Dinner - Thai Chicken & Saucy Red Curry Noodles

While the pumpkin is roasting, finely chop the garlic. Thinly slice the carrot into half-moons. Cut the broccoli (see ingredients) into small florets and roughly chop the stalk. Cook the udon noodles (see ingredients) in the boiling water 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 medium bowl, combine the Thai seven spice blend and a drizzle of olive oil. Season, then add the chicken and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken to the pan, season, then cook, tossing, until browned and cooked through, 3-4 minutes (cook in batches if your pan is crowded). Transfer to a plate and cover to keep warm. TIP: Chicken is cooked through when it's no longer pink inside.

SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. Return the frying pan to a high heat with a drizzle of olive oil. Cook the garlic, carrot and broccoli, stirring, until fragrant, 1-2 minutes. Add the Thai red curry paste (see ingredients) and cook until fragrant, 1 minute. Reduce the heat to medium-high, then add the coconut milk (see ingredients), soy sauce and brown sugar. Simmer until the veggies are just tender, 7-9 minutes. Add the udon noodles and stir through until heated, 1-2 minutes. Season to taste.

Divide the noodles and veggies between bowls. Reserve two portions of the chicken (about 1 cup) for lunch, then top the noodles with the remaining chicken (plus any resting juices). Tear over the coriander leaves.