- 3 tbsp vegetable oil
- 1 garlic clove, diced
- 200g lean pork, finely sliced
- 100g cooked bamboo shoots
- 300g fresh thick purple rice noodle (refrigerated)
- 1 carrot, peeled, julienned
- 1 spring onion, sliced into 4cm pieces
- 1 tsp sugar
- ½ tbsp white vinegar
- ½ tbsp oyster sauce
- 1 tsp light soy sauce
- ½ tbsp kecap manis (sweet soy)
- ½ tsp pepper
- Small handful of bean sprouts, to garnish
- Coriander, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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, vinegar, oyster sauce, light soy, kecap manis and pepper, and stir-fry for a further minute.
Garnish with bean sprouts and coriander.