Singapore Soup Noodles

• 1 pound shrimp preferably fresh with heads on
• 3 tablespoons peanut oil
• 3 Cloves garlic crushed, and chopped
• 1 piece ginger fresh, peeled and chopped fine
• 8 ounces pork cooked, cut into strips
• 1 cup mung bean sprouts
• 4 ounces vermicelli pasta or fine noodles
• 4 ounces crab meat flaked
• 1/4 each cucumbers peeled and diced
• 6 each scallions, spring or green onions chopped fine

1. First make the stock: remove shells and heads, if available, from shrimp.
2. Put heads and shells, or just shells, into a large saucepan, and add 5 cups water.
3. Bring to boil, then reduce heat and simmer 1/2 hour.
4. Salt and pepper to taste.
5. Remove from heat and strain.
6. Set aside 3 1/2 cups of this broth.
7. Now heat the oil in the large saucepan.
8. When just smoking, add chopped garlic and ginger.
9. Stirfry one minute, or until golden.
10. Add pork, deveined shrimp and sprouts; stirfry 3 minutes.
11. Pour the reserved broth back in and return to boil.
12. Stir in noodles, cook 5 minutes or until done.
13. Transfer to a large serving bowl and garnish with the crab, cucumber and scallions; serve piping hot.

shrimp, peanut oil, garlic, ginger fresh, pork, bean sprouts, vermicelli pasta, crab meat, cucumbers, scallions

Taken from recipeland.com/recipe/v/singapore-soup-noodles-41900 (may not work)