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
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