Cut pumpkin into bite-sized pieces. Remove stems from mini tomatoes and cut them in half horizontally. Rub okra with salt, rinse under running water, and dry. Trim the ends and cut diagonally in half.

Boil water in a pot and cook somen noodles according to package instructions. Wash under cold water and drain thoroughly.

Heat salad oil in a frying pan over medium heat. Add ground chicken and green curry paste, cooking until the chicken changes color. Add pumpkin and okra, stirring briefly.

Add coconut milk, water, and noodle sauce (except fish sauce). Bring to a boil, cover, and simmer on low heat for 4–5 minutes until pumpkin softens. Add mini tomatoes, fish sauce, salt, and pepper, and cook for 1 minute.