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

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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