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30-Minute Weeknight Dinners

Fast, satisfying meals from across Asia — every recipe on the table in 30 minutes or less. No shortcuts on flavor.

15 recipes

Xi Hong Shi Chao Dan (Tomato Egg Stir-Fry) — China's beloved home-cooked staple of silky scrambled eggs in a sweet-savory tomato sauce

Xi Hong Shi Chao Dan (Tomato Egg Stir-Fry)

Pad Kra Pao Gai (Holy Basil Chicken Stir-Fry) — Thailand's beloved street-food stir-fry of coarsely ground chicken, pounded chili-garlic paste, and holy basil, served over rice with a crispy fried egg

Pad Kra Pao Gai (Holy Basil Chicken Stir-Fry)

Shogayaki (Ginger Pork) — Tender, thinly sliced pork loin seared until golden and glazed in a sweet ginger-soy sauce, one of Japan's most comforting weeknight meals

Shogayaki (Ginger Pork)

Gan Chao Niu He (Beef Chow Fun) — Cantonese stir-fried wide rice noodles with tender beef, bean sprouts, and soy sauce over fierce wok heat

Gan Chao Niu He (Beef Chow Fun)

Oyakodon (Chicken and Egg Rice Bowl) — Tender chicken thigh and sweet onion simmered in dashi broth, cloaked in a silky, half-set egg over steamed rice

Oyakodon (Chicken and Egg Rice Bowl)

Paneer Bhurji — Crumbled paneer scrambled with onions, tomatoes, and green chillies

Paneer Bhurji

Singapore Noodles (星洲炒米) — Curry-spiced rice vermicelli stir-fried with shrimp, char siu, egg ribbons, and bell pepper, the Cantonese takeout classic done right

Singapore Noodles (星洲炒米)

Gyudon (Beef and Onion Rice Bowl) — Paper-thin slices of beef simmered with sweet onion in a soy-mirin-dashi broth, piled over steamed rice

Gyudon (Beef and Onion Rice Bowl)

Soy Sauce Fried Noodles (Pad See Ew / ผัดซีอิ๊ว) — Smoky charred wide rice noodles with chicken, Chinese broccoli, and a sweet soy glaze

Soy Sauce Fried Noodles (Pad See Ew / ผัดซีอิ๊ว)

Tteokbokki (Spicy Rice Cakes) — Chewy rice cakes swimming in a fiery, sweet gochujang sauce

Tteokbokki (Spicy Rice Cakes)

Sundubu Jjigae (Soft Tofu Stew) — A vibrant, spicy stew of silky soft tofu, seafood, and vegetables in a chili-red broth finished with a raw egg

Sundubu Jjigae (Soft Tofu Stew)

Lo Mein (捞面) — Fresh lo mein noodles tossed in caramelized soy and oyster sauce with scallions, five ingredients, ten minutes, no excuses

Lo Mein (捞面)

Char Kway Teow (炒粿條) — Smoky wok-fried flat rice noodles with prawns, cockles, lap cheong, and chives in dark soy

Char Kway Teow (炒粿條)

Xia Ren Chao Fan (Shrimp Fried Rice) — Wok-tossed day-old rice with plump shrimp, egg, and scallions in the Cantonese tradition

Xia Ren Chao Fan (Shrimp Fried Rice)

Braised Spicy Tofu (Dubu-jorim / 두부조림) — Firm tofu pan-fried golden then braised in a spicy soy-gochugaru sauce with garlic and scallions

Braised Spicy Tofu (Dubu-jorim / 두부조림)

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