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Recipe courtesy of Luke Nguyen

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Total:: 30 min
Prep:: 25 min
Cook:: 5 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Purple Noodle Wok Tossed With Bamboo and Pork: Hu Tieu Xao Mang Thit Lon
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
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