![]() ![]() ![]() These tossed noodles will turn your Thanksgiving leftovers (and really any leftovers) into a delicious bowl of spicy and deeply savory noodles that are as easy to assemble as they are to eat. Intensely flavorful yet not off-the-charts spicy, itll make your food taste bolder and the world. Get 15% off your Fly by Jing order with my code INDULGENTEATS15 Our Sichuan Chili Crisp is the sauce that started it all. You could easily replicate this with whatever ingredients you have on hand, and let Fly by Jing’s Zhong sauce and Sichuan chili crisp oil act as the main sources of flavor along with a handful of other pantry staples like miso paste, mirin, and rice vinegar. In this case, we’re using Thanksgiving leftovers from sweet potato and Brussels sprouts, to leftover turkey that gets transformed with Fly by Jing’s incredible umami and chili-spiked Zhong sauce. Rather than stir fried noodles where the noodles get cooked together with your proteins, vegetables and sauces, our tossed noodles simply has plain, cooked noodles get tossed together in your serving bowl with the other ingredients. This sauce is very versatile, with a taste that is umami-rich, sweet, tangy, and spicy at the same time. It is made from slow-brewed soy sauce with brown sugar, mushrooms, garlic, and spices. Inspired by Japanese abura soba, these tossed noodles are just what they sound like. (2 REVIEWS) 17.00 6 oz add to cart About this product Fly by Jing's Zhong Dumpling sauce is inspired by the Chengdu street snack Zhong Dumplings. As someone who’s easily influenced and often disappointed by product, I’m posting honest reviews of D2C brands and their products here so you can make an educated decision for yourself. That’s where these Sichuan-spiced tossed noodles made with my favorite sauces from my fave Fly by Jing come in. If this is your first time here, welcome I’m an ex-D2C founder and happen to love other D2C brands. This is after I’ve turned my leftovers into breakfast stuffing, a sandwich, and a crescent ring, and I’ve had my fill of thyme and sage. I don’t know about you, but I start getting sick of Thanksgiving food by the Saturday after Thanksgiving.
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