Misua
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Misua (Traditional Chinese: 麵線; Simplified Chinese: 面线; pinyin: miànxiàn; literally "noodle threads"; Min Nan: mī-sòaⁿ), also spelled mee sua or miswa, is the Min Nan name for a very thin variety of salted wheat noodles. They differ from bihon (mifen) and sotanghon (cellophane noodles) in that the latter two are made from rice and mung beans, respectively and typically a lot thinner then the two.
Cooking misua usually takes less than 2 minutes in boiling water, and sometimes significantly less.
[edit] Culture
Misua are cooked during important festivities, and are eaten among the Chinese community in China, Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei, Thailand, and the Philippines. Misua signifies long life in Chinese culture, and as such is a traditional birthday food. It is usually served topped with ingredients such as eggs, oysters, pig's large intestine, shiitake mushroom, beef, shallots, or scallions, and roasted nuts. 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 usally served plain with pork hocks(猪腳麵線) in stewed broths as a Taiwanese birthday tradition. Brown misua can be cooked for prolong periods without disintegrating in the cooking broth and is used in Oyster vermicelli(蚵仔麵線).
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