Fried Shrimp Asian Style

1 package Panko breadcrumbs (Asian food stores)
6-12 big tiger shrimp or other big shrimp, rinsed and peeled (except bottom part)
1 Egg (beaten)
Dash of salt

On a flat clean surface, beat each rinsed/peeled shrimp to elongate and lengthen and make sure when it cooks, it will not curve too much. Dip into egg batter and then the breadcrumbs and cook in mid heat with frying pan that has warmed canola oil (thin layer on bottom of pan). Turn over and cook few minutes until done. Rest on paper toweled plate before serving. Serve with tempura sauce or light soysauce. You can substitute the shrimp with vegetables such as sliced sweet potato, potato, cut squid, etc.

Cold Buckwheat noodles with dipping sauce

This is such a summer treat.

Ingredients:
1 package of buckwheat noodles (Asian food stores)
1 bottle of soba noodle sauce (like Kikkoman brand)
pinch of finely chopped scallions
pinch of finely grated radish
wasabi to taste

Boil water and cook noodles (1 bunch per serving) for about 5 minutes until cooked. Rinse in cold water. Pour chilled soba noodle sauce into small serving cup for dipping noodles. Add ice cubes if want to serve colder. Put noodles neatly in a circle pattern and onto a wooden bamboo plate (one that drains is best) or any flat plate. On the side garnish with radish and top with scallions and side of wasabi.
To eat, add the radish, scallions, and wasabi to the sauce and then dip the noodles into the sauce and eat bite for bite (or dip for dip).
For an added treat serve with favorite kind of tempura such as shrimp or sweet potato slices.