Name: Seafood Noodle Stir-Fry (Kagyi Kai)
Yield: Serves 4
Cuisine: Myanmar (Burma)
Ingredients: 3 or 4 limes, cut into wedges; 1 tablespoon Fermented Soybeans Paste or store-bought, or substitute 1 teaspoon brown miso paste; ¼ pound cleaned squid; 1 teaspoon shrimp paste (ngapi optional); ¼ pound shelled mussels or oysters (from 8 to 10 mussels or oysters); Sweet-Tart Chile-Garlic Sauce or other tart-hot condiment sauce; 1 pound fresh rice noodles or ¾ pound dried rice noodles; 1 tablespoon thinly sliced garlic; ½ cup water; 3 to 4 cups bean sprouts, rinsed; ¼ cup peanut oil; 1 tablespoon minced Chinese celery leaves or coriander; 1 teaspoon salt; 2 tablespoons oyster sauce or soy sauce; 3 scallions, cut into 1-inch lengths; ¼ teaspoon turmeric; ½ cup thinly sliced shallots; Red Chile Oil or store-bought (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Burma

By Naomi Duguid

Published 2012

About

Every little roadside eatery in the southern coastal town of Dawei serves a version of this dish (pronounced “ka-gee kai”). The usual combination is squid, shrimp, and mussels or oysters. If you can find only two of the three kinds of seafood called for, increase the quantity of each, or add another that you like. In Burma the shrimp are cooked head-on and in the shell. Guests then suck all the flavor possible from them as they eat. If you prefer, you can remove the heads, or the heads and