Just love the pre dive in stage.

Boil the kettle, and pour hot water into a wok. 
Now add a dash of sesame oil, chopped fresh garlic and ginger, and then frozen udon noodles. If fresh noodles cook time will be more likely 3-6 mins.
Cook for about 5-8 mins then add bok choy, green peas and chilli.
When the bok choy and noodles are to your liking - plate up.
garnish with fresh chilli.
My kids love this without the chilli.

Follow the visual.
About in inch of water in the pot.
Add some fresh ginger and garlic.
When the cubes soften mash them while cooking.
Monitor every ten minutes. When done you can smooth it in a blender, or as we like to do leave some delcious chunks of soft pumkin and potato for the bowl.
Just makes the meal heartier in the consumption, your choice of course.
Enjoy especially in winter. We love it all year round.
Other possible adds in include cumin, orange zert or mediterranean spice, but go easy on spicy better to enjoy the pumpkin as nature intended.
​Also we love a 100% pumpkin version, try both and find which one you like.

When lunch is all you have in the fridge.
Gotta love a big noodle bowl.
Spices here are garlic both fresh and deep fried with a light honey soy.

Simple soy, sesame oil base soup with garlic and ginger.
Ramen takes around 10 mins to cook so add in the veggies at about 7 mins into the cook of the ramen noodles.
Bok Choy, Mushrooms and any veggies of your preference.
Chilli as a garnish with coriander if you like.

This soup noodles embraces Chiu Chow Style Chilli Oil.
Its a favourite in our fridge.

You may have already noticed that we love udon noodles with a pho.
Garlic, Ginger, Choy sum, dark mushroom soy and a touch of dark miso bring a wonderful depth to this soupy noodle.