Bento 42: Thai-styled shrimp & teri sweet potato
I keep forgetting to use my flower noodles in my bento – I bought this months ago and had only used them in once. I guess you can make a whole portion of this and just eat it like normal noodles, but I think they make such good accents. So today I remembered (at last) to boil some to use and placed it over my rice complete with black sesame accents. Unfortunately, most of the petals ended up all curled in (I probably overboiled it) before I snapped a picture. So I had to make do and place leftover sweet potato flower cut outs over it. You can see the one teeny bit that’s atop the sweet potato slice though….
Pilau rice with boiled sweet potato flowers (covering up my curled-up flower pasta)
Sweet potato flowers cooked in teri sauce (you can just about see the flower noodle on top) , blanched broccoli & asparagus, cherry tomatoes and thai-styled string beans & shrimp – basically sauteed shrimp and string beans in a tablespoon of tomyum paste.
I was thinking about coloring the flower noodles…maybe cooking it in colored water? Would be fab if it turns out in pretty pastel colors :). Will report back how it works out – this time I need to make sure I don’t overboil it. And oh, the flower theme means it qualifies for Debra’s competition – yay!