Taiwanese Danzai Noodle Soup

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

Directions

1. Put the reserved shrimp shells and heads, if you have them, into a medium pot with the stock, then set it over high heat until it boils. Lower the heat so the liquid gently simmers, and let it cook uncovered for at least 30 minutes or up to 1 hour.
2. Pour the broth through a strainer, throwing away the shells and heads. Transfer the broth into a clean pot and bring it back to a boil.
3. Sprinkle the shrimp with salt and white pepper. Drop them into the boiling broth and cook just until they are done, about 2 minutes. Lift the shrimp out with a slotted spoon or strainer and keep them aside. Taste the broth and season it with salt and white pepper.
4. In a large pot of boiling salted water, cook the noodles as the package directs. Drain them and set them aside.
5. Divide the noodles among bowls. Spoon broth over the top, then add the meat sauce. Finish each bowl with a little pile of grated garlic and 1 cooked shrimp. Drizzle black vinegar over everything, scatter on the scallions, and serve immediately.