Miso Chilli Butter Noodles

125g unsalted butter, softened

2 tablespoons white or red miso paste

2 tablespoons mirin

1 tablespoon chilli oil (such as Chiu Chow chilli oil)

1 tablespoon crispy fried onions or shallots

1 tablespoon toasted sesame seeds

2 spring onions, finely chopped (reserve some for garnish)

200g dried ramen noodles

2 eggs

1 tablespoon vegetable oil

Extra toasted sesame seeds

Extra spring onions, finely sliced

PREPARATION

1. Place the softened butter, miso paste, mirin, chilli oil, crispy fried onions, toasted sesame seeds and most of the chopped spring onions into a food processor. Blend until smooth and well combined. Reserve any unused butter in the refrigerator for future use. Bring a large saucepan of water to a rolling boil.

COOKING

2. Cook the ramen noodles for 3–4 minutes, or according to the packet instructions, until just tender.

3. Drain the noodles and briefly rinse them in cold water for about 5 seconds to stop the cooking while keeping them warm.

4. Divide the noodles between serving bowls.

5. Spoon a generous amount of the miso chilli butter over the hot noodles so it begins to melt.

6. Heat the vegetable oil in a wok or frying pan over a medium-high heat.

7. Crack in the eggs and fry until the bases are crisp and golden while the yolks remain runny.

8. When the eggs are about three-quarters cooked, add a spoonful of the miso chilli

butter to the pan and allow it to melt around the eggs.

9. Place a fried egg on top of each bowl of noodles.

10. Toss the noodles gently to coat them in the melted butter.

11. Sprinkle with the reserved spring onions and extra toasted sesame seeds.

12. Serve immediately while the butter is glossy and the egg yolk is still runny.

School of Wok Tips

 Make a larger batch of the miso chilli butter and keep it in the fridge—it works brilliantly on toast, vegetables, fried eggs or grilled meats.

 Don't overcook the ramen noodles; they should retain a slight bite before being coated in the butter.

 Briefly rinsing the noodles in cold water stops them overcooking without cooling them down too much.

 Frying the egg until the base is crisp adds another layer of texture that makes the dish even more satisfying.

FAQs

Can I use white or red miso?

Yes. White miso gives a milder, sweeter flavour, while red miso creates a richer, more intense savoury butter.

Can I make the butter ahead of time?

Absolutely. Store it in an airtight container in the refrigerator for up to 1 week, or freeze it in portions for longer storage.

What other noodles can I use?

Fresh ramen, udon or even spaghetti work well, although dried ramen noodles provide the ideal chewy texture for this recipe.