Creamy Pumpkin Chili Oil Udon Noodles
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Creamy, spicy and full of cozy pumpkin flavors, this Creamy Pumpkin Chili Oil Udon Noodles is made with a creamy and fiery ricotta pumpkin cheese sauce, chewy udon noodles, baby spinach and ground chicken. Ready in 30 minutes, it’s perfect for an easy and comforting fall dinner and busy weeknights!
Looking for more savory pumpkin recipes? Try my Spicy Pumpkin Vodka Pasta, this Hearty Pumpkin Chicken Soup, or Spicy Pumpkin Chicken Tortilla Soup next!
About This Recipe
Creamy, spicy and full of rich and smooth pumpkin flavors with a hint of sweetness, I am absolutely in LOVE with this cozy and fiery Pumpkin Chili Oil Udon Noodles.
While I have a soft spot for sweet pumpkin recipes like this healthy Baked Pumpkin Protein Pancake Bowl with Cottage Cheese and Ninja Creami Pumpkin Pie Protein Ice Cream, I love savory pumpkin recipes too. While rounding up the ingredients to make these spicy pumpkin noodles, I had a good feeling that it was going to come out great!
The combination of creamy ricotta, savory and nutty Parmigiano Reggiano Cheese, sweet pumpkin purée, garlic, chewy and bouncy udon noodles, fresh baby spinach and Chinese chili oil sounded incredible to me. Then, once it all came together and I sprinkled some shichimi togarashi and fresh cilantro (you can use green onions too) on top, I KNEW it was going to be a next-level amazing dish!
The spicy, savory and slightly sweet blend of flavors make the velvety pumpkin ricotta cheese sauce irresistible. While I made this dish with some ground chicken to add protein, you can use ground turkey, sausage, bacon, or whatever sounds good to you!
And if you’re sensitive to spicy flavors, be sure to read the notes below for how to make this dish milder and tailor it to your desired heat level.
I’m so excited for you to try these pumpkin noodles! Round up your pumpkin, udon noodles and ricotta and make this for dinner tonight!
Table of contents
Why This Recipe Works
- Quick and easy. Everything comes together in about 30 minutes!
- Cozy and flavor-packed. The creamy pumpkin, ricotta and Parmigiano Reggiano cheese makes a cozy noodles sauce with fall vibes. But when you hit it with Chinese chili oil, you get a blast of Asian spicy flavors in the mix that will make your taste buds sing!
- High protein. With the ground chicken, each serving has 40 grams of protein.
- Customizable. You can use your favorite Chinese chili oil or chili crisp, adjust the spice level to your preference, and add your choice of protein.
- Great way to use leftover pumpkin. If you’ve have leftover pumpkin puree this fall season, this delicious meal is perfect for using it up!
Ingredient Notes and Substitutes
- Lean Ground Chicken: I used homemade minced chicken that I made by pulsing chunks of chicken breast in my food processor but you can use store-bought lean ground chicken. Lean ground turkey or pork would also taste great in these pumpkin chili oil noodles.
- Udon Noodles: I used frozen sanuki udon noodles for this recipe. They can be found in the frozen section of Japanese supermarkets, your local Asian grocery stores, and also some mainstream supermarkets. While the noodles are firm, the texture is smoother and more tender than other udon varieties. Vacuum sealed packs of pre-cooked fresh udon noodles can also be used. You can use dried udon noodles in a pinch, but note they won’t be as bouncy or chewy as frozen or fresh udon noodles.
- Extra Virgin Olive Oil and Unsalted Butter: For cooking the chicken and aromatics.
- Aromatics: Asian red shallots (or use regular shallots/eschalots, red onion, or white onion), fresh garlic and fresh red chilies. I use Thai Bird’s Eye red chilies but any hot red chili variety that is easily available to you will work. Omit the chilies for a milder dish.
- Seasonings: Kosher salt to season the chicken and pumpkin cheese sauce, black pepper, crushed red pepper chili flakes and ground cayenne.
- Pumpkin Puree: You’ll need ¾ cup of canned pumpkin puree. You can also use fresh pumpkin puree if you have some on hand.
- Cheese: Creamy ricotta cheese and freshly grated Parmigiano Reggiano (or use Parmesan cheese) to create our creamy pumpkin sauce. The aged Parmigiano Reggiano adds nutty and savory depth of flavor while ricotta gives the sauce a smooth and velvety texture.
- Baby Spinach: Adds nutrients and a pop of color. Baby kale or arugula would also be tasty.
- Chili Oil (with sediment – flakes and seeds): I used Min Hong Chili Oil, a Hong Kong chili oil that is made with canola oil, garlic, chili, shallots and salt. You can use your favorite chili oil, chili crisp or chili crunch! Note that everything will become smooth and creamy once blended to make the spicy pumpkin sauce so go with one that you love the flavor of and don’t worry about its texture.
- Noodle Cooking Water: To help blend our sauce and loosen it up when mixing with the noodles.
- To Serve (optional): Chopped fresh coriander (cilantro) or spring onion (green onions), shichimi togarashi (Japanese assorted chili powder), more grated Parmigiano Reggiano Cheese!
Full ingredient list and amounts are in the recipe card below.
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How to Make Creamy Pumpkin Chili Oil Udon Noodles
Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
Storing and Reheating Leftovers
- Storing: While these noodles taste best right after cooking, you can store leftovers in a sealed airtight container in the fridge for 3-4 days.
- Reheating: Reheat on high in the microwave for 1-2 minutes, stirring halffay through, until hot throughout.
Cook’s Tips
- Scrape down the sides of the blender. You may need to do so 1-2 times in order to ensure everything gets blended into a smooth and silky sauce.
- Don’t overcook the udon noodles. For the best texture, you just need the strands to loosen up for a minute or 2 in a pot of boiled hot water. They will finish cooking in the pumpkin sauce so avoid overcooking first so that they don’t become gluggy and mushy.
- Add more noodle cooking water. Use as needed until the sauce is perfectly creamy and not too thick when blending.
- Adjust spice level to taste. Leave out the ground cayenne and use less crushed red pepper flakes for a milder dish. Opt for a milder chili oil, chili crisp, or chili crunch such as Momofuku Chili Crunch.
- Double the recipe. This recipe makes 2 generous adult sized servings but can easily be scaled up. Click the ‘2x’ button at the top of the recipe card to display double the ingredient amounts to make 4 servings. Use a larger pan to cook the aromatics so that there is enough room to mix the pumpkin sauce with the noodles, chicken and spinach.
Variations
- Make it gluten-free. Use a gluten-free noodles such as rice noodles or gluten-free pasta of your choice.
- Use another protein. Lean ground turkey, pork, beef, or Italian ground sausage would work well. You can even toss in some cooked shredded or diced chicken instead – either homemade cooked chicken or store-bought rotisserie chicken. Seared shrimp/prawns would also be tasty in the spicy creamy pumpkin ricotta sauce!
- Add cooked bacon. Because bacon and pumpkin go so well together!
- Add Sichuan flavors! Use Lao Gan Ma Spicy Chili Crisp or other Chinese chili oil with tingly ground Sichuan red peppercorns.
- Play around with the seasonings and herbs. Add some smoked paprika for smoky flavors, Italian seasoning, nutmeg, ginger, cinnamon, rosemary or sage. You can also top with crispy fried sage instead or coriander.
- Use other squash puree. Butternut squash puree (canned or freshly made) and other homemade coked and puréed squash varieties would taste great too. Try my Creamy Zucchini Pasta if you’d like to make a ricotta cheese sauce with green goodness with summer zucchini instead!
- Use a different cheese. Instead of ricotta, use cream cheese or even cottage cheese for a boost of protein.
- Add other veggies. I kept it simple with baby spinach but you’re welcome to add sautéed shiitake mushrooms, use white onion instead of shallots for the sauce, add some blanched snap peas, sautéed asparagus, etc.
- Use pasta. Linguini, spaghetti, fettuccine, bucatini, fusilli lunghi bucati or other noodle-type pasta would work if you don’t have udon noodles or other type of noodles on hand.
- Add more toppings. Toasted pine nuts, finely chopped walnuts or sesame seeds would be tasty additions for some crunch.
FAQs
Use leftover pumpkin to make this Pumpkin Spice Granola, Pumpkin Spice Overnight Oats, or Pumpkin Baked Oats for a healthy breakfast. To use a whole can of pumpkin puree, make savory pumpkin recipes soup or pasta such as this Spicy Pumpkin Chicken Tortilla Soup, Spicy Pumpkin Vodka Pasta, Pumpkin Soup with Chicken and Rice. For dessert, Pumpkin Pecan Bread, Ninja Creami Pumpkin Pie Protein Ice Cream and this No Churn Pumpkin Spice Ice Cream (with Ginger Snaps & Roasted Pecans) are winners and full of fall vibes!
You can make the pumpkin cheese sauce up to 2 days in advance and store in the fridge in an airtight container. Reheat in a pan over medium heat until warm throughout. Then cook and add the chicken, udon noodles and baby spinach and mix with the sauce, adding noodle cooking water as needed to make the sauce creamy, until combined well.
Leftover canned pumpkin can be stored in the refrigerator in an airtight container for 3- 4 days. You can also freeze pumpkin puree in freezer-safe bags for up to one year. I recommend portioning in amounts you typically might need for recipes such as ¼ cup, ½ cup, ¾ cup, ⅔ cup, ¾ cup and 1 cup. If you need smaller amounts, you can freeze in 1 tablespoon increments in an ice cube tray.
Libby’s is great for baking due to its thicker consistency and sweeter flavor. I love using Farmer’s Market Organic Pumpkin Puree for savory recipes because it’s rich and smooth and not as sweet or thick as Libby’s pure pumpkin.
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More Fall Dinners with Pumpkin
Creamy Pumpkin Chili Oil Udon Noodles
Creamy, spicy and full of cozy pumpkin flavors, this Creamy Pumpkin Chili Oil Udon Noodles is made with a creamy and fiery ricotta pumpkin cheese sauce, chewy udon noodles, baby spinach and ground chicken. Ready in 30 minutes, it’s perfect for an easy and comforting fall dinner and busy weeknights!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Asian-inspired
Ingredients
Chicken:
- 7.8 ounces / 220 grams Lean Ground Chicken (note 1)
- ½ teaspoon Kosher Salt
- 1 teaspoon Extra Virgin Oil, for cooking
Creamy Pumpkin Chili Oil Udon Noodles:
- 2 small / 30-40 grams Asian Red Shallots – finely chopped
- 3–4 cloves / 20 grams Garlic – minced
- 1–6 pieces / 3-20 grams fresh Red Chilies (optional – note 2*, I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish) – finely chopped
- 2 cups / 66 grams Baby Spinach – washed if needed
- 1 tablespoon / 8 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
- 1 tablespoon / 14 grams Unsalted Butter
- ¾ teaspoon Kosher Salt, to taste
- ½ teaspoon freshly cracked Black Pepper, to taste
- ⅛ teaspoon ground Cayenne (optional, omit for milder flavor)
- ½ – 1 teaspoon Crushed Red Pepper Flakes, to taste
- ¾ cup (5.64 ounces) / 160 grams Canned Pumpkin Puree (not pumpkin pie filling)
- ⅓ cup (3 ounces) / 84 grams Ricotta Cheese
- 3–4 teaspoons / Chili Oil (with sediment, note 3*), to taste
- ¼ cup / 60ml Noodle Cooking Water, plus more as needed to loosen sauce
- 14 ounces (2 servings) / 400 grams frozen Udon Noodles (note 4)
- To Serve (optional): chopped fresh coriander (cilantro) or spring onion (green onions), shichimi togarashi (Japanese assorted chili powder – note 5), more grated Parmigiano Reggiano Cheese
Instructions
Prep:
- Prepare the fresh ingredients: Chop the shallots, garlic, and red chilies (if using) as indicated in the ‘ingredients’ section. Wash the baby spinach if needed. Use a block grater to grate the Parmigiano Reggiano cheese.
Creamy Pumpkin Chili Oil Udon Noodles:
- Cook the chicken: Heat 1 teaspoon extra virgin olive oil in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the ground chicken and season with ½ teaspoon kosher salt. Cook for 2-3 minutes, breaking up the clumps with your spatula, until just cooked. Transfer to a clean bowl and set aside.
- Sauté the aromatics: Melt 1 tablespoon of unsalted butter in the same pan over medium-high heat. Add the shallots and sauté for 40 seconds until just starting to soften. Then add the garlic and chilies and sauté for 30 seconds until fragrant. Stir in ¾ teaspoon kosher salt, black pepper, ground cayenne (if using) and crushed red pepper flakes. Switch off the heat.
- Blend: Bring a pot of water to a boil for the noodles. Meanwhile, transfer the sauteed aromatics to a high-speed blender. Add the pumpkin puree, ricotta, Parmigiano Reggiano cheese, chili oil, and ¼ cup of hot water from the pot. Blend until smooth and creamy, scraping down the sides of the blender as needed.
- Cook the noodles and blanch the baby spinach: Once the water in the pot is rapidly boiling, lower the heat and add the udon noodle cakes. Use tongs to gently shake them until the strands loosen and soften – about 1 minute. (If using fresh udon, vacuum sealed packs or dried udon noodles, cook according to package instructions.) Without draining the water, use tongs to transfer the noodles directly to the pan that you sautéed the aromatics in. Add the baby spinach to the pot of hot water and blanch for 30 seconds. Transfer to the pan with the noodles.
- Combine everything: To the pan with the noodles and baby spinach, add the cooked ground chicken and pour the creamy pumpkin sauce on top. Mix over low heat, adding more noodle water as needed, until combined well and the sauce is creamy and evenly coating everything.
- To Serve: Divide evenly onto plates or in bowls and garnish with chopped coriander or spring onion, more grated Parmigiano Reggiano cheese, and a sprinkle of shichimi togarashi if desired. Serve immediately.
Notes
- Lean Ground Chicken. I used homemade minced chicken breast made in the food processor but store-bought lean ground chicken can also be used. Lean ground turkey, pork, beef, Italian ground sausage would all work well. Bacon would be a tasty addition too. Alternatively, toss in some cooked shredded or diced chicken for a shortcut – either homemade or store-bought rotisserie chicken would be great.
- Fresh Red Chilies. Use more or less chilies to tailor this dish to your heat level preference. You can leave them out completely for a milder dish or if dining with children. Same goes for the crushed red pepper flakes and ground cayenne.
- Chili Oil (with sediment – flakes and seeds): I used Min Hong Chili Oil, a Hong Kong chili oil that is made with canola oil, garlic, chili, shallots and salt. You can use your favorite chili oil, chili crisp or chili crunch! Note that everything will become smooth and creamy once blended to make the spicy pumpkin sauce so opt for one that you love the flavor of and don’t worry about its texture.
- Frozen Udon Noodles. I used frozen sanuki udon noodles for this recipe and highly recommend seeking them out at your local Asian supermarket. They are incredibly chewy and have a wonderful bite to them! Vacuum sealed packs of pre-cooked fresh udon noodles can also be used. In a pinch, dried udon noodles will work too but note they won’t be as chewy or bouncy as frozen or fresh udon noodles.
- Shichimi Togarashi: This is a Japanese spice blend that is made of sansho pepper, chili powder, sesame seeds, nori, dried orange peel as well as other things. I use S&B brand. It’s available in Japanese and Asian supermarkets.
- Quantity of udon noodles based on type: If using frozen noodles, there is enough sauce for 2 servings of udon noodles (2 x 180-200 gram noodle cakes). Below are the amount of udon noodles you’ll need for this recipe depending on the type you are using.
- Fresh udon in vacuum sealed packs: 400 grams / 14 ounces.
- Frozen udon: 360-400 grams / 12.7-14 ounces. You can use 500 grams (2 x 9-ounce noodles cakes/18 ounces) but you’ll need to make adjustments to the sauce ingredients.
- Dried udon: 200 grams / 7 ounces.
- Other noodle options. Soba noodles, egg noodles, wheat noodles or even ramen would work well! Use 2-3 dried ramen noodle bricks or 2 x 160-gram vacuum sealed packs of pre-cooked ramen noodles. Cook in a pot of boiling water before adding to the sauce. Shanghai noodles, like the ones I used in my Shanghai Style Noodles Stir-fry, are wheat-based noodles that are similar to udon and would also work well in this recipe. You can also use noodle-type pasta such as linguini, spaghetti, bucatini, etc.
- Storing and reheating leftovers. While these noodles taste best right after cooking, you can store leftovers in a sealed airtight container in the fridge for 3-4 days. Reheat on high in the microwave for 1-2 minutes, stirring halfway through, until hot throughout.
- Can I make ahead the pumpkin ricotta sauce? You can make the pumpkin cheese sauce up to 2 days in advance and store in the fridge in an airtight container. Reheat in a pan over medium heat until warm throughout. Then cook and add the chicken, udon noodles and baby spinach and mix with the sauce, adding noodle cooking water as needed to make the sauce creamy, until combined well.
- Double the recipe. This recipe makes 2 generous adult sized servings but can easily be scaled up. Click the ‘2x’ button at the top of the recipe card to display double the ingredient amounts to make 4 servings. Use a larger pan to cook the aromatics so that there is enough room to mix the pumpkin sauce with the noodles, chicken and spinach.
- See the ‘Variations’ section in the post above if you’d like to customize this creamy pumpkin noodles dish for specific dietary needs or flavor preferences.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 669
- Sugar: 5.9g
- Sodium: 1266.1mg
- Fat: 23.7g
- Saturated Fat: 8.3g
- Unsaturated Fat: 15.1g
- Trans Fat: 0.3g
- Carbohydrates: 74.3g
- Fiber: 6.7g
- Protein: 40g
- Cholesterol: 96.1mg
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