Cauliflower florets, sliced finely
Fresh button mushrooms, sliced
Corn niblets ¼ cup
Spinach 5-6 leaves
Green capsicum, ½ inch pieces 1 small
Red capsicum, ½ inch pieces ½ medium
Yellow capsicum, ½ inch pieces ½ medium
Bean sprouts ¼ cup
Tomatoes, 1 inch pieces 2 medium
Noodles, boiled ¼ cup
Olive oil 2 teaspoons
Lemon grass, chopped 2 stalks
Green chillies, sliced 2
Vegetable stock 4 cups
Salt to taste
Black peppercorns, crushed 5-6
Heat olive oil in a deep pan, add cauliflower and mushrooms and saut�. Add lemon grass and mix. Add green chillies and continue to saut�.
Add noodles, vegetable stock, salt and crushed black peppercorns and stir. Let it come to a boil.
Add corn, hand torn spinach leaves and three colored capsicums and continue to cook. Add half the bean sprouts and mix.
Place tomato pieces in a serving bowl and pour the stewed vegetables with noodles over.
Serve piping hot garnished with the remaining bean sprouts.