Chinese Longevity Noodles: Ah Ma's Mee Sua with AF Chili Chunka Sambal

Mee Sua is a type of noodles that originate from the Fujian, a province in southeastern China. Its also called 长寿面线 Longevity Noodles as we eat it for special occasions like Chinese New Year and birthday celebration. 

Mee Sua is fundamentally a salty wheat noodle however, even in the same province, there are different types of Mee Sua. The width of noodle differs, as does the cooking methodology.  Mee Sua can be served as a noodle soup version or stir fried. It can also be sweet or savory. In Taiwan, 蚵仔面线 an oyster noodle soup version and in Singapore, some of the Peranakan families make a dessert soupy version. 

For my family, Mee Sua is part of the traditional foods from my Dad’s side in Klang, Malaysia.  We would eat Mee Sua for breakfast on the first day of Chinese New Year after we had done our morning greetings tradition, to the elders in the family.  I love this noodle dish because of the incredible QQ bite to this noodle. It’s cooked with shitake mushrooms, Hae Bee dried shrimps, napa cabbage, fresh shrimp and sometimes, pork. It’s always served with a dollop of sambal next to it. We were happy to have found the same type of Mee Sua here in Portland Oregon and even more delighted to be sharing it with you.

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Different types of Mee Sua found in Asian Supermarkets.  

Left: Taiwanese Version; Top Right: Thai Version: Bottom Right: China Version