for the black sauce:
1 1/2 cups|500 grams soy caramel (such as Yuen Chun Thick Soy)
1 3/4 cups|500 grams gluten-free soy sauce
2 tablespoons canola oil
5-6 Chinese broccoli, stems and leaves thinly sliced
4 garlic cloves, minced
2 shallots, sliced
2 bunches scallions, trimmed and cut into 2-inch pieces (reserve the greens for garnish)
2 packages Enoki mushrooms, halved width-wise
1 head Napa cabbage, sliced 1/2-inch thick
1 red onion, sliced
kosher salt, to taste
4 cups chicken or duck stock
1 (12-ounce) box longevity noodles
1 cup black sauce|250 mlpinch of white pepper
3 tablespoons cornstarch
6-8 head-on shrimp (10/20 size), deveined, shell-on, head-on
2 King crab legs, split and cut into 2-inch pieces
1 large lobster, split and cleaned, tail cut into 2-inch pieces, claws cracked
1. Make the black sauce: Warm up the thick soy caramel with tamari. It does not need to come to a simmer, this process helps with mixing these two sauces into a homogenous condiment.
2. Make the noodles: Heat the oil in a large Dutch oven over medium-high. Add the vegetables and season with salt. Cook until lightly wilted, then stir in 3 cups stock and bring to a simmer. Cover and cook until the vegetables are wilted, 5 minutes. Transfer to a large bowl.
3. Add in the black sauce and white pepper. In a small bowl, prepare a slurry by mixing the cornstarch with 1/2 cup of water. Once the black sauce has come to a simmer, slowly drizzle in the slurry while whisking until thick. Add in the seafood and cover. Cook for 5 to 6 minutes, or until the shells are bright red. Adjust consistency with the remaining chicken stock.
4. Meanwhile, soak the noodles in water for 1 minute, then drain. Add the noodles to the saucepan along with the vegetables and all their liquid. Allow noodles to simmer until heated through, 2 to 3 minutes. Season to taste with salt. Garnish with scallion greens.