Hot and Sour Shrimp Soup with Noodles and Thai Herbs

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8-ounces dried rice noodles (flat, fettuccine-shaped)

1 pound medium shrimp

Salt

Few drops sesame oil

2 quarts chicken stock, preferably fresh

6 thin slices fresh galangal or fresh ginger

6 garlic cloves, smashed

2 stalks lemongrass (bottom third only, sliced thinly on the bias)

5 shallots, sliced

4 small serrano chile peppers, coarsely shredded, including seeds

1/4 cup Thai or Vietnamese fish sauce

3 teaspoons sugar

1/4 cup whole fresh cilantro leaves

1/4 cup lightly chopped Asian basil leaves

1/3 cups freshly squeezed lime juice

1 teaspoon freshly ground black pepper