Mee Sua: A Delicate Delight from Malaysia

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Mee Sua, also known as Misua or wheat vermicelli, is a thin variety of salted noodles made primarily from wheat flour. Originating from Fujian, China, this noodle has found its way into the hearts and kitchens of many countries, including Malaysia.

Description and Preparation:

Mee Sua is distinctively thin and is made from wheat flour. Its delicate nature means that cooking it requires minimal time, often less than two minutes in boiling water. Despite its fragile appearance, Mee Sua carries a rich cultural significance and is deeply embedded in various traditions.

Cultural Significance:

In Chinese culture, Mee Sua symbolizes longevity, making it a traditional dish during birthdays. It’s considered taboo to chew or cut the noodles, emphasizing the theme of long life. In Malaysia, as in many other countries, Mee Sua is cooked during significant festivities. It is often served with a variety of ingredients, including eggs, tofu, bell peppers, oysters, pig’s large intestine, shiitake mushrooms, beef, shallots, scallions, roasted nuts, and fried fish.

Variations and Traditions:

While the basic Mee Sua remains consistent, different regions have their unique takes. For instance, in Taiwan, there are two primary forms of Mee Sua. The first is the plain variety, while the second undergoes high-heat steaming, giving it a light brown hue. The brown version can withstand prolonged cooking without disintegrating, making it ideal for dishes like oyster vermicelli, a popular dish in Taiwan.


Mee Sua is more than just a noodle; it’s a testament to the rich tapestry of cultural traditions and culinary innovations that span across countries. In Malaysia, this noodle continues to be a beloved dish, celebrated for both its delightful taste and deep-rooted significance.

Article curated by Suwaytha Gopal