''Kat kyi kaik'' ( my, ကတ်ကြေးကိုက်; ), also specifically called ''Myeik kat kyi kaik'' (), is a spicy Burmese fried noodle dish associated with the coastal town of Myeik (formerly Mergui) in Southern Myanmar. It consists of wide, flat rice noodles fried with squid slices,

bean sprout Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies ...

s, prawns, steamed garden pea (''pe byok''),

spring onion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chi ...

, pepper and

dark soy sauce In Chinese cuisine, dark soy sauce () is a dark-coloured soy sauce used mainly for adding colour and flavour to dishes. It is richer, slightly thicker, and less salty than other types of soy sauce. As the Chinese name () suggests, it is also ag ...

. It is popular locally where it is found in the Southern coastal region of Myanmar and in Yangon. The dish gets the name ''kat kyi kaik'' () because while the noodle and ingredients are being fried in a

wok A wok (; Pinyin: ; Cantonese ) is a deep round-bottomed cooking pan from China. It is believed to be derived from the South Asian karahi. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as ...

, the cook uses scissors to cut up the noodles for easier cooking and serving. A comparable dish is

char kway teow ''Char kway teow'' () is a stir-fried rice noodle dish from Maritime Southeast Asia and is of southern Chinese origin. In Hokkien and Teochew, ''char'' means 'stir-fried' and ''kway teow'' refers to flat rice noodles. It is made from flat r ...

, a popular dish in Singapore and Malaysia. Beik kut kyee kaik only uses prawns and squid as main ingredients.

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See also