I bought few kinds of the white kind and found the following brand to have the right bite and consistency for making Taiwanese style mee sua. The main thrust of my mee sua making has been for sesame oil chicken mee sua. One may think that having this in the middle of summer is too hot. But I live in SF and the cold, foggy nights are perfect for this dish.
The instructions for making this dish I found on a Youtube clip of Chef A-chi. You take some chicken thigh meat and cut into bite size pieces. Peel and julienne up a ginger root. The rest couldn't be simpler yet Chef A-chi's tips really make a difference. First you take some normal cooking oil (not sesame), I used canola, and saute the ginger pieces until fragrant and slightly burnt as the edges. In the meantime, add the mee sua to boiling water. When the noodles are cooked (after about 2 min), remove the noodles in to a separate bowl (don't get rid of the pasta water). Drain the canola oil into the bowl with noodles. Add 1/2 cup of rice wine and stir up the noodles.
Add a cup of sesame oil and heat with the ginger on medium (don't do high heat as the sesame oil will turn bitter). Add the chicken pieces in and saute until slightly browned. Then add a cup of rice wine and a cup of the pasta water. Bring to boil and let simmer for 15 minutes so all the flavours meld.
Add the soup mixture to the noodles and... Viola! Delicious sesame chicken mee sua. As a side note... do not ever add salt to this dish. The residual salt from the pasta water is enough.