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

Instructions

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.