The Ultimate Student Fakeaway Guide: 3 Easy & Delicious Friday Night Recipes

The end of a long week of lectures and studying calls for a treat. While the siren song of a takeaway menu is strong, your student budget might be singing a different tune. But what if you could have the best of both worlds? Welcome to the glorious concept of the ‘Fakeaway’ – all the flavour and satisfaction of your favourite takeaway, made right in your own kitchen for a fraction of the price. It’s cheaper, often healthier, and a brilliant way to get your friends together for a fun Friday night in.

Forget complicated techniques or ingredients you can’t pronounce. We’ve curated three incredibly simple, budget-friendly, and mouth-watering recipes that will make you forget the delivery app even exists. From the fragrant, spicy kick of Singapore Noodles to a cheesy, shareable Mexican Tortilla Bake, and the undeniable comfort of a classic pizza with a clever twist, there’s something here to satisfy every craving. So, text your housemates, put on a great playlist, and get ready to transform your Friday night with these simple, delicious meals.

Vibrant & Spicy Singapore Noodles

If you’re craving a taste of Southeast Asia, this classic stir-fry is the perfect choice. It’s a whirlwind of flavour, packed with fresh vegetables, juicy prawns, and slurpable noodles, all coated in a fragrant curry spice blend. The best part? Using ready-cooked rice noodles means this entire dish comes together in just 25 minutes – faster than waiting for a delivery driver! It’s a fantastic, all-in-one meal that feels like a true culinary indulgence without any of the hassle.

Recipe Details

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Serves: 4

Ingredients You’ll Need

Sunflower oil spray (or 1 tbsp sunflower oil)
4cm piece of fresh root ginger, peeled and finely chopped
1 tbsp hot curry powder
1 Chinese leaf cabbage, cut diagonally into 1cm-thick slices
2 carrots, peeled and very thinly sliced
200ml chicken or vegetable stock
1 tsp light brown muscovado sugar
Juice of ½ a lemon
1 tsp light soy sauce
400g cooked and peeled prawns
300g ready-to-eat rice noodles
300g beansprouts
1 bunch of salad onions, thinly sliced

Step-by-Step Method

Begin by lightly spraying a wok or a large, deep frying pan with oil and place it over a medium-high heat. Add the finely chopped ginger and stir-fry for about a minute until it becomes fragrant. Be careful not to let it burn.
Sprinkle in the curry powder and continue to cook for another minute, stirring constantly. This step toasts the spices and releases their wonderful aromas, which is key to the dish’s flavour.
Add the sliced Chinese leaf cabbage and carrots to the wok. Stir-fry for 2 minutes, keeping everything moving so the vegetables cook evenly while retaining a slight crunch.
In a small jug or bowl, whisk together the stock, brown sugar, lemon juice, and soy sauce to create your flavourful sauce. Pour this into the pan.
Add the cooked prawns, the rice noodles, and the beansprouts to the wok. Use tongs or two spoons to gently toss everything together, ensuring the noodles and prawns are fully coated in the sauce. Cook for 3-4 minutes, until everything is piping hot throughout.
Finally, stir through most of the sliced salad onions, reserving a few for garnish. Divide the Singapore Noodles between four bowls, sprinkle with the remaining salad onions, and serve immediately.

Pro Tips & Variations

Protein Swap: This recipe is incredibly versatile. If prawns aren’t your thing, swap them for leftover cooked chicken (shredded), thin strips of beef, or even cubed tofu for a vegetarian option.
Veggie Boost: Feel free to add other vegetables you have in the fridge. Sliced bell peppers, mangetout, or baby corn would all work beautifully.
Extra Kick: For those who like it spicy, add a finely chopped red chilli along with the ginger or a drizzle of chilli oil at the end.

Hearty Mexican Vegetable Tortilla Bake

Think of this dish as a speedy, Mexican-inspired lasagna. It’s a comforting, cheesy, and incredibly satisfying vegetarian meal that’s perfect for sharing. By layering soft tortillas with a rich, bean-and-vegetable filling and topping it all with melted cheese, you create a show-stopping centrepiece for your table. This recipe brilliantly uses store-cupboard staples and frozen vegetables, making it both a time-saver and a wallet-friendly winner that delivers big on flavour.

Recipe Details

Vegetarian
Total time: 30 minutes
Serves: 4

Ingredients You’ll Need

1 tbsp vegetable oil (for greasing)
350g tub of tomato and chilli sauce
395g can of kidney beans in chilli sauce
500g frozen mixed vegetables (like peas, carrots, sweetcorn, green beans)
28g pack of fresh coriander, roughly chopped
4 large tortilla wraps
75g Cheddar cheese, grated

Step-by-Step Method

First things first, preheat your oven to 200°C (180°C Fan, Gas Mark 6). Find a round ovenproof casserole dish that is roughly the same diameter as your tortilla wraps and lightly grease the base and sides.
In a medium saucepan, combine the tomato and chilli sauce with the can of kidney beans in chilli sauce. Add the frozen mixed vegetables directly to the pan. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the vegetables are heated through.
Remove the pan from the heat and stir in about half of the chopped fresh coriander. This adds a burst of fresh, zesty flavour to the rich sauce.
Now it’s time to build your tortilla tower. Place one tortilla wrap in the base of your greased dish. Spoon one-third of the warm vegetable mixture over the top, spreading it evenly. Place another tortilla on top and gently press down.
Repeat the process, adding another third of the vegetable mix, followed by the third tortilla. Spread the final third of the vegetable mix on top, and finish with the last tortilla wrap.
Sprinkle the grated Cheddar cheese evenly over the top layer. Scatter the remaining chopped coriander over the cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbling, and golden brown on top. Serve in wedges, perhaps with a dollop of sour cream or guacamole.

Pro Tips & Variations

Add a Little Spice: For a smokier flavour, add half a teaspoon of smoked paprika or ground cumin to the sauce while it’s heating up.
Serving Suggestions: This dish is fantastic on its own, but a simple green salad with a vinaigrette dressing on the side cuts through the richness beautifully.
Make it Meaty: If you’re not catering for vegetarians, you could brown 250g of beef or turkey mince and add it to the sauce for an even heartier meal.

Quick & Easy Bacon and Mushroom Pitta Pizzas

When the pizza craving hits, there’s no need to wait. Ditch the takeaway menu and make your own incredible personal pizzas in under 30 minutes. The secret weapon here is using pitta breads as the base – no kneading, no proving, just instant pizza perfection! This clever hack gives you a wonderfully crisp crust that’s the perfect vehicle for a rich tomato sauce, smoky bacon, earthy mushrooms, and gooey, melted mozzarella. It’s the ultimate Friday night comfort food, made simple.

Recipe Details

Ready in: 30 minutes
Serves: 4 (one pizza per person)

Ingredients You’ll Need

4 white pitta breads (gluten-free ones work great too)
200g pack of smoked bacon lardons or chopped bacon
400g can of chopped tomatoes
200g cup mushrooms, thickly sliced
100g cherry tomatoes, halved
125g ball of fresh mozzarella, drained and thinly sliced
A handful of fresh basil leaves, roughly torn

Step-by-Step Method

Preheat your oven to 200°C (180°C Fan, Gas Mark 6). Arrange the four pitta breads on a large baking tray (or two smaller ones).
Place a large, non-stick frying pan over a medium heat. Add the bacon lardons and fry for about 3 minutes, stirring occasionally, until they start to crisp up and release their flavourful oils.
Pour the can of chopped tomatoes into the pan with the bacon. Let it simmer for 5-6 minutes, stirring now and then, until the sauce has reduced and thickened slightly. This concentrated sauce will pack a punch of flavour.
Carefully spread the rich tomato and bacon sauce over each of the pitta breads, going right to the edges to ensure every bite is delicious.
Now for the toppings. Scatter the sliced mushrooms and halved cherry tomatoes over the sauce on each pitta.
Arrange the slices of fresh mozzarella evenly on top of the vegetables. Don’t worry about perfect coverage; it will melt and spread beautifully in the oven.
Place the baking tray in the hot oven and bake for 15-20 minutes. The pizzas are ready when the pitta edges are golden and crisp, and the mozzarella is melted, bubbly, and irresistible.
Remove the pizzas from the oven, scatter the torn fresh basil leaves over the top, and serve immediately while they’re hot and cheesy.

Pro Tips & Variations

Vegetarian Version: Simply omit the bacon. You could add a sprinkle of dried oregano to the tomato sauce for extra flavour and top with other veggies like sliced bell peppers, onions, or olives.
Pesto Power: For a different flavour profile, spread a thin layer of green pesto on the pitta bread before adding the tomato sauce.
Spice It Up: A few chilli flakes sprinkled over the top before baking will add a welcome kick of heat for spice lovers.