Noodles and shrimp Singapore- style

• 2 tablespoons olive oil
• 3 tablespoons finely minced garlic
• 4 eggs
• 1 cup finely chopped scallions
• 1/2 cup finely chopped fresh coriander
• 1 1/2 pounds lean, boneless pork, cut into five equal-size portions
• 1/2 pound medium egg noodles
• 1/4 cup peanut, vegetable or corn oil
• 1 cup finely minced heart of celery
• 1 pound shrimp, shelled and deveined, about 2 cups
• 3 or 4 fresh, hot, red or green chili peppers
• 2 cups rich chicken stock (see recipe)
• 3/4 pound bean sprouts

1. Heat the olive oil in a small skillet and add the garlic.
2. Cook over low heat, stirring often, until the garlic is nicely browned, about five minutes.
3. Drain in a sieve.
4. Set aside.
5. Beat the eggs well.
6. Heat a Teflon pan that measures eight inches in bottom diameter (if you do not use a Teflon pan, you must use a little oil to prevent sticking).
7. Pour in the eggs and let them cook until set on the bottom.
8. Turn the eggs carefully and let cook until set on the second side.
9. Transfer the eggs to a plate to let cool.
10. Roll the ''omelet'' like a jelly roll.
11. Cut it into thin strips.
12. Or cut it into cubes.
13. Set aside.
14. Prepare the scallions and coriander and set aside.
15. Put the pork in a kettle and add water to cover.
16. Bring to the boil and let simmer 10 minutes.
17. Drain and let cool.
18. Drop the noodles into boiling water and let cook about four to five minutes.
19. Drain.
20. Cut the pork into thin slices.
21. Cut the slices into thin julienne strips.
22. There should be about two and one-half cups.
23. Heat the oil in a large skillet or work and add the pork and celery.
24. Cook, stirring, about one minute.
25. Add the shrimp and chili peppers and cook, stirring, about two minutes until shrimp lose their raw look.
26. Add the broth and bring to the boil.
27. Add the noodles and stir.
28. Return to the boil and add the bean sprouts.
29. Cook, stirring, about 30 seconds.
30. Serve with the minced fried garlic, omelet, scallions and coriander sprinkled over each serving.

olive oil, garlic, eggs, scallions, fresh coriander, lean, egg noodles, peanut, heart of celery, shrimp, green chili peppers, chicken, bean sprouts

Taken from cooking.nytimes.com/recipes/5170 (may not work)