Instructions

1. Finely chop the garlic, red chilli and spring onion. Set the green part of the spring onion aside for the garnish.
2. Meanwhile, prepare 400 ml of vegetable stock in a separate pan using a stock cube.
3. Heat the oil in a pan over a medium heat. Add the garlic, chilli and white part of the spring onion. Season with a pinch of salt and pepper, then fry for 2–3 minutes until fragrant.
4. Add the turmeric, Saitaku Rice Vinegar, Saitaku Soy Sauce, Saitaku Ponzu Seasoning and Saitaku Mirin Seasoning. Stir well to combine.
5. Add the vegetable stock and coconut milk. Bring to a gentle boil, reduce the heat and simmer for 10–15 minutes to allow the flavours to develop. Taste and season with salt and pepper if needed.
6. Meanwhile, cut the pumpkin into small cubes and slice or tear the oyster mushrooms into bite-sized pieces. Roughly chop the pak choi.
7. Heat a little oil in a frying pan over a medium-high heat. Add the pumpkin and fry for approximately 5–7 minutes, turning regularly, until golden and tender. Add the oyster mushrooms and cook for a further 3–4 minutes until golden and cooked through.
8. Add the pak choi and fry for 1–2 minutes until slightly wilted.
9. Drizzle with Saitaku Teriyaki Sauce and toss well to coat the vegetables. Cook for another minute, then remove from the heat.
10. Add the Saitaku Pre-cooked Udon Noodles to the broth and heat according to the instructions on the packaging.
11. Pour the noodles and hot broth into a deep bowl. Arrange the teriyaki pumpkin, oyster mushrooms and pak choi on top.
12. Garnish with Saitaku Sesame Seeds and the finely chopped green part of the spring onion.