Shrimp And Pork Noodles In Broth (Dan Zi Mian)
20m prep 40m cook 1h 0m ready
A Taiwanese noodle soup with shrimp and pork in a flavorful broth. The broth is infused with shrimp shells for depth, and the pork is stir-fried with garlic and soy sauce.
Ingredients
- 1/2 lb shell-on, medium or large raw Gulf shrimp
- 1 1/2 quart Chicken Broth
- 3/4 lb dried Chinese noodles
- 1 tbsp vegetable oil
- 1/2 lb ground pork
- 2 tsp garlic finely minced
- 2 green onions cut into 2-inch segments
- 1/2 cup water
- 2 tbsp soy sauce
- 2 tsp Chinese black vinegar or balsamic vinegar
- 1 1/2 cup bean sprouts
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 121 mg
- Iron: 6.29 mg
- Magnesium: 94.9 mg
- Phosphorus: 449 mg
- Potassium: 634 mg
- Zinc: 3.73 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/2 lb shell-on, medium or large raw Gulf shrimp
- 1 1/2 quart Chicken Broth
- 3/4 lb dried Chinese noodles
- 1 tbsp vegetable oil
- 1/2 lb ground pork
- 1/2 cup water
- 2 tbsp soy sauce
- 2 tsp Chinese black vinegar or balsamic vinegar
- 1 1/2 cup bean sprouts
Prepare
- 2 tsp garlic, finely minced
- 2 green onions, cut into 2-inch segments
Let's Cook
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Step 1.
Peel and devein the shrimp, reserving the shells. Set the peeled shrimp aside.
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Step 2.
In a 4-quart pot over medium heat, add the reserved shrimp shells and the chicken broth. Simmer for about 30 minutes to infuse the broth with shrimp flavor.
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Step 3.
While the broth simmers, cook the dried Chinese noodles according to the package instructions. Drain and set aside.
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Step 4.
Strain the broth through a fine-mesh sieve to remove the shells, then return the broth to the pot. Keep warm over low heat. Add the peeled shrimp to the broth and poach for about 10 minutes, until just cooked through.
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Step 5.
While the shrimp poaches, preheat a wok over high heat until wisps of smoke rise. Add the vegetable oil and heat until shimmering. Add the ground pork and break it up with a spatula to encourage browning. Cook until browned, about 3-4 minutes.
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Step 6.
Add the minced garlic and green onion segments to the wok and stir-fry for a few seconds until fragrant. Add the water, soy sauce, and Chinese black vinegar. Stir to combine, then reduce heat to low. Simmer for 5 minutes, or until the sauce has reduced and is nearly dry. Turn off the heat.
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Step 7.
Divide the cooked noodles among four bowls. Spoon some of the pork mixture over each mound of noodles. Top each with 3 to 4 poached shrimp and a portion of bean sprouts. Ladle the hot shrimp broth over the noodles and serve immediately.
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