Gluten-Free Buttery Miso Vegemite Noodles
These might not look like much, but close your eyes, go to your memory-smell bank and see if there's anything under cheesy-mite-scrolls. Now bring up all the best noodle experiences you've ever had. Oo! And add the feeling of being brought comfort food when unwell on there as well. This is a delicious umami-amalgamation of all that.
I've been spying Hetty McKinnon's Buttery Miso Vegemite Noodles (from To Asia with Love) for a while now - unsure if there was a gluten-free noodle out there that would gallantly hold ramen's fort. Yes you can purchase gf-ramen made from rice - but in my experience it doesn't really *hold* the sauce/grip it with gusto - rather it just slimes amongst it.
Well I found my answer! Wok ready "fresh" rice noodles. They're chewy like ramen/udon and although they look a little greyer than their wheaty counterparts, they do the job!
Pick up some gluten-free vegemite and you're ready to go-go. Gohd, this recipe is good! Thank you Hetty for your asain-australian magic! This is my version of her genuis recipe, adjusted to my salty preferences, while also vegan & gluten-free.
- 1 x 440g packet gluten-free wok-ready rice noodles (can sub for ramen)
- 60g vegan butter (I used nuttelex)
- 1 tbsp gluten-free vegemite
- 1 tsp white miso
- 1/2 tsp vegan chicken stock powder
- 1 spring onion, finely chopped
- vegan cheddar cheese, to serve
- Boil your noodles in salted boiling water for 2-4 minutes, untangling with chop-sticks until tender and plump. Drain and rinse so they don't clump together.
- In a medium fry-pan, melt the butter into a bubbly puddle, swirling round the pan. Take off the heat, and add the vegemite, miso and stock powder. Gently whisk into the butter to melt into a smooth 'sauce' of sorts. The miso will take the longest to disintegrate.
- Add the noodles to the pan and gently toss everything together to combine. Season with pepper and sprinkle over the spring onion and a little cheddar cheese, before serving. You're in for one warm hug of a meal, enjoy!