Product information

Everything about mie (tarwenoedels)

Mie are egg wheat noodles — the most versatile noodle in Asian cuisine, from stir-fries to soups.

What is mie (tarwenoedels)?

Mie (面/麵 miàn) — also known as Chinese egg noodles, egg noodles or bami, in Indonesian/Malay mie or bami — are thin to medium-thick yellow noodles made from wheat flour, eggs and salt, available dried and fresh.

The egg gives mie a richer flavour and a smoother, more resilient texture than pure wheat noodles. Fresh mie cooks in 2–3 minutes, dried mie in 4–6 minutes.

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Origin & tradition

Egg flour noodles have a long history in northern and central China and spread throughout Southeast Asia via the Chinese diaspora. In the Netherlands 'mie' is the established name, derived from Indonesian-Malay.

Flavour & texture

Lightly nutty-egg flavour with a gentle bite. Neutral enough for both light soups and bold sauces.

Used in China in lo mein (捞面) and wonton noodle soup (云吞面). In Japan as yakisoba noodles. In Korea in jajangmyeon variants. In Indonesia as mie goreng.

Kitchen applications

China: lo mein (捞面) with vegetables and sauce · wonton mee (云吞面) with prawn wontons · chow mein (炒面) stir-fried
Japan: yakisoba (焼きそば) with pork, cabbage and yakisoba sauce
Indonesia: mie goreng with chicken and kecap manis · bami goreng · Malaysian laksa

Storage & freshness

Dried: 12+ months. Fresh refrigerated 3–5 days. Cooked: up to 2 days refrigerated.

Professional kitchen tip

For chow mein: cook al dente, drain and leave to steam-dry on a tea towel. Wet noodles will steam in the wok and turn mushy.

Fresh Mie (tarwenoedels) delivered daily to your kitchen

Choina delivers fresh Asian produce every morning to restaurants and wholesalers across the Netherlands and Belgium — Rotterdam, The Hague, Amsterdam, Utrecht, Antwerp and Brussels. No minimum order.

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