Heat a frying pan over medium heat and add 1 tbsp of vegetable oil. Fry the king oyster mushroom until both sides are golden brown. Salt to taste.
In a small pot, pour 1 ¼ cups of water and bring to boil over high heat. Turn down the heat to low, then mix in the soup base and the Pumpkin paste. Simmer for 2 minutes, stirring occasionally.
Boil 4 cups of water in a medium pot. Add noodles and cook for 1 minute and 30 seconds, stirring occasionally. Drain the noodles and transfer to a serving bowl.
Pour the soup from Step 2 onto the noodles.
Place the arugula, red cabbage, red paprika and king oyster mushrooms. Add pumpkin seeds then drizzle the coconut milk.