Misua

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 usually served plain with pork hocks (猪腳麵線) in stewed broth as a Taiwanese birthday tradition. Brown misua can be cooked for prolonged periods without disintegrating in the cooking broth and is used in oyster vermicelli (蚵仔麵線), a dish popular in Taiwan.^{[citation needed]}

Misua is cooked during important festivities, and eaten in China as well in Cambodia, Malaysia, Indonesia, Singapore, Vietnam, Brunei, Thailand, Myanmar, and particularly in both Taiwan and the Philippines.^{[citation needed]}

Misua signifies long life in Chinese culture, and as such is a traditional birthday food. Because of this, it is often discouraged to chew or cut misua noodles.^[3] It is usually served with ingredients such as eggs, tofu, bell peppers,^[3] oysters, pig's large intestine,^[2] sponge gourd (known as patola in the Philippines),^[4] shiitake mushroom, beef, shallots, or scallions, roasted nuts or fried fish.^{[citation needed]}

• 
  Taiwanese oyster misua
• 
  With pork intestines
• 
• 
  With Filipino bola-bola
• 
  Fried misua with vegetables
• 
  With red rice wine and chicken

• Chinese noodles
• List of noodles
• Oyster vermicelli
• Vermicelli
• Sōmen