In a large pot, heat olive oil over a medium-high heat. Add onion, ginger and garlic. Sauté until softened, about 5 minutes. Add salt and butternut squash. Cook another minute.
Add chicken broth, coconut milk, pumpkin puree, red curry paste and sambal oelek and simmer for 7-8 minutes. Season with salt and pepper.
Meanwhile, poach chicken in chicken broth for 7-8 minutes. Remove chicken when cooked and shred using the dough hook of a stand mixer, or two forks. (Alternatively, you can slice the chicken paper thin and drop into the hot broth a minute before serving.)
In a separate pot, bring water to a boil. Add noodles and cook until softened, 3 minutes. Drain and rinse well to cool noodles and stop them cooking.
To assemble: Place noodles in a preheated earthenware bowl. Add chicken, then ladle broth with squash over the noodles and chicken and garnish with cilantro.