Ingredients:

• 10 oz fresh shrimp
• 1 cup water
• 10 oz rice vermicelli noodles
• 2 tbs oil
• 4 shallots, thinly sliced
• 13 cloves garlic, minced
• 4 oz ground pork
• 2 cups slivered cooked bamboo shoots
• 1 carrot, peeled and julienned
• 4 dried black Chinese mushrooms, soaked in hot water for 20 minutes, caps diced
• 1/4 cup coarsely chopped Chinese chives
• 2 tbs sake
• salt and pepper

Peel shrimp, and place heads and shells in a small sauce pan with the water.  Bring to a boil, then reduce heat and simmer for 10 minutes.  Mash shells then strain and reserve broth, discarding shells.

Blanch noodles in water, then set aside.

Heat oil in a wok over medium-high heat and add shallots.  Fry until golden, then drain and set aside.  Reserving the oil in the wok, add garlic to wok and stir-fry for 30 seconds.  Add shrimp, pork, bamboo, carrot, mushrooms, and chives.  Stir-fry until shrimp and pork cook, then pour in 1/2 cup of shrimp broth.  Add sake, salt, and pepper, and simmer uncovered for 5 minutes, stirring occasionally.  Add noodles and stir-fry for 3 minutes.  Mix well and serve.

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