Prep:

1. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.