Servings: 6

Weight Watcher Smart Points: 16

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 35 Minutes


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


  1. Procedures 1 Place shrimp shells and heads, if using, in a medium pot with stock and bring to a boil over high heat
  2. Reduce heat to a simmer and cook, uncovered, for at least 30 minutes or up to 1 hour
  3. Strain broth, discarding shells and heads
  4. 2 Return broth to a clean pot and bring to a boil
  5. Season shrimp with salt and white pepper
  6. Add to broth and cook until shrimp are just cooked through, about about 2 minutes
  7. Using a slotted spoon or strainer, remove shrimp and set aside
  8. Season broth with salt and white pepper
  9. 3 In a large pot of salted boiling water, cook noodles according to the directions on the package
  10. Drain and set aside
  11. 4 To assemble, place noodles in bowls
  12. Add ladlefuls of broth and top with meat sauce
  13. Place a small mound of grated garlic and 1 cooked shrimp on each bowl
  14. Drizzle black vinegar all over and garnish with scallions
  15. Serve immediately.

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