A Thai recipe that blends the texture of soba noodles with the bold flavors of fish sauce, chilies, ginger and jalapenos. Here's a note from fabulousfoods.com: The key to making this salad work is not overcooking the soba. Soba noodles, made from whole grain buckwheat, have a great bite, but if you overcook them they can get unpleasant quickly. To avoid this, cook the soba for 4 minutes and start checking them for doneness every 30 seconds afterwards.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the fish sauce, tamarind, soy sauce and chili flakes. This will form the sauce that will give the salad its flavor; allow time to mellow in the open air.
- Bring a pot of salted water to a boil and add the soba noodles; cook for 4 minutes (if not done, continue checking every 30 seconds); when the soba is just al dente, drain and spray with cold water; set in a colander to drain completely.
- In a skillet with high sides, add the vegetable oil and let it get very hot over medium-high heat; add the jalapeno and sauté for 3 minutes; add the ginger and sauté for 30 seconds; add the broth and continue cooking the ginger and jalapenos until the broth is gone (evaporates).
- Next, put the shrimp in the skillet and cook for 2 minutes, or until they start to turn pink; pour in the sauce and continue to cook until the shrimp are completely cooked.
- Toss the noodles in the skillet; stir to coat and serve immediately.
Nutrition Facts : Calories 308.4, Fat 8, SaturatedFat 1.1, Cholesterol 71.4, Sodium 2493.1, Carbohydrate 45.2, Fiber 0.4, Sugar 1.5, Protein 17.7
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