23 Asian Recipes With Takeout Favorites, Noodles, Sides, and Sweets
Takeout menus can get expensive when the same few dishes keep ending up in the cart. These 23 Asian recipes cover the range with crisp fried favorites, quick stir-fries, grilled skewers, ramen, curry, rice dishes, crunchy sides, sauces, and two fruit-based sweets. Most use familiar grocery-store ingredients, while a few longer recipes make room for marinating, fermenting, or building deeper broth. The result is a practical mix for weeknight dinners, weekend cooking, side dishes, and homemade treats.
Pork Fried Rice
Fast and full of wok-seared texture, Pork Fried Rice turns leftover jasmine rice into a 35-minute dish that serves four. Diced pork tenderloin gets coated with hoisin, then joins scrambled eggs, carrots, peas, bean sprouts, soy sauce, and sesame oil. The high-heat cooking gives the rice crisp edges without requiring a takeout order. Serve it for dinner, pack it for lunch, or use it as the rice base beside another Asian-style main.
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Bang Bang Shrimp
Crisp on the outside and creamy once coated, Bang Bang Shrimp takes 20 minutes and makes four servings. Shrimp gets a light cornstarch coating before meeting a sauce of mayonnaise, Greek yogurt, sweet chili sauce, and Sriracha. Lime keeps the richness balanced, while cucumber and green onions add crunch at serving time. Spoon it over basmati rice for dinner or set out smaller portions when the table needs a spicy seafood appetizer.
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Sweet Thai Chili Sauce
Glossy, sweet, and gently hot, Sweet Thai Chili Sauce comes together in 10 minutes and yields eight servings. Rice vinegar, rice wine, sugar, chili flakes, garlic, ginger, and soy sauce simmer before cornstarch thickens the mixture. It gives homemade spring rolls, dumplings, grilled skewers, or rice bowls a quick finishing sauce without buying another bottle. Keep it chilled in an airtight container for dipping, glazing, or stirring into other sauces through the week.
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Rice Pilaf
Toasted and dotted with color, Rice Pilaf cooks in 35 minutes and serves six. Long-grain rice simmers in vegetable broth after butter, onion, and garlic soften, then slivered almonds, dried cranberries, and green onions finish the dish. The nuts and fruit give the rice more texture than a plain steamed side. Serve it beside teriyaki chicken, pork chops, or curry when the plate needs a mild, flexible base.
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Asian Slaw
Bright, crunchy, and built for sharing, Asian Slaw takes 10 minutes and makes ten servings. Purple cabbage, white cabbage, and carrots are tossed with rice vinegar, honey, sesame oil, soy sauce, ginger, cilantro, sesame seeds, peanuts, green onions, and chives. The mix adds cool texture beside grilled meat, fried shrimp, or sticky chicken. Bring it to a cookout, pile it onto sandwiches, or serve it as the crisp side in a takeout-style dinner.
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Vietnamese Shaking Beef
Seared quickly over high heat, Vietnamese Shaking Beef is a 20-minute main that serves four. Cubes of sirloin or tenderloin marinate in oyster sauce, soy sauce, fish sauce, sugar, lime juice, and garlic before cooking with sliced red onion. The short cook keeps the center tender while the exterior develops a caramelized crust. Serve it over rice or watercress when dinner needs bold beef flavor without a long simmer.
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Seaweed Salad
Cool, glossy, and pleasantly chewy, Seaweed Salad needs only five minutes and serves two. Wakame is dressed with sesame oil, soy sauce, rice vinegar, ginger, chopped shallot, and sesame seeds. The recipe brings a light, briny side to sushi rolls, grilled fish, ramen, or rice bowls without another pan on the stove. Make it for a smaller dinner or double the quantities when several dishes are sharing the table.
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Massaman Curry
Creamy with a gentle sweet-savory balance, Massaman Curry cooks in 35 minutes and serves four. Shrimp, gold potatoes, carrots, and red bell pepper simmer with ginger, garlic, Massaman curry paste, brown sugar, fish sauce, coconut milk, lime, and roasted peanuts. The one-pot format covers protein, vegetables, and sauce in a single main. Ladle it over rice for a weeknight dinner that brings Thai flavor without a restaurant order.
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Kimchi
Bold, fermented, and built for make-ahead meals, Kimchi takes about 20 minutes of preparation and produces four cups. Napa cabbage is salted, then mixed with garlic, ginger, fish sauce, red pepper flakes, chili garlic paste, sugar, and scallions. The recipe instructions call for seven days of fermentation, even though the card’s total time lists only the hands-on work. Use it with rice, ramen, fried rice, or grilled meat once the fermentation is complete.
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Grilled Thai Chicken Skewers
Smoky from the grill and coated in peanut sauce, Grilled Thai Chicken Skewers take 1 hour 5 minutes and serve four. Chicken thighs are marinated with ginger, garlic, lemongrass, red curry paste, lime, sesame oil, and fish sauce before grilling. A sauce of peanut butter, soy sauce, Sriracha, lime, and honey finishes each skewer. Serve them over rice for dinner or arrange them on a platter when outdoor cooking needs an Asian-style main.
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Shrimp Tempura Roll
Rolled for a mix of warm and cool textures, Shrimp Tempura Roll is a 50-minute recipe that serves two. Sushi rice is seasoned with rice vinegar and sugar, while tempura shrimp rolls with nori, avocado, cucumber, black sesame seeds, and Sriracha mayonnaise. The fresh filling keeps the fried shrimp from making the roll seem too heavy. Slice it for a date-night dinner or pair it with seaweed salad for a fuller spread.
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Vegetable Stir Fry
Colorful and quick over high heat, Vegetable Stir Fry takes 27 minutes and serves four. Broccolini, red, green, and yellow bell peppers, mushrooms, and green onions cook with a sauce of soy, rice vinegar, honey or maple syrup, sesame oil, and cornstarch. The vegetables stay slightly crisp while the sauce thickens around them. Serve it with rice, noodles, or one of the meat dishes when the menu needs a fast vegetable option.
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Panda Express Beijing Beef
Crisp-edged and coated in a sticky sauce, Panda Express Beijing Beef takes 1 hour 40 minutes, including marinating, and serves four. Flank steak is coated with egg whites and cornstarch, fried, then tossed with onion, red bell pepper, garlic, hoisin, ketchup, sweet chili sauce, soy sauce, oyster sauce, and vinegar. It handles a strong takeout craving at home. Serve it immediately over steamed rice so the beef keeps more of its crunch.
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Sweet Orange Chicken
Golden chicken under a glossy citrus sauce makes Sweet Orange Chicken a 40-minute dinner for four. Chicken breast pieces are coated with cornstarch, egg, and corn flour before frying, then finished with orange juice, orange zest, honey, soy sauce, rice vinegar, garlic, ginger, and red pepper paste. The sauce brings sweetness, acidity, and heat without relying on a bottled glaze. Add rice and steamed vegetables for a full takeout-style plate.
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Beef and Broccoli
Savory sauce and crisp broccoli keep Beef and Broccoli balanced in a 30-minute dinner that serves four. Thin flank steak and broccoli cook with soy sauce, brown sugar, sesame oil, apple cider vinegar, ginger, garlic, cornstarch, and optional red pepper flakes. The short timeline keeps dinner manageable on a busy evening. Spoon it over white rice or noodles when a familiar restaurant order needs a homemade version.
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Panda Express Super Greens
Light, garlicky, and still slightly crisp, Panda Express Super Greens takes 20 minutes and serves four. Broccoli, green cabbage, and kale cook with garlic, soy sauce, vegetable broth, olive oil, and a final drizzle of sesame oil. The mix gives heavier fried or glazed mains a straightforward vegetable partner without competing with their sauces. Serve it beside Beijing beef, teriyaki chicken, or orange chicken for a more complete copycat plate.
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Candied Tanghulu
Shiny fruit with a brittle candy shell makes Candied Tanghulu a 40-minute dessert that serves twelve. Strawberries, grapes, kiwi, or apples are threaded onto skewers, then dipped in a hot syrup made from sugar and water at the hard-crack stage. The contrast between juicy fruit and crisp coating creates a street-snack dessert with a distinct crackle. Make it for a party table and serve soon after coating so the shell stays snappy.
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Elevated Ramen Noodles
Brothy and more substantial than a plain packet, Elevated Ramen Noodles takes 25 minutes and serves two. Instant ramen cooks in chicken broth flavored with sesame oil, garlic, ginger, and soy sauce, then gets topped with eggs, bok choy, shredded carrot, black sesame seeds, and green onions. It turns pantry noodles into a fuller bowl with protein and vegetables. Choose it for a quick dinner when instant ramen needs more substance.
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Strawberry Mochi
Soft, chewy, and filled with fresh fruit, Strawberry Mochi takes 25 minutes and serves eight. Half of the strawberries are blended into the microwave-cooked dough made with mochiko, water, and sugar, while the remaining berries are wrapped inside. Cornstarch keeps the dough from sticking during shaping. Serve the mochi at a casual dessert table or after an Asian-inspired dinner when a small fruit-based sweet fits better than cake.
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Sweet Asian Style Pork Chops
After a long marinade, Sweet Asian Style Pork Chops take 4 hours 18 minutes and serve four, with only eight minutes of cooking time. Pork chops soak in soy sauce, garlic, ginger, sesame oil, honey, olive oil, and black pepper before a quick pan sear and ten-minute rest. The advance prep turns a basic chop into a more flavorful dinner. Serve with rice and stir-fried vegetables when marinating earlier in the day is practical.
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Shrimp Tempura
Airy batter around tender shrimp gives Shrimp Tempura its crisp texture in 25 minutes, with four servings. The batter uses flour, cornstarch, iced water, and beaten egg whites, while a simple dipping sauce combines water, soy sauce, mirin, and sugar. The quick frying method makes it useful as either an appetizer or part of a larger Japanese-style dinner. Serve it immediately with rice, noodles, or a fresh salad.
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Copycat Panda Express Teriyaki Chicken
Sweet-savory glaze and browned chicken make Copycat Panda Express Teriyaki Chicken a 25-minute main for four. Boneless chicken thighs are cooked in a skillet before a sauce of brown sugar, soy sauce, water, garlic powder, ginger, and cornstarch is added and thickened. The short ingredient list keeps the copycat recipe manageable on a weeknight. Slice the chicken over white rice, then add scallions, sesame seeds, and Super Greens on the side.
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Tonkotsu Ramen
Rich pork broth without the usual day-long process gives Tonkotsu Ramen a total time of 1 hour 15 minutes and four servings. Pork tenderloin and pork bones are roasted with garlic and onion before simmering with cinnamon, star anise, soy sauce, mushrooms, bok choy, eggs, and ramen noodles. The shortcut method still builds several layers of flavor and texture. Save it for a weekend dinner when a deeper bowl of ramen is worth more hands-on time.
Get the Recipe: Tonkotsu Ramen
