SIM SOON FAT FLOUR VERMICELLI (MEE SUAh) 300g

沈顺发面线 300g

Ingredients: Wheat Flour, Corn Starch, Salt, Water

Storage: Store Flour Vermicelli (sealed) in a cool and dry place.

Flour Vermicelli is traditionally made with simply high quality wheat flour, salt and water; ideal as a dry noodle or soup. Commonly used in classic Chinese dishes like "longevity noodles” (eaten on birthdays) and "ang zao mee suah” (mee suah cooked in red glutinuous wine). The noodles cook fast (About 2 minutes in boiling water).

Mee Suah originated from the Hokkien word mī-soàⁿ are a very thin variety of salted noodles made from wheat flour. They originated in Fujian, China. The noodles differ from mi fen (rice vermicelli) and cellophane noodles in that those varieties are made from rice and mung beans, respectively. Mee Suah is also typically a lot thinner than those two noodle types.

Mee Suah is cooked during important festivities, and eaten in mainland China as well in Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei, Thailand, and the Philippines. Mee Suah signifies long life in Chinese culture, and as such is a traditional birthday food.

A common way to cook the Mee Suah is to first rinse them in cold water to remove the starch, then cook in a wok or pot of boiling water with a bit of oil added for about 2-3 minutes, separating the strands with chopsticks. The water is drained and the noodles are then set in a serving bowl with added ingredients and soup stock. Because of the noodles ability to absorb water and clump together, they are best eaten immediately after cooking. They can also be used in noodles stir-fries.