Recipe courtesy of Luke Nguyen
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Purple Noodle Wok Tossed With Bamboo and Pork: Hu Tieu Xao Mang Thit Lon
Total:
30 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
25 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.

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