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Misua (also spelled mee sua or miswa; Template:Lang-zh), also known as wheat vermicelli, is a very thin variety of salted noodles made from wheat flour.<ref name="Albala 2017"/> It originated in Fujian, China.<ref name="Albala 2017"/> The noodles differ from mifen (rice vermicelli) and cellophane noodles in that those varieties are made from rice and mung beans, respectively.

Misua is made from wheat flour.<ref name="Cosmo 2017"/> Cooking misua usually takes less than two minutes in boiling water, and sometimes significantly less.Template:Citation needed

TypesEdit

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 ({{#invoke:Lang|lang}}) 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 ({{#invoke:Lang|lang}}), a dish popular in Taiwan.Template:Citation needed

CultureEdit

Misua is cooked during important festivities, and eaten in China as well in Cambodia, Malaysia, Indonesia, Singapore, Vietnam, Brunei, Thailand, Myanmar, and particularly in both Taiwan and the Philippines.Template:Citation needed

Misua signifies long life in Chinese culture, and as such is a traditional birthday food. Because of this, it is often discouraged to chew or cut misua noodles.<ref name="MisuaLongLife">Template:Cite news</ref> It is usually served with ingredients such as eggs, tofu, bell peppers,<ref name="MisuaLongLife" /> oysters, pig's large intestine,<ref name="Cosmo 2017"/> sponge gourd (known as patola in the Philippines),<ref name="MisuaPatola">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> shiitake mushroom, beef, shallots, or scallions, roasted nuts or fried fish.Template:Citation needed

GalleryEdit

See alsoEdit

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ReferencesEdit

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