Creamy Pumpkin Udon is a rich and comforting noodle dish that combines velvety pumpkin soup with thick, chewy udon noodles for a hearty meal that's perfect any day of the week. The creamy pumpkin broth delivers a naturally sweet and savoury flavour, coating every strand of udon in a smooth, luscious sauce. Tender pork belly shabu shabu and juicy jumbo chicken sausage add layers of richness, while Brussels sprouts bring a fresh, slightly nutty flavour and a satisfying bite that balances the creamy base.
The melt-in-your-mouth pork belly pairs beautifully with the smoky, savoury chicken sausage, creating a delicious combination of textures and flavours in every mouthful. The silky pumpkin soup provides a comforting creaminess without being overly heavy, while the chewy udon noodles soak up every bit of the flavourful sauce. Finished with vibrant Brussels sprouts for a pop of colour and freshness, Creamy Pumpkin Udon is a wholesome and satisfying one-bowl meal that is both nourishing and indulgent. Whether you're looking for a cosy lunch or a quick and comforting dinner, this creamy udon bowl is sure to become a family favourite.
Ingredients
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SuperPork Pork Belly Shabu Shabu
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Butcher's Reserve Jumbo Chicken Sausage
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Sunnydale Farms Brussels Sprout
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Bon Gojang Nama Udon
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Butcher's Ladle Pumpkin Soup
- 2 tablespoons Emborg Culinary Cooking Cream / Milk
- Cooking oil
- Salt
- Pepper
Instructions
- Cut the pork belly shabu shabu into bite-sized pieces. Preheat the air fryer to 200°C for 3 minutes, then arrange the pork in a single layer and air fry for 12 minutes, or until lightly browned and crispy around the edges.
- Slice the jumbo chicken sausage into bite-sized pieces. Bring a pot of water to a boil and cook the sausage for 2–3 minutes. Drain and set aside.
- Lightly coat the Brussels sprouts with oil and season with salt and pepper. Air fry at 180°C for 10 minutes, or pan-fry over medium heat until tender with lightly caramelised edges.
- Bring a pot of water to a boil and cook the udon according to the package instructions. Once cooked, drain the noodles and transfer them to a bowl of ice water with ice cubes. Let them cool completely, then drain well and set aside.
- In a saucepan, heat the pumpkin soup over medium heat. Stir in 2 tablespoons of culinary cooking cream or milk and simmer gently until smooth, creamy, and heated through.
- To assemble, place the udon in a serving bowl. Pour the creamy pumpkin soup over the noodles, then top with the air-fried pork belly shabu shabu, cooked jumbo chicken sausage, and Brussels sprouts. Mix well before serving and enjoy immediately.
Tips for Creamy Pumpkin Udon
Don't overcook the udon. Cook until just tender, then rinse in ice water to keep the noodles chewy and springy.
Air fry the pork belly until lightly crispy. The crispy edges add extra texture and complement the creamy pumpkin sauce.
Season the Brussels sprouts well. A little salt and pepper enhance their natural sweetness and balance the richness of the dish.
Serve immediately. Creamy Pumpkin Udon is best enjoyed fresh while the sauce is silky, the noodles are warm, and the toppings are at their best.
What to Serve with Creamy Pumpkin Udon
Creamy Pumpkin Udon pairs wonderfully with a crisp green salad, roasted vegetables or garlic bread. For an even heartier meal, serve it alongside a soft-boiled egg or crispy fried chicken, and finish with a warm cup of green tea or iced lemon tea.
FAQ
1. What is Creamy Pumpkin Udon?
Creamy Pumpkin Udon is a comforting noodle dish featuring chewy udon noodles served in a rich and velvety pumpkin soup, topped with tender pork belly shabu shabu, jumbo chicken sausage, and Brussels sprouts.
2. Why should I rinse the udon in ice water?
Cooling the noodles in ice water helps stop the cooking process and keeps the udon firm, chewy, and less likely to become mushy.
3. Can I add other vegetables or ingredients?
Yes. Broccoli, tofu, bell peppers, mushrooms, bean sprouts, or spinach are great additions or substitutes depending on what you have.
4. Can I use another type of sausage?
Yes. Chicken, pork, smoked, or cheese sausages all work well and add their own unique flavour to the dish.
