A blind-folded Phil Vickery picks noodles, salmon, tomatoes, peppers and broccoli - and made three separate delicious dishes.

Chinese Noodles

Ingredients:

200g sprouting broccoli
Half onion, chopped
100g medium egg noodles
2 red peppers
100ml red wine vinegar
Caster sugar
Chilli flakes
2 cloves garlic, chopped
Tomato ketchup
Soy sauce

Method:

1. Trim broccoli stems and cut into thin sticks.

2. Blanch the stems for 3 minutes in boiling water until just tender. Blanch the broccoli florets for about 2 minutes or until tender, drain well. (Broccoli stems are used in the salmon dish)
 
3. Blanch noodles in boiling water 4-5 minutes.

4. Cut peppers in half, remove seeds and chop into large pieces.

5. Blanch peppers in boiling water for a few minutes until just tender.
 
6. Gently fry the garlic in oil until softened then add the onion and continue to cook until deep golden brown.

7. Add a pinch of chilli flakes and red wine vinegar and bring back to the boil.

8. Heat oil in wok, add broccoli, peppers, onion mixture, pinch of sugar, splash of soy of sauce and 1 teaspoon tomato ketchup.

9. Bring to the boil then remove form the heat.

10. Season, add noodles and mix together.

Noodles with smoked salmon

Ingredients:

100g medium egg noodles
100g smoked salmon
Zest and juice of 1 lemon
2 tomatoes chopped
Blanched broccoli stems
Natural yoghurt

Method:

1. Blanch noodles in boiling water for 4-5 minutes.

2. Cut salmon into thin strips.

3. Mix lemon zest, broccoli stems, tomatoes, salmon, noodles and toss together.

4. Add lemon juice to taste and season.

Indian noodles

Ingredients:

2 large tomatoes
1/2 onion, chopped
1/2 tsp ground coriander
1/2 tsp tumeric
1/2 tsp cumin
1/2 tsp crushed chilli flakes
1/2 tsp garam masala
100g medium egg noodles
Soy sauce
2 eggs, hard boiled and quartered

Method:

1. Chop the tomatoes into small cubes.

2. Cook the onions in a little oil until tender and golden.

3. Add the tomatoes and carry on cooking until they have softened and made a thick paste.

4. Blanch the noodles in boiling water for 4-5 minutes.

5. Cook the garlic in oil, and the spices and cook through for a few minutes. Add the tomato mixture and turn down to a simmer.

6. Add the noodles and heat through. Place the eggs at the bottom of the serving plate and spoon noodles on top.