And what better way to celebrate than with a big bowl of Cha Misua, a typical Chinese-Filipino dish using yellow misua noodles.
Chef Him Uy de Baron generously shared his own family recipe. While he has certainly made a name for himself for his modern Asian cooking, when it comes to Chinese food, the chef in him still looks to his mother to cook Cha Misua, usually served during family gatherings and birthdays.
We asked Chef Him’s mother, Mercy Uy de Baron, how she learned to cook and she answered, “I am married to a Chinese and we live in one compound, which is typical of Chinese families. My husband has an aunt who cooks so well. So every family gathering especially birthdays, this Cha Misua is a staple and has become my favorite, so I learned to cook it.” While the dish is simple to make, it still requires that special touch from years of practice in the kitchen. Mrs. Uy de Baron admits, “My chef son is not so keen to learn this because he always says, mine is still the best for him!”
Chef Him advises to use the misua noodles that are yellow in color. The noodles come in a red box and are meant for stir-fried dishes, not for soup. You can buy these misua noodles at Chinese specialty stores.
Serves 6 to 8
- 1 box dry misua noodles (in red box)
- 2 tablespoons cooking oil
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1/4 kilo small white shrimp, peeled and deveined
- 8 pieces dried scallops, washed and shredded
- 1/2 kilo chicken breast fillet, boiled and shredded, stock reserved
- salt and pepper, to taste
- sugar (optional)
- 2 medium carrots, thinly sliced
- 1 1/2 cups dried mushrooms, washed and soaked in water until soft then shredded
- 1 small cabbage, shredded (optional)
- 1/2 cup scallions, sliced (sibuyas bumbay)
- scrambled eggs, shredded
1. Wash the misua noodles to remove dirt and too much starch.
2. In a pan, heat oil and sauté garlic and onion. Add shrimp, dried scallops, and chicken. Add salt, pepper, and sugar (if using).
3. Add the reserved chicken stock, carrots, mushrooms, and cabbage (if using). Consistency must be soupy so when you add the noodles it will become saucy.
4. Fry the scallions. Reserve some for garnish, then stir-fry with the misua for about 5 to 8 minutes until al dente.
5. Transfer the misua to a serving platter, pour the sauce, and garnish with the reserved fried scallions, coriander, eggs, and peanuts.
This recipe first appeared in FOOD Magazine, June 2013 issue
Recipe by Him Uy de Baron
Styling by Tina Concepcion Diaz
Photography by Monica Savellano