Moving away for college means freedom from curfews, chores and parental watchdogs. But it also means leaving behind the sweet, sweet comforts of a home-cooked meal. For a lot of Asian Americans, the switch from Mom’s special noodles to cafeteria chow mein can be big letdown, so we’ve put together a few recipes that you can make in your dorm microwave or common area kitchen, as well as tips for keeping a well-stocked pantry in a tiny living space.

by Elaine Low for MochiMag.com

Dorm Pantry Essentials

Before you head to Target or Ikea to pick up a food processor and muffin pans, check with your RA to see what appliances are allowed in your residence hall. Most colleges don’t allow anything but a microwave and a mini-fridge, so make sure you aren’t bringing in toasters or hot plates where they aren’t approved.

If a fridge the size of a mailbox is the only sanctioned appliance in your would-be culinary arsenal, head over to your dorm’s community kitchen to see what it offers–this may range from a full kitchen with a microwave, oven, stovetop and sink to just a microwave and nothing else. Also ask if it’s okay to bring your own appliances and use them in the common area kitchen (a blender or rice cooker could be your best friend for the next four years).

Only stock non-perishable, re-sealable items in your pantry and don’t go crazy with the Costco or Sam’s Club portions (I know it’s a better value, but where are you going to put a gallon of mustard?). Try to buy fully cooked meat strips in refrigerated bags from the grocery store, which will save you time and trouble, and always observe expiration dates. It’s easy to mix and match most sauces with meat or veggies–the noodle chili sauce listed in the first recipe below also makes a great marinade for chicken wings–so play with your options and get creative. You don’t have to have the resources of Kitchen Stadium to cook like an Iron Chef!

*Note: Always be prepared to tweak recipes to your liking. I usually add a dash of this and a dash of that, and eventually recipes become more like guidelines than strict rules.

Pantry Must-Haves:

• canola or olive oil
• soy sauce
• oyster sauce
• rice vinegar
• hot sauce, like Sriracha
• ketchup
• yellow mustard
• sugar
• rice
• ramen noodles
• canned mushrooms, water chestnuts or other veggies
• spatula
• wooden mixing spoon
• mixing bowl
• baking dish or muffin pans
• microwave-safe, heat-resistant bowls and dishes

RECIPES

Chili noodles and tofu (serves one)

1 pack of ramen noodles

Half package of tofu

2 cups of water

1 tablespoon ketchup, or more if desired (same goes for all the sauces)

2 tablespoons soy sauce

2 teaspoons Sriracha (rooster) hot sauce

1 heaping teaspoon oyster sauce

dash of oil

1. If using instant ramen noodles, boil water in microwave and pour over noodles as directed on package. If using a stovetop, heat 3 cups of water in a small pot on high until it comes to a roiling boil, then add noodles and boil until tender, about 8 minutes. (Toss out the pre-packaged seasoning; that stuff always makes me feel like I’m eating spoonfuls of salt). Set noodles aside.
2. In a heat-resistant or microwave-safe dish, mix ketchup, soy sauce, oyster sauce and hot sauce. Add a dash of oil to the mix so that the noodles don’t stick together.
3. Drain water from tofu package, and cut tofu into bite-size cubes. Place in microwave dish with chili sauce mix, and drizzle some of the sauce over tofu. Cover dish, and heat in microwave for 3 minutes on high.
4. Toss noodles with chili sauce and tofu, and serve.

Asian Chicken Salad (serves two)

6-ounces fully cooked, grilled chicken breast strips

14- to 16-ounce package pre-washed salad greens

1/2 cup crushed, dry chow mein noodles

1/2 cup water chestnuts, drained

1/2 cup canned mandarins in light syrup, drained

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon oil

2 teaspoons sugar

1. Place chicken strips in a microwave-safe dish, and heat as directed on the package.
2. Mix rice vinegar, soy sauce, sugar and oil to make dressing.
3. Rinse salad greens and toss in mixing bowl with crushed noodles, water chestnuts and chicken strips. Add dressing and toss. Top with mandarins.

Spicy vegetable fried rice (serves three to four)

2 cups brown or white rice, or packaged pre-cooked rice

12-ounce package frozen mixed vegetables

1/4 cup soy sauce

2 tablespoons Sriracha hot sauce

2 tablespoons oil (keep handy because rice sticks to the pan easily)

Uncooked rice:

1. Rinse uncooked rice and soak in water.
2. Place frozen veggies in microwave dish and cover in entirety with water. Heat in microwave on high for 3 minutes. Drain and set aside.
3. Heat oil in skillet on low heat, then add drained rice and two cups of water and cook on medium-high until soft (and when all liquid is absorbed), about 20 minutes (time may vary depending on pan size). Add more oil if rice begins to stick to pan. Lower to medium heat.
4. Add soy sauce and use spatula to mix with rice. Add hot sauce, adjust amount depending on desired spiciness.
5. Mix in cooked vegetables and simmer on low-medium heat for a few more minutes until ready to serve.

Pre-cooked rice:

1. Place frozen veggies in microwave dish and cover in entirety with water. Heat in microwave on high for 3 minutes. Drain and set aside.
2. Heat pre-cooked rice as directed on package. Add soy sauce and hot sauce, and toss in large microwave dish until evenly coated.
3. Mix in cooked vegetables with rice. Heat overall dish again for 1-2 minutes and serve.

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2. Mochi’s Guide to the Top Ten Asian Food Trucks
3. Easy Cooking
4. The Most Delicious (and Healthy!) Asian Dishes Mom Used to Make
5. Is the “Asian Diet” Inherently Healthier?