Thin, thread-like noodles made of rice flour, traditionally used in soups and broth. Memory food for many Malaysian like the Mee Sua variety.

Since the early days, local Sarawakians have been making these thin noodles out of rice flour. Starting from a hefty lump of dough, they pull and shape and twist the dough until it elongates, multiplies and finally becomes the classic white fine noodles enjoyed all over Malaysia and Southeast Asia. We've taken the best of the traditional methods and turned them into state-of-the-art facilities, so that you can still get the same, authentically Sarawakian taste of our SPIC White Fine Noodles.

Our noodles cook easily and are good to go within a few minutes of soaking in boiling water. Perfectly complements chicken or others as SPIC Sarawak White Fine Noodles is versatile and goes with any soupy dish of your choice.