• Boil the kettle. Preheat oven to 220°C/200°C fan-forced. • Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. • Place peeled and chopped pumpkin on a lined oven tray. Toss with olive oil and salt. Roast until tender, 20-25 minutes.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate.

• While gyozas are cooking, trim and halve green beans. Thinly slice zucchini and carrot into rounds. Thinly slice spring onion. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine kecap manis, sriracha, sweet soy seasoning and a splash of water. • Return frying pan to high heat with a drizzle of olive oil. Cook green beans, zucchini, carrot and peeled & chopped pumpkin, tossing, until tender, 4-6 minutes. • Add cooked udon noodles and sriracha mixture, tossing until well combined, 1 minute. Season with salt and pepper.

• Add cooked udon noodles, roasted pumpkin and sriracha mixture, tossing until well combined, 1 minute. Season with salt and pepper. • While veggies are cooking, add ginger paste, spring onion, the soy sauce and a good drizzle of olive oil to a small heatproof bowl. Microwave until heated through, 30 seconds. • Divide sriracha noodle stir-fry between bowls. Top with veggie gyozas. • Drizzle over ginger-spring onion oil and sprinkle over mixed sesame seeds to serve. Enjoy!