Misua — extremely fine, hand-stretched salted wheat noodles, thinner than vermicelli and pale ivory. They cook in moments and break down readily, which is why they are simmered to a thick, smooth, broth-bound paste in the Fujianese mee sua paste; lightly salty in themselves.
Where it comes from
A traditional fine wheat noodle of Fujian and Minnan, mee sua is the base of Fuzhou and Quanzhou's mee sua paste (mian xian hu) and a symbolic longevity noodle at birthdays.
In the kitchen
Snapped short and simmered into a starchy, broth-thickened paste with seafood and offal, or served long in soup as a longevity noodle.
Nutrition (per 100g)
~350kcalCal
~11.0gProtein
~1.0gFat
~73.0gCarbs
~2.0gFiber
AI-estimated; model and run unavailable.
