Heat a dry pan on moderate heat and toast
the sesame seeds for about 3-4 minutes, shaking the pan gently until
golden. Remove immediately from the pan to prevent burning. Use a food
mill to crush the toasted sesame seeds. Use a small bowl to combine the
oils. Heat up a wok on moderate high heat and add in half the combined
oil. Stir-fry the garlic, chili, onion and shrimps for 2-3 minutes,
remove and set aside. Stir-fry the tofu until lightly golden, tossing
occasionally. Remove from the pan and set aside.
Add the remaining oil to the wok and add
the red pepper and mushrooms. Stir-fry for 3 minutes or until just
crisp. Add the soy sauce, sugar, water and noodles to the wok. Toss
gently to separate and coate the noodles in the liquid. Cover with a lid
and steam for about 5 minutes, tossing well. Add the shrimps and tofu.
Toss for 3 minutes on moderate heat. Sprinkle with crushed sesame seeds
and serve hot.