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

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