Rice was SO Last Year, I’m A Noodle Gal Now


Before this third lockdown I can honestly say that I preferred rice, but it’s gotten to the point where I’m beyond sick of burnt rice at the bottom of my pan – I won’t tell you my rice cooking method, because I don’t want people to come for my head.

Like most of us, in an attempt to get away from all the assignments that they seem to pile on top of us all the time, I did what any sane person would do. I sat at my desk, opened my laptop, got my work up, stared at the screen for a full five minutes with the word count at 0, wrote the title and then promptly sat on my phone for three hours scrolling through Tik Tok. And if you are anything like me then your feed is full of food videos, and tasty ones at that. Don’t judge but my feed was mainly potato videos, honestly who has time to part-boil things? But what caught my eye was the noodle recipes, all 500,000 of them – maybe that is a bit of an exaggeration, but it definitely seems like when you get sucked into the Tik Tok vortex!

So, please feast your eyes on a noodle recipe from heaven; the inspiration was from the lovely @gracksnacks (check out her IG page for other great recipes).

This is a recipe that is very easily changed to suit whatever you are feeling, whether that’s with extra veg or more protein, a midnight snack or a meal out to impress. It’s a single serving, so just increase it depending on how many people you are making it for!

Ultimate Student Noodles: 

(serves 1)


  • 1 nest of dry instant noodles (any brand will work)


  • ½ cup water,
  • 2 tbsp soy sauce,
  • ¾ tsp dark soy sauce,
  • 1 ½ tsp cornflour,
  • 1 ½ tbsp maple syrup (but honey can be used as an alternative),
  • 1 tbsp rice vinegar (but white wine vinegar can be used as an alternative),
  • A pinch of chilli flakes (if you don’t have this Aldi has a sweet chilli sauce which works perfectly),
  • 1 glove of garlic (minced or chopped finely),
  • ½ tbsp sesame oil (optional but does add great flavour, can be found at somewhere like Sainsburys)


  • ½ cup of frozen veggies,
  • any protein you would like, whether that’s a meat alternative or not!
  • sesame seeds and spring onion for decoration.


  1. Mix all of your sauce ingredients together (you can of course mix this up as much as you like, I prefer mine spicy, so I added more chilli flakes)
  2. Boil your noodles and frozen veg in some water (cook noodles for however long it specifies on the bag of the packet, however, you can also cook it depending on the consistency you desire. My advice would be to play about it with and see what you prefer). Once cooked, drain and leave to one side.
  3. Whilst the noodles and veg is boiling add the sauce to a pan and cook for 2-3 until thickened to your liking (more liquid can be added depending on your preference).
  4. Add the drained veg and noodles and mix together until it is hot the whole way through. (remember to add your cooked protein if you want to!)
  5. Serve your noodles with sesame seeds and spring onion if you want to feel fancy but, this recipe is lovely without them. 
  6. Finally, ENJOY!
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