Purple Noodle Wok Tossed With Bamboo and Pork: Hu Tieu Xao Mang Thit Lon

Name: Purple Noodle Wok Tossed With Bamboo and Pork: Hu Tieu Xao Mang Thit Lon
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