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Thanksgiving Leftovers Tossed Noodles with Fly by Jing Sichuan Chili Crisp and Zhong Sauce (Discount Code Inside!)

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Thanksgiving Leftovers Tossed Noodles with Fly by Jing Sichuan Chili Crisp Oil

I don’t know about you, but I start getting sick of Thanksgiving food by the Saturday after Thanksgiving. 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. That’s where these Sichuan-spiced tossed noodles made with my favorite sauces from my fave Fly by Jing come in.

Thanksgiving Leftovers Tossed Noodles with Fly by Jing Sichuan Chili Crisp Oil

Inspired by Japanese abura soba, these tossed noodles are just what they sound like. 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. 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. 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.

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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. Give it a try and let me know how you like them!

Jen Balisi

Jen Balisi is a New Yorker turned expat, indulging in the best dining, home-cooked recipes, and travel destinations in Hong Kong and around the world.

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