• 4 'shells' of dried noodles
  • 1 level teaspoon of diced red chilli
  • 5-6 mushrooms (sliced)
  • 2oz/50g brocolli
  • 1 ½ mixed peppers (chopped)
  • 0.5 courgette (diced)
  • juice of 1/2 lemon
  • 1 dsp oil
  • chopped spring onions (for garnish)


  • Dice all of the vegetables.
  • Blanch and refresh the noodles (reference: tomato and bacon spaghetti).
  • Stir-fry the vegetables for 2-3 minutes until warmed and softened slightly but still retaining their colour and slightly crisp.
  • Allow the vegetable mixture to cool down completely.
  • Mix the vegetables into the blanched and refreshed noodles.
  • Stir in the oil, chilli and lemon juice. Season accordingly.
  • Arrange salad on each plate decoratively scatter with chopped spring onions.