Printable Area
Purple Noodle Wok Tossed With Bamboo and Pork: Hu Tieu Xao Mang Thit Lon
Recipe courtesy Luke Nguyen
- Total Time:
- 30 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 servings
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.