This recipe serves four as a hearty lunch dish. It makes great use of seasonal vegetables such as squash and the chillies give it a healthy kick on a cold Autumn day.

Firstly prepare the courgette, mushrooms and mange tout by chopping into small evenly sized pieces. Peel and chop the squash into small evenly sized cubes. Cook the rice noodles according to packet instructions then rinse in cold water and set aside.

In a large pan add the two oils and warm on a medium heat. Peel and finely chop the onion, garlic and ginger then add to the pan. Once they have started to soften add the squash and sauté gently for 10 minutes, then add the rest of the vegetables and continue to cook for a few minutes until they too begin to soften. Add the vegetable stock to the pan, bring the boil gently stirring well then take off the heat.

Finely slice the red chillies and roughly chop the coriander ready to use as a garnish.

To serve firstly divide the noodles between four bowls. Then on top of the noodles add a generous serving of the vegetable soup, and lastly garnish with plenty of fresh coriander, red chillies and sesame seeds.