Migan (Chinese: 米干; pinyin: mǐgàn) is a type of rice noodle from the Dai people, a Tai cultural group from Yunnan Province, China.
[1] Unlike the circular mixian, migan is primarily defined by its relatively broad and flat shape.
Migan is both rice-flour-based and freshly prepared, which differentiate it from the transparent fensi noodles that are common throughout much of mainland China.
[1] 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 chilli, plus at least one or two prepared chilli pastes, often mixed with oil), 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).