mee meaning (obsolete): definition, etymology and quotations

mee

pron

UK /miː/ · US /mi/

Etymology From Middle English mee, variant of me, from Old English mē (“me”). See further at me.

Obsolete, Personal, Pronoun Obsolete spelling of me.

Macbeth: Accursed be that tongue that tels mee so; / For it hath Cow'd my better part of man: […]c. 1606 (date written), William Shakespeare, “The Tragedie of Macbeth”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act VII, scene vii]:

Emphatic, Obsolete, Personal, Pronoun obsolete emphatic of me

Behold mee then, mee for him, life for life / I offer, on mee let thine anger fall; / Account mee man; […]1667, John Milton, “Book LXIX”, in Paradise Lost. […], London: […] [Samuel Simmons], and are to be sold by Peter Parker […]; [a]nd by Robert Boulter […]; [a]nd Matthias Walker, […], →OCLC; republished as Paradise Lost in Ten Books: […], London: Basil Montagu Pickering […], 1873, →OCLC, lines 236-238:

mee

noun

Etymology Borrowed from Hokkien 麵／面 (mī).

Cooking, Food, Lifestyle Malaysia, Singapore Chinese-style wheat noodles.

He watched with pleasure the food-sellers swirling the frying mee round in their kualis over primitive charcoal fires.1956, Anthony Burgess, chapter 7, in Time for a Tiger (The Malayan Trilogy; 1), London: Heinemann, published 1968, →ISBN, page 115:

Cooking, Food, Lifestyle Malaysia, Singapore With a descriptive word: a dish containing Chinese-style wheat noodles.

curry mee prawn mee soup
We were confronted by a large dish piled with a startling mixture of spaghetti, bamboo shoots, sliced prawns, and tiny cubes of pork […] Its name […] was mee. Mee is a favourite dish of the Chinese, and is on sale at all hours of the day and night.1935, Alec Dixon, chapter XIII, in Singapore Patrol, London: George G. Harrap and Co., →OCLC, page 107:

4 more examples

Hokkien Prawn Mee – Pork and prawns in yellow noodles. […] Mushroom Mee – Noodles with Chinese mushrooms, minced pork and green vegetables.1992, Hugo Dunn-Meynell, “Singapore Street Food”, in Harlan Walker, editor, Oxford Symposium on Food and Cookery 1991: Public Eating: Proceedings, London: Prospect Books, →ISBN, page 93:
Penang-style prawn mee is spicier and is usually served with more pork than Singapore-style prawn mee. Like Singapore-style prawn mee, the Hokkien mee in this recipe can be combined with fine rice vermicelli.2007, Lee Geok Boi, “Wheat Noodles in Soup and Gravy”, in Lydia Leong, editor, Classic Asian Noodles, Singapore: Marshall Cavendish Cuisine, →ISBN, page 150:
Braised. Thick. Heavy. These are the key words people associate with lor mee, and it's all true! And it's so dam shiok! If you're a fan of braised dishes with that dark gooey sauce, you'll love this lor mee recipe.2016, “Noodles and Rice”, in Lydia Leong, editor, Meatmen Cooking Channel Hawker Favourites: Popular Singaporean Street Foods, Singapore: Marshall Cavendish Cuisine, →ISBN, page 38:
My former student's kouyteav sachko (mee Champa) is not just any other mee soup. In it is one person's constant reminder of his/her identity heightened in its unique ingredients, taste and flavour and presented vis-a-vis other types of mee soup available in restaurants, kopitiams, hawkers' stalls or at home.2023 May 21, Linda Lumayag, “Our identity is reflected in our food”, in The Sun, Petaling Jaya, Selangor, Malaysia: Sun Media Corporation, →OCLC:

Derived terms: Hokkien mee, Maggi mee
Related terms: mee chiang kueh, mee goreng, mee hoon, mee kia, mee krob, mee pok, mee rebus, mee siam, mee sua, mee tai mak, mie ayam