Rice Noodles with Curried Shrimp

1lb raw shrimp (in shells)
1t finely chopped gingerroot
1/2t cornstarch
1/4t salt
1/4t sesame oil
dash of white pepper
1lb celery (aka chinese) cabbage
3T cornstarch
3T cold water
2T soy sauce
veg. oil
4oz rice stick noodles
2T veg oil
1/2c sliced canned bamboo shoots
1c chicken broth
Peel shrimp.  Cut shrimp lengthwise in half; wash out vein.  Toss
shrimp, gingerroot, 1/2t cornstarch, salt, sesame oil and white
pepper in med. glass or plastic bowl.  Cover and refrigerate 20
minutes.  Cut celery cabbage into thin slices.  Mix 3T cornstarch
the water and soy sauce.  Heat 1 1/2" veg. oil in wok to 425'. 
Pull noodles apart.  Fry the noodles 1/4 at a time, 5 seconds,
turning once until puffed, drain.  Carefully pour oil from wok. 
Heat wok till hot add 2T veg. oil, rotate wok.  Add shrimp, stir
fry until shrimp are pink.  Add curry powder, stir fry 30 sec. 
Remove shrimp from wok.  Heat work until very hot.  Add 2T veg oil,
rotate wok.  Add celery cabbage and bamboo shoots stir fry 2
minutes.  Stir in broth, heat to boiling.  Stir in cornstarch
mixture, cook and stir 20 seconds or until thickened.  Add shrimp,
cook and stir till shrimp are hot.  Spoon mixture over noodles.

4 servings
315 cal.
21g fat
235 chol.