Myeik Kat Kyay Kite (Burmese Scissor-Cut Noodles)

Ingredients

• 0.5 kg Wide rice noodles (Known as Nyat Khauk Swel; if using dry, soak and parboil first)
• 250 g Chicken or Pork (Sliced into bite-sized pieces)
• 200 g Shrimp and Squid (Cleaned and prepared)
• 3 Eggs
• 1 cup Boiled yellow peas (Pe-pyoke)
• 2 cup Bean sprouts
• 4 tbsp Cooking oil (For stir-frying)
• 2 tbsp Chili flakes (Adjust to heat preference)
• 3 tbsp Palm nectar vinegar (Myeik Pa-ohn yay; substitute with rice vinegar or lime juice if unavailable)
• 1 tsp Chicken powder (Seasoning)
• Salt (To taste)

Steps

1. 1

   If using dry rice noodles, soak them in water (overnight or for several hours) until soft. Parboil them briefly in hot water, then rinse with cold water and drain. Toss with a little oil and seasoning to prevent sticking.

2. 2

   Prepare the proteins by slicing the chicken or pork into thin pieces and cleaning the shrimp and squid.

3. 3

   Heat oil in a large wok or skillet over high heat. Add the chili flakes and stir quickly to infuse the oil without burning.

4. 4

   Add the meat (chicken or pork) and seafood to the wok. Stir-fry until cooked through.

5. 5

   Push the ingredients to the side of the wok, crack the eggs into the center, and scramble them until mostly set.

6. 6

   Add the prepared rice noodles to the wok. Use a pair of kitchen scissors to cut the noodles into shorter, manageable lengths as you stir-fry (this is the traditional 'scissor-cut' method).

7. 7

   Season with chicken powder, salt, and the palm nectar vinegar (or your chosen acid). Toss well to ensure the noodles are evenly coated.

8. 8

   Add the boiled yellow peas and bean sprouts. Stir-fry for another 1-2 minutes until the sprouts are slightly wilted but still crunchy.

9. 9

   Taste and adjust the balance of spicy, sour, and salty flavors before serving hot.

Notes

The authentic sour flavor comes from Myeik's local palm nectar vinegar (Pa-ohn yay). If you cannot find it, use white vinegar, lemon, or lime juice as a substitute. For those abroad, Vietnamese or Thai dry wide rice noodles work perfectly if soaked and prepped correctly.

Nutrition per serving

• Main Course
• Burmese
• Street Food
• Seafood
• Stir-fried
• Noodles
• Spicy