1. Heat olive oil in a deep pan, add cauliflower and mushrooms and sauté. Add lemon grass and mix. Add green chillies and continue to sauté. Add noodles, vegetable stock, salt and crushed black peppercorns and stir.
2. Let it come to a boil. Add corn, hand torn spinach leaves and three coloured capsicums and continue to cook. Add half the bean sprouts and mix.
3. Place tomato pieces in a serving bowl and pour the stewed vegetables with noodles over.
4. Serve piping hot garnished with the remaining bean sprouts.