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

TOTAL TIME: 30 min
Prep: 25 min
Inactive Prep: --
Cook: 5 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.