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]

2022年11月3日 · 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

2025年2月24日 · 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 …

2025年1月27日 · 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 ...

2023年10月19日 · 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.

2024年6月17日 · 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

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

2024年5月16日 · 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.

2011年1月1日 · Misua is not just popular in China and Philippines but also in Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei and Thailand. A very heart-warming dish made out of misua noodles and leftover meats like roast chicken and/or fried chops.

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.