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Average: 3.4 (7 votes)


  • 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

Cook's notes

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.