Recipe courtesy of Luke Nguyen

Purple Noodle Wok Tossed With Bamboo and Pork: Hu Tieu Xao Mang Thit Lon

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  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. 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.
  2. Remove the pork and bamboo and set aside.
  3. Wipe the wok clean, add more oil, then wok toss the noodles for 2 minutes until slightly charred.
  4. 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.
  5. Garnish with bean sprouts and coriander.

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