Break up any really long noodles into more of a fry length , then transfer them to a bowl of boiling hot water. Let them sit in the water for 15 minutes.
In a plastic bag, combine the dry ingredients except the flour. Transfer half the mixture to a separate bowl and add the flour to the plastic bag . Drain the potatoes from the water and, a handful at a time, gently add them to the plastic bag and shake gently so they're all covered in the coating. Heat about 3 inches of canola oil in a deep pan to about 350° F. When the oil is hot, fry the potatoes in batches . The fries should be crusty and brown in about 3 minutes.
Transfer them to a plate lined with paper towels to get rid of excess oil. Sprinkle with spice mixture and salt and continue with the rest of the potatoes.
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