Taiwanese Danzai Noodle Soup Recipe

• 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 cups
• , warmed
• 2 pounds fresh or dried Chinese wheat noodles, such as
• 3 large cloves garlic, grated
• 6 teaspoons Asian black rice vinegar
• 3 scallions, white and light-green parts only, chopped

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 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 on each bowl. Drizzle black vinegar all over and garnish with scallions. Serve immediately.

shellon shrimp, chicken, kosher salt, chinese wheat noodles, garlic, asian black rice vinegar, scallions

Taken from www.seriouseats.com/recipes/2014/05/taiwan-eats-danzai-noodle-soup-recipe.html (may not work)