The patola should be cut in half and thrown away. Peel the skin using a vegetable peeler. The peeled gourd should be cut into slices that are about 1/4 inch thick.

Heat oil in a large skillet over medium heat. When the onions and garlic are tender, add them.

Cook the pork, breaking it up with the back of a spoon, until it is just beginning to brown.

For another 1 to 2 minutes, while stirring occasionally, add fish sauce.

When bringing water to a boil, add it and skim off any scum that may float to the top.

Reduce heat, cover, and simmer for 10 minutes, or until meat is tender.

Add the patola and cook for 3 to 5 minutes, or until crisp and tender.

Miswa noodles should be added and cooked for one to two minutes, or until soft.

To taste, add salt and pepper to the food. Serve warm.