Was worried about the title getting out of control! 😉
After months without my favourite Spicy Thai Noodles in stock, found them finally yesterday – so 15 packets (3×5 bag) later I’ve concocted this meal using the flavouring as a starting point. Unfortunately there was no room for the noodles this time but will add now there’s space in the slow cooker after first bowl served.
Hummus (made with mortar & pestle) – Spoon of sesame seeds, a little margarine, few cloves of garlic, half can of chickpeas, himalayan pink salt & black pepper.
Added hot water and hummus mix to slow cooker to smooth out. Along with spicy thai powder, basil, poppy, rosemary, flax seed, diced black olives, half a can of corn kernels, a large tomato sliced and cucumber lengths. This is the top left photo, which was then turned on high for about an hour.
The large right side photo is after the hour was up plus grilled edamame beans and diced grilled frankfurters stirred in. The lower left is it served up with feta cheese.
1 Comment
RECIPE [photos order is ↩️]
Was worried about the title getting out of control! 😉
After months without my favourite Spicy Thai Noodles in stock, found them finally yesterday – so 15 packets (3×5 bag) later I’ve concocted this meal using the flavouring as a starting point. Unfortunately there was no room for the noodles this time but will add now there’s space in the slow cooker after first bowl served.
Hummus (made with mortar & pestle) –
Spoon of sesame seeds, a little margarine, few cloves of garlic, half can of chickpeas, himalayan pink salt & black pepper.
Added hot water and hummus mix to slow cooker to smooth out. Along with spicy thai powder, basil, poppy, rosemary, flax seed, diced black olives, half a can of corn kernels, a large tomato sliced and cucumber lengths. This is the top left photo, which was then turned on high for about an hour.
The large right side photo is after the hour was up plus grilled edamame beans and diced grilled frankfurters stirred in. The lower left is it served up with feta cheese.