1. Wok-tossed rice noodles with char siu and egg (hu tieu xao xa xiu)
Who needs take-out when food can be this quick and easy to make, and taste so good?
Wok-tossed rice noodles with char siu and egg. Source: Alan Benson
2. Spicy pork noodles
This classic Beijing noodle dish gets an extra dose of vegetables for lightness and crunch, but still sports the essential components: thick flour noodles, and pork mince cooked in a rich and salty sauce.
Spicy pork noodles. Source: Alan Benson
3. Stir-fried chicken and snake beans with chilli relish
A stir-fry that shows that less can be more: chicken, beans, chillies, onions, and just a few seasonings.
Stir-fried chicken and snake beans with chilli relish. Source: Alan Benson
4. Stir-fried lemongrass beef with warm vermicelli noodle salad
Can't decide between a stir-fry or a salad for dinner? You can have both. And then have it again for lunch the next day (if you're lucky enough to have leftovers!).
Stir-fried lemongrass beef with warm vermicelli noodle salad. Source: Benito Martin
5. Korean sesame tofu, zucchini and kimchi stir-fry
This vegetarian-friendly stir-fry uses a base of Korean chilli powder to give it a robust flavour and vibrant colour.
Korean sesame tofu, zucchini and kimchi stir-fry. Source: Benito Martin
6. Pad woon sen (stir-fried glass noodles)
Cherry tomatoes are simmered for five minutes in vinegar, sugar, garlic and chilli to make a quick tomato pickle that adds a sweet and sour edge to the rest of the ingredient line-up: fatty pork mince, chewy mung bean noodles and fresh vegetables.
Pad woon sen (stir-fried glass noodles). Source: Sharyn Cairns
7. Turmeric-boost & curry leaf wok-charred prawns
This stir-fry uses fresh turmeric to add an earthy, peppery element. If you haven’t used fresh turmeric before, heads up that you’ll want to wear gloves and use a chopping board you don’t mind turning yellow, as turmeric is a natural dye.
Turmeric-boost & curry leaf wok-charred prawns Source: Benito Martin
8. Spicy Asian mushroom stir-fry with Chinese sausage and tomato
Lap Cheong is a smoky Chinese sausage that only needs a little to taste like a lot, meaning that meat plays a supporting rather than main one in this vege-heavy stir-fry.
Spicy Asian Mushroom Stir Fry Source: Benito Martin
9. Pork stir-fried with yellow beans and ginger (muu pat dtow jiaw)
If you ever want to re-live the feeling of being on holiday in Thailand, wandering around on a balmy evening and eating all the incredible street food, this is the dish to do it. Juicy slices of pork cooked in abundance of fragrant spices.
Pork stir-fried with yellow beans and ginger (muu pat dtow jiaw). Source: SBS Food
10. Black sesame rice noodles with pork and pickled mushrooms
No need to tune out when you read “pickled” - these mushrooms aren’t the kind of pickles you need to prepare weeks, or even days, ahead. They're a quick 20-minute pickle job that adds a tangy element to the earthy mushrooms.
Black sesame rice noodles with pork and pickled mushrooms. Source: Benito Martin
11. Vegetarian mapo tofu with shiitake mushrooms
Using umami-rich shiitake mushrooms means this meatless version of the Chinese classic is no less "meaty" than the original.
Vegetarian mapo tofu with shitake mushrooms. Source: Benito Martin
12. Fried rice with prawns
Leftover rice will never go unloved again once you know you can use it for this simple and successful fried rice dish. The recipe uses prawns, but you can substitute for whatever protein you have on hand.
Fried rice with prawns. Source: Alan Benson
13. Stir-fried fish dumplings with pak warn (luk chin plaa pat pak warn)
This stir-fry is made with homemade fish dumplings that are fun and fairly straightforward to prepare, and the result is light and fragrant. Once shaped and boiled, the dumplings are coated in a paste of garlic, salt, white pepper and ginger before being added to the stir-fry, for even more flavour.
Stir-fried fish dumplings with pak warn. Source: David Thompson
14. Chinese-style rice noodles with chicken, pickled chillies and celery
Chicken fried in five-spice and oil until it’s crispy jump-starts the flavour in this "almost instant" noodle dish.
Chinese-style rice noodles with chicken, pickled chillies and celery. Source: SBS Food
15. Food Safari's char kway teow
The secret to this dish is to have everything pre-prepped: prawns peeled, vegetables cut, noodles cooked and warmed, seasonings ready to go. From there, it’s just a matter of working quickly and keeping your wok hot.
Food Safari's char kway teow. Source: Benito Martin
16. Prawn and garlic chive pad Thai
Instead of the usual chicken, egg, tamarind line-up of pad Thai ingredients, this version uses pungent garlic chives and sweet prawns. The rest of the features are classic: rice noodles, peanuts, tofu, bean sprouts, and plenty of flavour.
Prawn and garlic chive pad Thai. Source: The Chefs' Line
