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What to drink with your 2-minute noods (and other pantry staples)

Read time 5 Mins

Posted 12 Jun 2025

By
Emily Reed

A bowl of Two Minute Noodles topped with a fried egg next to a glass of beer

Tuna and rice? Supercharge it with sake. Scrambled eggs with a glass of rosé? Now we’re talking.

Maybe roaming the supermarket aisles gives you anxiety or you’re on a shoestring budget. Or maybe you just love the challenge of making a tasty meal with as few ingredients as possible. Whatever the case, there’s never been a better time to dig deep into your fridge and pantry to make the most of the staples that always save the day. As it turns out, there are plenty of dinners that are simple, delicious and require minimal planning – perfect for a Wednesday night when you’re working late and can’t bear the thought of stepping into a supermarket. The best part? There’s a great drink out there to elevate the experience and make things feel a little fancier than they actually are. 

Looking to whip up a budget-friendly meal at home? Whether you’re keen to use the pantry staples you already have or your no-waste policy has you clearing the dregs of the fridge, we’ve got you covered. Best of all, we’ve matched each one to its most compatible drink. 

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1. Tuna and rice with a side of sake

If there are two staples you can almost always find in a pantry, it’s canned tuna and rice. A packet of microwave rice is even better, and mixing the two together for a meal happens more than we care to admit. But this basic midweek dinner can be transformed in the blink of an eye – all you need is a cute glass of Japanese sake. Even your tuna-averse housemate will come to the table. The thing about sake is that it offers endless possibilities for food pairing, thanks to its delicate, umami-rich nature and breadth of styles. Its relatively low acidity also makes it a natural partner for food. Since it’s made from fermented rice, sake naturally complements the grain’s subtle flavours, while its smooth, slightly sweet taste contrasts nicely with rice’s savoury neutrality. The same goes for tuna: sake’s gentle sweetness and savouriness don’t overpower the fish’s flavour and can even help cleanse the palate between bites. We love Takamasamune Chikugo no Kanbai Junmai Sake – a premium sake from Fukuoka, traditionally brewed with rice, water, yeast and koji. It offers delicate fruity aromas, a soft, slightly sweet palate with refreshing acidity, and a clean, dry finish – perfect served chilled or gently warmed.

2. Upgraded two-minute noodles with an equally easy pale ale

Is everyone else’s TikTok FYP serving them fun ways to reinvent the humble bowl of two-minute noodles? Just us? Guess we’ll have to invite you over for dinner. For this pairing, we suggest rummaging around for a packet of your favourite instant noodles: classic chicken, mee goreng, or any old type that comes in a cup – the choice is yours! Then it’s a matter of embellishing those noods a little. We’re talking a whole lot of chilli (sauce or flakes) and an extra-crispy egg on top to finish things off. That’s what we call fancy. Now, onto the drink pairing. It has to be Stone & Wood Easy Pale Ale: a refreshing, light-bodied beer with tropical mango, guava and mandarin aromas, and a smooth, well-balanced finish. On its own, it’s a great sip, but enjoy it with your noodles and it really shines. This pairing works well because the beer’s tropical notes and subtle citrus finish complement the savoury flavours of the dish, and it’s refreshing so it balances the heat from any chilli in there. Its light body doesn’t overpower the meal, either. Plus, sipping on something carbonated like this pale ale acts as a palate cleanser and cuts through the richness of the fried egg. Ooft. Put the kettle on.

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3. Scrambled eggs with a simple cocktail or dry rosé

Now, it would be remiss not to share some handy tips for nailing your scrambled eggs before we launch into the drinks to pair with them. We’re all chasing those cafe-quality eggs at home, right? Honestly, how do they get them so darn creamy? Cooking them low and slow is a good start (stir continuously and no walking away, okay?), holding off on the salt until the end (seasoning too early can make the eggs watery), and adding just the right amount of milk or cream before cooking will result in a silky finish – but not too much, or they’ll turn rubbery. Yeah, scrambling eggs is a fine art. Whipping them up for a late brekkie on the weekend? There’s a reason you’re handed a Mimosa at every brunch you go to: its citrusy, effervescent notes cut through the rich flavours of a typical brekkie spread. The lightness of a Mimosa complements the creamy texture of scramblies without overpowering them. If these eggs turn up at dinner time (no judgement), we also love them with a glass of the Xanadu Fusion Rosé; its light-to-medium body pairs nicely, especially if the eggs are served with herbs, smoked salmon or a little cheese through them. Rosé is a great wine to enjoy alongside rich dishes as its acidity cuts through and keeps the meal from feeling too heavy.

4. Mac and cheese with a refreshing riesling

Enjoying a steaming hot bowl of mac and cheese on the couch is one of life’s simple pleasures. We’re all for devouring a packet version – whether you’re time-poor or just in need of a comforting snack after a night out, it always slaps. Next time you’re craving that creamy, cheesy pasta and an episode of The Real Housewives, why not crack open a bottle of Rieslingfreak No. 34 Riesling? It offers a vibrant and aromatic profile with notes of white nectarine, lemon, lime and green apple, while its high acidity balances the fruitiness, making it both crisp and refreshing. This all makes it an excellent match for rich and creamy dishes (hello, mac and cheese) as it cuts through their richness. But why stop there when you can incorporate the riesling into the mac and cheese? This move might work better with a homemade version, so if you’ve got some staples like cream, butter, dried pasta, cheese and a bottle of Rieslingfreak No. 34, you’re laughing. The rizza will give your mac and cheese a slightly acidic and zingy taste, with a hint of citrus to balance out the creaminess of the sauce. You can even sub it in for full-fat milk or cream, resulting in a lighter sauce overall.

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5. Spaghetti aglio e olio with a very food-friendly wine

It doesn’t get simpler than homemade spaghetti aglio e olio. We’re confident you’ve got some dried spaghetti, garlic, salt and pepper, chilli flakes, parsley, olive oil and parmesan (or at least some kind of cheese) – in other words, very basic staples to make a very delicious pasta. This classic Italian dish of "spaghetti with garlic and oil” originated in Naples. Many consider it a traditional cucina povera (‘poor kitchen’) dish, meaning it comes from the humble, resourceful cooking of rural or working-class Italians who made the most of basic pantry staples. During a cost-of-living crisis, we can appreciate there are probably a few poor kitchens out there, but that doesn’t mean you can’t enjoy a simple, delicious meal. Italians often enjoy spaghetti aglio e olio late at night, so take a leaf out of their book and whip this one up once the Uber has dropped you home. As for a drink to enjoy it with? Something Italian, obviously. Velarino Terre Siciliane IGT Vermentino is the perfect choice thanks to its bright acidity, which counteracts the richness of the olive oil, and its citrus and herbal notes fit perfectly with the dish’s garlic, parsley and chilli. Its light body offsets the bold flavours of this simple pasta without overpowering it.

6. Fried rice, your way, with a glass of pinot noir

Fried rice with whatever ingredients you’ve got from the depths of the fridge? Yum. We’re talking bacon, chicken, sausage… essentially any protein within its ‘best before’ date and every sad-looking veggie in the crisper that’s missed its time to shine. We’ve already established you have some rice in the pantry, so then it’s just a matter of throwing together your protein of choice, some fresh or frozen diced veggies, eggs, spring onions and a medley of soy, sesame and oyster sauce – with a dash of Chinese cooking wine for good measure. A pinot noir is a great wine pairing with fried rice for a few reasons: it won’t overwhelm the subtle flavours of ingredients like egg, soy sauce or vegetables, and its bright acidity and red fruit notes offer a juicy contrast to the savoury, salty elements while breaking up any richness from the oils and meat like pork or chicken. We have just the thing: Marlborough Sounds Pinot Noir. This light to medium-bodied New Zealand red serves up bright acidity and notes of red cherry, plum and subtle herbs like pepper and tarragon. Its smooth tannins and fresh profile make it a versatile match, balancing the richness and umami flavours in a quality homemade fried rice.

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Want more ideas on what to serve with your next meal? Check out our stories about pairing drinks with food, which are loaded with great ideas. 
TakamasamuneChikugo no Kanbai Junmai Sake 720mL
Chikugo no Kanbai Junmai Sake 720mL
Member Offer
$21 per bottle Non-Member: $24.49 each
 
Stone & WoodEasy Pale Ale Cans 375mL
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Easy Pale Ale Cans 375mL
Member Offer
$53 per case of 16Non-Member: $55.99  case (16)
 
XanaduFusion Rosé
Fusion Rosé
Member Offer
$16 per bottle Non-Member: $19.99 each
 
RieslingfreakNo. 34 Riesling
No. 34 Riesling
$24.99 each
 
VelarinoTerre Siciliane IGT Vermentino
Terre Siciliane IGT Vermentino
$12.99 each
 
Authour image
Emily ReedEmily is a Melbourne-based writer partial to a good pét nat. Her hobbies include lining up songs on Spotify at house parties and hovering near cheese platters.
Tags
LearnCocktailsPinot NoirWineBeerSparklingSakeRieslingPale AleRoséRed WineWhite Wine
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