Credit: Liv Averett / Fly by Jing
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We at Sporked really love Fly by Jing. It’s not a secret at this point. We’ve happily ranked most of Fly by Jing’s product line and even awarded their tinned fish collab with Fishwife the very best brand collaboration of 2024. But if you ask me, we simply don’t talk about Fly by Jing’s small batch noodles enough. And that concerns me, because how amazing would it be if Fly by Jing noodles were so popular, they had to keep making new iterations of them all the time? Pretty darn amazing, in my opinion.
I already have a high opinion of Fly by Jing’s only other noodle flavor, Sweet & Spicy noodles (which uses their savory, sweet, and spicy Zhong sauce). If I may be so bold, I expect I’ll love these Chili Crisp Noodles just as much…if not more so. They’re advertised as “tingly, tangy… [with] an electric flavor combination unlike anything you’ve ever tasted.” I’m sort of picturing Momofuku’s Tingly Chili Wavy Noodles (our #1 Momofuku noodle), but with squiggly knife-cut noodles. Let’s see if I’m right?
- Fly by Jing Chili Crisp Noodles
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One thing’s for sure: I’ve never had instant noodles like these before. Each serving comes with three sauce packets—a shallot sauce packet, soy sauce and black vinegar packet, and Sichuan chili crisp sauce packet—plus an additional seasoning packet of dried chives. As you can imagine, these Fly by Jing noodles don’t shy away from flavor.
Pros: These are some of the most flavorful and unique instant noodles I’ve ever had. (And very different from Momofuku’s tingly noodles, so we can just scrap that comparison.) The ingredients are fresh and whole, with real bits of fermented black beans, garlic, chopped shallots, and chili crisp. The spicy signature Sichuan chili crisp sauce packet brings a rich heat that builds intensity over time. The shallot sauce includes Doubanjiang (a broad bean chili sauce), shallots, ginger, soy sauce, and other spices—together, they create a boldly bitter flavor that I find really unique. And yes, we have to talk about the beauty of those ribbony, knife-cut noodles. Fly by Jing noodles are sun-dried instead of fried to preserve that springy pulled-noodle texture. They are perfect. I have no notes.
Cons: This is a noodle-eating experience that I think people should tailor to their specific tastes. What I mean is: You’ve got three sauce packets giving different bold flavors (spicy, bitter, umami) that combine to make something beautiful, but can still be tweaked if one overpowers your palate. I personally couldn’t mix all of the Sichuan chili crisp sauce in mine—even doused in kewpie mayo, it was a little too spicy and oily for me. Take it little by little and add what tastes best to you. Also: Beware the sodium. If you aren’t comfortable having so much sodium in one meal, definitely pare back the sauce packets!
Credit: Liv Averett / Fly by Jing
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https://sporked.com/article/fly-by-jing-chili-crisp-noodles-review/
About the Author
Ariana Losch is a Sporked contributor, webcomic writer, java junkie, and bad TV enthusiast. She only ever feels at peace laying out on a beach like a kebab, roasting in the sun; sadly, she can never move back to Florida, her home state, because there simply isn’t enough good Mediterranean food. You can find her overstaying her welcome at just about every LA coffee shop, working on a screenplay and avoiding all eye contact. (She is embarrassed to be there, please leave her alone.)
Thoughts? Questions? Complete disagreement? Leave a comment!