Buttery miso Vegemite noodles

Hetty Lui McKinnon's unlikely combination of Vegemite, miso paste and butter creates an impossibly addictive, umami-packed noodle dish.

Buttery miso Vegemite noodles recipe

By Hetty Lui McKinnon, from To Asia, With Love

Serves 4

There are some recipes that I have carried around in my head for years. This is one of them. It's not your everyday noodle dish, but once you have tasted it, you will likely want to eat it often. The noodles feature umami to the highest degree, with an unlikely combination of Vegemite, miso paste and butter creating an impossibly addictive noodle dish.

Like many Australians, I have a deep affection for Vegemite. As a kid, a Vegemite sandwich (made by my mum with not quite the right ratio of Vegemite to margarine) represented assimilation and acceptance. I felt infinitely more Australian as I chowed down on a squashed Vegemite sandwich in the playground. While Vegemite is virtually the national dish of Australia, people around the world have a love/hate (mostly hate in my experience) relationship with the rich, yeasty sandwich spread. This recipe might be the one that finally converts doubters, but if not, just leave the Vegemite out and double the amount of miso.

Method

Step 1

Bring a large saucepan of salted water to the boil and cook the noodles according to the packet instructions until al dente, about 2-4 minutes. Drain, reserving about 125ml (½ cup) of the cooking water and refresh the noodles under cold running water. Drain again.

Step 2

Add the butter to the pan and swirl it around, allowing it to melt over medium heat. Remove from the heat and whisk in the Vegemite and miso paste until smooth and well combined. Drop in the noodles and, using tongs or chopsticks, toss to coat in the miso and Vegemite sauce. If the noodles look or feel dry, add a touch of oil or some of the reserved cooking water.

Step 3

Transfer to serving bowls and season with black pepper. Sprinkle over the grated cheese and chives and serve.

(Reprinted with permission from To Asia, With Love by Hetty McKinnon. Photography by Hetty McKinnon.)

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