I tried the first of the sauces I picked up the other day at Assi.

Lee Kum Kee Sichuan Spicy Noodle Sauce.



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.