Thai-Style Soba Noodle Salad - cooking recipe

Ingredients

1/4 cup fish sauce
1/2 tablespoon tamarind paste
1 tablespoon soy sauce
1 teaspoon chili flakes
salt
8 ounces buckwheat soba noodles
2 tablespoons vegetable oil
1 jalapeno, sliced and seeded
2 inches ginger, peeled and cut into thin strips
4 tablespoons chicken broth or 4 tablespoons water
1/2 lb shrimp

Preparation

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 saute for 3 minutes; add the ginger and saute 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.