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Miang Noodles( Thai: เมี่ยงก๋วยเตี๋ยว) It is a snack or a snack that is wrapped in various fillings. Miang noodles is a savory dish and is a local food of Chonburi province in Thailand and is another healthy food because it contains vegetables and ingredients from all 5 groups.

History
Miang noodles is a local dish of Chonburi and is a famous dish of Ban Bueng, Chonburi Province. Miang noodles consist of white noodles cut into bite-sized pieces, then put them in seasonings and drizzle with their dipping sauce to add more deliciousness to Miang noodles. Miang Noodles are similar to Kuay Tiew Lui Suan( Thai: ก๋วยเตี๋ยวลุยสวน). Miang noodles are often eaten with family and friends. This dish can be eaten in all seasons and is also popular with Chonburi residents as well as tourists who have visited Chonburi Province. In addition to Ban Bueng, it is also available in markets throughout Chonburi province such as Ang Sila Market( Thai: ตลาดอ่างศิลา), Four Regions Market( Thai: ตลาดสี่ภาค), etc.

Ingredients
Together with noodles, some or most of the following minor items are added and wrapped in noodles: Miang Noodle Sauce Ingredients:
 * Big flat noodles cut to change the square shape
 * grilled mackerel
 * eggs
 * roasted peanuts
 * dried shrimp
 * Chives leaves
 * bean sprouts
 * Chili pepper
 * coriander
 * fish sauce
 * sugar
 * Key lime
 * water

Recipe
The recipe for making Miang noodles is not difficult. It can be made into snacks or sold. Miang noodles in each village are similar, but the taste of Miang sauce differs according to individual preferences.
 * How to make Miang Noodle Sauce by simmering sugar and fish sauce in a pot over medium heat until dissolved.
 * Add a little water, wait until it boils again. Then turn off the gas and let it cool completely. Add key lime juice, chili pepper and chopped coriander.
 * How to make Miang Noodles Start by steaming the noodles for about 5 minutes, take it out and let it cool down.
 * Prepare to blanch bean sprouts and chives.
 * Fry an omelet and cut it into strips. The mackerel is fried or grilled and then torn into pieces.
 * Scoop bean sprouts, chives leaves, sliced ​​omelette, dried shrimp, roasted peanuts and mackerel onto the noodles. Then topped with Miang Noodle Sauce.

Variants
Miang is a snack of the Lanna people in the past. It has a history of thousands of years, just like tea in China. But the Lanna people brought Miang or tea to eat instead. In the old days, every house had a miang for food and use to welcome guests. The way to eat Miang is to unwrap the Miang wrap, spread the Miang leaves with salt and ginger, roll it into words and suck the Miang. Miang sucking is popular to suck Miang after eating or sucking between meals to keep the mouth from empty. Miang's sour taste soothes the throat.

Miang of the Lanna way is different from the Miang of the central region. There are many types of Miang in the central region, such as Miang Pla Mackerel, Miang Kham, which Miang Kham is a snack or snack, which consists of three elements: Miang's side dishes, Miang sauce and betel leaves. Due to the period of time to collect Miang leaves, there will be 4 times a year. People therefore invented and adapted Miang leaves to be noodle sheets, lotus petals and turnips to become various types of Miang, such as Miang Noodles, Vegetarian san choy bau and Lotus Petal Miang.