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Japanese Noodles with Creamy Pumpkin and Avocado Sauce

Japanese Noodles with Creamy Pumpkin and Avocado Sauce

For something a little different, I decided to bring you a recipe for Japanese noodles with creamy pumpkin and avocado sauce. Sounds good? That’s because it is! 

Not too long ago, I spent some time in Malaysia, getting to experience all of the wonderful cuisine the beautiful country had to offer. I was so overwhelmed and excited by how they used fresh, natural produce in an entirely different way to what I normally would. I can honestly say I took some notes (more than I care to admit), and it certainly provided me with ideas and a new direction for new dishes. 

This experience with my travels provided me with inspiration and desire to expand my recipe base beyond the ordinary, and give you all something extraordinary! 

grated pumpkin in a bowl on a chopping board portrait

Just the other day I was thinking about different ways I could incorporate different tastes, textures, and even cultural elements into my cooking. Because hey, I know many of you are reading these recipes from right around the world! Which is really cool. So I want to provide more diversity within my recipes. I stumbled across the idea for this recipe while searching my cooking books – a recipe I had created a while ago, but now just polished off for you all.

So, without further blabbering, let’s take a look at what you need to get started.

To make this recipe, you will need 8 ingredients and 25 minutes. 

Among the many notable ingredients we use, the 3 main stars are avocado, pumpkin, and mie noodles. Combined, these 3 provide us with a great source of vitamin K, potassium, fibre, healthy fats, B-vitamins, vitamin E, iron, and magnesium. Other ingredients provide some good protein for added energy. For a full list of nutrients, please read the table at the top of the page.

creamy avocado and pumpkin sauce portrait

The Japanese noodles with creamy pumpkin and avocado sauce recipe makes a perfect lunch or dinner because it’s:

  • Family friendly (who doesn’t love noodles)
  • Easy to make.
  • A good source of natural protein – 8g per serve.
  • Low in saturated fats.

To store, place any leftovers in an airtight container and pop them in a refrigerator for up to 24 hours.

And there we have it! I hope you enjoy this recipe. If you have any suggestions for recipe ideas involving different tastes, textures, and even cultural elements, please be sure to let us know by popping a comment below or emailing us. We would love to hear your ideas! 

Liked this recipe? Why not check out the ‘Noodles with Tomato, Spinach and Walnut’ for more noodle goodness. 

Japanes Noodles with creamy pumpkin and avocado sauce landscape

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Avocado, Cilantro, Soy


For the sauce

  • 2 avocados (mashed)
  • 1 tsp dried coriander seed powder
  • 16 oz pumpkin (grated)
  • 2 tsps sea salt
  • 1 cup soy milk
  • 1 sweet onion (thinly chopped)
  • 1 tablespoon toasted sesame oil

For the noodles

  • 8 oz gluten free mie noodles


  1. Use a big skillet add the sesame oil and saute the onion for about 3-5 minutes.
  2. Add the grated pumpkin and saute until soft for another 5-10 minutes.
  3. Add the rest of the ingredients for the sauce and set aside.
  4. Preheat a big pot of water and boil the noodles for about 3-5 minutes until dente.
  5. Serve the noodles with some sauce on top and sprinkle with paprika powder.
  6. Or you mix the noodles with the sauce before serving.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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