Recipe courtesy of Luke Nguyen
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30 min
25 min
5 min
4 servings



In a hot wok add oil, garlic and pork. Stir-fry for 2 minutes then add bamboo and stir fry for a further 2 minutes.

Remove the pork and bamboo and set aside.

Wipe the wok clean, add more oil, then wok toss the noodles for 2 minutes until slightly charred.

Return the pork and bamboo to the wok, then add carrot, spring onion, sugar, pepper, light soy, oyster sauce, kecap manis, and vinegar and stir-fry for a further minute.

Garnish with bean sprouts and coriander.

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