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
sucrésalédeluxe 