THE WAR ON CHILI CRISP

WELCOME BACK TO DINNER PARTY
[VOL. 7]

as the year winds down, i find myself reflecting on the moments that defined it. oddly enough, one of the most unforgettable highlights was the internet’s collective rage against chili crisp’s provenance. while i won’t stir up any drama by diving into that debate, it did inspire today’s recipe.

welcome back—you’ve chosen a thoughtful week to join us. political news feels like a casting call for a spoof of dancing with the stars, and my inbox is overflowing with black friday deals, making me question why i bother shopping during the first 11 months of the year.

i’m jeremy, your culinary co-pilot on this ride that often feels like the wheels have fallen off. this week’s recipe is all about simplicity and flavor at its peak: chili crisp cold noodle salad. picture this—cool, silky noodles coated in a spicy, garlicky sauce that balances savory, tangy, and crunchy notes from the chili crisp. it’s quick, fresh, and the perfect go-to meal, whether for lunch or a late-night bite. indulgent yet effortless, this dish might just become your new favorite.

as we approach week seven of this delicious journey—and brace ourselves for next week’s gatherings with people we barely tolerate—i want to remind you to slow down, breathe, and let food be part of your self-care. your feedback keeps this newsletter evolving, so keep it coming. my goal remains the same: to bring you recipes that nourish your body, challenge your taste buds, and make you feel like a drummer with chopsticks.

like i said, cooking at home doesn’t have to be a whole production. simplicity makes the best dishes, and that’s why we always turn to comfort food. my goal is to create recipes people will actually make—and turn into their own. every week, i’ll share a recipe that requires nothing more than a microwave. you won’t believe what’s possible with just a microwave.

whether you’ve been cooking for years or are still figuring out what a stove is, these recipes are designed to make you feel confident without the hassle.

in the MICROWAVES KILL section, you’ll find quick, flavorful, and easy recipes that take anywhere from 5 to 30 minutes.

this week’s recipe is chili crisp cold noodle salad—our first cold dish made entirely in the microwave. that might sound crazy, maybe even impossible, but this newsletter is all about defying expectations (and hopefully not creating disappointment).

INGREDIENTS

INSTRUCTIONS

1. NOODLES
   place the noodles in a microwave-safe bowl, cover with water and microwave on high for 3-4 minutes or until tender. drain, rinse thoroughly under cold water, and set aside. this stops the cooking process and cools the noodles.

2. VEGETABLES

   add the frozen edamame or sugar snap peas to a microwave-safe bowl with a splash of water. cover and microwave for 1-2 minutes. drain and rinse under cold water to chill.

3. SAUCE

   in a small bowl, whisk together Fly By Jing Chili Crisp Vinaigrette, soy sauce, rice vinegar, and sesame oil.

4. ASSEMBLE

   in a large bowl, toss the cold noodles, blanched vegetables, shredded carrots, cucumber slices, and sauce until well combined.

5. SERVE
   Top the salad with a soft-boiled egg (prepared in advance) or diced fried tofu for a complete meal (optional) and sprinkle with green onions, cilantro, sesame seeds, and chili flakes for garnish.

whenever you’re cooking or need a soundtrack, you can listen to the DINNER PARTY playlist on Spotify. you can also follow me on instagram and twitter/x.

this dinner party has quickly become one of my favorite ways to connect with you each week. with that in mind, next week, we’ll explore a recipe and a topic that celebrates the balance between efficiency and self-care. stay tuned—there’s a little extra inspiration coming your way.

if this dinner party vibe isn’t for you, no hard feelings—there’s an unsubscribe link at the bottom of this email. like a bad seventh date, sometimes things just don’t click, and that’s totally okay.

finally, your thoughts are the secret sauce that keeps this newsletter improving week after week. if you’ve got a moment, i’d love for you to share your feedback in the poll below.

JEREMY