Nangyi or thick noodles is a superior variety of mohingar. Its name reveals one of its distinguishing features: its use of thick noodles.  Another feature is that it is eaten with chicken  curry and not with fish gravy as in mohingar. The addition of roasted pea-powder makes it  relatively driver.  So, thin chicken soup is provided for it. Of the three Myanmar dishes we have discussed. Nangyi is the most popular.  

Give the choice of the three, most people will opt for Nangyi, I am sure. This being the case, Nangi is deservingly the most expensive of the three. In fact, it is so costly that virtually all Nangyi-sellers sell only the cheap, watered-down version  of  it so that those who want to eat good genuine  Nangyi have to cook it themselves.