Miang noodles facts for kids

Miang Noodles (Thai: เมี่ยงก๋วยเตี๋ยว) is a super tasty snack from Thailand. It's like a healthy wrap filled with delicious ingredients. This special dish comes from Chonburi province and is known for being a healthy food. That's because it's full of vegetables and other good stuff that your body needs!

The Story of Miang Noodles

Miang Noodles are a local favorite in Chonburi province. They are especially famous in a place called Ban Bueng. Imagine soft, flat white noodles cut into perfect bite-sized pieces. You then add yummy seasonings and a special dipping sauce to make them even more delicious!

This dish is a bit like another Thai food called Kuay Tiew Lui Suan( Thai: ก๋วยเตี๋ยวลุยสวน). People often enjoy Miang Noodles with their family and friends. You can eat this dish any time of year. It's very popular with people who live in Chonburi and also with tourists who visit the area. You can find Miang Noodles in many markets across Chonburi. Some popular spots include Ang Sila Market( ตลาดอ่างศิลา) and Four Regions Market( ตลาดสี่ภาค).

What's Inside Miang Noodles?

Making Miang Noodles is not hard at all! You can make them as a snack for yourself or even to sell. While Miang Noodles might look similar in different villages, the taste of the special sauce can change. Each cook might have their own secret recipe!

Here are the main things you'll find wrapped up in the noodles:

• Big flat noodles, cut into squares
• Grilled mackerel fish
• Eggs
• Roasted peanuts
• Dried shrimp
• Chives leaves
• Bean sprouts

And for the special Miang Noodle sauce, you'll need:

• Chili peppers (for a little kick!)
• Coriander
• Fish sauce
• Sugar
• Key lime (for a zesty taste)
• Water

Different Kinds of Miang

The word "Miang" actually refers to a type of snack that has been around for thousands of years! Long ago, the Lanna people (from northern Thailand) used to eat Miang, much like people in China drink tea. In the past, almost every home had Miang ready to eat and to offer to guests.

The traditional Lanna way to eat Miang was to unwrap it. You would spread salt and ginger on the Miang leaves. Then, you'd roll it up and "suck" on it. People often sucked on Miang after meals or between meals. It helped keep their mouths busy and the sour taste was said to soothe the throat.

The Miang of the Lanna people is different from the Miang you find in central Thailand. In central Thailand, there are many kinds of Miang. Some examples are Miang Pla Mackerel and Miang Kham. Miang Kham is a snack that has three main parts: the side dishes, the special sauce, and betel leaves to wrap it all up.

Because it was only possible to collect Miang leaves a few times a year, people got creative! They started using other things as wraps instead of just Miang leaves. This led to new types of Miang, like Miang Noodles, Vegetarian san choy bau, and even Lotus Petal Miang.