Singapore Soup Noodles

Course : Seafoods
Serves: 1
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Ingredients:

1 pound shrimp -- preferably fresh, head on
3 tablespoons peanut oil
3 cloves garlic -- crushed chopped
1 pieces fresh -- ginger, peeled and chopped 1 1/2 inch
8 ounces cooked pork -- cut into strips
1 cup bean sprouts
4 ounces fine noodles or vermicelli
-----garnish-----
4 ounces crab meat -- flaked
1/4 medium cucumber -- peeled and diced
6 medium scallions -- chopped fine
 

Preparation / Directions:

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 1/2 hour. Salt and pepper to taste. Remove from heat and strain. Set aside 3 1/2 cups of this broth. Now heat the oil in the large saucepan. When just smoking, add chopped garlic and ginger. Stir-fry one minute, or until golden. Add pork, deveined shrimp and sprouts; stir-fry 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.


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