15 Asian Dishes That Are Super Easy to Make at Home (15 photos)

Asian cuisine no longer seems so distant and unusual. You can try its dishes in numerous restaurants or even cook them at home. With a few tips and tricks, any home cook can master them.

We've found 15 amazing Asian recipes worth trying in your own kitchen.







Chinese-Style Egg Rice

This Chinese dish has a very original and interesting flavor. It's perfect for a filling lunch or dinner.

Ingredients:

150 g rice

3 eggs

2 cloves garlic

5 onions

2 tbsp vegetable oil

125 g green peas

1 tbsp soy sauce

salt

Directions:

Boil the rice for 10-12 minutes. It should be almost cooked, but not quite soft. Drain and rinse the rice under cold water.

Place the eggs in a saucepan. Beat lightly and place over low heat. Heat, stirring, until slightly set.

Heat oil in a large wok or deep frying pan. Add crushed garlic, finely chopped onion, and cooked peas and stir-fry for 1-2 minutes.

Add rice to the wok and stir.

Add eggs, soy sauce, and a pinch of salt. Stir.

Divide among plates and serve.





Asian Noodle and Shrimp Salad

This salad is a great solution for when you don't have time to cook but still want a delicious lunch.

Ingredients:

600 g thin noodles

1 kg shrimp (cooked)

1 bunch radishes

1 bunch basil

150 ml sweet soy sauce

salt and pepper

olive oil

Directions:

Place the noodles in a heatproof bowl. Pour boiling water over them, season with salt and pepper, and let them sit for 5 minutes, or until tender.

Transfer the noodles to a large bowl. Add the shrimp, sliced ​​radishes, basil, and a drizzle of olive oil, and toss gently.

Divide the salad among bowls. Drizzle with soy sauce and serve immediately.



Pork and Egg Noodle Soup

Asian soups have a wonderful, rich flavor. The key is to buy all the ingredients in advance and follow the recipe precisely.

Ingredients:

1 tbsp. Vegetable oil

250 g pork

8 green onions

grated ginger root

6 cups chicken broth

120 g egg noodles

1 tbsp soy sauce

1 carrot

2 radishes

½ cup cilantro

2 eggs

salt, ground black pepper

Directions:

Heat the oil in a large skillet over medium heat.

Season the pork with salt and pepper.

Fry the pork in a frying pan until cooked through.

Cook the egg noodles according to package directions until almost done.

Add the chopped onion and ginger to the pan. Cook, stirring, until softened, 1-2 minutes.

Pour in the broth and bring to a boil.

Add the noodles and cook, stirring, until softened, 2-3 minutes.

Add the soy sauce.

Combine the broth and noodles with the pork, carrots, sliced ​​radishes, and sliced ​​hard-boiled egg.

Ladle into bowls and serve.



Philadelphia Rolls

Make rolls at home. Firstly, it's not that difficult. And secondly, it's a lot of fun and interesting. Invite your friends over and cook this popular Japanese dish together. It's truly a bonding experience.

Ingredients:

200 g sushi rice

1 sheet nori seaweed

150 g salmon

20 ml rice vinegar

150 g Philadelphia cheese

1 cucumber

Directions:

Cook the rice as directed on the package. Remove from heat, transfer to a bowl, and pour vinegar over it.

Take a bamboo mat and wrap it in plastic wrap. Place a sheet of nori on top (rough side up).

Spread the rice on top of the nori sheet (2/3 of the way up). Cover the rice with the mat and turn it over. The rice should be on the bottom.

Place the cream cheese in the center of the nori sheet.

Cut the cucumber into quarters lengthwise. Place the cucumber next to the cheese.

Roll the roll using a mat.

Thinly slice the salmon and place them tightly on the roll. Cover again with a mat.

Using a sharp knife dipped in water, cut the roll into 6-8 pieces.

Place and serve.



Noodle dishes with chicken and vegetables

Noodle dishes on their own aren't very filling. But if you add chicken and vegetables, you can have a very tasty and filling lunch.

Ingredients:

500 g chicken fillet

200 g glass noodles

400 g green beans

2 onions

1 carrot

1 bell pepper

50 ml rice vinegar

50 ml soy sauce

salt, ground black pepper

1 clove garlic

Directions:

Cut the chicken fillet into long slices. Fry over high heat.

Add the spices and the onion, cut into half rings. Fry until golden brown.

Cook the glass noodles according to package instructions.

Cut the bell pepper into strips.

Grate the carrots on a coarse grater.

Boil the green beans.

Fry the green beans, carrots, and peppers until tender, adding spices and crushed garlic.

Combine the cooked chicken, onion, glass noodles, and vegetables in a large bowl.

Season with rice vinegar and soy sauce.

Let sit for 1 hour. The dish can be eaten warm or cold.



Spicy Pork with Soba Noodles

A very appetizing dish that you can't resist. If you're throwing an Asian-themed party, this is just the thing.

Ingredients:

240 g soba noodles

550 g pork

salt, ground black pepper

1 tbsp vegetable oil

½ cucumber

2 green onions

1 red chili pepper

2 tbsp rice vinegar

2 tsp sesame oil

Directions:

Cook soba noodles according to package directions.

Season the pork with salt and pepper.

Heat oil in a large skillet over medium heat.

Fry the pork, cut into pieces, until cooked through, stirring constantly.

Toss the pork with the noodles. Add sliced ​​cucumbers, chopped onion, and crushed chili pepper.

Dress with vinegar and sesame oil. Season with salt.

Divide among plates and serve.



Rice with Pineapple and Bell Peppers

Rice reveals itself in a new way when cooked with unusual ingredients. In Asian countries, pineapple and bell peppers are a favorite addition to rice. It turns out very juicy and delicious!

Ingredients:

200 g brown rice

1 can of canned pineapple

1 red bell pepper

1 onion

3 cloves of garlic

1 tbsp. olive oil

ginger root

3 tbsp soy sauce

2 tbsp sesame oil

1 tbsp sesame seeds

green onions

salt and pepper

Directions:

Boil the rice in salted water.

In a frying pan over medium heat with olive oil, fry the peeled and finely chopped onion, garlic, and ginger for 3 minutes, until the onion is translucent.

Add the diced pepper and fry for another 3-5 minutes, then add the cooked rice and pineapple.

Add soy sauce and sesame oil, season with salt and pepper, and mix thoroughly. Serve hot, sprinkled with sesame seeds and chopped green onions.



Chicken Breasts with Honey and Sesame

Honey and sesame are a great complement to chicken. Such bold combinations are often found in Asian cuisine.

Ingredients:

500 g chicken breasts

4 tbsp soy sauce

2 tbsp Honey

Vegetable oil

4 cloves garlic

Ground black pepper

Curry

Ground ginger

Directions:

Wash the chicken breasts thoroughly and cut into portions. Season with salt, pepper, ginger, and curry. Add soy sauce.

Press the garlic with a garlic press. Add to the breasts.

Mix the chicken breasts thoroughly with all the seasonings and let marinate for 1 hour.

Heat the vegetable oil in a frying pan and add the honey. Wait until the honey melts, then gently stir it into the vegetable oil until it is evenly distributed throughout the pan.

Place the chicken breasts in the pan and fry over low heat until golden brown on both sides.

Finally, sprinkle with a handful of sesame seeds and stir. Remove from heat after a couple of minutes.



Spring Rolls

Spring rolls are not only a great appetizer but also a complete meal. Everything depends on the filling you choose.

Ingredients:

30 g carrots

30 g leeks

50 g cucumber

12 g garlic

5 g ginger root

cilantro

ground white pepper

30 g bean sprouts

30 g shiitake mushrooms

30 g oyster mushrooms

Thai sweet sauce

white rice vinegar

sesame oil

soy sauce

20 g glass rice Noodles

1 sheet of spring roll dough

100 g chicken broth

1 egg

200 g pork neck

200 ml vegetable oil

Directions:

Press the meat through a meat grinder.

Crush, peel the garlic, and divide it into three parts: finely chop the first part, slice the second, and grind the third into a paste.

Finely chop the leeks, mushrooms, and bean sprouts. Thinly slice the carrots and cucumbers, peel and finely chop the ginger.

Pour boiling water over the noodles for 8 minutes (do not boil them), then drain and finely chop the noodles and cilantro.

Heat half the sesame oil and 2 tablespoons of sunflower oil in a frying pan.

Fry the minced meat over high heat for 1 minute, then add a clove of finely chopped garlic, leek, carrot, and mushrooms.

Fry over medium heat for 3 minutes, then add half the broth, soy sauce, and simmer for another 5 minutes until the broth evaporates.

For the sauce, combine the rice vinegar, remaining broth, Thai sauce, sliced ​​garlic, and minced ginger.

In a bowl, combine the ground meat, noodles, cilantro, crushed garlic, soybean sprouts, and cucumber. Add ground white pepper and the remaining sesame oil.

Lightly beat the egg with a fork.

Lay out the pastry sheet, add the filling, roll into a roll, and brush the edges with egg.

Heat 200 ml of sunflower oil in a saucepan.

Using a spoon, lower the spring roll into the oil. If it begins to brown, the oil has reached the right temperature.

Fry the spring rolls in the oil for 1 minute at a time.

Place the rolls on a plate and serve with the sauce.



Noodles with Shrimp and Vegetables

Noodles go well with seafood. Keep in mind that the vegetables should remain slightly crispy. Do not overcook them.

Ingredients:

300 g noodles

300 g peeled shrimp

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

2 carrots

1 onion

2 tbsp soy sauce

2 tbsp sesame or olive oil

Directions:

Boil the noodles.

Chop the onion and pepper into small cubes. Cut the carrots into strips no more than 5 mm thick.

Fry the vegetables in a skillet with sesame oil over high heat for 3 minutes, stirring constantly.

Add the shrimp and fry for another 2 minutes.

Then add the noodles and soy sauce and fry for another 2-3 minutes, stirring constantly.



Pickled carrots with daikon

Pickled carrots with daikon are a great way to add variety to your diet.

Ingredients:

1 cup water

¼ cup vinegar

2 tbsp sugar

2 tsp salt

250 g carrots

250 g daikon

Directions:

Cut the carrots and daikon into thin strips.

Place the water on the stove and heat until warm.

Mix the water with vinegar, sugar, and salt. Stir well until the sugar is completely dissolved.

Take several jars. Fill them with carrots and daikon.

Pour the marinade over the contents.

Seal the jars tightly with lids and let them steep.



Tom Yum Goong

To appreciate Thai flavor, you don't have to travel to another country. Just make this traditional soup.

Ingredients:

300 ml coconut milk

300 ml fish stock

5 lemongrass leaves

5 kaffir lime leaves

ginger root

1 chili pepper

10 shrimp

cilantro

4 shiitake mushrooms

1 tbsp fish sauce

½ tsp brown sugar

3 cloves garlic

1 tbsp vegetable oil

½ tsp sesame oil

1 lime

Directions:

Boil the shiitake mushrooms and shrimp until tender.

Chop the lemongrass and kaffir lime leaves, garlic, pepper, and ginger very finely.

Fry the garlic and pepper in heated vegetable and sesame oil for 1 minute. Then crush them with a mortar and pestle.

Pour the coconut milk and broth into a saucepan. Bring to a boil. Stir in the lemongrass, ginger, and kaffir lime leaves.

Then add the garlic-pepper mixture and cook for 1-2 minutes.

Pour in the fish sauce. Add the sliced ​​mushrooms and cook for another 2 minutes.

Add the lime juice and sugar. Stir gently.

Add the shrimp to the soup and remove from the heat.

Sprinkle with chopped cilantro before serving.



Vietnamese Fish

Fish is an essential ingredient in Asian cuisine. It can be prepared in a variety of ways.

Ingredients:

450 g white fish fillet

2 cloves garlic

3-4 shallots

3 stalks lemongrass

1 tsp turmeric

1 tsp grated ginger root

½ tsp chili powder

salt, ground black pepper

2 tbsp vegetable oil

1 tbsp Soy sauce

Cilantro or green onions

Directions:

Chop together the garlic, shallot, lemongrass, turmeric, ginger, chili powder, salt, and pepper. Gradually whisk in the oil.

Wash the fish and cut into medium-sized pieces. Marinate and refrigerate for 15 minutes.

Then place the fish on foil. Bake in the oven for 15-20 minutes or grill over medium heat for 10-15 minutes.

Before serving, drizzle the fish with soy sauce and garnish with cilantro or green onions.



Beef with Basil

Thai-style beef is typically served with rice. Fragrant basil adds a special flavor to this dish.

Ingredients (this recipe serves 2):

240 g beef tenderloin

15 g lemongrass

1 lime

1 clove garlic

cilantro

green onions

1 chili pepper

basil

10 g oyster sauce

25 g fish sauce

10 g soy sauce

100 g chicken broth

cane sugar

10 g cornstarch

160 g jasmine rice

olive oil

Directions:

Pour cold water over the rice in a ratio of 1:1.5, bring to a boil, cover, and simmer over medium heat until the water has evaporated (6-7 minutes).

Crush and coarsely chop the lemongrass. Thinly slice the beef and marinate it with lemongrass, soy sauce, and ½ of the cornstarch. Stir.

Peel, crush, and finely chop the garlic, then mash it to a paste. Cut and finely chop 2 thin slices of chili pepper and mix with the garlic. Add fish sauce, the juice of ¼ lime, and sugar to the garlic paste.

Coarsely chop the green onions. Dissolve the remaining starch in the chicken broth.

Remove the lemongrass and sauté the beef over high heat in olive oil for 2 minutes, stirring constantly. Pour in the sauce and starch, add the oyster sauce, and bring to a boil.

Add the onion and basil, stir, and remove from heat.

Place the beef and vegetables on rice, sprinkle with finely chopped cilantro, and serve.



Banana Batter

Chinese cuisine has a dessert popular worldwide: bananas in batter. This dish is traditionally made with rice flour. This makes the dough very tender.

Ingredients:

3 medium bananas

100 g rice flour

50 g powdered sugar

100 ml sparkling mineral water

2 tbsp peanut butter

Directions:

Pour the flour into a deep bowl, slowly add sparkling water, and knead until the dough resembles the consistency of low-fat sour cream.

Peel the bananas and cut them either in half lengthwise or crosswise into thirds. Dip the bananas in the batter and fry them in hot peanut oil for a few minutes on each side until golden brown.

Dust the fried bananas generously with powdered sugar.