Saucy Thai Red Curry Noodles with Spiced Chicken for Dinner

While the pumpkin is roasting, finely chop the garlic. Thinly slice the carrot (unpeeled) into halfmoons. Cut the broccoli (see ingredients) into small florets and roughly chop the stalk. Roughly chop the coriander. Add the udon noodles (see ingredients) to the saucepan of boiling water and cook, stirring with a fork to separate the noodles, until just tender, 8 minutes. Drain and refresh under cold water.

While the noodles are cooking, slice the chicken breast into 1cm strips. In a large bowl, combine the Thai seven spice blend and a drizzle of olive oil. Add the chicken, season with salt and pepper and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

SPICY! The curry paste is hot, feel free to add less if you're sensitive to heat! Return the pan to a high heat with a drizzle of olive oil. Add the garlic, carrot and broccoli and cook, stirring, until the garlic is fragrant, 1-2 minutes. Add the Thai red curry paste (see ingredients) and cook until fragrant, 1 minute. Reduce the heat to mediumhigh and add the coconut milk, soy sauce and brown sugar. Simmer until the veggies are just tender, 7-9 minutes. Add the udon noodles to the pan and stir through until heated, 1-2 minutes. Season to taste.

Divde the Thai red curry noodles between bowls. Reserve 2 portions of the chicken (about 1 cup) for lunch and place the remainder (plus any resting juices) on top the noodles. Garnish with the coriander.