Misua is a type of noodle, but in the Philippines it is also synonymous to a dish–a poor man’s dish. In the Asian shops here in the UK, they sell it as Chinese vermicelli, which is smoother and silkier than the vermicelli from Pakistan. Also, the Chinese vermicelli is salty.
Saute some garlic and onion, then add some thinly sliced courgettes (in the PH we actually use bottle gourd or the sponge/loofah gourds). Cover until the vegetable has wilted. Add boiling water (the noodle absorbs plenty of water, so you might want to keep adding, or turn off the stove just a short while after the noodles have absorbed most of the liquid). Add some ground pepper before the misua noodles–keep stirring as the misua takes only like a minute to absorb the water and cook. And then, this might shock you–a tin of sardines or mackerel in brine (in the southern Philippines they use the one with tomato sauce). While stirring try not to make the fish fall apart. (I just remembered, this can also be made with pork meatballs instead of fish, and then the dish is called almondigas.)
Weird, I know, but for us it still falls under the category of comfort food. Really. 🍲