Recipe - Singapore Soup Noodles

1 pound Shrimp, preferably fresh
with heads on
3 tablespoon Peanut oil
3 Cloves of garlic, crushed
and chopped
1 One half inch piece of fresh
ginger, peeled and chopped
fine
8 ounce Cooked pork, cut into strips
1 cup Bean sprouts
4 ounce Fine noodles or vermicelli

GARNISH
4 ounce Crab meat, flaked
One fourth Cucumber, peeled and minced
6 Scallions, chopped fine

First make the stock: remove shells and heads, if available, from shrimp.
Put heads and shells, or just shells, into a large saucepan, and add 5 cups
water. Bring to boil, then reduce heat and simmer One half hour. Salt and pepper
to taste. Remove from heat and strain. Set aside 3 One half cups of this broth.

Now heat the oil in the large saucepan. When just smoking, add chopped
garlic and ginger. Stirfry one minute, or until golden. Add pork, deveined
shrimp and sprouts; stirfry 3 minutes. Pour the reserved broth back in and
return to boil. Stir in noodles, cook 5 minutes or until done. Transfer to
a large serving bowl and garnish with the crab, cucumber and scallions;
serve piping hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini