What are Miswa Noodles?

@MissMuffet - Accorsing to my calorie bible there are around 200 kcal per cup of dried noodles. Make sure to measure them dry because this figure changes when they are cooked.

I think Miswa noodles can be part of your diet plan, as like any food items, it's what you add to them that sends the fat and calorie content soaring.

If you avoid cooking with or adding fats, use lean meat and plenty of vegetables then you could make a decent stir fry or soup without any worries.

You asked about a whole wheat version but I'm afraid I've never seen one. Most Asian noodles tend to be made from regular grains, so you'd probably have to make them yourself from scratch if it is vitally important to you.

Miswa noodles sound delicious but I wonder how fattening they are, or whether they are available in a wholewheat version.

I am keen to widen my diet and experiment with staples other than bread or potatoes, but there's no point if I'm loading up the calories.

@burcinc-- I'm Chinese and I heard the same thing many times, that miswa is originally Chinese.

It's a very popular dish to have in my family. We always have it on birthdays because miswa is a symbol of long life in China, just as the noodles which are very long. Whoever has a birthday will eat miswa that they so that they may enjoy a nice long life.

We also eat brown miswa noodles a lot. The brown is said to be healthier and it also cooks even faster because it is steamed beforehand. When I was a student, brown miswa noodles and stir fry was our regular food for my roommates and I. Now I make it often for my kids, they like it more than ramen noodles. My husband likes it in broth as a soup before the main meal.

When I went to visit Taiwan, we traveled through a locality that was known for handmaking miswa noodles. I think it was called "misua noodles" there. I didn't even know that miswa noodles were handmade, I thought that they came out of factories just like regular pasta.

It was really interesting because the miswa noodles were literally hung up on lines to dry. I think each batch must have had hundreds of individual noodles. They did remind me of angel hair pasta a lot, but the color was different, much whiter.

The other interesting piece of information I head was that miswa noodles actually originated in China. At that point, I wondered if these noodles were different than the Philippine variety but after I ate miswa and oysters at a restaurant, I'm pretty sure it was the same.

I'm not sure where it really did originate, but clearly it's very popular all across Asia.

Miswa noodles are fantastic! I was introduced to them by a Filipino friend and I loved it. The great part about these noodles is that you can make whatever you want with it and it will still taste good.

I have tried a few authentic recipes with miswa noodles like miswa with meatballs and sardines. They were very good but sometimes you want something that's closer to the foods you are used to eating, especially when you're feeling down or when you're sick. Miswa noodles are great for that too! I especially love making chicken noodle soup with miswa noodles. It tastes even better than the original!