This is a bit of a trash recipe title isn’t it? Vegemite on noodles is as basic as it gets but I’ve fancied it up for you and made it extra delicious. This is the food I crave when I’m feeling a bit under the weather, and my current sinus infection situation has me cooking like a basic bitch.

Make sure you look for dried or baked ramen noodles, they usually come without the seasoning packs which is good because you don’t need that here.

The egg is totally optionally and I add it when I’m low in energy (good source of b12) or when I’m just hungry and want some added protein. Vegemite and marmite would be interchangeable in these recipes, both are excellent sources of b vitamins and both have the salty umami vibe we’re going for. To the uninitiated (aka overseas folks), these are spreads we commonly put on toast in my part of the world. They’re made from brewers yeast extract and I often use them in place of vegetable stock in a soup recipe because it’s a flavour bomb. If you’ve tried either on toast and were left horrified, still try it this way as it’s less intense. As it is in place of soy or a flavour sachet it’s salty intensity is welcome.

You can use any diced vegetable you like or even add shredded cabbage or kale. I’ve used zucchini here and love how it soaks up flavour.

Serves 1.

Ingredients

1 x 72g packet instant noodles (ramen)

1/2 tsp vegemite

1/2 tsp chilli sauce

2 taps extra virgin olive oil

1 tsp grated ginger

1/2 tsp chilli flakes

2 tsp sesame seeds

1/2 zucchini, chopped in 1cm dice

1 Tbs finely sliced spring onion

Few drops sesame oil

1 Tbs finely chopped coriander (optional)

1 egg (optional)

Furikake seasoning and lime to serve

Directions

Boil noodles in water as per the pan let indtructions. Drain reserving 1/3 cup water. Return noodles and water to the pot and add the vegemite and hot sauce, stir to dissolve and stir through the ginger. Place a lid on the pot and keep warm.

Heat a non stick pan on medium high heat, add the oil and then the zucchini and chilli flakes. Once golden add the sesame seeds and push to one side. Crack in an egg and fry until just set. Remove from pan and add the noodles and sauce.

Cook for 1 minute to reduce and thicken the sauce. Serve sprinkled with sesame oil, the spring onion herbs, furikake seasoning and topped with the egg. I like it with a squeeze of lime too!

HH. x