Malaysian noodles: a family business

Malaysian family-run noodle business, Jie Fatt Noodle has preserved a longstanding tradition of handmade mee-suah noodles.

Originating in the Fujian province of southern China, mee-suah noodles, also referred to as thread noodles, entered Malaysian cuisine via Chinese migrants. For over a century, Jie Fatt Noodle has maintained this traditional practice.

Son of the head of the company, Ding Jhun Jie fears losing this.

Ding Jhun Jie: "This is part of our Chinese traditions, if it were to be lost it would be a real pity, it was passed down by our ancestors after all."

Although modern changes have seen the company employing the use of a machine to knead the dough, much of the process, such as stretching and hanging out to be sun dried, remain manual, a practice Ding Jhun Jie is determined to preserve by imparting it to the next generation.

Ding Jhun Jie: "Yes, I would worry that this noodle making profession would disappear, because it’s a lot of work and it’s very hard work. Not many young people nowadays would choose such a difficult job. If possible, I would teach my kids how to continue this work. It doesn’t matter if they don’t want to do the job. But at least, they would learn the skill, so it won’t disappear."

Resembling vermicelli or glass noodles, mee-suah noodles differ in that they're wheat as opposed to rice based. Mee-suah noodles symbolise longevity, and as such, are a popular choice at birthday celebrations, typically served with eggs, oysters, shiitake mushrooms, beef, onions, roasted nuts or fried fish.

Feasting on these noodles is also deemed auspicious, and they’re sometimes referred to as 'peace noodles'. They're often consumed by expectant mothers and those returning from abroad. Given their symbolism, these ancient noodles have gained popularity in recent years. View Less