Miswa noodles are Chinese wheat noodles which are famed for their slenderness and delicacy. These noodles appear in a wide range of dishes, and they may be fried, boiled, or stewed, depending on the taste of the cook and the food involved. Some Asian markets may stock miswa noodles, and they can also be ordered from specialty importers. If miswa noodles are not available, you can try angel hair pasta, which is also very fine, or explore other Asian wheat noodles in your area.
These noodles are typically produced with both wheat and egg, which are combined into a rich dough. The dough is extruded into very long, thin noodles which are typically folded for drying, creating a nest of extremely thin pasta. The color of miswa noodles is generally off white, although they can become yellowish, depending on the producer, and the noodles have a rich yet delicate flavor which lends itself well to a variety of dishes. Store miswa noodles in a cool dry place to keep them stable until you use them.
One of the most famous uses for miswa noodles is in pancit, a traditional Filipino stir fried noodle dish which is extremely popular in many parts of Asia. Pancit can be made with other types of noodles as well, of course, and it comes with a wide array of toppings and sauces. Miswa noodles can also be thrown directly into soup, or they can be added to salads in both dried and cooked form.
When miswa noodles are simply boiled, they take around three minutes to cook. The cooked noodles should be drained and lightly oiled or run through cold water to prevent them from sticking together before they are used. Cooks can also deep fry the dried noodles to create crunchy noodle bits or nests of fried noodles which can be used to serve an assortment of noodle dishes.
Miswa noodles are also popular with sardines and a tangy sauce in some parts of Southeast Asia. If you happen to live in an area with a restaurant which serves Southeast Asian cuisine, you can probably try several dishes made with miswa noodles. You can also use the noodles at home to make your own pancit and other Asian dishes; their fine texture makes them versatile for a wide range of foods, and you can even try then with Italian pasta sauces.
Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.