Oyster Mushroom and Shrimp Fried Misoa

---

The first time I made misoa into a super dish in my opinion, spicy and savory with a very soft noodle texture. Very different from the vermicelli or vermicelli that I usually make at home.

---

---

---

Hi foodie lovers, hundreds of recipes that I have shared here, with a variety of dishes, spicy, sweet and savory and even some bitter dishes. It's a pleasure to share my experience with you here, I always try to provide my best recipes for all of you. Different from before, this time I will make a recipe from noodles that I have never tried at all. However, I have heard of this noodle, even processed from this type of noodle.

---

---

---

Oyster Mushroom Misoa

---

---

Oyster mushroom misoa is a combination of misoa with oyster mushrooms made spicy and savory. To enhance the flavor of misoa I added oyster mushrooms and also small shrimp. So that the taste is more delicious, very tasty and certainly gives an extraordinary taste to the misoa.

---

---

---

Curious about the taste, let's take a look at the step-by-step preparation below.

---

---

---

Ingredients Used

---

---

50 grams of misoa
20 grams of small shrimp
20 grams of oyster mushrooms
1 carrot
½ tomato
3 cloves of shallots
10 cayenne pepper
1 spring onion
1 celery stalk

---

---

---

Cooking Procedure

---

Grind 3 cloves shallots, 15 small shrimps and then add cayenne pepper.

---

---

Then I boiled the misoa for a while with boiling water

---

---

And then remove it and then drain it.

---

---

Then add sweet soy sauce and also oyster mushroom sauce to taste, I add 1 tablespoon.

---

---

I slice the mushrooms thinly or small by hand, no need to cut them finely.

---

---

Saute the spices until fragrant, then add whole shrimp, then add cayenne pepper and tomato pieces.

---

---

Then add carrot pieces and oyster mushrooms, stir and cook until cooked.

---

---

Also add celery, then add noodles and also salt, don't forget to correct the taste.

---

---

---

---

Result

---

The delicious oyster mushroom miso is ready to be served on a serving platter, topped with sambaĺ sauce or a squeeze of katsuri citrus to add a wonderful freshness to the dish. The noodles are very soft, I like the texture but the smell is stronger than vermicelli in my opinion. But that's not a problem as it can be masked by the spices added and also made extra special by the prawns which I partially pureed to enhance the flavor.

---

---

The spiciness was indeed overpowering when I bit into the whole cayenne that I added, which I did because I am a spicy lover. Meanwhile, my mother doesn't like spicy so adding a whole chili really amplifies the flavor.

---

---

---

---

---

The spiciness was indeed overpowering when I bit into the whole cayenne that I added, which I did because I am a spicy lover. Meanwhile, my mother doesn't like spicy so adding a whole chili really amplifies the flavor.

---

---

---