Asian + Pan fry recipes (27)

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Asian-style Noodle Soup

Recipe by: Angie

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In Asia, there are different kinds of 'noodle soup'. This one is a great comfort food on a cold day, but also light and healthy. Quantities are arbitrary - adjust to own taste. Very important to add the shallots as they give the fragrance and flavour. Instead of egg noodles, sometimes I use macaroni. If you are adventurous, eat with chopped hot chilli pepper or add some dried chilli flakes to make the soup spicy.

Braised Tofu and Vegetables

Recipe by: Melissa

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I love the braised tofu served at Chinese restaurants, but at home I like to make it healthier (without the deep frying). In my version, I use a lot of vegetables to make it more filling. This dish is good on its own or with rice.

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Chicken Adobo

Recipe by: Katrev

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This is a native Philippine dish that is really gorgeous! I've adapted it slightly just to thicken the sauce. Serve on a bed of rice. Once you have tried it as below, try substituting the water for a can of coconut milk.

Chicken and cashew pancakes

Recipe by: Norma MacMillan

Reviews(1)

Chicken stir-fried with carrots, celery and cabbage, then lightly flavoured with orange and sesame, makes a delicious filling for pancakes. This dish is sure to meet with your family's approval.

Chicken Nasi Biryani

Recipe by: A.C

Reviews(1)

A fantastically easy chicken recipe using storecupboard staples.

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Chilli tomato and egg noodles

Recipe by: Jan Cutler

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Use a pack of Chinese egg noodles to whip up this quick dish with strips of chilli-spiced eggs and chunks of fresh tomatoes.

Chilli-stuffed pork rolls with raita

Recipe by: Brenda Houghton

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Cucumber and yoghurt provide a cooling contrast to pork escalopes rolled around a hot, ginger-spiced stuffing. Try serving with boiled rice, steamed green beans and Ratatouille Chinese-Style (on this website).

Chinese Noodle Pancakes with Asparagus

Recipe by: Jen

Reviews(1)

Chinese noodles are double cooked, first in water until al dente and then in a frying pan until crisp and brown. If you'd like to spice things up, replace the dark sesame oil with chilli oil.

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Chinese Salad with Mini Rice and Sesame Pancakes

Recipe by: Jan Cutler

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Little rice and sesame pancakes make an unusual topping for a crunchy salad of walnuts, marinated red cabbage and Chinese salad leaves – all brought together with a refreshing orange dressing. Delicious!

Chinese-style omelette

Recipe by: Norma MacMillan

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This is a dish you will find wherever Chinese culture flourishes, no matter how far from China's shores. Combining fresh Chinese vegetables with bits of turkey or chicken is a great way to stretch a small amount of protein. Use a non-stick pan or a heavy, well-seasoned frying pan so that you need only a small amount of oil.

Chinese-style tofu omelettes

Recipe by: Brenda Houghton

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A sweet sauce blends delicate rice wine with hoisin, garlic and green peas in this traditional Oriental omelette.

Golden Rice Cakes with Sweet Potato-Ginger Sauce

Recipe by: Jessica

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These rice cakes are absolutely delicious and have crunchy crust with light, moist interiors. The ginger, coconut milk and sweet potatoes make the sauce absolutely yummy. You can replace the orange juice with water if you like.

Malay Ayam Masak Merah - Red Cooked Chicken

Recipe by: deels

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This is one of my favourite dishes. It's a typical Malay dish, and can be eaten with rice, or bread if you prefer. Try it and see what you think!

Malaysian Fried Chicken

Recipe by: Saadiah Din

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This is my mother's special, yet simple, recipe. Chicken marinated in garlic, oyster sauce and curry powder, then pan fried.

Marinated turkey pilaf

Recipe by: Brenda Houghton

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Fragrant seeds and spices infuse a captivating all-in-one dish with Eastern flavours.

Mushroom and sweet potato stew

Recipe by: Brenda Houghton

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Orange-fleshed sweet potatoes have a rich, distinctive flavour and combine beautifully with a medley of meaty mushrooms in this warming stew.

Pilau rice

Recipe by: Brenda Houghton

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A lower-fat form of traditional pilau rice is the ideal partner for a range of spicy dishes.

Pork pot-stickers with crisp and spicy peanut salad

Recipe by: Norma MacMillan

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These fragrant Chinese-style pasta purses are made with wonton wrappers, available from Oriental supermarkets. They are part fried, then simmered in stock and served on a bed of green leaves with a salad of crunchy vegetables, peanuts and coriander. Serve as an unusual first course for a Chinese feast.

Prawn and vegetable foo yung

Recipe by: Maggie Pannell

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This Chinese-style dish starts with a stir-fry of colourful vegetables and prawns that is then layered with omelette underneath and omelette ribbons over the top.

Prawn Egg Foo Yung

Recipe by: Kimber

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Egg Foo Yung is a Chinese-American omelette dish that dates back to at least the 1930s. In this version, vegetables and prawns are combined with beaten eggs then fried and shaped into small bites. Served with a thick sauce made with chicken stock and soy sauce.

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