Why You Should Fry Your Leftover Somen Noodles

Summer is over and there are somen noodles left in the pantry. Drop them dry into the oil for 20–30 seconds, and they become a crispy snack — good on its own, or scattered over a salad. Five keys to cooking it well, and the science behind each one. ■ Ingredients Dried somen noodles (as much as you have; here, 2–3 bundles) / Frying oil (1–2 cm deep in a frying pan) / A very small pinch of salt / Aonori seaweed flakes, chili oil, or curry powder, to taste ■ The five keys ・Fry the noodles dry, in shallow oil ・Set out a paper-lined tray first, and lift the noodles out in 20–30 seconds ・Add them in two batches, and loosen them with chopsticks right away ・The second batch cooks faster, so be ready to move quickly ・Keep the finishing salt to a very small amount ■ Chapters 0:00 Crispy Somen Snack 0:27 Ingredients 0:51 Prep (snap in half, keep them aligned) 1:13 Key 1: Fry them dry 1:40 Key 2: Paper-lined tray ready first 2:13 Heating the oil 2:29 Key 3: Two batches, loosen with chopsticks 3:04 Key 4: The second batch cooks faster 3:37 Key 5: Just a little salt 3:59 Flavors (aonori, chili oil, curry powder) 4:26 Serving 4:37 One more idea: salad topping 4:52 Summary ■ Studio S.O https://sutekioojisan-so.com/ #somen #japanesefood #CulinaryLab