I tried the first of the sauces I picked up the other day at Assi.
Lee Kum Kee Sichuan Spicy Noodle Sauce.
Eh.
It wasn’t bad or anything – just “eh”. Definitely not spicy. I used it as a stirfry sauce, not a noodle sauce. Since I only used a few tablespoons, I’ll definitely jazz it up a bit next time. Some chili paste, for starters…
I’m used to Asian restaurants (and Mexican too, for that matter) around here being borderline bland, but I thought a jarred sauce would be more authentic. I was wrong. Oh well.
It still worked for dinner and it was on the table in 20 minutes. Not bad for a cold Thursday.