Family recipe that has been a uni lifesaver

Struggling with what to cook in your student kitchen? Take a look at a recipe our writer swears by.

Kate Egan
10th November 2023
Image source: Pixabay, YashilG
"Oodles of Noodles" has been a family favourite for many years, cooking it at university always takes me back to the comfort of my home. It’s simple, easy and cheap so it should be a staple in every student kitchen. Made to serve 4 portions, this recipe is perfect for meal prepping and batch making at university.
  • 4 chicken breasts
  • 2 Peppers
  • 2 tbsp Honey
  • 2 tbsp Soy sauce
  • A splash of sesame oil
  • 1 inch of fresh grated ginger (can be swapped for ground ginger)
  • 1 tsp Chinese 5 spice
  • 3 cloves of garlic
  • 2 carrots
  • Handful of spring onions
  • 200 g Bean sprouts
  • 600g ready to wok noodles

This recipe is perfect for meal prepping and batch making at university

  1. To start this recipe, it is important to begin by marinating your chicken, preferably overnight. This is a simple mixture of adding diced chicken breast to a bowl with your soy sauce, honey, ginger, garlic and Chinese 5 spice.
  2. Stir together the ingredients, making sure to combine all of the flavours and infuse the chicken - making it sweeter and spiced.
  3. Transfer this bowl to the fridge until you begin preparing all of your vegetables.
  4. Finely slice your peppers, carrots and spring onions (make sure to save the green part for later).
  5. Add sesame oil to your wok (or a frying pan if you don’t have one) and set the hob to a medium-high heat.
  6. Begin to stir fry your chicken - ensuring all of the juices from the marinade are transferred to the pan. Cool until the chicken is tender, golden brown and cooked all the way through. Move the chicken into a dish whilst you cook your vegetables.
  7. In the same pan, add all of your chopped vegetables and cook until softened. Add the noodles into the pan and toss around to combine.
  8. Serve the noodle mixture with your chicken placed on top, remembering to garnish with the green end of the spring onion.
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