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.
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 this incredible umami and chili-spiked Fly by Jing Sweet + Spicy sauce (formally named Zhong sauce). You could easily replicate this with whatever ingredients you have on hand, and let Fly by Jing’s Sichuan chili crisp oil and sauce act as the main sources of flavor along with a handful of other pantry staples like miso paste, mirin, and rice vinegar.
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!
Thanksgiving Leftovers Noodles with Fly by Jing Chili Oil
Ingredients
- 1/2 tsp miso paste
- 1 tsp mirin
- 1 tbsp sesame oil
- 1-2 tbsp Fly by Jing Zhong sauce, divided (see notes for substitution*)
- 1 tsp peanut, vegetable or canola oil
- 1 clove garlic, minced
- 3-5 oz leftover turkey, chopped (substitute with any cooked protein you have on hand!)
- 1/2 tbsp Shaoxing wine
- 1 pack instant noodles (I used Taiwanese knife cut noodles or you can use Fly by Jing noodles and skip the sauce)
- 2 tbsp chopped leftover roasted veggies like sweet potatoes & Brussels sprouts
- 2 tbsp dried nori (optional)
- 2-3 tbsp chopped scallions
- 1 egg yolk, optional
- Sichuan chili crisp oil to taste
Instructions
- In the bottom of your serving bowl, add the miso paste, mirin, sesame oil, and 1-2 tsp of sweet & spicy sauce and set aside
- Heat 1 tsp oil with 1 clove minced garlic, cook for 1 minute until soft and aromatic
- Add the turkey and season with 1-2 tbsp sweet and spicy sauce to taste and the Shaoxing wine, stir frying to coat and reheat, then set aside
- Meanwhile cook your noodles according to package instructions, then drain and add to your bowl
- Garnish with scallions, dried nori, chopped Brussels sprouts and chopped sweet potato and a raw egg yolk
- Toss all of the ingredients together with your noodles and finish with as much Fly by Jing Sichuan chili crisp oil as you want before digging in
Notes
You can substitute Fly by Jing’s sweet & spicy sauce with soy sauce mixed with a pinch of sugar and mushroom powder if needed, but the flavor won’t be as good
This leftovers-to-noodles idea is GENIUS, I love how you turned Thanksgiving leftovers into something bold and flavorful with Fly By Jing Sichuan Chili Crisp and Zhong Sauce — what a fun and delicious way to reinvent a classic meal. The combo of spicy, savory, and comforting noodles sounds irresistible. Definitely trying this the next time I have a fridge full of leftovers. Thanks for the inspiration and the awesome recipe.