Crispy Udon Noodles with Nori Salt Recipe

I’m taking the back seat on blogging and am having a guest post today 🙂

A Gastronomic Japanese Cuisine Experience.

Cooking is more than just an activity to prepare good food for the family; it is my passion. There is something in cooking good food that makes me smile whenever I slowly stir the pot or smell the sautéed onions. The aroma of chicken slowly cooking, the rhythmic percussion of the knife to the chopping board, the taste of each spice running through your taste buds – all these sensations make me feel more alive as I step into the kitchen and take charge.

We recently tried out this Japanese cuisine – Crispy Udon Noodles with Nori Salt. The food was superb, especially when it was paired with Charles Orban Blanc de Noirs NV Champagne, an IWC Silver medal winner, that is exclusively distributed by M&S. The said champagne is described as “soft and refreshing with a tingling fizz.” The red apple bite of the wine complemented the salty meal that we had.

If you want to have the same gastronomic experience, you can try this recipe I found from Food and Wine, contributed by Marcia Kiesel:

Image credit:

Image credit:

Crispy Udon Noodles with Nori Salt Recipe
Total Time: 35 minutes
Serves: 8

· Dried Udon Noodles, 4 ounces
· Vegetable Oil (for tossing and frying)
· Nori Sheet, 1 piece
· Kosher Salt, 1 tablespoon

· Cook Udon noodles in boiling water until al dente, which usually takes about 4 minutes. Remove the water and move the Udon noodles to a medium bowl. Pour vegetable oil and carefully toss the Udon noodles to keep them from sticking.

· Hold the Nori Sheet over an open flame. You can use a pair of metal tongs to hold the sheet about 4 inches away from the flame. Remove it once the Nori Sheet is crisp and darkened. Let it cool, then crumble and transfer it to a spice grinder. Add Kosher Salt and grind until powdery.

· Get 4 strands of Udon noodles and gently tie them in a loose knot close to its end. Do this for the rest of the Udon noodles.

· Heat a large skillet with ¼ inch of Vegetable Oil. Fry the Udon bundles over moderately high heat. Cook until golden and crisp. Place the Udon bundles on paper towels to drain out excess oil. Dust with Nori Salt and serve.

Try this recipe out and let me know your food experience.

Happy eating 🙂

One Response to “Crispy Udon Noodles with Nori Salt Recipe”
  1. Laura Lynn says:

    This looks like a perfect appetizer to serve this summer in the garden…and it’s pretty too!

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