Simple dishes are often the ones that stick in your memory. Growing up in Australia with migrant parents, the rush of biting into a hot, buttery piece of vegemite toast (served on supermarket white bread the morning after a sleepover at a friend’s house) is something I will never forget.
As a child, my penchant for melted cheese on leftover stir-fries or instant noodles was a secret, but these days dairy has found its way into many popular Asian dishes.
The combination of soy sauce and butter is just another example of globalization at work, mixing Asian ingredients with Western dairy products. It’s a popular seasoning for wafu pasta (Japanese-style pasta) and tastes incredibly good mixed with steamed rice.
A bite of soy butter noodles brings back memories of vegemite toast, but I’ll stop talking about that now and let you be the judge.
How to make soy butter noodles
Bring a large pot of salted water to a boil, add:
- 300 grams fresh noodles or 200 g dried
Cook just before al-dente, drain, then return to the still hot pan. To throw :
- 2 tablespoons Butter
- 1 tbsp soya sauce
Mix well to emulsify the butter and soy into a glossy sauce. Divide into bowls and garnish with finely chopped chives or spring onion.
If you want to make it a more substantial meal, you can mix in cooked vegetables, mushrooms, or protein of your choice.
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