Pumpkin Laksa With Crispy Oyster Mushrooms, Pak Choi, Carrots & Udon Noodles

Method

1. Boil your kettle, then take out a large frying pan and two saucepans.
2. Peel the carrot into ribbons. Slice the pak choi into quarters lengthways, keeping the stem in tact if you can.
3. In a separate saucepan, add the pumpkin broth along with 200~250ml of water (or 400~500ml for a 4 Person box) and heat through until piping hot. Zest the lime into the broth at the end and season to taste with salt.
4. Place your saucepan over medium-high heat and fill it with the boiling water from the kettle. Once the water returns to a boil, blanch the carrot ribbons for one minute, then remove them with a slotted spoon and set aside. Next, blanch the pak choi for two minutes, then remove and set aside. Add the udon noodles to the boiling water and cook for 5–6 minutes. Drain the noodles well.
5. Place your frying pan over medium heat and add a drizzle of oil (use sesame oil if you have some, otherwise any oil will do). Meanwhile, tear the oyster mushrooms into strips and then add them to the pan once it's hot. Fry for 5-7 minutes or until golden and starting to crisp up. Add the mushroom spice mix along with a dash of soy sauce if you have some, if not add a pinch of salt. Cook for another 1-2 minutes, then remove from the heat. Meanwhile, finely slice the spring onion and cut the lime in half.
6. To assemble, divide the udon noodles between serving bowls, and pour the pumpkin broth over. Top with the carrot , mushrooms , pak choi and finish with a squeeze of fresh lime juice and sliced spring onions . Enjoy!

Highlighted = a make-ahead base; that's where it goes in.