Singapore Spicy Noodles

Ingredients
8 oz rice vermicelli noodles	2 eggs, beaten
3 Tbsp vegetable oil	3 scallions, roughly chopped
2 cloves garlic, peeled and chopped fine	2/3 tsp salt pinch of chili powder
1 red chile, chopped	freshly gournd black pepper
4 oz cooked shrimp, shelled and deveined	2 to 3 tsp hot curry powder
6 small squid, cleaned and sliced	1 Tbsp Japanese soy sauce
8 oz bean sprouts	2 tsp superfine sugar
14 oz fresh spinach, blanched	2/3 cup Chicken Stock
8 oz Chinese barbecued pork, sliced thin	1/2 inch of ginger, peeled and chopped fine

Soak the noodles in warm water for 3 to 5 minutes. Finse under cold
water and drain.

Heat 3 tablespoons of the oil in a wok or skillet until very hot, and stir-fry
the garlic, ginger, and red chile for 30 seconds.

Add the shrimp and squid and stir-fry for 1 minute. Add in the bean
sprouts, spinach, and pork and stir-fry for 2 minutes.

Make a well in the middle, and pour in the egg. Scramble lightly, then
quickly stir in the noodles.

Add the remaining ingredients and stir until the sacue is absorbed. Divide
the noodles among four plates and serve immediately.