A plate of Myeik flat rice noodles with squid, prawns and shredded raw onion on top

进阶

Kat Kyi Kaik

Name: Kat Kyi Kaik
Total time: 40 min
Yield: 4
Cuisine: Burmese
Ingredients: 600 g Flat fresh rice noodles; 200 g Squid, cleaned and cut into rings; 200 g Prawns, peeled; 150 g Fish cake, sliced; 3 Eggs; 150 g Bean sprouts; 6 Garlic cloves, chopped; 2 tbsp Dark soy sauce; 2 tbsp Light soy sauce; 1 tbsp Fish sauce; 4 tbsp Oil; 3 tbsp Dried chilli flakes; 4 Shallots, sliced; 2 Limes; 1 handful Coriander and spring onion

Myeik's fried noodles — flat rice noodles cut with scissors, thrown into a wok with squid, prawns and fish cake, and served with a chilli oil that is the whole reason the coast argues about who makes it best.

来源

食谱提供 Myeik coast kitchens · 🏺 传统 · Cooking of the Tanintharyi coast, closer to Thailand than to Mandalay

Myeik, Tanintharyi · spicy fried noodles — An ownerless regional dish, so no cook is credited. The cited article confirms kat kyi kaik, also called Myeik kat kyi kaik, as a spicy Burmese fried noodle dish associated with the coastal town of Myeik. The chilli-oil method, the off-the-heat warning, the timings and the let-it-catch rule are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Lynn Vlog Lynn Vlog Cooking with Myat

⏱ 40 分钟🍽 4 人份🔥 520 大卡🇲🇲 缅甸🌶️🌶️🌶️

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步骤

Make the chilli oil first: warm 4 tbsp oil with the sliced shallots until they turn golden, then take it off the heat and stir the chilli flakes in.
💡 Off the heat before the chilli goes in. Chilli flakes burn in hot oil in about five seconds and the whole batch turns bitter and black.
Separate the noodle strands with your hands so none are stuck together.
Get a wok smoking hot. Fry the garlic 10 seconds, add the squid and prawns and cook 90 seconds until just opaque. Lift them out.
Push the eggs into the wok, scramble them roughly, then add the noodles, fish cake and both soy sauces.
Toss hard for 3 minutes, pressing the noodles against the wok so some catch and char at the edges.
💡 Let some of it catch. The scorched strands are the point of a Burmese fried noodle — stirred constantly it tastes steamed, not fried.
Return the seafood, add the sprouts and fish sauce, toss 30 seconds and turn the heat off.
Serve with the chilli oil, lime wedges and the chopped herbs on top.

💡 小贴士

Myeik sits on the Andaman coast facing Thailand, and this tastes like it — closer to a Thai fried noodle than to anything in Mandalay. Myanmar's food changes with the road, not the border.
The chilli oil keeps a month in a jar and is the single most useful thing in a Burmese kitchen. Make double.