I now know what you mean about the salt fish. I know exactly what they are as
my Singaporean friend here in town uses them. (She used to get them for her
little boy as a calcium source because he would not drink milk.) She will know
where I can get them.

The thick soy I've never heard of but I'm sure that she can guide me there also.

I've always known the curried noodles as "Chow meifun" (please excuse my
spelling) but most people seem to know them as Sing. noodles, if they know them
at all. I first had them in a VERY Chinese restaurant in Berkeley/Oakland
California. They were SO good!! I tried making them once and they were prety
awful.

I was once in a little town in Arizona at one of the two Chinese restaurants
there (actually one of them was a Mexican/Chinese restaurant, I swear it's
true!). I really fancied some curried noodles, so I asked the waiter if the
chef could make Chow meifun for me. Well, the chef came flying out of the
kitchen so fast and he had a shocked look on his face to see a blue-eyed blond
sitting there asking for fried noodles!! Poor man! He looked so disappointed!
I think he was hoping to find someone that he could speak Chinese with, since
he was about the only Chinese person in town. I really was a bit sorry that I
had asked for them, but they were very good! One day, I'll find the right
recipe. Thanks again Michelle.