mie
Mie is a good source of carbohydrates and provides some protein, particularly in egg-enriched varieties. It is relatively low in fat and contains B vitamins from wheat flour fortification.
About
Mie (also spelled mee) refers to wheat noodles used extensively in Southeast Asian, particularly Indonesian and Malaysian, cuisine. These round, slightly chewy noodles are made from wheat flour, water, and sometimes egg, extruded into thin strands and either fresh or dried. The name derives from the Chinese term for noodles (面, miàn), reflecting the ingredient's origins in Chinese culinary tradition. Mie noodles vary in thickness and texture depending on regional production methods and whether they are fresh, semi-dried, or fully dried. The most common variety is yellow mie, which derives its color from egg content and alkaline processing, though fresh mie can be pale yellow or white. The texture ranges from tender and slightly elastic in fresh versions to firmer and more resilient in dried forms.
Culinary Uses
Mie is a staple carbohydrate in Indonesian, Malaysian, Singaporean, and Brunei cuisines, serving as the base for numerous iconic dishes. It is most famously used in mie goreng (stir-fried noodles), where cooked noodles are tossed with soy sauce, garlic, chilies, vegetables, and protein, and in mie kuah (noodle soup), where noodles are served in flavorful broths. Mie also appears in mie ayam (chicken noodles), mie celor (noodles in turmeric-infused broth), and various regional preparations. The noodles are typically blanched or boiled until just tender, then stir-fried or added to soups, absorbing surrounding flavors while maintaining a slight bite. Fresh mie cooks quickly (2-3 minutes), while dried varieties require 4-6 minutes. Mie pairs well with umami-rich broths, bold spice pastes, and both meat and vegetable accompaniments.