Misua (also spelled mee sua or miswa; Chinese: 麵線; Pe̍h-ōe-jī: mī-sòaⁿ), also known as wheat vermicelli, is a very thin variety of salted noodles made from wheat flour. [1] It originated in Fujian, China. [1]

Nov 3, 2022 · Misua with patola and ground pork is a hearty and flavorful soup that's delicious on its own or as a side dish. Perfect with steamed rice! Prep Time: 10 minutes mins

Feb 24, 2025 · Misua noodles are thin, salted noodles popular in both Chinese and Filipino cuisine. Depending on your tastes, you can prepare these noodles in one of several different ways. Boiling misua, cooking misua soup, or frying misua are …

Jun 17, 2024 · Misua noodles, also known as wheat vermicelli or Chinese glass noodles, are a thin, transparent noodle made from wheat flour. They are a staple in many Asian Menu

Oct 19, 2023 · Misua or “Wheat Vermicelli” are very thin and fragile white noodles commonly found in Chinese cuisine. Originating from Fujian, China, these are made from wheat flour and eggs, have a fine delicate texture, and are often added into soups and stews.

Dec 26, 2022 · The Lunar New Year longevity noodle dish, misua (miswa or mee swa) is served during festivities (including the Lunar New Year) and special occasions (like birthdays) in China, Singapore, Malaysia, Indonesia, Vietnam, the Philippines, and Taiwan.

Jan 27, 2025 · Misua is a cherished Filipino comfort soup featuring delicate wheat flour vermicelli noodles simmered in rich chicken broth with crispy pork belly, tender shrimp, squid balls, and fresh vegetables. This culturally significant dish, adapted from Chinese cuisine, holds special meaning during Filipino New Year celebrations where it symbolizes ...

This misua soup consists of misua noodles (thin wheat noodles) with ground pork in a flavorful broth.

May 16, 2024 · Misua, also miswa, are extremely thin Chinese noodles made of wheat. They are slightly thinner than the already thin rice vermicelli , but the wheat gives them a texture somewhat like exceptionally thin pasta.

Misua are extremely thin wheat noodles originating from Fujian in China. The noodles cook very quickly, so they are sometimes added to the soup that has already been removed from the heat source.