Who said Monday’s suck? Make your Monday pop, Minchinbury style.
Monday isn’t pleasant at the best of times and all we feel like doing after a long day at work is chilling with our house mates, having a glass or two of sparkling and throwing together an easy meal. This meal won’t put a dent in ye ol’wallet and will cost you under $30, including a bottle of our favourite Minchinbury Crisp, classic sparkling.
Divvy up the responsibility and get one housemate on the drinks and the other on food. Team work at its finest! We’ve chosen to cook a simple snack inspired recipe famous at Japanese restaurants. Trust us, the crunch in this dish is addictive.
LET’S GET CRACKING.
- 1 bottle of Minchinbury Crisp Sparkling
- 4 ounces dried udon noodles
- Vegetable oil, for tossing and frying
- 1 sheet nori
- 1 tablespoon kosher salt
Once you’re through the front door, breathe a sign of relief because you’ve made it through the day. First things first, pop that bottle of sparkling and pour yourself a glass to calm those Monday nerves.
Then, get a medium saucepan of boiling water and cook the udon noodles for about four minutes. They’re supposed to be al dente.
After four minutes, drain thoroughly and transfer the udon noodles into a medium bowl. Gently toss with vegetable oil so that they don’t stick together. This next part sounds more tricky and fancy than it actually is. We guarantee you’ll have fun doing it!
Grab your sturdiest pair of metal tongs and light an open flame on the stove top. Hold the nori sheets with the tongs over the flame and toast about 4 inches from the heat, about five seconds per side. Then let it cool and crumble the nori to a spice grinder, adding a pinch of salt.
Then, take 4 udon strands and tie them into a loose knot near the end. Repeat with the remaining udon. Grab a large pan and heat ¼ inch of vegetable oil until simmering. Fry 4 of the udon bundles at a time over moderately high heat, spreading the udon out until golden and crisp, about 1 minute per side.
Transfer the udon bundles to paper towels to drain and if necessary, replenish your glass of sparkling. Then dust the noodles with the nori salt and serve.