Vegan Ginger and Garlic Noodles with Roasted Pumpkin

Vegan Ginger and Garlic Noodles with Roasted Pumpkin
It's great for dinner and great for lunch, and super easy to make!
Icon_cookingtime_grey Created with Sketch. 10 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2
Vegan Ginger and Garlic Noodles with Roasted Pumpkin


  • 1 Tsp Grated Ginger
  • 1 Tsp of Grated Garlic
  • Pinch of Chilli Flakes
  • Pinch of Salt
  • Pinch of Pepper
  • 1 Tsp of Vegetable Oil
  • 2 Cups of thin rice noodles
  • 2 Cups of Boiled Water
  • 1 Tbsp of Soy Sauce
  • 1 Tbsp of Rice Wine
  • 1 Tbsp of Sugar
  • 2 Tsp of Sesame Seed Oil
  • 1 Small Red Onion (cut in half and then cut into thirds)
  • 1/2 Cup of Runner Beans
  • 1/2 Cup of Cubed Pumpkin
  • 3 Tbsp of Breadcrumbs
  • 1 Tsp of Cornflour
  • 1/2 Tsp of Cayenne Pepper

How to make

  1. Fry the grated onion and garlic in the oil for about 1 minute until it becomes aromatic, (heat: medium high).

  2. Add the onion and fry for a further 2 minutes. Add the runner beans and fry for 1 minute more.

  3. Add the water, soy sauce, rice wine, chilli flakes, salt and pepper, and sugar and simmer for 10 minutes on a low heat. 5 minutes in add the rice noodles. Once done take off the heat and cover.

  4. Whilst the soup is simmering, place the pumpkin in a bowl and coat with 1 tbsp of vegetable oil, the breadcrumbs, cayenne pepper and cornflour, seasoned to taste with salt and pepper.

  5. Seal each side of the pumpkin cubes in 1 tbsp of oil, in a large flat pan, (takes around 5 minutes).

  6. Place on a baking tray and cook at 200C for 20-25 minutes, until soft to cut.

  7. Finish the noodle soup off with the sesame oil, cooking for around 1 minutes, and top off with the pumpkin.

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