Toss noodles first with herbs & ½ tsp salt in a bowl. Then drop ¼ cup flour over noodles and toss to coat. If noodles are wet still, add another ¼ cup. Handle the noodles gently so they stay long and intact!
Place bowl of prepared noodles in freezer for 1 to 2 hours- no need to cover, just place in freezer.
Pour 3" of oil into a deep pot. (Be sure to use a deep pot because when you deep fry, the hot oil will bubble & rise and you don't want piping hot oil spilling over the edge of a shallow pot!!). Heat oil in pot to 340-350°
Remove noodles from freezer
Fry spiral noodles in batches, cooking 3 minutes on one side, then with slotted spoon, turn nest of noodles over to fry other side for a couple more minutes. (Be gentle handling the noodles with your slotted spoon so that you ensure they stay long and don't break.)
Noodles are done when they are crispy to touch with the spoon and golden.
Remove from oil gently with slotted spoon and drain on paper towels. Immediately sprinkle kosher salt over and serve. I serve on the side with chicken sliders & slice tomatoes with a basil remoulade.
Note: The nature of the squash is wet so even deep frying you will have many crispy noodles and some will be semi-crispy noodles. This it to be expected and the noodles will be delicious and fun to eat!