Raw sweet and sour noodles


    1/2 each of a red, green, and yellow pepper

    2 spring onions

    1/2 tsp fresh ginger, grated

    1/2 lemon, juice only

    fresh pineapple chunks

    60ml pineapple juice

    60ml apple juice

    2 courgettes, spiralised

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Main serves 2

Shane Jordan is a plant-based chef, education practitioner and newly crowned Love Food Hate Waste ambassador from the South West of England. He is well-known for his waste reducing recipes: including the eccentric Banana Skin Curry, Crispy Herb Potato Skins and Curried Pancakes using leftover vegetables. Most recently, Shane has written a book on food waste called the Food Waste Philosophy.

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Cut and slice, finely, half a red, green and yellow pepper and place them into a mixing bowl.


Cut and slice two spring onions and add it to your mixture.


Cut a fresh pineapple, or use tinned pineapple chunks, and use your mortar and pestle (or food processor) to grind it until roughly smooth and place it into the mixing bowl.


Pour the pineapple juice and apple juice into your mixture and stir.


Lastly, add the ginger and squeeze the lemon juice into the mixture. Add the courgette noodles and stir.

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