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.
1 stock cube (chicken/vegetable)
Chinese 5 spice
1 bay leaf
Lea & Perrins
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