Singapore Soup Noodles

1 lb Shrimp, preferably fresh

-with heads on 3 tb Peanut oil

3 Cloves of garlic, crushed

-and chopped 1 1/2 inch piece of fresh

-ginger, peeled and chopped -fine 8 oz Cooked pork, cut into strips

1 c Bean sprouts

4 oz Fine noodles or vermicelli

-GARNISH
- 4 oz Crab meat, flaked

1/4 Cucumber, peeled and diced

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 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. 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.