We ate this simple soup for dinner tonight. I love Chinese Egg Noodles (Kame is a readily available brand). I make a few variations of this. Sometimes, I add a beaten egg to the boiling pot or bok choi and bean sprouts.
1 quart chicken stock
2 bundles of egg noodles
8 raw shrimp (fresh or frozen)
1/8 tsp of salt
1/2 tsp soy sauce
1 tsp hoison sauce
1 tbsp chopped scallions
Boil the chicken stock and add the noodles. When the noodles are almost fully cooked, add the shrimp. When the shrimp turn pink, add the sauces and scallions.
I served this with a few extra scallions on top.
How did you get the shrimp so red and firm?? I would think boiling in the broth would turn them pink and mushy.
I just used raw frozen shrimp, and I only boiled them until they cooked and served it immediately.