Spicy Pumpkin Coconut Udon

Heat oil in a large skillet over medium-high heat. Add oil then add the garlic, ginger and cook for about 30 seconds. Stir in the red curry paste and cook for another minute. Add the pumpkin purée, coconut milk and chicken broth. Stir in the soy sauce, chili crisp and honey. Let everything simmer for about 5 minutes until creamy and slightly thickened. Add the udon noodles directly to the sauce and toss until loosened and completely coated. Add a splash of broth if needed to thin out the sauce. Finish with fresh lime juice. Top with protein of choice or enjoy by itself. Add chopped green onions, cilantro, sesame seeds, extra chili crisp and a squeeze of lime. ENJOY!!