English: A freshly prepared 'vegetarian' version of mi tiew, a fried sort of wide flat rice-noodle with egg, chilli and spring onion derived from the (predominantly Cantonese/Hokkien) Chinese immigrants. This dish was flavoured with a thick soy-looking sauce (of a type typical of Indonesia), plus MSG and salt, and garnished with prawn crackers and slices of tomato and cucumber. Prepared in Sibolga Square, Sibolga, North Sumatra, Sumatra, Indonesia.

The noodles are rice flower based and reminiscent of 米干 (mi gan) of the Tai peoples. They could also be likened to the 粉丝 (fen si) of the modern Han Chinese, but thinner.

Unlike either of those traditions, however, the integrity of the length of the noodles do not seem to be considered during preparation, leading to very short pieces after frying.

The vegetarian version is identical to the meat version except that small pieces of splayed, separately cooked chicken meat are not dropped on top prior to serving.

Taken 2013-10-18.