Indulge in a bowl of roasted sweet & sticky pumpkin with pak choi which tops a Thai green curry and coconut broth. Adding Zenb noodles brings a unique texture that's both filling and nutritious. The broth has the perfect balance of rich & creamy nutty tones yet bringing a warm spice & citrus note from the Thai green curry paste. 

This dish hits all the right notes, and is perfect for those colder days.

• 3 x 80g ZENB Noodles
• 4 tbsp soy sauce
• 3 tbsp agave syrup or honey
• 2 limes - 1 juiced, 1 to serve
• 1kg pumpkin - peeled, deseeded and cut into 2cm cubes
• 1 tbsp sesame oil
• 2 shallots - sliced
• 4 tbsp thai green curry paste
• 400g tin coconut milk
• 500ml vegetable stock
• 100g pak choi
• 1 spring onion - sliced
• Chopped peanuts

INSTRUCTIONS

Bring a pan of water to the boil and then add the noodles. Boil for 4 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to add to the ramen later.

In a small bowl - add soy sauce, agave syrup & juice of a lime to make the marinade for the roasted pumpkin.

Peel, deseed and chop the pumpkin up into 2cm cubes and add to a baking tray with the soy sauce marinade - bake in a preheated oven for 30 minutes at 200°C.

In a saucepan - add sesame oil & shallots and fry for 3 minutes.

Add the thai green curry paste, coconut milk, vegetable stock and pak choi - bring to the boil and simmer for 2 minutes.

Serve the noodles into bowls, add the broth with the pak choi then top with roasted pumpkin, spring onion, chopped peanuts & a lime wedge.