10+ Asian Recipes to Spice Up Your Weeknight Dinners

Asian recipes cover a huge range of flavors and cooking styles from all over the continent. Some dishes are quick and easy, while others take a little more time, but almost all of them use fresh, bold ingredients that really satisfy.

You’ll find these recipes bring a ton of flavor and tradition to your kitchen. It’s surprisingly easy to whip up authentic dishes at home, even if you’re just starting out.

Dive into Asian cooking and you’ll notice just how much variety there is—spicy, sweet, savory, and everything between. Trying these recipes lets you taste new things and learn about different cultures, all while making meals to share with friends or family.

Ingredients

• The basics? Soy sauce, rice, garlic, ginger, and plenty of fresh veggies.
• Chicken, pork, beef, tofu, and seafood show up a lot.
• Rice or noodles often play the starring role or at least hang out on the side.

Cooking Instructions

1. Wash and chop everything before you start—trust me, it makes life easier.
2. Heat oil in a pan or wok over medium-high heat (about 350°F / 175°C).
3. Start by browning your proteins.
4. Toss in veggies and aromatics like garlic or ginger—keep things moving.
5. Pour in sauces (soy, teriyaki, whatever you like) and stir for a few more minutes.
6. Serve hot, with rice or noodles.

1) Mayak Gyeran (Korean Marinated Eggs)

Mayak Gyeran are soft-boiled eggs that soak up a savory marinade. The soy sauce, garlic, and a hint of sweetness give these eggs a punch of flavor.

They’re perfect as a snack or tossed on top of rice or noodles. Cook the eggs until the yolks are jammy, peel, and then let them bathe in the marinade for several hours (overnight’s even better).

The marinade usually mixes soy sauce, water, garlic, and a touch of sugar or syrup. Sometimes folks add green peppers and sesame seeds for a bite and a little crunch.

Ingredients:

• Eggs
• Soy sauce
• Water
• Garlic
• Sugar or rice syrup
• Korean green pepper (optional)
• Salt
• Vinegar

Cooking Instructions:

1. Boil eggs for 6–8 minutes so the yolks stay soft.
2. Chill eggs in ice water, then peel.
3. Mix up soy sauce, water, minced garlic, sugar or syrup, salt, and vinegar. Toss in chopped green pepper if you want.
4. Drop eggs in the marinade, seal up the container.
5. Refrigerate at least 6 hours, overnight if you can wait.
6. Serve cold or let them come to room temp.

Curious for more? Here’s a Mayak Gyeran recipe.

2) Soy Sauce Pan-fried Noodles

Soy sauce pan-fried noodles are one of those dishes you can throw together fast. Thin egg noodles get a little crispy in the pan, while the sauce—a mix of light and dark soy, a splash of sesame oil, and sometimes a pinch of sugar—coats everything.

Green onions and bean sprouts add freshness and crunch. Frying the noodles in hot oil gives them that irresistible texture.

If you’re short on time but want something packed with flavor, this one’s a winner. You’ll get salty, savory goodness in about 15 to 30 minutes.

Ingredients

• Thin egg noodles
• Light soy sauce
• Dark soy sauce
• Sesame oil
• Sugar
• Water
• Oil for frying
• Green onions
• Bean sprouts

Cooking Instructions

1. Cook noodles as the package says, drain, and set aside.
2. Mix light and dark soy sauce, sesame oil, sugar, and water.
3. Heat oil in a pan over medium-high heat.
4. Add noodles and fry until they crisp a bit.
5. Pour sauce over and toss to coat.
6. Add green onions and bean sprouts, stir for a minute or two.
7. Serve right away.

Need the full recipe? Here’s a soy sauce pan-fried noodles guide.

3) Creamy Mango Sago Dessert

If you like fruity desserts, creamy mango sago is a must-try. It’s got chewy tapioca pearls, coconut milk, and juicy mango chunks—super refreshing on a hot day.

You only need a few ingredients, and you can tweak the creaminess by adding more coconut milk or a splash of heavy cream. It’s quick to make: just a bit of boiling and some chill time.

The mango brings the sweetness, while the sago pearls give you that fun, chewy bite.

Ingredients

• 1/2 cup small tapioca pearls (sago)
• 2 cups coconut milk
• 1/4 cup sugar
• 2 ripe mangoes, peeled and diced
• 1/4 cup heavy cream (optional for extra creaminess)

Cooking Instructions

1. Boil water, add tapioca pearls, and cook until translucent (about 10–15 minutes).
2. Drain and rinse pearls under cold water.
3. Heat coconut milk and sugar in a saucepan, just until sugar dissolves (don’t let it boil).
4. Stir in cooked sago pearls.
5. Chill in the fridge for at least an hour.
6. Serve with fresh mango on top and a splash of cream if you’re feeling fancy.

Want more details? Check out this creamy mango sago recipe.

4) Classic Fried Rice

Classic fried rice is a go-to for busy nights. Use leftover rice that’s been chilled so it doesn’t clump up.

Toss in veggies like peas and carrots for color and crunch. Scramble eggs first, then add rice and veggies.

Soy sauce, a little sesame oil, and maybe a dash of oyster sauce bring it all together. You can throw in chicken, shrimp, or bacon if you’re in the mood.

It’s a great way to use up leftovers and it only takes about 15 minutes.

Ingredients:

• 3 cups cooked and chilled rice
• 2 eggs, beaten
• 1 cup frozen peas and carrots, thawed
• 3 green onions, sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp oyster sauce (optional)
• 2 tbsp vegetable oil

Cooking Instructions:

1. Heat oil in a pan over medium-high heat.
2. Scramble eggs, then set aside.
3. Add more oil if needed, fry peas, carrots, and green onions.
4. Add rice, break up any clumps.
5. Toss eggs back in.
6. Pour in soy sauce, sesame oil, and oyster sauce. Mix everything well.
7. Cook for a couple more minutes until hot and a little crispy.
8. Serve right away.

Want to see step-by-step? Here’s an easy classic fried rice recipe.

5) Pad Thai

Pad Thai is a classic Thai noodle dish you can totally pull off at home. Flat rice noodles get tossed in a sauce that’s sweet, sour, and salty all at once.

Chicken, shrimp, or tofu add protein, and you’ll also scramble in some eggs and toss in fresh veggies and peanuts for crunch. The sauce is usually tamarind paste, fish sauce, and palm sugar—unique and just a little tangy.

It cooks up fast, usually in about half an hour. You can swap in whatever protein or veggies you like.

Ingredients:

• Flat rice noodles
• Chicken, shrimp, or tofu
• Eggs
• Fresh vegetables (bean sprouts, green onions)
• Crushed peanuts
• Tamarind paste
• Fish sauce
• Palm sugar
• Garlic
• Lime wedges

Cooking Instructions:

1. Soak rice noodles in warm water until soft, then drain.
2. Heat oil, cook your protein, and set aside.
3. Scramble eggs in the same pan, add garlic.
4. Toss in noodles and pour over sauce made from tamarind, fish sauce, and palm sugar.
5. Add cooked protein, veggies, and peanuts.
6. Cook a couple minutes more.
7. Serve with lime wedges.

Want to give it a try? Here’s an Easy Homemade Pad Thai recipe.

6) Ramen Soup

Ramen soup is comforting and surprisingly easy to make at home. You just cook noodles in a tasty broth, usually chicken or veggie.

Toss in spinach or sweetcorn for color and a little sweetness. Season the broth with soy sauce, ginger, and a bit of sesame oil.

A boiled egg on top is classic and adds protein. This soup is cozy, quick, and endlessly customizable.

Ingredients:

• 4 cups chicken or vegetable broth
• 2 packs ramen noodles
• 1 cup spinach
• 1/2 cup sweetcorn
• 1 boiled egg
• 2 tbsp soy sauce
• 1 tsp grated ginger
• 1 tsp sesame oil

Cooking Instructions:

1. Bring broth to a boil.
2. Add soy sauce, ginger, and sesame oil.
3. Toss in noodles, spinach, and sweetcorn. Cook for 3–5 minutes.
4. Pour into bowls, top with a boiled egg.
5. Eat while it’s hot.

Need more ramen ideas? Here’s an easy ramen noodle soup.

7) Butter Chicken

Butter Chicken is a crowd-pleaser and honestly pretty simple. Marinate chicken in yogurt with spices like ginger, garlic, and lemon juice for tender, flavorful meat.

After marinating, cook the chicken until it gets a bit crispy. Then, stir it into a creamy butter sauce that’s rich and garlicky.

Serve it up with rice or naan—seriously, you can’t go wrong.

Craving a version with crispy chicken in a buttery, milky sauce? Check out this Creamy Crispy Singapore Butter Chicken recipe.

Ingredients

• 1 lb chicken breast or thighs, cut into pieces
• 1 cup plain yogurt
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tbsp lemon juice
• 2 tbsp butter
• 1 cup heavy cream
• 1 tsp garam masala
• Salt and pepper to taste

Cooking Instructions

1. Mix yogurt, ginger, garlic, lemon juice, garam masala, salt, and pepper.
2. Marinate chicken in the mix for at least 1 hour.
3. Cook chicken in a pan until it turns crispy and cooked through.
4. Melt butter in another pan. Add cream and let it simmer to make the sauce.
5. Toss the cooked chicken in the butter sauce.
6. Serve hot with rice or naan.

8) Crispy Sesame Chicken with Sticky Sauce

Crispy sesame chicken is one of those dishes that hits all the right notes—sweet, salty, and just a little spicy. The chicken keeps its crunch even after you coat it in that sticky, flavorful sauce.

It’s a great option for a quick dinner. Pair it with rice or some steamed veggies if you want to keep things simple.

You’ll only need basics like soy sauce, honey, and sesame oil for the sauce. The whole thing comes together in about 30 minutes, which is pretty manageable after a busy day.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp Chinese rice vinegar
• 2 tbsp honey
• 2 tbsp sweet chili sauce
• 3 tbsp ketchup
• 2 tbsp brown sugar
• 4 tbsp soy sauce
• Sesame seeds for garnish (optional)

Cooking Instructions

1. Preheat your oven to 400°F (200°C) or get your air fryer ready.
2. Coat the chicken pieces lightly with oil. Bake or air fry until crispy, about 15-20 minutes.
3. While the chicken cooks, mix all the sauce ingredients in a bowl.
4. Heat the sauce in a pan until it thickens a bit.
5. Toss the cooked chicken in the sticky sauce until it’s coated all over.
6. Serve hot, with a sprinkle of sesame seeds if you’re into that.

9) Vietnamese Pho

Pho is Vietnam’s famous noodle soup, known for its clear, fragrant broth. You’ll see it with rice noodles and usually beef, but chicken works too.

It always comes with a pile of fresh herbs—basil, bean sprouts, and lime are the classics. Making the broth from scratch takes time, but you can find shortcuts if you’re in a rush.

The secret is getting the spices right. Star anise and cinnamon give it that unmistakable aroma.

Toss in your favorite toppings at the end to keep things fresh and bright. If you like a little heat, add chilies or a squirt of hoisin sauce.

Ingredients

• Beef bones or chicken
• Rice noodles
• Star anise
• Cinnamon stick
• Ginger
• Onion
• Fish sauce
• Bean sprouts
• Fresh basil
• Lime
• Chili peppers

Cooking Instructions

1. Roast bones, ginger, and onion until they’re browned.
2. Simmer the bones with star anise and cinnamon for 3-4 hours.
3. Strain the broth and season it with fish sauce.
4. Cook the rice noodles as the package says.
5. Put noodles in bowls, add thinly sliced meat if you’re using it, and pour hot broth over.
6. Serve with bean sprouts, basil, lime wedges, and chili on the side.

For a detailed recipe, check out this Vietnamese Pho recipe.

10) Indonesian Nasi Goreng

Nasi Goreng is Indonesia’s take on fried rice. It’s simple, super flavorful, and a solid way to use up leftover rice.

The big flavors come from sweet soy sauce (kecap manis) and shrimp paste. Both give the dish that sweet, savory kick.

You can throw in veggies, eggs, and maybe some chicken or shrimp if you want to bulk it up. It’s quick to make and fits right into a busy weeknight.

Ingredients

• 3 cups cooked white rice (preferably day-old)
• 2 tablespoons kecap manis (sweet soy sauce)
• 1 teaspoon shrimp paste
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 carrot, diced
• 1 cup cabbage, shredded
• 2 eggs
• 1/2 cup cooked chicken or shrimp (optional)
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Green onions for garnish

Cooking Instructions

1. Heat oil in a frying pan over medium-high heat (about 350°F / 175°C).

2. Toss in garlic and onion. Let them sizzle until you catch that fragrant aroma.

3. Add carrot and cabbage. Cook for 3 to 4 minutes, just until they soften up a bit.

4. Push the veggies to one side. Crack in the eggs and scramble them right in the pan.

5. Add rice, shrimp paste, and kecap manis. Give everything a good stir.

6. If you want, toss in chicken or shrimp now.

7. Sprinkle in salt and pepper to taste.

8. Top it off with green onions before serving.