roasted pumpkin seeds with Honey Soy Noodles

roasted pumpkin seeds with Honey Soy Noodles – Stir-fried pumpkin miso ramen is a big bowl of noodle soup! Make a great vegetarian or vegan dinner because it is simple and super healthy. Fried pumpkin is the glory in the crown. Take a simple plate of ramen to make it special. Perfect for those who don’t like tofu but still want a lot of broth and lean noodles.

roasted pumpkin seeds with Honey Soy Noodles

the first of thing, what we need to make Roast Pumpkin with Honey Soy Noodles, ao here we go for list,


2-3 pieces of pumpkin per person (2-3cms thick)

Olive oil, Salt and pepper

1 packet vermicelli noodles

2 tablespoons dark soy sauce

1 tablespoon soy sauce or tamari

3 tablespoons fish sauce

3/4 cup vege stock

1 tablespoons honey

1 Onion, chopped

2 cloves garlic, finely chopped

2cms ginger, grated

1 bunch coriander roots/stems, finely chopped

Chopped veges of choice – at least 1 cup per person (eg. carrot, broccoli, capsicum, shallots, zucchini, mushrooms, bok choy, kale)

The protein of choice – 1 block tofu/tempeh (marinate in honey soy dressing for 30 mins), or chopped chicken breast or salmon steak (cook in a pan separately and slice to serve). You could get away with 3 chicken breasts/salmon pieces for 4 people.

Coriander leaves for garnish & a wedge of lemon to serve


  1. Preheat oven to 180 degrees. Place the slices of pumpkin on a tray, drizzle with olive oil, season with salt and pepper and ensure the pumpkin is evenly coated. Bake for around 30 minutes, or until soft.
  2. If you’re using chicken or salmon, you can start cooking it in a frying pan with a little oil and seasoning at this point.
  3. Place vermicelli noodles into a large bowl and cover with boiling water. Allow sitting for 15 mins to soften.
  4. In a large frying pan or wok, heat a tablespoon of olive oil. Add onion, garlic, ginger, and coriander roots. Fry for approx. 1-2 mins, until the onion, is soft (not browned). Remove and set aside so they don’t burn.
  5. Then stirfry the veggies, adding them in from hard to soft (eg carrots first, then broccoli about 30 seconds later, followed by capsicum, zucchini, mushrooms & bok choy stems about 30 seconds after that).
  6. Drain the noodles and add to the veggies, stirring continually. Add tofu/tempeh and any greens (eg kale/bok choi leaves). Continue to stirfry until the noodles are clear.
  7. Put the honey soy dressing ingredients into a small bowl and stir thoroughly to combine. Ensure the honey has been dissolved into the mixture
  8. Add the onion back in, as well as the honey soy dressing. It will look like too much liquid but keep stirring and the noodles will absorb it.
  9. Place pieces of pumpkin on the plate, top with noodles, and chicken/salmon if using. Garnish with coriander leaves and serve immediately.


This recipe is a great example of a way that you can boost veggies and bulk out your meals, so you don’t need to have loads of grains to feel full. Remember we want our plate to be at least half full of veggies, and this recipe achieves that. Pumpkin is a particularly good source of Vitamin A, which is needed for growth and development, for the maintenance of the immune system, and for good vision. It’s also a good source of Vitamin C, Potassium, and Manganese.

Add to that the benefits of the other veges, good quality protein sources, as well as the benefits of the ginger, garlic and coriander, and you’ve got yourself a nutrient rich, delicious dish!

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