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Hi Note Super Fly Stir Fry Seasoning Mix

Hi Note Super Fly Stir Fry Seasoning Mix

Regular price $4.99 USD
Regular price Sale price $4.99 USD
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Impeccable stir fry on the fly. A little tangy, a little sweet, and a lot delicious, with savory hits of tamari, green onion, sesame, garlic, and ginger. This meal starter can do it all—a best friend to rice and noodles, a hype man for veggies, and the ideal co-collaborator with protein of any variety. Super Fly Stir Fry works wonders in a wok, though the possibilities are endless with this plant-based, gluten-free umami bomb that’s ready to rock in 15 minutes.


Made in United States


Contains: Sesame Sea Salt, Tamari Powder, Cane Sugar, Onion, Chives, Sesame Seeds, Garlic, Dehydrated Pineapple, Ginger, Spice


Certified kosher pareve by OU.



No added nitrates or nitrites

No antibiotics

No preservatives

Our Chef- Roy Choi
Roy Choi is known as one of the architects of the modern food truck movement through Kogi BBQ by merging food and social media with community and honoring the street food culture that laid the path before him. On a global scale, Roy is co-host in the full blown Netflix cooking series 'The Chef Show' with Jon Favreau.
In 2010, Food and Wine magazine named him Best New Chef. His cookbook/memoir L.A. Son was a NY Times Bestseller in 2013. In 2016 he was named TIME 100 Most Influential People in the World.
Other recipes:
Super Fly Drunken noodles
  • 10 oz. pasta (recommended fettuccine, linguine or spaghetti)
  • 1 cup pasta water
  • 1 pack Superfly seasoning
  • 3 tbsp fish sauce
  • 2 tbsp brown sugar
  • ½ lb thinly sliced beef (sirloin, tenderloin, skirt steak)
  • 1 tsp fish sauce/fish sauce substitute
  • 2 tsp brown sugar
  • 1 tbsp neutral oil
  • 2 sliced medium shallots or half yellow onion sliced
  • 1 red bell pepper sliced
  • 4 green onions sliced 3” lengthwise
  • 2 cups broccoli floret
  • 1 cup whole cherry tomatoes
  • 1 cup packed thai basil
  • 3 tbsp neutral oil
  • 1 lime, sliced wedges
  1. Cook pasta al dente according to the package in salted water. Reserve 1 cup of pasta water and rinse the cooked pasta in cold water. Set aside.
  2. Mix pasta water with Superfly seasoning, fish sauce and brown sugar. Set aside.
  3. Mix sliced beef with fish sauce and brown sugar and set aside.
  4. Preheat a wok (preferred) or large fry pan on high heat. Add 1 tbsp of oil and add marinated beef. Stir until cooked through 4-5 minutes. Set aside.
  5. Wipe wok or pan clean and add the remaining 3 tbsp of oil on high heat.
  6. Add shallots and bell pepper, saute for 3-4 minutes.
  7. Add broccoli, cherry tomatoes and green onions. Saute for an additional 4-5 min.
  8. Add reserved cooked pasta and the prepared sauce. Mix well.
  9. Wait for it to come up to a simmer and cook until the sauce has thickened. Approximately 4-5 min.
  10. Add cooked beef and thai basil, toss well and cook for an additional 1 min.
  11. Serve immediately divided into bowls garnished with a lime wedge. Leftovers can be stored for up to 4 days.
Super Fly Crunchy salad
Superfly Dressing
  • 1 pack Superfly seasoning
  • 1/2 cup water
  • 3 tbsp seasoned rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 4 tbsp neutral oil (vegetable, grapeseed, avocado oil)
  • 1 tbsp sesame oil
  • Yields approximately 1 cup of dressing
  • 10 wonton skins
  • 4 tbsp neutral oil
  • 5-6 cups of chopped romaine heart leaves
  • (2 small or 1 large romaine head, outer leaves peeled, using just the inner crunchy core)
  • 1 cup julienned carrots
  • 1 cup sliced sugar snap peas
  • 2 green onions sliced
  • 1/4 cup picked mint leaves
  • 2 tbsp chopped cilantro
  • 1/2 cup store bought fried shallots
  • 1/4 cup toasted almonds slivers
  1. Add all ingredients for Superfly dressing in a mason jar or vessel of choice, Shake well and set aside.
  2. Preheat a small pan with 4 tbsp of neutral oil. Fry wonton skins until golden. Drain on a paper towel and set aside.
  3. Add all chopped vegetables, herbs, fried shallots and toasted almonds in a mixing bowl.
  4. Toss well with ¼ cup of dressing. Add more if needed.
  5. Assemble the salad similar to a lasagna starting with the fried wonton skins. Lay a few fried wontons on a plate, Add tossed salad, another layer of fried wontons and finally topping with more salad.
  6. Garnish with additional shallots, almonds and and/or leftover wonton skins.
  7. Serve immediately. Leftover prepared salad will not keep well. Dressing can be stored for up to 7 days.
Super Fly Chicken Skewers
  • 1 pack Superfly seasoning
  • 1/2 cup water
  • 2 tbsp dark brown sugar
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1.5lbs chicken thighs, cut to 1 inch bite sized pieces8-10 wooden skewers, soaked in water for 30 minBrush for basting
  1. Mix all ingredients for Superfly marinade and set aside.
  2. Skewer prepared chicken and place in a baking pan large enough to hold the chicken skewers.
  3. Pour marinade over the chicken skewers and marinade in the fridge for 2hr or overnight, flipping halfway through.
  4. Preheat outdoor grill or indoor grill pan. Lightly brush grates or grill pan with oil.
  5. Place skewers on the grill, baste with leftover marinade and grill for 10-12 minutes until nicely charred and cooked through.
  6. Serve immediately. Leftovers can be stored for up to 4 days.
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