@hanaeniceee: Babababaaa !🎶

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Sunday 14 April 2024 16:13:00 GMT

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Comments

Ali :

vous aimez hanae ?

2024-04-14 18:41:31

20

Yasser :

Je suis verliefd

2024-04-14 20:54:23

14

76 :

je suis verliefd

2024-04-14 16:48:06

2

2sans13 :

C’est pas à Villeneuve la garenne

2024-04-20 00:23:02

2

Lpmdm 😍 :

Il y a mon prénom dans la chanson 😍😍

2024-04-20 18:56:14

2

Muki :

my love😄

2024-05-27 10:39:33

1

Sanaetjee :

🤣🤣🤣🤣🤣🤣🤣🤣Lol

2024-07-03 17:48:49

0

Franck bg 9040 :

mais nonnnnnnnnnn

2024-04-17 19:19:39

0

Miss_wattpad📚 :

ok c ton son prefere

2024-06-27 17:28:41

0

Saada🇧🇫💯 :

rève🥰❤❤❤❤❤

2024-04-15 11:47:26

0

docteur sara :

Comment tu fais pour avoir des cheveux comme ça 😭😭😭

2024-06-08 15:25:58

0

langos :

salut une belle chanson 🥰🥰

2024-04-15 01:00:11

3

amza :

Hello

2024-04-27 22:13:32

0

simasfan :

𝙢𝙮 𝙛𝙖𝙫𝙚 𝙩𝙞𝙠𝙩𝙤𝙠𝙚𝙧❤️❤️

2024-04-21 10:38:38

0

djiwoun foulawa :

très formidable je vous aime

2024-04-15 20:50:08

1

A2’🪐 :

Mon prénom est Ghali Mon nom est aya🥰😅

2024-05-01 16:31:20

0

fatima bazin🌚💕 :

شو اسم الاغنية

2024-04-16 14:43:43

1

Avalon Music :

Hanaeee! ❤️

2024-04-16 11:32:20

0

🌺 :

Toujours aussi belle

2024-04-14 16:15:19

24

ر🐚 :

Dystinct il a republier

2024-07-01 21:18:59

0

ناصر نصر الدين :

🥰🥰

2024-04-15 19:16:20

1

DEKORA :

🥰🥰

2024-04-14 16:15:12

2

Nadzja Pulpet :

🥰🥰🥰

2024-04-15 11:27:30

1

Azer Jfe Azer Jfe :

🥰🥰🥰

2024-09-14 21:59:23

0

meskimeng444🍫🍫 :

💚💚💚

2024-04-15 06:49:35

0

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🍜 THAI NOODLE SPRING SOUP 🌱 spring is a time for vibrant bowls of soup. and we’re bringing it back with this THAI GREEN NOODLE creation, which hits that springtime spot to perfection 🌞 it’s a refreshing, zingy, yet comforting curried broth, packed with coconut milk, peanut butter and more for maximum flavour + texture 😍 topped with crunchy, crispy seasonal veg like asparagus, purple sprouting broccoli + oyster mushrooms. my full written recipe is below 👇 let me know if you give it a go! INGREDIENTS (serves 2-3) BROTH 30g fresh mint 30g fresh coriander 150g spinach 3 garlic cloves 1 small knob of fresh ginger 1 bunch spring onion (use whites for broth/greens for topping) 1 lime 1 tbsp each: peanut butter, soy sauce, agave syrup, mushroom stir fry sauce + miso paste (last two optional) 400ml coconut milk 1 litre vegetable stock TOPPINGS Carrot Asparagus (Purple sprouting) broccoli Oyster mushrooms Red chilli Noodles of choice Toasted sesame seeds Crispy chilli oil METHOD 1. In a food processor/blender, peel + add the garlic, ginger, fresh herbs + spinach. Loosen with a splash of water if needed, then blitz. 2. Add the peanut butter, soy, other seasonings if using, lime juice, agave + coconut milk, then blend again. Season to taste with salt + more agave if needed. 3. Pour into a pot, then dissolve 1 veg stock cube in 1 litre boiling water. Add to the pot, bring to a boil then simmer on a low heat for 5-10 minutes. Add more boiling water for more broth, seasoning to adjust as is required. 4. Prepare your toppings - I spiralized the carrots, blanched the asparagus + broccoli then sliced into spears & fried the oyster mushrooms until crisp. 5. Cook your noodles, then place in a bowl. Top with ladles of the green broth, then add your toppings. Finish with spring onions, chilli oil, sesame seeds + enjoy! #soup #noodlesoup #thaifood #ramen #EasyRecipes #healthyrecipes

🍜 THAI NOODLE SPRING SOUP 🌱 spring is a time for vibrant bowls of soup. and we’re bringing it back with this THAI GREEN NOODLE creation, which hits that springtime spot to perfection 🌞 it’s a refreshing, zingy, yet comforting curried broth, packed with coconut milk, peanut butter and more for maximum flavour + texture 😍 topped with crunchy, crispy seasonal veg like asparagus, purple sprouting broccoli + oyster mushrooms. my full written recipe is below 👇 let me know if you give it a go! INGREDIENTS (serves 2-3) BROTH 30g fresh mint 30g fresh coriander 150g spinach 3 garlic cloves 1 small knob of fresh ginger 1 bunch spring onion (use whites for broth/greens for topping) 1 lime 1 tbsp each: peanut butter, soy sauce, agave syrup, mushroom stir fry sauce + miso paste (last two optional) 400ml coconut milk 1 litre vegetable stock TOPPINGS Carrot Asparagus (Purple sprouting) broccoli Oyster mushrooms Red chilli Noodles of choice Toasted sesame seeds Crispy chilli oil METHOD 1. In a food processor/blender, peel + add the garlic, ginger, fresh herbs + spinach. Loosen with a splash of water if needed, then blitz. 2. Add the peanut butter, soy, other seasonings if using, lime juice, agave + coconut milk, then blend again. Season to taste with salt + more agave if needed. 3. Pour into a pot, then dissolve 1 veg stock cube in 1 litre boiling water. Add to the pot, bring to a boil then simmer on a low heat for 5-10 minutes. Add more boiling water for more broth, seasoning to adjust as is required. 4. Prepare your toppings - I spiralized the carrots, blanched the asparagus + broccoli then sliced into spears & fried the oyster mushrooms until crisp. 5. Cook your noodles, then place in a bowl. Top with ladles of the green broth, then add your toppings. Finish with spring onions, chilli oil, sesame seeds + enjoy! #soup #noodlesoup #thaifood #ramen #EasyRecipes #healthyrecipes

Taqueria Taxco 2909 Irving Blvd Dallas, TX 75247

Taqueria Taxco 2909 Irving Blvd Dallas, TX 75247

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