|This article does not cite any references or sources. (November 2013)|
|Place of origin||China|
|Region or state||Yunnan|
|Main ingredients||Non-glutinous rice|
|Other information||Served in broth, or stir fried.|
|16x16px Cookbook:Migan 16x16px Migan|
Migan (Chinese: 米干; pinyin: mǐgàn) is a type of rice noodle from the Dai people, a Tai cultural group from Yunnan Province, China. It is made from ordinary non-glutinous rice, and it is only sold fresh.
Difference from other noodles
Unlike the circular mixian, migan is primarily defined by its relatively broad and flat shape. It is somewhat less widely available than mixian, even within Yunnan, though it is still common.
Migan is both riceflour based and freshly prepared, which differentiates it from the transparent fensi noodles that are common throughout much of mainland China.
Migan is typically served either in broth (often a chicken based broth, and particularly commonly consumed in the morning, though still consumed all day) or stir fried (perhaps more common in the evening).
As with mixian, when migan is served in broth it is common for a range of individual condiments to be presented for customers to add to their bowl themselves. Condiments typically include chilli (diced fresh chlli, plus at least one or two prepared chilli pastes, often mixed with oil), diced fresh chilli, coriander, garlic, pepper (both regular pepper and powdered or whole Sichuan pepper), salt, spring onion, soy sauce, tomato, vinegar and zhe'ergen (a spicy root common to southwestern China). The creation of a rich broth is a quintessential part of the migan experience.
Chefs generally prepare the noodles without breaking them.
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