Oil -- 3 tablespoons
Onion, thinly sliced -- 1
Red chile peppers, finely chopped -- 2 or 3
Garlic, minced -- 2 or 3 cloves
Shrimp, peeled and deveined -- 1 pound
Cabbage, shredded -- 1/2 head
Scallions, chopped -- 3 or 4
Tomatoes, seeded and chopped-- 1 cup
Light soy sauce -- 2 tablespoons
Mung bean sprouts -- 1 cup
Salt -- to taste
Cook the noodles according to package directions, taking care not to overcook them. Drain the noodles, rinse them with cool water, drain again and set aside. Heat the oil in a wok or large skillet over high flame. Add the onion, chiles and garlic and stir fry until the onion is translucent, 2 to 3 minutes. Add the shrimp and stir fry for another minute or two, or until the shrimp is almost cooked through and pink. Add the cabbage and scallions and stir fry for 2 or 3 minutes more, or until the vegetables are tender but still crispy. Stir in the tomatoes and soy sauce, reduce heat to medium-low and simmer for 2 to 3 minutes. Stir in the sprouts, adjust seasoning with salt and serve hot.