Recipe courtesy of Luke Nguyen
Purple Noodle Wok Tossed With Bamboo and Pork: Hu Tieu Xao Mang Thit Lon
- Level: Easy
- Total: 30 min
- Prep: 25 min
- Cook: 5 min
- Yield: 4 servings
Ingredients
3 tablespoons vegetable oil
1 clove garlic, diced
7 ounces/200 g lean pork, finely sliced
10 1/2 ounces/300 g fresh thick purple rice noodle (refrigerated)
3 1/2 ounces/100 g cooked bamboo shoots
1 carrot, peeled and julienned
1 spring onion, sliced into 1 1/2-inch/4 cm pieces
1 teaspoon sugar
1/2 teaspoon pepper
1 teaspoon light soy sauce
1/2 tablespoon oyster sauce
1/2 tablespoon kecap manis (sweet soy)
1/2 tablespoon white vinegar
Small handful bean sprouts, for serving
Fresh coriander (cilantro), for serving
Directions
- 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.
