After spending thousands of dollars on tuition, books, cable and internet installation, home amenities you took for granted at your parent's house and long-distance phone calls to your sweetheart in another city, you're probably starting to notice that your stomach is feeling as empty as your wallet. Fear not! Being a student does not mean you have to starve! By stocking pantry shelves with a few (inexpensive) essentials, even Mr. Noodes can become a rich-tasting feast fit for a king on a pauper's budget.

Oriental Cabbage Salad
Great as a side dish or a quick lunch all week, this salad with equal parts tasty and easy can be stored in the refrigerator for up to two weeks in a well-sealed container. Need more protein? Add almonds!
- 1 cup shredded red cabbage
- 1 green onion, sliced
- 1 cup bean sprouts
- 1 tbsp sesame seeds
- 1 package broken-up Mr. Noodles

Vinaigrette:
- 1 cup vegetable oil
- 1 tbsp sugar
- 1 package Mr. Noodles seasoning
- 4 tbsp vinegar (white is fine, but try red wine or rice vinegar for added flavour!)
- 2 tbsp soy sauce

Put cabbage, onions, sprouts and sesame seeds in large bowl.

Add uncooked noodles, broken into small pieces (about 1 to 2 cms long)

Stir to combine

Next, in smaller bowl whisk together vinaigrette ingredients.

Add about 4 tbsp of dressing to the salad and stir to combine.

Leftover dressing can be stored for up to a month in sealed, refrigerated container.

Shrimp and Noodles in Spicy Peanut Sauce
Though it sounds exotic, the ingredients for this Thai inspired dish are easily found at the grocery store or in your own cupboards. Simple, impressive and inexpensive, this recipe makes a great entrée for two on date night.

- 1 package Mr. Noodles, broken in half and cooked without seasoning
- 1 cup broccoli, steamed (or cooked from frozen)
- 1 green onion, sliced
- 1 cup bean sprouts
- 1 can cooked mini-shrimp (Vegetarian? Substitute 1 cup chopped Tofu fried in chili oil for shrimp)
- 1 tbsp olive oil
- Minced garlic, to taste
- Lime Wedges, optional

Dressing:
- 1 cup peanut butter, crunchy or smooth
- 2 tbsp rice or cider vinegar
- 1 tbsp soy sauce
- 2 tbsp hot sauce (or to taste)

Break instant noodles in half and cook according to package directions, excluding addition of seasoning, drain and set aside.

Meanwhile, microwave peanut butter in small bowl for 20 to 30 seconds then stir in remainder of dressing ingredients then set aside.

Over a medium-high setting, heat olive oil in large non-stick skillet then add in cooked broccoli (snow peas or sugar snap peas work well too if broccoli isn't your thing)and noodles.

Toss gingerly with tongs or rubber scrapper, but do not stir as this will break the noodles, for about one minute then add peanut sauce and shrimp.

Toss for one to twomore minutes or until garlic is soft and shrimp is heated through. Add green onion and sprouts, toss to combine. Serve warm with lime wedges.

Eat cold right out of the refrigerator for spicy, late-night snack — will store in sealed, refrigerator container for up to four days.