food | sucrésalédeluxe

Is there anything better than a soft, chewy, shanghai noodle? Perfectly plump, and full of flavour? Ok, maybe a lot of things, but our trip to the Asian supermarket and purchase of 4 packages of shanghai noodles have been put to delicious use.

I started this post so long ago that unfortunately, I no longer remember exactly what I did with the noodles. I do remember that they were pork and veggie shanghai noodles, made to use up the vegetables I had kicking around the kitchen – mushrooms, carrots, broccoli and onions.

While I did use more oil than usual, sautéeing the veggies, the meat and then the noodles, they were indeed delicious (if I do say so myself!) and I thought the photos showcased them well enough to share with anyone who may be reading this 😉

Veggie and Pork Shanghai Noodles

Tip to make the noodles even more flavourful:

– after the noodles have been initially boiled and drained, drizzle with a little sesame oil. This ensures the noodles don’t stick together when frying, and also imparts a lovely flavour.

Served the Shanghai noodles with a Black Pepper Beef

Most people who know me will agree – I have a bit of a bird memory for a lot of things. Flight itinerary, an appointment you have in a week, a presentation at work … I’ll probably forget it… but ask me about a meal and i’ll describe it in minute detail from appetizer to dessert. Exactly what we ate, exactly where we sat, the ambiance, and then the conversation. I have an elephant memory for food, and I mark important occasions by what we were eating that day, that moment. So if you want me to remember, tell me about it when we’re eating something good!

Brussels

Speaking of good food, I currently live in Belgium, and now have access to a whole host of culinary delights I had only dreamed about before. Perfectly airy, freshly baked baguettes, more cheeses and beers than there are days in a year to eat and drink them, and chocolate … divine chocolate.

Here are the adventures that go along with the good eats … welcome to my life, in meals. The sweet, the salty and every flavour in between.