Singapore Soup Noodles

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.