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Fine White Noodles in Hunglay Curry


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

Side items
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.

  • Dredge and marinate pork in black soy sauce for a while.
  • Dissolve the Hunglay Curry Paste in water.
  • Set it on stove and bring to the boil.
  • Add pork and simmer until tender.
  • Add chopped ginger and pickled garlic.
  • Simmer until boiled. Flavour with fish sauce and palm sugar to taste.
  • Place cooked fine white noodles in a bowl. Top with curry. Sprinkle green shallots and coriander then serve hot with side items.


  • Hunglay Curry is at its best when simmered until a bit dry and the taste gets into the pork.
  • If pickled garlic cannot be sourced, use large cloves of fresh garlic instead.