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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sauté the garlic and shallot in the oil until soft. Add the rosemary sprigs and let infuse for 1-2 minutes.
Stir in the pumpkin purée, vegetable broth, soy sauce, rice vinegar and hot spicy sauce. Simmer for 5-7 minutes, then remove the rosemary. Adjust the seasoning to taste.
Heat a pan with a splash of oil. Add the sliced mushrooms in a single layer and cook until golden and crispy. Season lightly with salt and set aside.
Cook the noodles according to the package instructions, then drain.
Pour the hot broth into bowls and add the noodles. Top with the crispy mushrooms, crushed peanuts, sesame seeds and fresh parsley, and finish with an extra drizzle of hot spicy sauce.
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Lemon juice can replace rice vinegar; onion can replace shallot.
Use 1-2 tsp extra spicy sauce to finish.
Can I use a different type of vinegar?
Yes, lemon juice can replace rice vinegar.
What can I use instead of shallots?
You can use onion as a substitute for shallots.
How can I make the dish spicier?
Add 1-2 tsp extra Sichuan hot spicy sauce to finish.
Can I use a different type of mushroom?
Yes, you can use any type of mushroom you prefer.
Is there a substitute for fresh rosemary?
Dried rosemary can be used, but use sparingly as it is more potent.
