Vaporetto Prosecco

Grower: Vaporetto
Grape Variety: Glera
Style: Zesty and Crisp
Country: Italy
Appellation: Veneto
Vintage: NV
Closure: CORK
Alcohol: 11% ABV
Bottle Size: 75cl

Crispy Udon Noodles with Nori Salt

Cooking Time: 00 hrs 35 mins (approx.)
Number of Servings: 8

INGREDIENTS

4 ounces dried udon noodles
Vegetable oil, for tossing and frying
1 sheet nori
1 tablespoon kosher salt

1. In a medium saucepan of boiling water, cook the udon noodles until they are almost al dente, about 4 minutes.
2. Drain thoroughly and transfer the udon noodles to a medium bowl. 3. Gently toss the udon noodles with vegetable oil to keep them from sticking together.
4. Using a pair of sturdy metal tongs, hold the nori over an open flame and toast about 4 inches from the heat until the nori is darkened and crisp, about 5 seconds per side.
5. Let cool, then crumble and transfer the nori to a spice grinder. Add the salt and grind to a powder.
6. Take 4 udon strands and carefully tie them in a loose knot near the end. Repeat with the remaining udon.
7. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. 8. Fry 4 of the udon bundles at a time over moderately high heat, spreading the udon out in a fan, until golden and crisp, about 1 minute per side.
9. Transfer the udon bundles to paper towels to drain, then dust with the nori salt and serve.