Australia: Buttery Miso Vegemite Noodles

For 2025 I am thinking I might go for another theme, this time noodles are where my mind is! I need a little ease in my life and noodles are the best for just throwing in a pot and saucing up! Who knows, maybe I’ll get ambitious and make my own pasta for one of the Italian races, or layer up another lasagna. But for Australia 2025, I am going to try Hetty Liu McKinnon’s Buttery Miso Vegemite Noodles (which are basically just follow the recipe title to deliciousness). Or… so I hear!

I ordered Vegemite online, and it hasn’t made it to my house yet… when it does I will belatedly throw this recipe together, photograph, and share!

In the meantime, here is the recipe, and you can drool along with me until your Vegemite arrives too!

Bowl of noodles

Update! Here they are. They were as easy as promised, and I have some tips.

They are best immediately after they are made, like hot and ready to devour. The cheese is completely unnecessary, and a veggie is warranted. I totally get the appeal of just a bowl of noodles and nothing else, but just some broccoli from the freezer into the pot you just cooked the noodles in would make this dish just as easy, and not just healthier, but more balanced.

I also think I am MOST likely to make this when I am home alone, so I have added a recipe below for one.

Buttery Miso Vegemite Noodles For One

Serves 1

One packet (100g) instant dried ramen noodles
1½ tbsp unsalted butter
½ tbsp Vegemite
½ tbsp white (shiro) miso paste
Black pepper (to taste)
Pinch of chopped chives, optional

  1. Bring a large saucepan of water to the boil and cook the noodles according to the package instructions until al dente, about 2-4 minutes. Drain, reserving about 1/4 cup of the cooking water. Rinse the noodles, and drain again, set aside. (If you want that broccoli I mentioned, you can remove the noodles using a spider net and cook the frozen broccoli for 2 minutes in the boiling water, remove and drain.)

  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 some of the reserved cooking water.

  3. Transfer to a bowl and season with black pepper and chives. Eat immediately


Original Recipe in case you want to make it for 4, and just really like cheese:

Buttery Miso Vegemite Noodles

Serves 4

12 oz (350g) instant dried ramen noodles
6 tbsp (85g / 3 oz) unsalted butter
1½ tbsp Vegemite
1½ tbsp white (shiro) miso paste
Black pepper (to taste)
½ cup (60g / 2 oz) grated cheddar
Handful of chopped chives (about 2 tbsp)

  1. Bring a large saucepan of salted water to the boil and cook the noodles according to the package instructions until al dente, about 2-4 minutes. Drain, reserving about ½ cup (125ml) of the cooking water. Rinse the noodles, and drain again, set aside. 

  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.

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

From BBC recipes and Hetty Liu McKinnon

AustraliaMaria DawsonNoodlesComment