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Kitchen Survival Guide

OFF TO UNI

MOUTH-WATERING MEALS FOR STUDENT DAYS

Between dashing to lectures and keeping up with a busy social life – finding time to cook healthy and tasty meals as a student can be tricky. We asked vlogger Katie Pix (University of Warwick, 2012) to tell us about her favourite recipes when she was a student and trust us, these meals will become your go-to when hunger pangs strike.

EASY UDON NOODLE SOUP

Serves 6
Kitchen Survival Guide

Ingredients for the base stock

2 chicken stock cubes and 1.5 litres of water (or 1.5 litres fresh chicken stock if you have it/fancy splashing out)

3 tablespoons teriyaki sauce

3 tablespoons fish sauce

3 tablespoons light soy sauce

 

Ingredients for the udon ramen

1 red chilli finely sliced

1 thumb sized piece ginger finely grated

3 spring onions finely sliced

A handful of chestnut mushrooms, quartered, stalks removed

4 pak choi cut into quarters lengthwise (if keeping costs lower, savoy or white cabbage will work well)

A handful beans sprouts (optional)

300g boneless skinless chicken thighs cut into generous chunks (for a vegetarian option, leave this out and swap the stock for vegetable stock).

½ bunch of coriander (separate leaves from stalks and finely slice the stalks)

3 packs ready to wok udon noodles

Lime juice to taste 

Method

1. Put the water on the hob and once boiling, add stock cube, stir and reduce to a gentle simmer. If using fresh stockrather than stock cubes, treat the same but don’t boil. Add in the teriyaki sauce, soy sauce and fish sauce.

2. Add in half the chilli, the grated ginger and the finely sliced stalks of the coriander. Leave to simmer and infuse for acouple of minutes.

3. Add in the chicken thighs. Leave to simmer for 4 minutes.

4. Then add in your veggies - pak choi, chestnut mushrooms and spring onions – remember, if you prefer different veggies, go for them.

5. Once the veggies are in, add in the noodles too, straight away.

6. These should take about a couple of minutes maximum.

7. Add in your bean sprouts and roughly chopped coriander, season with extra soy sauce if needed, add lime juice totaste, sprinkle over the rest of the chilli and serve.

ONE-POT SAUSAGE CASSEROLE

Serves 4
Kitchen Survival Guide

Ingredients

2 tablespoons olive oil

Pinch of salt and pepper

8 good quality big sausages (Italian style, if possible, but it’ll work just as well with bangers – buy the best you can afford, it makes all the difference)

2 tins of butter beans, drained

2 tins peeled plum tomatoes

1 onion, sliced into 1cm half moons

1 carrot finely chopped

1 stick celery finely chopped

4 cloves garlic roughly chopped

1 bag baby spinach

A handful new potatoes, halved or quartered for big ones (skin on)

1 bunch basil (the best value comes from having a plant for your herbs, they help brighten dishes up, are super economical and they look nice)

2 sprigs rosemary finely chopped

zest of 1 lemon

Method

1. Brown sausages in a large saucepan on a medium high heat until golden. Remove from pan and set aside.

2. Add olive oil, turn the heat to medium and throw in finely chopped onion, celery and carrot. Add a pinch ofsalt and gently cook until slightly softened, making sure you pick up those caramelised bits of sausagefrom the pan.

3. Add roughly chopped garlic and finely chopped rosemary to the mixture and continue to soften untiltranslucent and tender. Add sausages back into the pan when veggies are ready.

4. Add peeled plum tomatoes, breaking them apart in your hands as they go into the pan.

5. Wash potatoes and chop into big chunks. Add to the pot and stir. Simmer for about 15 minutes until thepotatoes are nearly tender, then add in your butter beans and stir gently (don’t break up the beans). If thecasserole is looking a bit dry, add more water.

6. Check seasoning as sometimes, tinned tomatoes need a touch of sugar to balance the taste. Don’t forget agood grind of pepper and even some crushed chillies if you want a bit of heat.

7. Throw in the spinach and stir until wilted and evenly distributed.

8. Roughly chop basil and finely grate the lemon zest and stir into the mixture with a drizzle of extra virginolive oil and serve. Great with some chunky bread, mashed potatoes, polenta or just on its own.

OFF TO UNIVERSITY?

Make sure to read our other articles in our University Survival Guide Series, including how to make the most of your space, tech essentials and our checklist so you can ace the big move.

Decorating and tech essentials

University checklist