Coconut-milk noodles is another favourite Myanmar dish although it is not as popular as mohingar. But the use of the term coconut-milk is not quite right. As you probably know, the term refers to the sweet liquid forming naturally inside the coconut.

 That sweet liquid has nothing to do with the dish we are talking about. The so-called coconut-milk used in cooking the dish under discussion is actually the cream obtained by squeezing a finely shredded or scraped coconut "meat" in hot water, either manually or by machine.

Hence, it will be more precise to call the dish cream-of-coconut noodles in English. In Myanmar language, the name  coconut-milk noodles is quite apt as the Myanmars call the above mentioned cream coconut-milk. What is called coconut-milk in English, that is, the sweet liquid inside the coconut is known as "coconut water"  in Myanmar language.

Cream-of-coconut noodles is similar to mohingar to a certain extent. Both are made up of noodles and gravy and both types of gravy are somewhat alike. But the similarities end there and differences seem to outweigh them. First of all the noodles are different--rice noodles for mohingar and wheat noodles for the other dish. 

Various types of fish can be used in cooking moingar gravy whereas only chicken and/or pounded feather back is (are) used in cooking the other (gravy). The addition of cream-of-coconut in the latter accentuates the difference in flavor between the two types of gravy. Another difference is that while mohingar is usually eaten with some of several extras, cream-of-coconut noodles is eaten with only two: shredded onions and crisp-fried noodles. 

Lime or lemon juice is optional in both dishes. The general opinion is that cream-of-coconut noodles is tastier and richer--too rich in fact to the liking of cholesterol-conscious people -thanks to the coconut cream it contains.It also costs more as it -includes chicken, the most expensive meat in the country.