Another one from MAMA when I went to Thailand. They sent me a slew of different kinds made in their factories all over the world! This one’s from Myanmar. I haven’t seen the word ‘sichek’ before – and I can’t find anywhere that will translate it. I’m just going to infer that it might mean soup, but now that I look at the cooking method, this one is drained so perhaps it’s a term for a dry noodle? No clue honestly, but let’s give it a look!
Here’s the back of the package (click to enlarge). Contains shrimp. To prepare, add noodle block to a bowl and add 350ml boiling water. cover and steep 3 minutes. Drain. Add sachets contants. Stir and enjoy!
The noodle block.
The seasoning sachet.
A very light powder.
A paste sachet.
Thick and oily.
Finished (click to enlarge). Added shrimp, fishcake (kamaboko), coriander and Salad Cosmo mung bean sprouts. The noodles hydrated perfectly in 3 minutes. They had a good spring and chew to them. The flavor was excellent – seafood tom yum for sure with a nice bite and an almost smoky element. I’ve had a few tom yum stir noodles and this one was the best thus far. 5.0 out of 5.0 stars. EAN bar code 8951012000927.
The Food of Myanmar: Authentic Recipes from the Land of the Golden Pagodas
A short video about street food in Yangon, Myanmar.
