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1
Place the shrimp, egg, fish sauce and breadcrumbs into the bowl of a food processor and process until smooth. Add 1 tablespoon each of cilantro and scallions and a healthy pinch of salt and pepper and pulse until combined. Set aside.
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2
Bring a large pot of salted water to a simmer, 180 degrees.
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3
In another bowl combine the ginger, the rest of the scallions and cilantro, basil, mint, oil, vinegar and the soy sauce and stir to combine. Season with a pinch of salt and pepper. Set it aside.
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4
Using a 2 teaspoon scoop(#60), scoop up a shrimp dumpling and drop it into the simmering water. It should sink to the bottom. After a minute or so it should rise to the top. Remove it and set it on a paper towel lined plate. If it stays together and doesn't fall apart continue with the rest of the of the dumplings removing them once they float. If it falls apart add some bread crumbs and an egg yolk to the shrimp and combine it well.
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5
Once you have finished with the dumpling turn the heat to high an bring the water to the boil. Add the noodles and cook according to the instructions on the noodle package.
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6
Remove the noodles from the water and drain them. Turn off the heat, and add the dumplings back to the water to reheat them.
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7
Toss the noodles with the sauce and season with salt and pepper. Then plate, top the noodles with the dumplings and garnish with chopped scallions. Serve immediately.
