Name: Taiwanese Danzai Noodle Soup Recipe
Prep time: 5 min
Total time: 5 min
Yield: 6
Cuisine: Chinese
Ingredients: 6 large shell-on shrimp, preferably with heads, shells and heads removed and reserved, shrimp deveined; 6 cups chicken or pork stock or low-sodium chicken broth; Kosher salt and freshly ground white pepper; 2 pounds fresh or dried Chinese wheat noodles, such as lo mein or chow mein noodles; 2 cups Taiwanese Meat Sauce , warmed; 3 large cloves garlic, grated; 6 teaspoons Asian black rice vinegar; 3 scallions, white and light-green parts only, chopped

Ingredients

6 serv.

6 large shell-on shrimp, preferably with heads, shells and heads removed and reserved, shrimp deveined
6 cups chicken or pork stock or low-sodium chicken broth
Kosher salt and freshly ground white pepper
2 pounds fresh or dried Chinese wheat noodles, such as lo mein or chow mein noodles
2 cups Taiwanese Meat Sauce , warmed
3 large cloves garlic, grated
6 teaspoons Asian black rice vinegar
3 scallions, white and light-green parts only, chopped

Instructions

Tap a step to mark it done

1 Place shrimp shells and heads, if using, in a medium pot with stock and bring to a boil over high heat. Reduce heat to a simmer and cook, uncovered, for at least 30 minutes or up to 1 hour. Strain broth, discarding shells and heads.
2 Return broth to a clean pot and bring to a boil. Season shrimp with salt and white pepper. Add to broth and cook until shrimp are just cooked through, about 2 minutes. Using a slotted spoon or strainer, remove shrimp and set aside. Season broth with salt and white pepper.
3 In a large pot of salted boiling water, cook noodles according to the directions on the package. Drain and set aside.
4 To assemble, place noodles in bowls. Add ladlefuls of broth and top with meat sauce. Place a small mound of grated garlic and 1 cooked shrimp in each bowl. Drizzle black vinegar all over and garnish with scallions. Serve immediately.