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.
Recipe courtesy of Luke Nguyen