Burmese noodle dishes

Mohinga (, ; also spelt mont hin gar) is the national dish of Myanmar. Mohinga is fish soup made with rice noodles, typically served as a hearty breakfast. It features a rich broth flavored with lemongrass, turmeric, and fish sauce, often garnished with boiled eggs, cilantro, and crispy fritters. Mohinga is readily available in most parts of the country, sold by street hawkers and roadside stalls in larger cities. Mohinga is traditionally eaten for breakfast, but nowadays it is eaten at any time of day. Egg, onions or herbs can be added into the dish.

Misua (also spelled miswa) is an extremely thin type of noodle made from wheat flour. It is common in East and Southeast Asia, especially in China, Philippines, Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei, and Thailand.

Thai noodle soup

food

Burmese wheat noodles

Southeast Asia Chinese dish

Burmese chicken chilli noodle salad

Burmese dishes with thin-rice noodles

Burmese dish of wheat noodles, dried shrimp, shredded cabbage, carrots, fish sauce and lime

South Asian noodle dish

Burmese noodle soup

Meeshay (, ; also spelt mi shay, mee shay, mee shei) is a Burmese cuisine dish of rice noodles with a meat sauce. The dish originated from the Chinese mixian (simplified Chinese: 米线) and became a specialty of the Shan people of Eastern Myanmar. Regional variants exist, but the two main types are the normal Mogok meeshay and the Mandalay version. Myay-oh meeshay () is a Yunnanese version in which the rice noodles are cooked in a clay pot and the dish is served with a large quantity of soup and fresh vegetables.

Noodle dish from Myanmar