The legendary greasy spoon came from Taiwan about a century ago. An angler sold noodles throughout the slow-up fishing season and the hand in hand ended up being so successful he quit his original trade completely. Made by clever Taiwanese angler as a way of earning money throughout the off-season, this tasty noodle soup is loaded with a tasty pork-and-shrimp broth, long-simmered meat marinade, nicely crunchy wheat noodles, and one lone seemly shrimp.
Ingredients:
• 2 pounds fresh or dried Chinese wheat noodles,
• 3 large cloves garlic, grated
• 6 teaspoons Asian black rice vinegar
• 3 scallions, white and light-green parts only, chopped
• 6 large shell-on shrimp
• 6 cups chicken or pork stock or low-sodium chicken broth
• Kosher salt and freshly ground white pepper
• 2 cups Taiwanese Meat Sauce, warmed
Instructions:
1. Put shrimp shells and heads, if using, in a medium pot with stock and give a boil over high heat.
2. Minimize heat to a simmer and cook, open, for a minimum of 30 mins or approximately 1 hr.
3. Pull broth, disposing of heads and shells.
4. Turn broth to a clean pot and give a boil.
5. Season shrimp using salt and white pepper.
6. Contribute to broth and cook up until shrimp are simply cooked through, around 2 mins.
7. Using a slotted spoon or sieve, eliminate shrimp and set aside.
8. Season broth with salt and white pepper.
9. In a big pot of salted boiling water, cook noodles base on the instructions on the package.
10. Drain and reserve.
11. To put together, put noodles in bowls.
12. Include ladlefuls of broth and top with meat sauce.
13. Put a little mound of grated garlic and 1 cooked shrimp on each bowl.
14. Sprinkle black vinegar all around and garnish with scallions.
15. Serve instantly.
• 2 pounds fresh or dried Chinese wheat noodles,
• 3 large cloves garlic, grated
• 6 teaspoons Asian black rice vinegar
• 3 scallions, white and light-green parts only, chopped
• 6 large shell-on shrimp
• 6 cups chicken or pork stock or low-sodium chicken broth
• Kosher salt and freshly ground white pepper
• 2 cups Taiwanese Meat Sauce, warmed
1. Put shrimp shells and heads, if using, in a medium pot with stock and give a boil over high heat.
2. Minimize heat to a simmer and cook, open, for a minimum of 30 mins or approximately 1 hr.
3. Pull broth, disposing of heads and shells.
4. Turn broth to a clean pot and give a boil.
5. Season shrimp using salt and white pepper.
6. Contribute to broth and cook up until shrimp are simply cooked through, around 2 mins.
7. Using a slotted spoon or sieve, eliminate shrimp and set aside.
8. Season broth with salt and white pepper.
9. In a big pot of salted boiling water, cook noodles base on the instructions on the package.
10. Drain and reserve.
11. To put together, put noodles in bowls.
12. Include ladlefuls of broth and top with meat sauce.
13. Put a little mound of grated garlic and 1 cooked shrimp on each bowl.
14. Sprinkle black vinegar all around and garnish with scallions.
15. Serve instantly.
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