Grab a bowl and upgrade a simple packet of instant noodles with these easy flavour combos. 

Chilli oil peanut noodles 

Serves 2-3 

Peanut butter and chilli are a match made in heaven, especially for those who love their food with some heat. 

Ingredients 

2 cloves garlic, grated 
1 Tbsp fresh ginger 
2 Tbsp chilli flakes 
2 tsp sugar 
¾ cup vegetable oil 
1 Tbsp chilli oil 
1 cup smooth peanut butter 
3 Tbsp soy sauce 
3 Tbsp water 
2 packets (73g) 2-minute noodles 
¼ purple cabbage, finely chopped 
3 spring onions, sliced 
1 lime, sliced into wedges
 

Method 

1. Place garlic, ginger, chilli flakes and sugar into a large heat-safe bowl. 
2. Heat oils in a pan until sizzling hot, remove and slowly pour over spices – be careful, the mixture will foam up. Cool slightly. 
3. Whisk together peanut butter, soy sauce and water, add chilli oil then whisk to combine.
4. Cook noodles according to packet instructions (discarding the flavour sachet), drain and toss through peanut chili sauce. 
5. Toss the cabbage and spring onions through the noodles, divide into bowls and finish with a squeeze of lime. 

 Also read: Flaky spring onion pancakes with jammy eggs & chilli oil 

Orange chicken noodle bowls 

Serves 4 

A fun dinner idea inspired by the iconic Chinese dish. 

Ingredients 

For the crispy chicken

4 deboned chicken breast fillets, sliced into small chunks 
2 cloves garlic, grated 
Zest from 1 orange 
Salt and milled pepper 
1 cup flour 
¼ – cup milk, as needed 
Oil, for frying 
1 egg, whisked  

For the sticky orange sauce

2 Tbsp oil 
3 grated garlic cloves, grated
1 Tbsp fresh ginger, grated 
2 cups orange juice
¼ cup soy sauce 
¼ cup white vinegar 
3 Tbsp brown sugar, packed 
1 Tbsp corn flour, mixed with 1 Tbsp water to create a paste 
Squeeze of lemon juice 
2 packets (73g each) 2-minute noodles 
3 Tbsp oil 
2 Tbsp white sesame seeds, toasted (optional)
1 spring onion, sliced  

Method 

1. Toss together the chicken, garlic, zest and seasoning. 
2. Place the flour in a bowl, season thoroughly. 
3. Add milk a li le at a time while using a fork to create small crumbs throughout the flour. 
4. Heat enough oil in a pot for deep frying. 
5. Toss chicken pieces in the egg, then coat in the flour crumb. 
6. Fry chicken in batches in the hot oil for 2-3 minutes, until golden and crisp. Drain on kitchen towel. 
7. For the sticky sauce, heat oil in a pot. Fry garlic and ginger until golden. 
8. Add juice, soy sauce, vinegar and sugar then boil for 10 minutes to reduce. 
9. Add corn flour mixture and whisk through, simmer for another 10 minutes until thickened, add a squeeze of lemon juice. 
10. Pour sauce over the chicken and toss to coat evenly. Season. 
11. Cook noodles according to instructions (discarding the flavour sachet), drain and toss through oil. 
12. Divide noodles between four bowls, top with sticky orange chicken, a sprinkling of sesame seeds, if using, and spring onion.

Cheesy bacon noodle cups 

Makes 9-12 

These mac & cheese cups are the perfect lunch snack! With pops of bacon and cheesy mozzarella, they hit the spot without breaking the bank! 

Ingredients 

3 Tbsp butter 
2 cloves garlic, grated 
1 Tbsp mustard powder 
Salt and milled pepper 
2 Tbsp flour 
2 cups milk 
1 cup grated Cheddar, plus extra for topping 
2 packets (73g each) 2-minute noodles, chopped 
100g streaky bacon, cooked and chopped finely 
100g mozzarella, torn into small pieces 
Handful chopped fresh parsley, for garnish (optional) 

Method 

1. Preheat oven to 180°C. 
2. Melt butter in a pot over medium heat. 
3. Add garlic, mustard powder and seasoning then fry until golden and fragrant, about 1 minute. 
4. Add flour and whisk to combine. Gradually pour in the milk while continuously whisking, then cook until thickened and smooth, about 8 minutes. 
5. Remove from heat, add Cheddar and mix through. 
6. Cook 2-minute noodles according to packet instructions (discarding the flavour sachet), drain and toss through cheese sauce along with ¾ of the chopped bacon. 
7. Grease a 12-hole muffin tin thoroughly. 
8. Fill tin with scoops of noodle mixture, nestle pieces of mozzarella in each cup, along with final sprinkling of Cheddar, bacon and seasoning. 
9. Cook for 20-25 minutes until golden and bubbling. 
10. Use a knife to loosen each noodle cup, then allow them to cool in the tin before removing. 
11. Sprinkle with parsley and wrap in wax paper for school lunches or a midday snack.

 Also read: Bacon-wrapped monkfish with sweet-potato mash

Brown butter Parmesan noodles with parsley crumb  

Serves 2-3 

Bulk up this delicious vegetarian dish by adding sliced and fried baby marrow.  

Ingredients 

For the Parmesan sauce

¼ cup butter 
3 cloves garlic, grated 
1 Tbsp corn flour 
2 cups chicken stock, sieved to remove granules 
1 cup milk 
1/3 cup Parmesan, plus extra for garnish  

For the parsley crumbs

2 Tbsp butter 
½ cup panko crumbs 
½ punnet (10g) fresh parsley, finely chopped 
2 packets (73g each) 
2-minute noodles 
Oil, to drizzle 
Handful fresh herbs or micro herbs (optional) 

Method 

1. Add butter and garlic to a pot over medium heat, stir and bring to a boil, allowing it to foam and turn golden brown. 
2. Add the corn flour and stir rapidly to cook through. 
3. Add the stock and milk, whisk and cook until thickened, about 10 min. 
4. Remove from the heat and stir through Parmesan. 
5. Melt butter in a pan, add panko crumbs and stir until toasted. Remove from heat and toss through parsley. 
6. Cook noodles according to instructions (discarding the flavour sachet), drain and toss through the Parmesan sauce. 
7. Serve with breadcrumbs, herbs or micro herbs.

Recipes and styling: Sjaan Van Der Ploeg 
Photography: Zhann Solomons 

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