Wasabi chicken: Omit capsicum from recipe. Place 250g skinless chicken breast fillet in a frying pan. Cover with cold water and bring to a simmer over medium heat. Poach, uncovered, for 10-12 minutes or until cooked through. Transfer chicken to a plate and set aside for 10 minutes to cool. Shred. Add to noodle mixture with 2 tablespoons freshly squeezed lemon juice and 2 teaspoons wasabi paste.
Nori and teriyaki beef: Omit capsicum from recipe. Place 200g sirloin steak in a glass dish. Pour over 1/3 cup teriyaki sauce and add garlic and just 1 tablespoon salt-reduced soy sauce from ingredients list. Cover with plastic wrap and refrigerate for 30 minutes. Heat a medium non-stick frying pan over medium heat. Spray beef with cooking oil. Cook for 3 minutes each side for medium or until cooked to your liking. Thinly slice and add to noodle mixture with 2 tablespoons quality whole-egg mayonnaise and 1 shredded dried seaweed (nori) sheet.
Ginger and soy pork: Omit capsicum from recipe. Place 200g pork fillet in a glass dish. Combine 1 tablespoon oyster sauce and 2 tablespoons salt-reduced soy sauce and pour over pork, cover with plastic wrap and refrigerate for 30 minutes. Heat a chargrill over medium-high heat. Spray pork with cooking oil and grill, turning, for 8-10 minutes or until just cooked through. Transfer to a plate, cover with foil and rest for 10 minutes. Thinly slice across the grain. Add to noodle mixture.
Basil and prawn: Omit coriander from recipe. Add 1/3 cup shredded basil leaves to noodle mixture. Shell and devein 18 medium cooked prawns. Cut in half horizontally. Place 3 halves on top of noodle mixture in step 3.