Fly By Jing - Chili Crisp Noodles

The sauce that helped define Fly By Jing finds a ready-made partner in Fly By Jing - Chili Crisp Noodles. Springy, knife-cut wheat noodles meet the brand’s signature Sichuan Chili Crisp, with additional seasoning packets that build a complete bowl in six minutes. Sun-dried rather than fried, this vegan meal delivers 12g of protein per serving.

Product Details:

• Product Type: Dried wheat noodles with Sichuan Chili Crisp, seasoning sauce, and dried chives
• Noodle Style: Knife-cut ribbon noodles
• Production: Sun-dried, never fried; the producer describes sun fermentation as contributing to the noodles’ texture
• Heat Level: Spicy
• Noodle Ingredients: Wheat flour, water, and salt
• Chili Crisp Ingredients: Non-GMO rapeseed oil, non-GMO soybean oil, dried chili pepper, fermented soybean (soybeans, water, salt, rice flour, spices), garlic, shallots, mushroom powder, ginger, sesame oil, salt, Sichuan pepper, seaweed powder and spices
• Seasoning Sauce Ingredients: Soy sauce (water, soybeans, wheat, salt), black vinegar (water, rice, wheat, sorghum, corn, buckwheat, salt, sugar) and brown sugar
• Finishing Seasoning: Dried chives
• Allergens: Contains wheat, soy, and sesame
• Dietary Attributes: Vegan and non-GMO
• Protein: 12g per serving
• Cooking Time: Approximately 6 minutes
• Founder and CEO: Jing Gao

Sensory Description:

Chewy noodles carry chili heat, tangy black vinegar, and a rounded touch of sweetness. Fermented soybean, mushroom and seaweed contribute savory depth, while garlic, shallots and ginger add aromatic layers. Sichuan pepper brings its distinctive character to a richly seasoned bowl finished with chives.

Awards & Accolades:

• Best New Products: NOSH Best of 2024 Awards, awarded to the Fly By Jing Noodles range comprising Chili Crisp and Sweet & Spicy varieties

Producer's Background:

Jing Gao founded Fly By Jing in 2018, inspired by the food of her hometown, Chengdu, and its celebrated neighborhood “fly restaurants.” Building on her experience sharing Sichuan cooking through pop-ups, she developed a pantry range rooted in personal taste and regional ingredients. The company’s condiments and noodles bring that approach into everyday home cooking.

Serving Suggestions:

Boil the noodles in water for 6 minutes, drain, then mix thoroughly with the included sauces and dried chives. Serve warm with sautéed bok choy, mushrooms or tofu, or add a soft-boiled egg for extra richness. A side of chilled cucumber offers a crisp accompaniment to the chili seasoning.