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Surviving university… with simple healthy recipes


Over the next few weeks, as students across the country, arrive back to uni or into halls for the very first time, we’ll be posting tasty, healthy recipes that will keep you fit to study… and attend the ocassional party!

Here’s our first one…



You’ll need:

  • 100g wide dried Asian rice noodles (thick, ribbon type)
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon virgin olive oil
  • 1 red onion, sliced into segments
  • 2 garlic cloves, slivered
  • 5cm fresh ginger, skinned and slivered
  • 1 handful each of: sliced carrots, sliced courgettes or a selection of your favourite vegetables
  • 1 tablespoon cornflour or arrowroot
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon tomato puree
  • 8 tablespoons (120ml) chicken stock

Step by step:

  1. In a heatproof bowl, pour boiling water over the noodles. Leave for 6-8 minutes. While waiting fry off the chicken and vegetables. When cooked pat-dry the chicken and slice.
  2. Heat the oil in a deep frying pan or wok until very hot. Toss in the chicken and fry for 1 minute. Then add the onion, garlic, ginger and a splash of cold water. Sizzle for 1 minute.
  3. Add the vegetables and another splash of cold water. Then toss everything together and cook undisturbed for 3 minutes.
  4. Now mix the cornflour, sauce, puree and stock, in this order, in a bowl, using a fork or whisk and pour this over the hot pan contents, toss and mix. Cover and cook for 1 minute or until the ingredients are hot and glossy.
  5. Drain, then toss in the noodles. Toss gently once more and serve hot.

And if your kitchen kit is lacking a bit then we’ve got some great value kitchenware that’s good for students (or anyone looking after the pennies).

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