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Pumpkin Khao Soi with Rice Noodles

Pumpkin Khao Soi with Rice Noodles

Looking for something to spice up your eating routine? Good news is, you don’t need to look any further! Bad news is, you might get addicted to this recipe (although I see this as good news too).

Our pumpkin khao soi with rice noodles recipe is so tantalising and so full of flavour, that I simply couldn’t wait to share it with you. Perfect for any time of the year, impressing your friends, or getting in those good carbs after your gym workout. 

This dish was inspired by my recent travels where I got to experience a wonderful world of food that was far from my normal routine. Oh, how I loved that experience. I just knew I had to bring some of this exotic flavour into my cooking and hopefully you will fall in love with it as well. Because what’s not to love about this dish?  

To make this mouthwatering recipe, you will need 30 minutes and 14 ingredients. 

The 2 main stars of this dish are, you guess it, pumpkin and rice noodles. I have met very few people in my life who don’t like pumpkin – especially vegans. And for good reason, not only does it taste delicious, but they are packed with dietary fibre, vitamin C, vitamin A, vitamin E, folate, and iron (just to name a few). Accompanied by our rice noodles, which provide a good source of healthy carbs, this dish is hard to resist. 

We pair this with some flavour packed ingredients such as garlic, turmeric, curry paste, lime, scallions, and shallots. Mmmm… how good does that sound? I can practically taste it already! 

The pumpkin khao soi with rice noodles is the perfect meal for lunch or dinner because it’s: 

  • Super tasty!
  • Bound to satisfy all rumbling stomachs.
  • Easy to make.
  • A good source of protein – 8g per serve.
  • A great source of energy.

To save any left overs or store any pre-made meals for the next day, simply place your food in an airtight container and place it in the fridge for up to 48 hours. Remember to reheat before eating it though. However, I wouldn’t recommend storing cooked rice noodles as they tend to go soggy and lose their taste very quickly. Rice noodles are very easy to cook up and fairly quick as well, so there shouldn’t be any worry to whipping some up quickly before reheating the rest. 

Liked this recipe? Why not head over and check out our Lo Mein Stir Fry or Linguine with Pumpkin, Rocket, and Roasted Walnuts for more exciting dinner and lunch ideas. 

Ingredients
9
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Coconut, Olives, Soy

Ingredients

For the pumpkin

  • 1 clove garlic (minced)
  • 1 tsp olive oil
  • 16 oz pumpkin (cut into small cubes (1 inch / 2.5 cm))
  • 12 tsp sea salt
  • 1 tsp turmeric powder
  • 2 tsps yellow curry paste

For the noodles

  • 7 oz rice noodles

For the topping

  • 14 cup fresh cilantro (thinly sliced)
  • 2 limes (juiced)
  • 4 large scallion (thinly sliced)
  • 2 medium shallot (thinly sliced)

For the liquids

  • 112 cups coconut milk
  • 2 tsps dark soy sauce
  • 1 cup vegetable broth

Directions

  1. Preheat a big pot of water for the noodles and boil them until al dente.
  2. Boil the pumpkin until slightly soft for about 5 minutes and set aside.
  3. Heat up the oil in a large pot over medium heat. Sauté the pumpkin and garlic until fragrant and softened.
  4. Stir in the yellow curry paste, tumeric and salt, add the liquids and cook for 2 minutes.
  5. For serving adjust taste and add some noodles into a bowl with the pumpkin khao soi.
  6. Add the topping, enjoy!

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