A type of noodle used in Southeast Asian cuisine, particularly in dishes like mee goreng or mee soup. Typically made from wheat flour and eggs.
From Hokkien Chinese 'mī' meaning noodles, borrowed into Malay and other Southeast Asian languages. The word spread through trade routes and immigration, becoming common in Malaysian and Singaporean English.
This humble word shows how food travels and language adapts - 'mee' represents centuries of Chinese migration and cultural exchange throughout Southeast Asia. The same basic noodle becomes mee goreng in Malaysia, mee pok in Singapore, and countless other regional variations!
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