Appliance: Gaggenau Teppanyaki Cook time: 40 Minutes Servings: 4 Ingredients: Red bell pepper (medium) - 1 Yellow bell pepper (medium) - 1 Capsicum (medium) - 1 Ginger- 3g Red chilli paste 10m Sesame oil- as required Garlic- 6g Noodles (half cooked) - 100g Vegetable stock- 30ml Salt- to taste Spring onion- to garnish

Directions: Chop all the vegetables. Put the vegetable stock and half of the red chilli paste in a small bowl. Stir and mix well. Heat teppanyaki to 170 degrees and drizzle sesame oil, garlic, half of the red chilli paste and ginger. Add chopped bell peppers and capsicum, sauté well, add the remaining red chilli paste, just to fry the ingredients well. Add the half-cooked noodles and stock mixture to teppanyaki. Continue this process by adding the sauce in intervals until the noodles are completely cooked. Remove from teppanyaki, garnish with spring onions, serve hot.