Misoa goreng

Misoa goreng
Prepare ingredients.
Peel 1-2 carrots.
Cut carrots into fine strips.
Cut 1 stalk of celery into fine dices.
Cut 250 grams of cooked prawns into small pieces.
Chop 1 onion finely.
Put chunks of 1 red onion into a food processor.
Add 2-3 cloves of garlic.
Add 1 teaspoon of salt.
Add 1/2 teaspoon of pepper powder.
Grind the spice finely.
Heat 1 tablespoon of butter in a wok.
Put the spice mixture into the hot butter.
Add chopped onion.
Fry the spices until they start to get fragrant.
Add chunks of prawns.
Add vegetables.
Stir fry briefly.
Cover with water.
Add 250 grams misoa.
Stir briefly.
Add 1 teaspoon of salt.
Chop 1-2 scallions finely.
Add chopped scallion to the noodles.
Cook until tender.
Transfer to a baking pan.
Spread evenly and flatten the top.
Let cool down until firm.
Take a baking paper and place it on the work surface.
Take a knife and run it around the edges of the noodles to loosen it from the sides of the pan.
Flip the pan over and tap an edge onto a board ...
... to pop the entire noodles out.
Cut it into pieces.
Break 2 eggs into a cup or small bowl.
Beat eggs until blended.
Transfer to a flat plate.
Place also 100-150 grams of breadcrumbs onto an other flat plate.
Heat cooking oil for deep-frying.
Dip noodle pieces in egg. Let excess egg drip back into plate.
Dip egg-coated noodle pieces in breadcrumb. Gently press on with fingertips to secure.
Put them into the hot oil immediately.
Fry them until golden.
Remove from the wok ...
... and drain fried foods on paper towels for a minute or two; the towels will absorb any exterior oil that may still be clinging to them.


Misoa goreng is a typical snack that is quite popular with many people in Indonesia; made of misoa and fried. Misua or misoa is a very thin Chinese noodles made from wheat flour. It is originated from Fujian, China.


250 grams misoa (250-300 grams; very thin Chinese noodles)
250 grams prawn (or minced beef)
1 carrots (1-2)
1 celery stalk
2 onion (or red onion)
2 cloves garlic (2-3 cloves)
2 teaspoons salt
1 teaspoon pepper powder
1 tablespoon butter (or margarine)
1 scallions (1-2)
2 eggs
100 grams breadcrumbs (100-150 grams)
  cooking oil (for deep-frying)