Grate a carrot and ginger.

Chop spring onions and capsicum.

Put a small amount of water in a pan, then add chopped spring onions and capsicum.

Add vegan chicken stock.

Add your noodles and add cold water. Then bring to a boil.

For toppings, chop your tomatoes, chili, and

cilantro/coriander.

In your pan, add baby spinach. You can also add

more water if you want. Then add lemon juice.

Add veggie stock and soy sauce.

Then ready to plate. In a bowl, add your noodles, chopped tomatoes, chili, cilantro, hummus, pumpkin, black pepper, and toasted sesame seeds.