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.