Spicy, Spicy Shrimp

I've been craving noodles lately. But not just any pasta—I want spicy, and I want soba.

Soba noodles, made from a blend of buckwheat and wheat, are now available in many large grocery chains (such as Whole Foods), as well as specialty shops and Asian food stores.

Unlike Italian-style pastas, soba noodles have a nutty richness that result in a wonderful mouthfeel. You don't get the same "tooth" as semolina pastas—soba can be downright slippery—but the flavor and texture are worth the experiment. For this recipe I raided my freezer (I used shrimp but you could easily substitute chicken, beef, pork, or tofu) and tipped the red rooster sambal olek jar to get every last bit of spiciness. Ah, craving satisfied.

Spicy Shrimp Soba Noodles

© 2008 Mallory McCreary/SnobbyAvocado.com

2 quarts water

1 Tablespoon sesame oil

1 Tablespoon olive oil

1 onion, chopped

3 garlic cloves, chopped

1 medium jalapeno, (half of seeds removed) chopped

8-ounce package of soba noodles

1/2 teaspoon plus 1 teaspoon sambal olek or other hot chile paste

2 Tablespoons plus 1 teaspoon soy sauce (Tamari preferred)

1/3 cup lager beer

1 pound medium frozen shrimp

3/4 cup frozen peas

Chopped green onions and lime wedges for garnish (optional)

Set 2 quarts water in a large pot to boil. Meanwhile, set a heavy-bottomed large skillet over high heat and add sesame and olive oils. When hot (but not smoking), add onion and garlic and sauté until translucent. Add jalapeno and sauté slightly (the longer you cook it, the less heat it will add to the dish); lower heat.

Add soba noodles to boiling water and cook according to package instructions or, about 5 minutes. (Watch carefully: Overcooked soba noodles will turn into a gelatinous mess.) Drain noodles, rinse with cold water, and put into a serving bowl. Stir in 1/2 teaspoon sambal olek.

In a small bowl, mix together 1 teaspoon sambal olek, soy sauce, and beer, then add to onion-garlic mixture. Increase heat to medium-high and add shrimp and peas; stir until just cooked. Pour sauce over noodles and stir well to combine. Sauce will be very liquid; allow to sit for a few minutes for noodles to absorb excess liquid. Garnish with  chopped green onions and lime, if desired.

Serves 4.