If making your own mashed pumpkin, add the pumpkin puree to the rice flour while it's still hot; if using store-bought, heat up the puree first before adding in;

Knead and bring the dough together, it should form a soft dough but not too sticky, please note that due to the different moisture levels in different pumpkins, you might need to add more or use less flour, adjust the amount based on the consistency of your dough;

Divide the dough in two, cover one half with a moist kitchen towel while you work with one portion;

Shape the dough into bite size balls, then press in the center with your pinky to create the dent, continue until you finish all the dough;

Bring a large pot of water to boil, gently drop the button noodles in, take care not to crowd the pot and don't let them touch each other in the pot or they'll stick together;

Lower the heat to medium and let them cook until they float to the surface, then cook for another 5 minutes;

Drain the noodles and transfer them immediately to the ice bath, this chilling step will make them even bouncier;

If making the chili oil, heat the oil but keep it below smoke point, add all the ingredients to a bowl, slowly pour the heated oil over all the spices, enjoy the sizzle! Stir to combine everything;

Serve the noodles immediately with the sauce.