Instructions: Bring the fish stock to the boil and add the wedges of pumpkin; boil the pumpkin until cooked (check with the point of a knife) and remove from the pot.

Keep warm.

Add the noodles to the pot and cook until done.

Drain through a colander into a large bowl.

Reserve the liquid and keep warm.

Heat 2 tbsp of sesame oil in the empty pot until it begins to smoke.

Add the baby squid and fry for 2 minutes then remove and place with the pumpkin.

Add the remaining sesame oil and when hot add the next five ingredients.

Fry for 1 minute on a high heat stirring well then add the reserved fish stock fish sauce tamari and tamarind and reduce to a simmer.

After 5 minutes add the lime juice
Meanwhile fry the quails eggs.

Warm six bowls and divide the noodles pumpkin and squid between them then ladle in the boiling liquid.

Place a quails egg on top of each and add fresh coriander to taste.

Serves 6

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