Fly By Jing's chili crisp puts the signature tingly-hot flavors of Sichuan cuisine into a sauce that you can add to a wide range of dishes. We especially love it in this simple noodle recipe, where it's combined with creamy peanut butter and a dash of tangy vinegar. Here's how it's done: In a large bowl, stir together 1/4 c peanut butter, 1 tbsp black or rice vinegar, 2 tbsp Fly By Jing Sichuan Chili Crisp, 1 tbsp soy sauce, and 1 tbsp sesame oil until thoroughly combined. Cook 6 oz dried noodles according to package instructions, saving a little of the cooking water. Add drained noodles to bowl with sauce. Toss to coat all over, adding some of the cooking water as needed to create a loose consistency. Divide between bowls and garnish with sliced scallions and fried garlic pieces. Photo credit: Jen Balisi.