You might think that you don't have time to cook at uni - especially when exams are getting nearer. But actually, even if you've never really cooked before, you can make some really tasty, healthy home-cooked food in hardly any time. Plus, it's much cheaper than constant take-out!
So at iQ Student Accommodation, we post regular blog posts with quick, easy and cheap student recipes that anyone can knock up in no time. Today, we're fighting the dismal weather with a warming, indulgent (but actually quite healthy) noodle soup. It doesn't take long to make and you can adapt it with whichever vegtables you happen to have in the fridge - making it the perfect student recipe if you're just starting to get the hang of cooking. Switch the chicken for turkey for an even cheaper option, or just leave out the meat for a vegetarian version.
This recipe serves 2 people.
You will need:
- Olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 2 small chicken breasts, sliced into thin strips
- 2 teaspoons of soy sauce
- 1 litre chicken or vegtable stock from a stock cube
- 100g fresh egg noddles or straight-to-wok noodles
- Small bunch of spring onions
- 70g frozen peas
- Fry the onion in a splash of oil in a large pan. Cook on a low to medium heat, stirring frequently, for about five minutes.
- Add the carrots and chicken and continue to cook, stirring often, for another five minutes.
- Add stock and soy sauce. Turn the heat up until the stock starts to simmer.
- Allow to cook for another five to ten minutes, stirring now and then, until the carrots are soft and the chicken is cooked through.
- While this is cooking, finely slice the white sections of the spring onions.
- Add the chopped spring onions, frozen peas, and the noodles and cook for a few more minutes.
- Season with salt and pepper.
This is a great recipe if you've got a cold or you're feeling a bit under the weather. Add some ginger and a bit of chilli powder to give it a little bit of a kick that'll help to clear your head. Lovely!