While making soba for lunch today, I made some fried soba chips with fresh dough. I love these chips. They can be salted or sprinkled with sugar. I like them with salt.
It later got scorching hot this afternoon. I didn't feel like doing much cooking in the evening. And I didn't have to. I found a beautiful fresh Dungenous crab at the market, all cooked and ready to be cracked. It was a perfect evening to sit outside in the patio to have dinner. I laid out some newspapers and we had the crab with the freshly made soba chips, cucumber asazuke pickles, and a nice white wine from Spain - Albarino do Ferreiro(2007) from Galicia.The wine was crispy and fruity. I love these kinds of easy summer nights.
Enough chips to feed 4 people
8 oz Soba dough -left over from making soba, cut into strips - random is okay
3 cups of vegetable oil
Heat oil to about 320F in a heavy cast iron pan. Drop 1/4 of the dough into the
heated oil and fry until brown on both sides. Be Careful not to burn them.
Pat dry on paper towels. Season with salt or pepper.
Best served fresh but they also keep well in a sealed container.