Asian Recipes

Super flavor, simple cooking. Get ideas for cooking Chinese, Japanese, Korean, Indian—the best of Asian cooking.

Staff Picks

Asian Recipes

California Roll Sushi

Rating: Unrated
47
California Roll - it's really good. Serve with soy sauce and wasabi.
Asian Recipes

Kima

Rating: Unrated
15
This was a family-favorite as I was growing up. It's fast and easy. Serve on a bed of rice.
Chicken Pasta Salad

Soba Noodle Salad with Chicken and Sesame

Rating: Unrated
30
This tasty salad with Japanese buckwheat noodles is both quick and healthy; great for lunch or dinner. Most larger supermarkets have buckwheat soba noodles in the Asian food section.
Asian Recipes

Spicy Baked Tofu

Rating: Unrated
21
This healthy, protein-packed tofu dish is filled with flavor. This is a spicy dish. I don't find it overly spicy but I like heat in my faux-meat! I served this with wilted garlic spinach and a fresh salad on the side. Remember that tofu is a concentrated protein, so you don't need as much tofu as you would meat. This dish is great reheated! If you want to be really creative, try grilling your tofu for an even more delicious result!
Vegetable Salads

Iranian / Persian Salad Shirazi

Rating: Unrated
11
An excellent light side salad to accompany a heavy Persian meal or any meal really. Sumac is the red bitter spice usually served for sprinkling on kebab. It's available at most Middle Eastern stores, but if you can't find it just leave it out. I like to dice the veggies very small about 1/4-inch. Serve with fresh lemon wedges.
Indian Recipes

Lamb Korma

Rating: Unrated
8
Originated in Persia, brought to India during Akbar period, and modified in Kashmir. The recipe varies from region to region and restaurant to restaurant. North Indian Korma is pale yellow in color from saffron and cooked without any tomatoes or turmeric. This recipe version will be the closest to the traditional Kashmiri Korma. Kashmir Pandits substitute onion and garlic with asafoetida. Serve with jasmine rice and mango chutney.
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Sauces

Nuoc Cham (Vietnamese Spicy Dipping Sauce)

Rating: Unrated
2
This sauce can be used for dipping veggies, meats, or egg rolls. It's also great spooned over a bowl of steaming hot pho or other rice noodle soup. For me this sauce IS the flavor of Vietnamese cooking. Enjoy! This can be stored in the fridge for up to two weeks.
By CJ
Korean Recipes

Bibimbap (Korean Rice With Mixed Vegetables)

Rating: Unrated
51
Along with kimchi, bibimbap takes its place among the favored foods in Korean cuisine. Literally meaning 'mixed rice,' it's a popular meal consisting of white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). For those who cannot handle the spiciness (like our children), you can substitute with soy sauce or Sriracha (rooster sauce) in place of it.
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Fried Rice

Fried Rice Restaurant Style

Rating: Unrated
1140
A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.
Teriyaki Sauce and Marinade

Simple Teriyaki Sauce

Rating: Unrated
170
This simple but amazing teriyaki sauce will take your chicken and rice to the next level!
Appetizers and Snacks

Perfect Sushi Rice

Rating: Unrated
385
Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.
Indian Recipes

Indian Chicken Curry (Murgh Kari)

Rating: Unrated
788
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Inspiration and Ideas

Bibimbap (Korean Rice with Vegetables)

"Literally meaning 'mixed rice,' bibimbap [is] white rice topped with vegetables, beef, a whole egg, and gochujang." – mykoreaneats

8 Freezer-Friendly Asian Dinners

Make an extra batch each time you cook these faves and pop them in the freezer.

Char Siu (Chinese BBQ Pork)

Rating: Unrated
86

"Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it's important to cook with indirect heat.