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Crispy Udon Noodles with Nori Salt

Inspired by a snack served at Japanese restaurants, Marcia Kiesel boils udon noodles until they are just al dente, then ties them into small bundles and quickly fries them in a shallow layer of vegetable oil. They are addictively crunchy.

Pairing: Brisk sparkling wine: NV Henriot Brut Souverain Champagne

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