Misua (also spelled miswa) is an extremely thin type of noodle made from wheat flour.[1] It is common in East and Southeast Asia, especially in the Philippines, Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei, and Thailand.[2]
Misua noodles are very delicate and cook in less than two minutes. They are often used in soups or lightly boiled dishes. The noodles are known for breaking easily if overcooked.[3]
History
Misua originated in Fujian, China, where thin wheat noodles have been a staple for centuries. The noodle is traditionally associated with longevity and is often served during birthdays, festivals, and other celebrations to symbolize a long life.[4] Chinese immigrants brought misua to Southeast Asia, where it was adapted into local cuisines. In the Philippines, misua became integrated into both home cooking and ceremonial meals, often eaten with chicken, pork, or seafood in festive soups. The adaptation demonstrates how Chinese culinary traditions influenced Filipino food culture over the centuries.[5]
In Taiwan, there are two forms of misua. The first is plain, while the second has been steamed at high heat, caramelizing it to a light brown colour. For birthdays, plain misua is usually served plain with pork hocks (猪腳麵線) in stewed broth as a Taiwanese birthday tradition. Brown misua can be cooked for prolonged periods without disintegrating in the cooking broth and is used in oyster vermicelli (蚵仔麵線), a dish popular in Taiwan.[citation needed]
Misua is often cooked with vegetables, meat, or seafood. Filipino versions include misua with chicken, pork, or tofu. The noodles’ thinness makes them suitable for light, quickly prepared meals.[9][10]
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