Make Your Own Instant Noodles

This is classic student food, but with more flavour and a lot less rubbish. Vegetarians can omit the fish sauce and use a vegetable stock cube. Also feel free to throw in whatever is in your cupboard or add vegetables, tofu, quorn, chicken to make it more substantial.


Chilli oil



1 stock cube (chicken/vegetable)


Chinese 5 spice

1 bay leaf


Dried oregano



Soy sauce

Lea & Perrins

Fish sauce



Put a few spoonfuls of chilli oil in a saucepan with the bay leaf, some dried oregano, finely chopped ginger and garlic, paprika, the stock cube, Chinese 5 spice, pepper and a touch of cinnamon and turmeric. How much of each is really a judgement call, add more of what you like and don’t add it if you don’t like/have it. Fry the spices off for a couple of minutes then add the noodles and some boiling water and simmer until the sauce is thick and the noodles tender. Add a splash of fish sauce, Lea & Perrins and soy sauce and slurp away xx


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