* 115g buckwheat noodles * Leftover veg (red cabbage, peppers & green beans shown in gif) * 2 tablespoons pumpkin purée * 200ml coconut milk * 100ml veg stock * 1 inch fresh ginger * 3 garlic cloves * 1 teaspoon ground cumin * 1 red chili * 0.5 white onion * Toppings [red chili, beansprouts, coriander, spring onions, sesame seeds] * Sesame oil * Salt
###Instructions
1. Cook noodles & leave aside in cold water 2. Sauté finely chopped onion, cabbage, peppers & green beans in hot sesame oil for 5-6 minutes 3. Lower the heat, add finely chopped garlic, ginger & half a red chili along with cumin, stir well for 2-3 minutes before adding pumpkin purée, coconut milk, stock & a sprinkle of salt 4. Bring to simmer for 6-8 minutes before adding drained noodles 5. Top with fresh coriander, leftover red chili, spring onions, beansprouts & sesame seeds
1 Comment
###Ingredients
* 115g buckwheat noodles
* Leftover veg (red cabbage, peppers & green beans shown in gif)
* 2 tablespoons pumpkin purée
* 200ml coconut milk
* 100ml veg stock
* 1 inch fresh ginger
* 3 garlic cloves
* 1 teaspoon ground cumin
* 1 red chili
* 0.5 white onion
* Toppings [red chili, beansprouts, coriander, spring onions, sesame seeds]
* Sesame oil
* Salt
###Instructions
1. Cook noodles & leave aside in cold water
2. Sauté finely chopped onion, cabbage, peppers & green beans in hot sesame oil for 5-6 minutes
3. Lower the heat, add finely chopped garlic, ginger & half a red chili along with cumin, stir well for 2-3 minutes before adding pumpkin purée, coconut milk, stock & a sprinkle of salt
4. Bring to simmer for 6-8 minutes before adding drained noodles
5. Top with fresh coriander, leftover red chili, spring onions, beansprouts & sesame seeds
[Source](https://www.instagram.com/p/CyTtgWzvUVd/)