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Fine White Noodles in Hunglay Curry
Ingredients (serves 3-4 persons)
Lobo Hunglay Curry Paste 2 packets
Cooked fine white noodles 500 g (17.5 oz)
Pork, cut into 1” rectangular pieces 500 g (17.5 oz)
Black soy sauce 2 teaspoons
Water 4 cups
Chopped ginger 30 g (1 oz)
Pickled garlic 5 broken into individual cloves
Palm sugar 1 tablespoon
Fish sauce 1 tablespoon
Chopped green shallots and coriander for garnish
Cooked bean sprouts and yard long bean
Thin slices of lime
The same exotic flavour and aroma of Hunglay Curry with the addition of noodles. Hunglay is a non-coconut curry, which is the result of Burmese influence. It came from Northern Thailand and features the blended flavour of garlic and ginger. Lobo brings out the real Hunglay Curry characteristics.