Easy bbq sides you can take to any casual backyard cookout – or your end of summer blowout. Because, while food from the grill is good, the side dishes make the barbecue a full on experience. From corn on the cob to Hawaiian macaroni salad to potato salad – Japanese coleslaw to cornbread. Oh, did I mention the spicy and sour pickled veggies? Indulge in the best bbq side dishes whether you like it savory, sweet, spicy – or all of the above!

Sure, the grilled burgers, ribs, bbq chicken, tofu steaks and brats get top billing at any backyard bbq. But show me a picnic table loaded up with colorful side dishes made with fresh ingredients, and that’s where I’ll be posted up for most of the meal.

BBQ Sides Can Blur Borders

Whether you’re usually tasked with bringing your famous mac and cheese and sweet potato fries – or you’re more known for your Korean bbq chicken and vegan Chinese dan dan noodles – food from any culture can make the perfect side dish at a summer cookout.

Here are 20 easy side dishes you can add to your cookout menu – from classic American to international bbq sides.

Three Bean Salad

I love making this bean salad because it’s quick, filling and so flavorful. Plus it’s one of my go-to cookout menu ideas because it disappears from the picnic table in record time. I use kidney beans, green beans and garbanzo beans – but you can use what you have handy in the cupboard for this easy side dish. It’s so easy in fact that it’s virtually impossible to mess up!

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Grilled Corn on the Cob With Tomatillo Sauce

Sure, the natural sweetness of corn is delectable on its own. But it’s sometimes fun to dress it up and offer something a little different when its grill o’clock. You’ll get a blast of flavor from the tart and refreshing green sauce made with fresh tomatillos, fresh herbs like cilantro, chilis and creamy avocado. It’s absolutely delicious – and it’s a great alternative to another favorite bbq side: elotes. Extra pro move: crumble your favorite tortilla chips and dust the cobs after you brush the punchy dressing on. YUM! This barbecue hit is ready in 20 minutes from start to finish.

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Strawberry, Tomatillo and Watermelon Salad

Talk about luck. This strawberry, tomatillo and watermelon salad was a happy accident I created when I had some juicy leftover watermelon and I didn’t know quite what to do with it (besides eat it sliced, ha!). Mint, shallots and salt and pepper round out the flavor profile nicely. This simple summer salad is sweet, tangy, tart and super refreshing – especially nice alongside heavier bbq staples like ribs and pulled pork sandwiches.

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Hawaiian Macaroni Salad

I’ve always had a weakness for macaroni salad. And when I think of the many versions out there, I’m a sucker for the Hawaiian preparation. It’s creamy, crunchy and on the sweeter side of things. This is one of those satisfying yet humble salads I probably bring to 95% of family gatherings, cookouts and potlucks. It tastes like a sunny afternoon on the beach after snorkeling and paddle boarding. Mahalo!

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Japanese Potato Salad (ポテト サラダ)

When it comes to potato salad, Japan might not be the first place you think of. But this sweet, tangy, creamy and chunky potato salad is on so many izakaya menus in the land of the rising sun that this yōshoku classic feels 100% Japanese. The secret weapon is the thinly sliced pickled cucumbers that add crunch and zing. This is my favorite potato salad and it makes a great side dish at any bbq. Oh, and if you’re still wondering about Japanese preparations of Western classics, check out this caprese salad.

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Korean Cucumber Salad

Korea doesn’t play around when it comes to bbq. And if we’re telling the truth here, I’m probably most drawn to Korean barbecue out of all of the cultural variations out there. When you go to a Korean bbq joint, small plates of kimchi, bean sprouts, tofu, radish and cucumber salads are placed on your table. Those dishes are called banchan – and they are glorious. This cucumber salad is my favorite of them all. And it’s seriously easy to make – here’s a quick video. Wondering if a gochugaru loaded spicy cucumber salad is a true bbq side worthy to be on the same plate as those delicious hot wings your family and friends suggest demand you bring to the park? Make it and bring it to your next cookout. You can thank me later!

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Red Cabbage Slaw

I’m one of those people who are instantly drawn to the serving platters containing the most colorful food. Can’t help it. If you’re like me, you’re in for a treat with this one. Because, not only does it look vibrant, this slaw has all the flavors and textures in every single bite. Red cabbage and bell pepper soak up the tart, punchy dressing without getting soggy. Orange and apple deliver an understated sweetness – and a few pumpkin seeds and cashews make it filling. This is the perfect bbq side for carnivores and vegans alike.

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Slow Cooker Pinto Beans

Are you a set it and forget it kinda chef? I know I am. And this slow cooker recipe is one of those perfect traditional sides for bbq. Both in terms of rustic, hearty flavor – and the fact that you don’t have to pay attention to it. Seriously, at all. Great for those times you’ve been tasked with bringing multiple dishes to the cookout and have a ton to accomplish in the kitchen before you get to relax with family and friends in the park. Just let it do its thing in the crockpot while you make your other cookout sides. Check out this step by step video for these bbq pinto beans.

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Pickled Cucumber and Onion Salad

What do dill, chiles and mango all have in common? They’re all key players in this light and refreshing southern style pickled cucumber and onion salad. Tangy cucumber and onion salad is a staple dish in many Southerrn households – and everyone puts their own little spin on it. Mine is tart, sweet and spicy and goes well with everything from hamburgers to carnitas. It’s the food incarnation of a sunny summer afternoon with friends as grill smoke wafts through the sultry air.

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Red Potato Salad

This is probably about the most classic bbq side dish I can think of. Tangy red potato and pea salad tossed in a light mustard and vinegar dressing. I use sun dried tomatoes for a deep umami savoriness that plays against the bright and verdant fresh basil. And it’s so easy to make when you’re in a rush to get out the door. This chunky potato salad is ready in just 15 minutes!

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Italian Pasta Salad

If you’ve got friends and family that prefer to fill up on hearty salads rather than grilled chicken and smoked sausages, this bright Italian pasta salad delivers some heft. It’s the perfect filling summer salad packed with black olives, cherry tomatoes, red onions, turkey and cheese. Of course you can omit the dairy and lean meat if you prefer plant based sides. The real weapon in terms of flavor is the simple homemade Italian dressing. It’s so delicious you’ll want to use it on everything!

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Broccoli Salad With Honey Mustard Dressing

Broccoli that is tender but crunchy: check. Grated carrots, almonds and cranberries: check. Tangy, sweet and savory honey mustard dressing: check. This cookout side dish is healthy without being a bummer. In fact, it’s awesome to see a plate loaded with bbq ribs and broccoli at the same time. Get a big bowl of it on the picnic table stat!

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Asian Style Slaw

It looks fiery and spicy. But this slaw is savory, sweet and mild. Mandarin orange segments offer a soft counterpoint to the crunchier cabbage, red bell pepper, wonton strips and sliced almonds. And the dressing is a flavor packed mixture of sesame oil, soy sauce, honey and rice vinegar (with a little grated ginger). If you want to keep it super easy in the kitchen, just use a bag of coleslaw mix instead of shredding everything by hand. Easy, done!

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Spicy Pickled Vegetables

I’m a big fan of chow chow relish (that iconic Southern condiment made with green tomatoes, onions and sweet peppers). Well, this pickled veggies recipe is my extremely loose interpretation of that. I’m using cabbage, red onions, carrots, bell peppers and jalapeños. But, obviously, you can use whatever looks good in the produce aisle. The pickling brine is a simple four ingredient combination of rice vinegar, red pepper flakes, sugar and salt. Savory, sweet and spicy pickles are a bbq side that should be at every cookout.

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Southern Cornbread

Wondering what sides go with bbq – and don’t quite know what to take to that weekend cookout in the park? You can’t go wrong with cornbread. Ever. Now, if you’ve got a family cornbread recipe that goes back generations and always turns out perfectly, you should probably make that one and not risk the wrath of your in-laws. But if you’ve been looking for the perfect secret ingredient to introduce a bit more moisture to cornbread, click the link below!

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Cold Asian Noodle Salad

This is absolutely one of those genre blurring bbq sides. Because, at first glance, it’s a cold Asian noodle salad that has more in common with a phone order from your favorite Chinese-American delivery spot than a cookout staple. But look a little closer and, at its core, it’s a cold pasta salad with a spicy and savory flavor profile that features crunchy elements like sliced cucumber and bean sprouts. If that’s not a classic cookout side dish, then we’ve been doing bbq wrong.

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Sugar Snap Peas With Sesame Dressing

Grilling season and snap pea season have their calendars synced in the best way. In fact, cold snap pea salad is one of my favorite counterpoints to a plate piled high with burgers, grilled veggies and shrimp skewers. These crunchy, sweet and refreshing sugar snap peas are served with a Japanese onion and sesame dressing that’s nutty and savory. If you only try one of the bbq sides on this list, this is the one.

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Kani Salad – Japanese Crab Salad

Now, you could use fresh king crab meat if you were so inclined. But even though it would be technically superior, using the more traditional imitation crab meat in this iconic Japanese crab salad somehow makes it better. Kinda like how a plastic wrapped Kraft Single works better than a fancy expensive cheese in certain recipes. You’ll love the sweet and tangy Kewpie mayo based dressing. This is a recipe I grew up eating – and the side dish my Japanese mother brought to every summer cookout we ever went to in Quebec. Incidentally, it was also the first serving dish on the chipped picnic table in the park to be completely empty 100% of the time.

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Summer Rainbow Salad

Making this summer rainbow salad is so easy! Like, seriously… mix everything in a bowl and head out to the backyard easy. Plus, you can use this bright recipe as a blueprint. Swap one summer veggie for another to make your own colorful salad that speaks directly to your tastebuds. The flavors are clean and simple – and putting the whole thing together only takes about 15 minutes total!

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Japanese Coleslaw (コールスロー)

Just like there’s a flavor difference between the coleslaw at your favorite deli and the coleslaw at KFC (I love both), there are many different versions of cabbage salad in the Japanese food lexicon. This one is tart and pungent with plenty of rice vinegar, soy sauce and katsuobushi (which gives it a good amount of smokiness as well). What doesn’t change here, is that coleslaw of any provenance is the perfect bbq side to take to any cookout no matter where in the world you happen to be. Check out the step-by-step video to see how easy this one is to make. Now let’s fire up those charcoal briquettes! See you in the park

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So what will you be tossing on the grill? Have you tried any of these easy bbq sides at your backyard cookouts? Are there changes you made that you’d like to share? Share your recommendations, tips and tricks in the comments section below.

The Best Three Bean Salad

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An easy to make three bean salad that will bring big time flavor and a pop of color to your backyard cookout spread. This iconic bbq side is ready to serve in just 20 minutes.

• Author: Caroline Phelps
• Prep Time: 16 minutes
• Cook Time: 4 minutes
• Total Time: 20 minutes
• Yield: 6 servings
• Category: Salads
• Cuisine: American
• Diet: Low Fat

Ingredients

Units USM

• 1 15–ounce can garbanzo beans, rinsed and drained
• 1 15–ounce can kidney beans, rinsed and drained
• 8 ounces fresh green beans, ends trimmed
• 2 stalks celery, finely chopped
• 6 jarred sun-dried tomatoes in oil, patted dry and finely chopped
• 1 small shallot, finely chopped
• 1 endive, sliced in half lengthwise and chopped (optional)
• 1/4 cup flat Italian parsley or curly parsley, chopped

Vinaigrette

• 1 clove garlic, minced
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar or apple cider vinegar
• 1 teaspoon creamy dijon mustard
• salt and pepper, to taste

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Instructions

1. Fill a medium size pot with water and add 1 tablespoon salt. Bring to a boil and add green beans.
2. Boil for 4 minutes, turn the heat off and drain. Rinse under cold water until the green beans are room temperature and drain well.
3. In a large mixing bowl, add all the ingredients for the salad.
4. In a glass or plastic container that comes with a lid, add all the ingredients for the vinaigrette. Put the lid on and close tightly. Shake until vinaigrette has emulsified and pour over the salad.
5. Toss well until the ingredients are evenly coated.
6. Season with more salt and pepper if necessary. Serve.

Notes

This three bean salad will keep refrigerated for up to 3-4 days.

Nutrition

• Calories: 231
• Sugar: 5 g
• Sodium: 262.3 mg
• Fat: 11.7 g
• Saturated Fat: 1.6 g
• Unsaturated Fat: 1.7 g
• Trans Fat: 0 g
• Carbohydrates: 25.9 g
• Fiber: 9.1 g
• Protein: 8.5 g
• Cholesterol: 0 mg

Keywords: Side dish, pot luck

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20 Best BBQ Sides (Backyard Cookout Ready!)
Pickled Plum.

Take your lunch break! You earned it. These lunch ideas will make lunchtime the main event of any afternoon. From classics like tuna salad to protein packed banh mi – to soba noodles and avocado toast. Treat yourself to the best simple to make, kid friendly, adult approved (and highly portable) sandwiches, salads and pasta.

When a workday gets hectic, lunch can be one of the first things that gets forgotten in the chaos. But it doesn’t have to be that way! Also, you shouldn’t have to spend $22 at the deli for a wilted desk-salad.

Healthy Lunch Ideas That Are Delicious, Portable and Kid-Friendly

I’m a soup and sandwich girl. But I also realize that a jug of soup isn’t always the easiest thing to cart to the office. So these lunch recipes lean hard on salads, sandwiches and pastas. But if you’re OK with a little meal prep, I’ve got soup for you too! Go from fridge to hot lunch (with a quick stop at the microwave) with these easy, healthy soup recipes – as well as these savory Asian soup recipes.

And whether you need to spice up your own mid-day meal, or hoping to elevate your kid’s school lunch, the 20 flavor packed lunch ideas that follow are real crowd pleasers.

The Best Tuna Sandwich

I have a confession. I can plow through three of these tuna pitas without breaking a sweat. Part of that is because this recipe reminds me of my mom’s sack lunches from when I was a kid at school. The key to the tuna salad is using plenty of finely chopped celery and gherkins. Mayo, mustard and turmeric round out the flavor nicely. I like avocado and tomato slices on my sandwiches, but feel free to add lettuce for crunch. And the pita is delicious, but optional. You could also use flour tortillas and create tuna wraps!

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Nicoise Salad

While this classic French salad typically comes with a lightly seared tuna steak, I’ve found that canned tuna works super well also. This is definitely a protein packed salad that eats like a full meal. Food preppers take note: you can totally bring this to work with you as long as you cook and cool the potatoes, eggs and green beans at home. Store in separate containers and assemble in 30 seconds at work or school. Drizzle the dressing on and you’re eating a French brasserie favorite at a third of the cost.

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California Veggie Sandwich

Move over cheese sandwich! This good looking fella has all the vegetables: pickled carrots, sprouts, baby spinach and mashed avocado to be exact. And the whole grain bread is treated to a lemony goat cheese spread. You’ll hear the crunch from this sunny and bright veggie sandwich from down the hall. Warning: you might also see jealous eyes staring at you from the opposite cubicle.

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Italian Pasta Salad

This Italian pasta salad is one of those easy lunch ideas that transcends work and play. Because it goes down just as nicely at the office as it does at a weekend cookout at the park. Cherry tomatoes and kalamata olives deliver bright and savory goodness, while turkey and mozzarella cheese introduce some heft. Use fresh herbs in the Italian dressing if you’ve got them handy – and don’t forget the basil and Parmesan cheese!

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Onigiri / Musubi (Japanese Rice Balls) おにぎり

Japanese onigiri are the original portable take-it-to-work lunchbox stuffer. And it’s easy to see why. Delicious, fluffy short grain Japanese rice balls filled with savory surprises make fairly compelling lunch ideas for adults and for kids. I’ve got recipes for salmon onigiri (my favorite) as well as umami mushrooms / scallions – and okaka musubi. And if you’re concerned about making Japanese rice, don’t be! Check out the simple instructions for making Japanese rice on the stove top or in a rice cooker here. Itadakimasu!

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The Best Three Bean Salad

Do you have 15 minutes to whip up lunch? Whether you’re eating at home or taking it to work, this three bean salad is packed with vitamin C, potassium, and calcium. I’m using garbanzo beans, kidney beans and green beans – but feel free to use that can of black beans that’s always in the pantry. This particular mixture of beans, veggies, garlic and tart vinaigrette is at home at the office, or at your next backyard BBQ. Your choice!

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Japanese Egg Sandwich (Tamago Sando)

Japanese egg salad sandwiches are simple but lovely. There are two secrets to making them (other than going to a convenience store in Japan for lunch). 1) Use Kewpie-style Japanese mayo. 2) Serve on shokupan – or Japanese milk bread. Now, in reality, the egg salad is delicious on any bread you choose – but in my opinion, the softer the bread, the better. While this is totally recognizable as egg salad – it just manages to be somehow creamier, tangier, and lighter that you might remember. Must try.

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Hawaiian Macaroni Salad

This humble, sunny salad is creamy in all the right ways. The Hawaiian version is slightly sweeter than the macaroni salad from the corner deli, but that sweetness is countered by the tanginess of Greek yogurt and a savory dose of salt and pepper. Use olive oil based mayonnaise if you want to work some heart healthy fats into this pasta salad. No matter how you make it though, the first bite will transport you to that sunny vacation you can’t wait to take again!

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Zaru Soba (Cold Soba Noodles -ざるそば)

This is one of my favorite summertime lunches of all time. And, since zaru soba is served cold, you can prepare the buckwheat noodles and savory tsuyu dipping sauce ahead of time – and just refrigerate until you’re ready to dig in. No microwave required. I’ve got an easy recipe for the soup – or you can just pick up a pre-made soup base on Amazon. Just a word of warning though: once you try these delicious Japanese noodles, there’s no going back. You’ll crave them all the time!

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Avocado Toast With Gochugaru and Miso

Newsflash: You don’t have to spend $16 on avocado toast. Seriously, buy the ingredients and you’ll see just how marked up this brunch favorite tends to be at your local coffee shop. This simple recipe is hiding some serious flavor in plain sight. First, I use Japanese miso paste on the toasted bread itself. Second, I use smoky gochugaru (Korean chili flakes) to impart a subtle heat to the finished dish. Now, you can mash or slice the ripe and creamy avocado, your choice. Want to make it a bit heartier? Add a sunny-side up egg on top. OMG, yum.

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Asian Slaw

Sure, it looks fiery. But this slaw is savory, sweet and mild. Mandarin orange segments are the soft counterpoint to the crunchier cabbage, red bell pepper, wonton strips and sliced almonds. And the dressing is a flavor forward mixture of toasted sesame oil, soy sauce, honey and rice vinegar (with a little grated ginger for the slightest of slow burns). If you want to keep it super easy in the kitchen, just use a bag of coleslaw mix instead of shredding everything by hand. It’s delicious – and way cheaper than ordering this lunchtime classic at a restaurant.

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Cucumber Sandwiches With Tzatziki Sauce

Wondering what tzatziki is? Well, it’s a delightful Southeast European dip made of Greek yogurt, dill and extra virgin olive oil. And it’s the main flavoring agent in this dead simple cucumber sandwich recipe. In fact, aside from soft bread and a little salt and pepper, it’s all you’ll need to make these tea sandwiches for lunch. Wanna get fancy? Cut the crusts off and devour with abandon.

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Lemon Chicken Salad

This one is TART. Both lemon juice in the vinaigrette and lemon segments in the salad make this simple chicken salad ahem… bright. But this is that most rare of lunches. One that fills me up with delicious savory chicken breast and greens – but leaves me feeling lighter than before I ate. It’s healthy lunchtime perfection.

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Inari Sushi (Inarizushi – いなり寿司)

Snack, side dish or as a full on meal, there’s a nostalgic feeling I get biting into sushi rice wrapped in slightly sweet fried tofu pockets. And that’s because this simple lunch idea is steeped in childhood memories of eating with my mother’s family in Japan. But even if you’re not reliving the good old days, there’s no denying these highly mobile rice parcels are delicious. And if you’re wondering how to make perfect sushi rice, I’ve got you right here. A word of advice: don’t forget the sesame seeds.

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Red Potato Salad

Tangy red potato salad with green peas, sun-dried tomatoes and fresh basil is never a bad idea. And when you mix in a bright mustard vinaigrette, now you’re cooking with gas! I’ve typically been more drawn to creamy potato salad in the past. But the first time I tried this chunky potato salad, I was forced to question everything. Yum. And if you’d like to have a look at exactly how easy potato salad is to make, check out this step by step video. Delicious and ready in 15 minutes from start to finish.

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Asparagus, Radish and Ricotta Toast

While I’ve typically prepared this creamy, salty, sweet and crunchy ricotta toast for breakfast and brunch, I took it to a picnic recently and immediately realized there’s no reason not to make this for lunch as well. It hits all the flavor and texture notes of a crostini with triple the calories – and manages to look impressive in the process. If you take it to work, just make sure to keep the honey separate until you’re ready to eat.

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Creamy Cucumber Tomato Salad

Whether you’re eating lunch outside on a sunny patio – or hunkered down during a blizzard, this simple to make cucumber salad hits the spot. Try using English cucumber for the best crunch (and way fewer seeds than the hothouse variety). Cherry tomatoes impart pops of fiery color and mellow sweetness. Avocado brings some creaminess to the party – and is counterbalanced by the salty, briny feta cheese. So simple to make, it’s practically ready the moment you think about it.

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Chicken Banh Mi Sandwich

Chicken marinated in lime juice, fish sauce, shallots and garlic: check. Pickled carrots and daikon radish: check. Flaky baguette with mayo and sriracha… well, you get the idea. This full flavor banh mi sandwich is a nod to the Vietnamese original, while opting for a leaner protein than the typical trinity of pork. Make this flavor bomb on a lazy day around the house – or wrap it up and take it to work. This is one of those lunch ideas that pops up and always makes me wonder, why didn’t I make this sooner?

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Edamame Quinoa Salad

If you’re a fan of grain bowls, this simple, protein packed quinoa salad has flavor and texture for days. Ingredients like red bell pepper, chickpeas, red onion and edamame beans contribute texture in every bite. And the easy olive oil, vinegar, salt and pepper dressing is tart, savory and perfect. Not only is this heart healthy salad vegan, it’s gluten free as well. Better bring a bigger Tupperware for the work fridge!

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Penne With Sun Dried Tomato Pesto (+ Bonus Recipe: Panzanella Salad)

One of the best things about pasta is how delicious leftovers tend to be. This penne is coated in a tangy sun dried tomato and olive pesto and topped with fresh Italian parsley. So whether you’re diving into a bowl of freshly made pasta at home, or a plastic container of leftovers at work, that full flavor goodness will be there, guaranteed. And I’ve got an easy recipe for panzanella salad on the same page – so this easy lunch idea is literally a two for one deal!

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So what’s for lunch at your house? Have you tried any of these easy lunch ideas? Are there changes you made that you’d like to share? Share your recommendations, tips and tricks in the comments section below.

Easy Three Bean Salad

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A nutritious and easy three bean salad ready to serve in just 20 minutes.

• Author: Caroline Phelps
• Prep Time: 16 minutes
• Cook Time: 4 minutes
• Total Time: 20 minutes
• Yield: 6 servings
• Category: salads
• Cuisine: American
• Diet: Low Fat

Ingredients

Units USM

• 1 15–ounce can garbanzo beans, rinsed and drained
• 1 15–ounce can kidney beans, rinsed and drained
• 8 ounces fresh green beans, ends trimmed
• 2 stalks celery, finely chopped
• 6 jarred sun-dried tomatoes in oil, patted dry and finely chopped
• 1 small shallot, finely chopped
• 1 endive, sliced in half lengthwise and chopped (optional)
• 1/4 cup flat Italian parsley or curly parsley, chopped

Vinaigrette

• 1 clove garlic, minced
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar or apple cider vinegar
• 1 teaspoon creamy dijon mustard
• salt and pepper, to taste

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Instructions

1. Fill a medium size pot with water and add 1 tablespoon salt. Bring to a boil and add green beans.
2. Boil for 4 minutes, turn the heat off and drain. Rinse under cold water until the green beans are room temperature and drain well.
3. In a large mixing bowl, add all the ingredients for the salad.
4. In a glass or plastic container that comes with a lid, add all the ingredients for the vinaigrette. Put the lid on and close tightly. Shake until vinaigrette has emulsified and pour over the salad.
5. Toss well until the ingredients are evenly coated.
6. Season with more salt and pepper if necessary. Serve.

Notes

This three bean salad will keep refrigerated for up to 3-4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 231
• Sugar: 5 g
• Sodium: 262.3 mg
• Fat: 11.7 g
• Saturated Fat: 1.6 g
• Unsaturated Fat: 1.7 g
• Trans Fat: 0 g
• Carbohydrates: 25.9 g
• Fiber: 9.1 g
• Protein: 8.5 g
• Cholesterol: 0 mg

Keywords: Side dish, pot luck

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20 Easy Lunch Ideas (Quick and Healthy!)
Pickled Plum.

Shut the computer down and prepare for a binge watching marathon. Your weekend begins with these easy Friday night dinner ideas. Simple Asian comfort food recipes you can make in under 30 minutes. From savory stir fried veggies to teriyaki fish to spicy Szechuan chicken. No delivery fees – and flavor for days. Better than takeout!

Sometimes at the end of an exceptionally busy work week, I can’t wait to order takeout, flip on the TV and melt into the sofa. Because there’s nothing more relaxing than movie night surrounded by to-go containers brimming with my favorite comfort foods. But, with rising food costs, takeout and delivery is more expensive than ever. Friday night dinners shouldn’t deplete your hard earned paycheck with crazy delivery fees and fuel surcharges! Well, not every weekend anyway.

Easy Friday Night Dinner Ideas Inspired by Asian Takeout Menus

I’ve always been drawn to Asian takeout and delivery. And Chinese, Thai, Korean and Japanese food is what I end up craving most when I close my laptop on Fridays. Sure, I love pizza, pasta, tater tot casserole and a faux steak sandwich smothered in mozzarella cheese and bell peppers as well. But, when I consult the drawer full of takeout menus, I’m usually thinking quick stir fry from the wok – not time consuming sheet pan or crockpot recipes.

If that’s how you roll as well, you’ll definitely find some easy dinner ideas that will please you and your family. Plus, everything on this list is ready in under 30 minutes. Because preparing delicious food shouldn’t cut into your binge watching too much!

Chinese Broccoli With Garlic Sauce

When I’m at dim sum, you better believe I’m ordering gai lan. But this Chinese broccoli – quickly stir fried with garlic, oyster sauce and sesame oil – has also been on pretty much every delivery order I’ve ever placed. Luckily, it’s so easy to make at home with a small handful of ingredients. And the tender stalks and leaves taste best fresh out of the frying pan anyway. So save your money – and whip up this Chinese restaurant classic when Friday movie night rolls around.

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Easy Japchae – Korean Glass Noodles

With chewy glass noodles, sweet and savory sauce – and colorful vegetables – Japchae is the perfect meal to serve to noodle lovers. The slippery Korean glass noodles are actually made from the starch of sweet potatoes. And the whole thing is ready in less than 20 minutes from start to finish.

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Chinese Eggplant With Garlic Sauce

Like I said, when I’m needing inspiration for home cooked Friday night dinner recipes, sometimes I turn to my drawer full of to-go menus. If it sounds like something I’d like to order – then it’s definitely getting made! This Chinese eggplant recipe is one of those dishes I always order (so I make it all the time haha). If you’ve got eggplant and ginger in the fridge that you don’t know what to do with, this one is for you. Check this video to see how simple it is to make this takeout favorite in under 20 minutes at home.

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Filipino Garlic Rice (Sinangag)

When it comes to decadent delivery, fried rice obviously beats salad. But this Filipino garlic rice recipe has a few things that make it stand further apart from the pack. 1) Vampire safety amounts of fried garlic goodness. 2) No egg means it’s a vegan fried rice recipe. 3) In the Philippines, sinangag is actually typically eaten for breakfast! But don’t worry. It is delicious anytime. And it’s one of the easiest Friday dinner ideas of all time. Ditch the slow cooker – and grab the wok. 10 minutes is all you need from start to finish.

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Garlic Shrimp With Chili Crisp

I get fired up when a recipe I’ve made at home beats the flavor of a similar dish from a restaurant. And while I don’t know if any restaurants are making this exact combination – it definitely wouldn’t seem out of place in a takeout container next to a side of egg rolls. This garlic chili shrimp is smoky, salty, nutty and has just enough heat to make you reach for a spoonful of steamed rice. I don’t say this often… but it’s insanely delicious!

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Easy Pan Fried Tofu With Gochujang Sauce

Pan fried until crispy, these tofu steaks are then coated in a gochujang based sauce. It’s smoky, sweet and spicy. And it’s the perfect example of tofu doing its magical shapeshifting act: tasting exactly like whatever you prepared it with. This is one of those easy Friday night dinner ideas that still happens to pack a punch in the protein department as well.

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Szechuan Chicken

My eyes are drawn to this delicious combination of words almost every time I look at a delivery menu. Seriously, I could look at a 3 panel takeout menu (with small writing) and find szechuan chicken in 0.02 seconds. And that’s because it’s so yummy. Well, with a handful of spices, veggies and protein – you can make this delicious stir fry at home. Works super well with your favorite plant-based meat alternatives too.

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Scallion Pancakes (Pajeon – 파전)

These crispy, chewy Korean scallion pancakes are so addictive! Whip up the quick batter, chop your scallions and move on to your Friday night chilling. Oh, and remember to serve your green onion pancakes with the soy sauce and rice vinegar based dipping sauce. 10 minutes to prep. 10 minutes of cook time. All completely worth it.

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The Best Okonomiyaki (お好み焼き)

Kids love Japanese okonomiyaki. Especially when you tell them you’re making ‘Japanese pizza’ for dinner on Friday. Aside from being a savory pancake topped with Japanese mayo and okonomi sauce – bonito flakes (katsuobushi) dance and sway from the heat of the completed dish. There’s definitely an element of theater when you place the plate on the dinner table (or on the TV tray in your living room).

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Spicy Vegan Sichuan Noodles

Friday night sometimes seems like the perfect time for pasta. Rice noodles are brilliant when I’m craving pasta, but want to keep it on the lighter side. Smoky, spicy and with a punch of umami, these spicy vegan Sichuan noodles will keep you coming back for more. And mushrooms actually step in for the more traditional ground beef or pork. Plus, the entire recipe only requires 8 ingredients and is ready in 10 minutes!

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Crispy Honey Sriracha Tofu

Honey and sriracha go together so well, you’d think they were old friends. And that sweet heat works with everything from honey sriracha salmon filets – to roasted chickpeas to this crispy stir fried tofu recipe. Tastes just like Chinese take out (think sweet and sour but with a chili sauce kick). Ready in just 15 minutes.

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Drunken Noodles – Pad Kee Mao

When tender shrimp and wide rice noodles get together in the wok, you have my attention. Once you add Thai chilis, kaffir lime leaves, basil, fish sauce and Thai dark soy sauce I’m probably staring slack-jawed at the mixture and wondering how soon I get to dig in. Turns out, 16 minutes. That’s how long pad kee mao takes to make from start to finish. And drunken noodles is one of the best Friday night dinner ideas that doesn’t require a phone call or delivery app.

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Teriyaki Arctic Char

Friday night was fish night growing up at my place. But that doesn’t mean my mom went for fish and chips every week. Sometimes, Friday also signified teriyaki night as well. Teriyaki is a cooking method where food is grilled or broiled in a simple combo of soy sauce, mirin and sugar. It acts as a glaze – and produces a glossy, lacquer-like shine. Delicate (and sustainable!) arctic char is the perfect vehicle for this delicious Japanese sauce. Worried that making this at home might take too long? Don’t sweat it! You only need 10 minutes.

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Chinese Restaurant Style Stir Fried Napa Cabbage

Simple stir fried dishes are oftentimes the sleepers. Because they have a humble ingredients list – but still manage to pack a serious punch in the flavor department. This napa cabbage stir fry mimics a classic Chinese stir fry from your favorite neighborhood spot – and even has the trademark thick and glossy sauce (thank you cornstarch!). If you’re sitting in front of the TV and wish you had a takeout container of something smoky, umami and delicious – this is the one for you.

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Ochazuke – お茶漬け

This is one of those simple Japanese concoctions that tends to be, in actuality, repurposed leftovers. Ochazuke is cooked shortgrain rice, covered in a broth made of green tea or dashi (or sometimes both), then topped with whatever you have handy. I think it’s best with leftover shiozake (salted salmon) or umeboshi (Japanese pickled plums). But use what you have handy! Savory, comforting and above all… easy to make on a lazy Friday night!

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Kitsune Udon – きつねうどん

Need a little comfort food that isn’t too heavy? Kitsune udon is a traditional udon noodle soup that hits the spot (and is way better for you than a packet of instant ramen). The noodles are served in a delicate, salty, and umami broth and then topped with sweet inari age (fried tofu) pouches, fish cakes and chopped scallions. It’s delicious and ready in 15 minutes.

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Chinese Tomato Egg Stir Fry

Easy and affordable – and only 17 minutes to make. This simple home-style Chinese dish is savory, sweet and tart, and becomes the ultimate comfort food when served over rice. It’s one of my Friday night favorites when I’m watching my budget, but still want to welcome the weekend with some great Asian comfort food. This is also one of the few Chinese recipes where I sometimes sub out the cooking oil for the decadence of butter. Now… fire up Netflix and veg out!

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Have you tried any of these easy Friday night dinner ideas? Are there changes you made that you’d like to share? Sound off! Share your recommendations, tips and tricks in the comments section below.

Drunken Noodles – Pad Kee Mao

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A fiery and fragrant Drunken Noodles Recipe that tastes like authentic Bangkok street-food! This simple Thai Pad Kee Mao is ready in 16 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 3 people
• Category: Noodles
• Method: Stir Fry
• Cuisine: Thai

Ingredients

Units USM

• 1 tablespoon vegetable or grapeseed oil
• 2 cloves garlic (minced)
• 1–2 Thai chili (finely chopped. Omit if you prefer not spicy)
• 10–12 shrimp (uncooked and removed from their shells (thawed if previously frozen))
• 2 tablespoons fish sauce
• 2 tablespoons sweet dark soy sauce OR regular soy sauce mixed with 1/2 teaspoon sugar
• 2 tablespoons water
• 1 large egg (whisked)
• 2 teaspoon kaffir lime leaves (finely chopped or substitute with 1 1/2 teaspoon finely chopped lime zest (it’s even better if you do half lemon and half lime zest))
• 1 large tomato (chopped)
• 8 ounces dry rice stick noodles
• 10–12 fresh basil leaves (hand torn)

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Instructions

1. Prepare rice noodles by following the instructions on the package. Set aside.
2. In a wok or frying pan over medium high heat, heat the oil and fry garlic for 1 minute, or until golden.
3. Add shrimp and toss for approx 2-3 minutes, until almost cooked – then add egg and stir for a couple seconds until egg starts to set.
4. Add chili, lime leaves, tomatoes, fish sauce, dark soy sauce, and water, and stir for a minute or so until the tomato is cooked and sauce is bubbling.
5. Add the rice noodles and toss until noodles are hot, evenly coated and ingredients are mixed well.
6. Turn off the heat and add basil. Toss and transfer to a plate.
7. Serve with fish sauce and dark soy sauce so people can adjust the flavor to their liking.

Notes

Store leftovers in the refrigerator for up to 2 days.

Nutrition

• Calories: 437
• Sugar: 2.4 g
• Sodium: 1495.6 mg
• Fat: 7.2 g
• Saturated Fat: 1.1 g
• Carbohydrates: 65.2 g
• Fiber: 1.6 g
• Protein: 24.9 g
• Cholesterol: 198.9 mg

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Friday Night Dinner Ideas That Are Better Than Takeout
Pickled Plum.

Try some fresh fruit first thing in the morning! These are the best smoothie recipes to start your day on the right foot. From a silky green smoothie to a gut soothing bitter melon fruit smoothie – to a cooling, caffeine loaded coffee banana shake. Add granola or protein powder as you see fit – and hit those morning goals!

A good smoothie can make the best breakfast. Because when you drink a blast of berries and fruity flavors before you’re fully awake, it can really wipe the sleep from your eyes. And there’s something almost meditative about cutting fruit and vegetables, loading up the blender and flipping that switch for a midday snack.

Easy Smoothie Recipes You Can Tailor to Your Tastes

Add what you like! These delicious smoothie recipes are all tried and tested in my kitchen – but at the same time are essentially blueprints. Do you like almonds, chia seeds, and cacao nibs in your tropical smoothie? How about peaches and oranges instead of raspberries? Go for it.

Likewise, you should feel empowered to add protein powder or substitute any dairy for plant based milks like almond milk, coconut milk and oat milk. Now let’s dive in to these smoothie recipes.

Strawberry Banana Smoothie (With Matcha)

Four ingredients. Five minutes. That’s all you need for a boost of glorious morning sweetness in your glass. While this smoothie recipe works with fresh strawberries, I like using frozen berries so the overall temperature is icy without tasting watered down. But the real star of the show is a bit of Japanese matcha powder. It delivers delicate flavor and a boost of antioxidants.

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Gut Soothing Bitter Melon Smoothie Recipe

Bright and fruity, you might not guess that this mixed berry, spinach and pineapple smoothie is hiding an ingredient known specifically for it’s bitterness. Bitter melon is just that (from a flavor perspective). But it is used extensively in Asian cuisine for its anti-inflammatory properties. You can barely taste it in this smoothie recipe. And hey, let’s be real here: I actually like the taste of bitter melon on it’s own. Your mileage may vary. Add ground flax seeds and psyllium husk for fiber for a dose of tummy calming deliciousness.

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Cantaloupe Smoothie

Get a quick dose of both vitamin C and A with this silky smooth breakfast drink. If you’ve ever wondered how to make a smoothie, it doesn’t get any easier than this one. Add chopped cantaloupe, fresh orange juice, coconut or almond milk and some ice cubes to a blender and turn it on. That’s it! Easy. It’s sweet and satisfying. And you’ll be feeling that inner-glow freshness for the rest of the day!

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Watermelon Smoothie Recipe

Tart, sweet and refreshing – this simple blend will cool you down and rehydrate you after a workout (or after a long night out with friends). Watermelon is so light and subtle and works really well with a one-two punch of banana and pineapple. Fresh coconut water is packed with electrolytes like potassium and manganese. And Greek yogurt adds creaminess and a few grams of protein to your self care regime.

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Beauty Fruit Smoothie Recipe

The first time Ben tried this simple smoothie recipe, he thought it was just a blueberry smoothie. But I actually like to use a blend of frozen strawberries, blackberries and blueberries from the freezer aisle. And that’s for 2 reasons. Frozen berries keep your smoothie on the colder side without adding ice that might eventually water it down. And I’ve always got a bag of berries in the freezer, so I never have to worry about whether I can stick to my morning care routine. Btw, this is one of those fruit shakes that is thick enough that you could use it for a smoothie bowl topped with your favorite granola and yogurt if that’s how you roll.

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Korean Banana Milk – 바나나 우유

Referring to this sweet treat as a smoothie seems like a stretch at first glance. But in reality there are four simple ingredients that are blended to perfection. If that’s not a smoothie recipe, then I don’t know what is. This iconic Korean drink is simply bananas and milk. If you’re steering clear of dairy, I find that oat milk works best for this one. You can make it a little sweeter with a pinch of sugar, honey or pure maple syrup. And a tiny bit of vanilla extract makes this one really sing. Check this video for step by step instructions.

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Mango Lassi

I make this yogurt based drink all the time. Because, aside from being delicious, it really fills me up in the morning. For mango lassi, I’d recommend you use fresh mangos for the best flavor – but frozen works in a pinch (and I’ve even tried it with canned mango pulp with decent results). A pinch of cardamom adds an almost alpine flavor to the fruity mix. And I’ve taken to adding two or three saffron threads when I’ve got them in the pantry. Trust me, you’re gonna love this one!

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Bright Skin Smoothie Recipe

Sometimes a recipe stands out. This was one of the first times I made a homemade smoothie with the hopes of making my skin shine from the inside out. Did it work? I’d like to think so. But the combination of lemon, strawberries, kiwis, apples and bananas tasted so good that I realized I’d be making this on a regular basis no matter what my complexion looked like. Coconut milk sends this one into tropical smoothie territory – but you can feel free to use almond or soy milk if that’s your preference.

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Coffee Banana Smoothie

If you have an early morning obligation, why not enjoy your coffee and get a boost of omega 3s at the same time? Coffee and almond milk get a nutritional augmentation from bananas, ground flaxseed and chopped walnuts. If that sounds crazy, try it anyway – and tell me you don’t feel energized on your way in to that early meeting.

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Peanut Butter Banana Smoothie

This is one of those magical combinations that tastes like a banana milkshake, but happens to also be a fairly balanced breakfast. Peanut butter and bananas have a natural symbiosis. But if you’re a fan of other nut butters, feel free to use them (almond butter is one of my personal faves). Add ground flaxseed for a few grams of fiber. And don’t forget the pure maple syrup for a boost of understated sweetness.

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Green Goddess Smoothie

Looks like blended avocados, but don’t worry! No avocados were harmed in the making of this breakfast shake. This is an after workout protein bomb that still manages to be sweet. Sure, there’s banana, mango, spinach (use kale in a pinch) and kiwi in the mix. But the not-so-secret ingredient that bolsters the whole thing is actually silken tofu. Sounds strange, but soft bean curd really contributes a satiny texture to this smoothie recipe overall. And it’s so reenergizing and restorative after a session on the stationary bike or that kickboxing class that makes your downstairs neighbors think you’ve lost the plot.

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Green Tea Apple Smoothie

Are you a green tea fanatic in the morning? You might be surprised to know that green tea has a fair amount of caffeine. Not as much as coffee, but it’ll pin your eyes open in a pinch. Plus it just tastes great. I’ve paired green tea with the sweet and sour perfection of granny smith apples – plus a couple other yummy ingredients. And, as with most smoothie recipes, all you have to do is turn the blender on for a little breakfast nirvana.

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Strawberry Pineapple Coconut Smoothie

If you needed further proof that simple recipes can transport you (in spirit) to faraway places, may I introduce you to this tropical tasting gem. Strawberries, pineapple and coconut milk are all you need for this easy breakfast drink. Three blended ingredients – and you’re sitting on a beach somewhere warm and sunny while waves lap against the sand. Well, for as long as your smoothie lasts anyway.

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Try a Wellness Tonic or Infused Water

Lemon And Lime Energy Tonic

Refreshing Cucumber Water

Morning Wellness Tonic

Slimming Strawberry Detox Water

Have you tried any of these easy, healthy smoothie recipes? Are there changes you made that you’d like to share? Sound off! Share your recommendations, tips and tricks in the comments section below.

Cantaloupe Smoothie

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A refreshingly sweet, lo-cal and easy-to-drink cantaloupe smoothie.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2 small drinks
• Category: Drinks
• Method: Blending
• Cuisine: American

Ingredients

Units USM

• 2 cups cantaloupe (chopped bite size)
• 1/2 cup freshly squeezed orange juice
• 3/4 cup almond or coconut milk
• 5–6 Ice cubes

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Instructions

1. Put all the ingredients in a blender and blend until smooth. Serve immediately.

Notes

This cantaloupe smoothie will keep refrigerated for up to 2 days.

Nutrition

• Calories: 96
• Sugar: 17.5 g
• Sodium: 95.3 mg
• Fat: 1.5 g
• Saturated Fat: 0.1 g
• Carbohydrates: 19.7 g
• Fiber: 1.5 g
• Protein: 2.3 g
• Cholesterol: 0 mg

Keywords: recipe, shake, healthy, vegan, gluten-free

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The Best Smoothie Recipes to Start Your Day
Pickled Plum.

Soup’s on! These healthy soup recipes are sure to satisfy your comfort food cravings. From easy to make classics like orzo chicken soup to vegan garlicky, gingery Asian noodle soup – to an Indian dal with all the spices (and beyond). If you need some broth in your bowl, this one is most definitely for you!

I’m always jotting down soup ideas. Any scrap of paper will do. I’ve got napkins with vegetarian soup recipes, and post-it notes with healthy soup recipes for when we get sick. Because, as we all know, good soup is good stuff.

Comforting Healthy Soup Recipes That Everyone Will Love

If you’re cooking for a full house, it can be tough to please the whole gang. But if you’re in a tomato soup and grilled cheese mood – and someone else is following a low-calorie, low carb diet – you shouldn’t have to make multiple meals. A big batch of soup covers a lot of bases.

Most of these healthy soups can be served as a hearty main dish that will satisfy even the pickiest eater in your household. And for the lighter, more delicate soups, you’ll get a lot of mileage from grabbing a bigger bowl!

One-Pot Navy Bean Soup

Soup is the OG one pot meal. And there’s something of a vegetable crisper clearinghouse element to a good vegetable soup. Well, aside from the chopped carrots, celery and spinach (kale would work too) – beans take top billing in this easy soup recipe. Navy beans are the perfect substantive addition: just hearty enough not to disintegrate in the hot broth, but pliant and almost creamy when you take a bite. If you love a good tomato based veggie soup, or white bean soup in general, this one is for you! A light dusting of Parmesan cheese and fresh herbs (like chopped basil) are the perfect flavor packed finishers.

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Vegetarian Split Pea Soup

While this is definitely a recipe typically associated with the smokiness of ham, you won’t miss it in this easy vegetarian soup. Yellow split peas cook quickly and are so much easier to work with than a lot of dried bean varieties. It’s deceptively simple, and you can make it with a handful of typical pantry ingredients. This is one of those healthy soup recipes that tastes like it has been simmering all day, but is full of comfort food goodness in a super short amount of time. Make this thick, satisfying plant based concoction when you need to warm up from the inside out.

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Light Spring Minestrone Soup

Let’s hear it for springtime (and veggies)! And while I strongly feel that this bright, nutrient rich Minestrone soup is the food personification of the springtime thaw, you can make it anytime you need a boost. I used brown rice in this easy soup – and fava beans are packed with fiber, protein and nutrients like folate and manganese. Serve this savory soup with lemon wedges, because a spritz of lemon juice (or even lime juice) sends the freshness factor into the stratosphere.

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Korean Seaweed Soup (Tofu Miyeok-Guk)

Seaweed soup is a traditional Korean soup made with rehydrated seaweed and proteins like beef brisket or seafood like mussels, shrimp or abalone. It’s known colloquially as Korean birthday soup – since it is commonly served to Korean mothers after giving birth because it’s thought to have the perfect balance of nutrients to help a new mother recuperate after labor. I subbed out the typical proteins for silken tofu and enoki mushrooms. That combo works so well with the delicate dashi broth. If you’re in to Asian flavors, give this Korean soup a try.

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Lemon Chicken Orzo Soup

Moms all over the world might have differing opinions on a lot of things. But they almost universally agree that chicken soup is good for what ails ya. This chicken noodle soup is savory and bright – but the noodles themselves are actually orzo pasta. Veggies like carrots, onions, celery and zucchini keep it light – while chicken stock and lean chicken breast deliver deep, savory home cooked goodness. Now, if you’re not a fan of orzo (or noodles in general), use rice instead. I think a lemony chicken wild rice soup would still deliver the same taste of home – and mom’s love.

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Silky Cream of Cauliflower Soup

This creamy soup is delicate, savory and naturally sweet. And topped with a pinch of nutmeg, it looks far more fancy than the actuality of the humble ingredients list and simple recipe steps. The secret is to get the cauliflower, celery and onions properly soft – and then hit the whole thing with an immersion blender until it is velvety smooth. Now, I use fat free evaporated milk instead of heavy cream. I find that it delivers the trademark creaminess of dairy without blowing the calorie count into the stratosphere. If you’re looking for a lightened up version of a brasserie style creamy cauliflower soup, this is definitely one to try.

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The Best Miso Soup (みそ汁)

There’s no need to limit your intake of miso soup to outings at your favorite sushi spot. And when you take into account that this is one of those healthy soup recipes that has literally 3 ingredients (and is ready in 15 minutes from start to finish), you might be making it at home all the time! This is my mom’s recipe, so I’m a bit partial to it. But I think the sweet onions and savory dashi work so well with the funky umami of miso paste. And if you’re intimidated by making this iconic Japanese soup at home, don’t be! Check out this video to see how easy it is to whip up with zero fuss.

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Cabbage Soup With Kombu Dashi

Are you on the cabbage soup diet, but getting sick of eating the same old cabbage soup all the time? Well, try mixing it up! There’s a hint of the sea from kombu dashi (Japanese seaweed powder) which infuses the napa cabbage and carrots with savory, saline umami. And you can spice things up a bit with a dash of ichimi togarashi (Japanese powdered chili peppers). Make this when you’re trying to be good, but still want a flavor packed cabbage soup!

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Wakame and Vermicelli Soup

Sometimes I’m craving a steaming bowl of shoyu ramen – but feel like it might be a good idea to use a lighter noodle. And while I’m not a huge fan of using rice noodles in ramen, rice noodles are absolutely the noodle of choice in this lightened up wakame soup. Chicken stock, cooking sake and soy sauce impart a savory sharpness that is contrasted nicely by creamy soft eggy ribbons (from a simply whisked egg). And corn delivers little pops of texture to this easy Japanese inspired soup.

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Vegan Butternut Squash Soup

If you love the sweetness butternut squash brings to the table, but find it almost too sweet for pureed soups – just add miso! Seriously, miso paste lends its earthy funk to this healthy soup and contrasts the sweetness in the most deft of ways. And you can add a little Southeast Asian flair to this vegan soup by pan frying some of the butternut squash in sriracha and adding it to each bowl (with a little cilantro for good measure of course) just before serving.

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Baby Bok Choy Soup With Garlic and Ginger

Hot and savory. Packed with garlicky and gingery goodness. That’s pretty much all you need to know about this umami loaded baby bok choy soup. But of course I’ve got a few tips and tricks on selecting and preparing the best bok choy. This recipe is a reader favorite. So grab a package of rice noodles, click the recipe link and find out why for yourself!

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Vegan Lentil Soup Recipe

Want to feel warm and cozy? Just make yourself a bowl of hearty and nutty vegan lentil soup for dinner. That’s pretty much all it takes. Packed with nutrients and vitamins, this is one of those healthy soup recipes you’ll call on all winter long. Now as far as ingredients are concerned, the secret to this easy soup is in a small handful of warming spices. A simple mix of cumin and turmeric impart a vaguely South Asian flavor profile. And it’s easy! You’ll have the prep done in 10 minutes – and all that’s left is to simmer on the stovetop or in a slow cooker. Lentil soup freezes well, so feel free to plan ahead and make a big batch.

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Naengmyeon (Korean Cold Noodle Soup – 냉면)

This summery Korean dish is full of salty and sour pickle flavors and comes packed with ice cold buckwheat noodles. If you’re wondering what the broth is, here’s a step by step recipe for dongchimi (Korean radish water). I personally think this bright Korean soup works best with buckwheat noodles (feel free to use Japanese soba noodles) – but you can also make a naengmyeon recipe with shirataki noodles if you’re going even lighter in your own kitchen.

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Spicy Kabocha and Adzuki Bean Soup

Looking for something a little spicy with Southeast Asian inspired flavors? Try this delicious kabocha and adzuki bean soup. Kabocha squash is nutty and mildly sweet (if you can’t find kabocha, sweet potato would be a decent alternative). And while I love Japanese adzuki beans, I did use dried (and soaked) black beans one time with decent results. Point is: use what you have handy. What’s not really optional is the chili paste. Actually, this one isn’t for the faint of heart at all. With a kombu, chili paste and fish sauce broth there’s a lot going on flavor-wise. But for lovers of assertive Asian flavors, it’ll be love at first sip!

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Crock Pot Potato Soup

Sometimes it’s nice to load up the slow cooker or instant pot and just walk away for a while. I’m a huge fan of simple, pureed potato soup. And this one is so easy to make, you might just keep your crockpot out on the counter for any unforeseen soup emergencies that may arise. Now, I’ve got options in the recipe card for both herbivores and omnivores. Easily make this one vegan with unsweetened oatmilk instead of dairy – and veggie broth instead of chicken broth. And if you’re not following a dairy-free diet, and want a cheesy potato soup, add a bit of shredded cheddar cheese. Or, hey… if you’re so inclined, don’t change a thing.

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Easy Dal (Indian Lentil Soup)

Crank up your Indian cooking prowess a few notches with this easy soup recipe. Garam masala (a spice blend also widely used in curry), turmeric and tomato paste create a wonderful interplay of deep flavors. Dal is actually one of my all time favorite soups to order when I go out for Indian food. And it’s super simple to make at home. It’s ready in well under an hour. I hope you love this one!

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Green Detox Soup (Vegan, Gluten Free)

Looks like broccoli soup. Isn’t broccoli at all. I make this watercress and spinach detox soup a few times a year – mainly when I’m feeling a little run down, or like my body could use a boost. Cumin, turmeric and fresh ginger impart a wonderful warming zing. It’s freshness that my body immediately reacts to. I hope it does the same for you!

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Slow Cooker Vegetable Soup

Acorn squash is my favorite part of this easy slow cooker soup recipe. It has an understated nutty sweetness that contrasts the otherwise savory flavors. Everyone at your dinner table will love the rustic, homey essence of fall vegetables and cannellini beans. And the fact that you can essentially load everything into your crockpot, rice cooker or Instant Pot and walk away means that it’s easy peasy, and cleanup will be a breeze. It’s comfort food: level 10.

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Have you tried any of these delicious, easy and healthy soup recipes? Are there changes you made that you’d like to share? Sound off! Share your tips and recommendations in the comments section below.

The Best Miso Soup Recipe

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★★★★★

5 from 1 review

This is a simple miso soup with sliced onions just like the way my Japanese mother makes it!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 Minutes
• Yield: 4
• Category: Soup
• Method: Stove top
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

Units USM

• 1 large onion, thinly sliced
• 4 cups water
• 1 tablespoon dashi granules
• 3–4 tablespoons preferably awase miso paste, but white or red miso paste is also okay
• Ichimi togarashi (optional)

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Instructions

1. Put the sliced onions, water and dashi granule in a pot and bring to a boil. Lower the heat, cover and cook for 10-12 minutes, until the onions are tender.
2. Place the miso paste in a small strainer and lower the strainer into the pot, until the liquid covers the miso paste. Stir the miso paste with chopsticks until it has fully dissolved.
3. Turn the heat off and serve. Sprinkle a little ichimi for heat.

Notes

This miso soup will keep for three days, refrigerated in an airtight container.

Nutrition

• Serving Size: 4
• Calories: 42
• Sugar: 1.7 g
• Sodium: 23.4 mg
• Fat: 0.8 mg
• Saturated Fat: 0
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 7.1 g
• Fiber: 1.4 g
• Protein: 2.1 g
• Cholesterol: 0.3 mg

Keywords: recipe, Japanese food, appetizer, side, miso shiru

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18 Easy Healthy Soup Recipes
Pickled Plum.

Plant based cooking can feel like a trip around the world! From Japanese chili oil, to a creamy Italian vegan ‘carbonara’ – to fiery Buffalo sauce, and all stops between. These tangy, spicy, savory and easy sauces will change the way you look at vegan food. Level up your own plant-based cooking with these punchy vegan sauce recipes!

Looking for simple ways to introduce more veggies to your dinner table? Whether you’re vegetarian, vegan – or taking the Meatless Monday thing on a little test drive – the sauce you use can make or break your dinner.

No Salad Dressings Here. These Are Vegan Sauce Recipes, Made For Omnivores

Eating plant based dishes should never feel like a sacrifice. Because – let’s face it, if it does, you’ll naturally do less of it.

That’s why all of these homemade vegan sauces and condiments are assertive and loaded with the punchy flavors we all crave at dinnertime. So whether you’re whipping up burgers and fries – or are tossing together a mustard greens and lime salad while pan-frying crispy tofu – you’ll definitely find some delicious sauces that will hit the spot here!

Homemade All Purpose Tomato Sauce

All you need are a few simple pantry ingredients – and a whole lotta love – to whip up this rustic tomato sauce. It obviously works well as a pasta sauce. But I’ve been known to use this as a pizza sauce, a dipping sauce for fried zucchini sticks – and it’s the best sauce for eggplant parm (when I’m indulging in Parmesan cheese). This southern Italian classic is naturally gluten-free and oh so comforting.

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Duck Sauce

No trip to the Chinese takeout spot would be complete without an order of egg rolls or crispy vegetable spring rolls. And, while I love the bright, neon duck sauce that comes in individual packets, Ben finds it too sweet. So I made a homemade version! This duck sauce is the perfect balance of sweet, savory and tangy. Try it out with this vegetable egg roll recipe – or when you order egg rolls and fried wonton strips from your favorite delivery place.

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Hot Sichuan Chili Oil

Looking for the magic condiment that makes Sichuan food so irresistible? This is it! Smoky, garlicky, salty and hot – this all purpose chili oil features a blend of spices that powers-up stir fries, noodle dishes… really anything you throw it on. Sichuan peppercorns can be an acquired taste (hello, numbing sensation!), but if you love that, you’ll put this chili oil on everything.

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Vegan Bolognese Sauce

Bolognese sauce is one of those sauces that is so perfect in its original form, it almost seems like a sin to play around too much with it. But when you ladle this vegan version on top of a bowl of pasta, you’ll be shocked by just how meaty it is (thanks to the strange alchemy of mushrooms, onion, carrot and bell pepper!). The secret to this hearty sauce is getting the texture right. Pulsing a portion of the sauce in a blender – then adding that back to the fully chunky tomato sauce – will get you there. Mangiamo!

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Restaurant Style Teriyaki Sauce

My mom made teriyaki chicken and teriyaki tofu for us when we were kids. My brother used to call it Japanese bbq sauce. So I’ll always have a strong connection to that iconic savory and sweet flavor that straight-up lacquers proteins and makes everything taste moreish. And you can make this easy vegan sauce with soy sauce, mirin, garlic, sugar and cornstarch. That’s it! Don’t blame me if you start putting this on EVERYTHING.

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Vegan Mushroom Gravy

When it comes to mashed potatoes, I’m definitely putting gravy on them. But that same logic applies to French fries for me as well. You see, I grew up in Quebec – home of poutine. And this mushroom gravy has become one of those all-purpose vegan sauce recipes I rely on for all types of food. The savory and umami notes come through and make my plant based meals seem just a little more meaty. Anyway, grab the flour, and vegan butter and get working on this dairy free gravy. And never feel weird about putting gravy on your French fries!

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The Best Dumpling Sauce

Could you make a full meal out of dumplings? I could (and have). Whether you’re drawn to Japanese gyoza, Chinese potstickers – or Korean kimchi tofu mandu – I’ve got two dumpling sauces that you can make in less than 5 minutes. The Chinese inspired dumpling sauce in particular really shines because of the cheeky interplay between chili oil and chinkiang vinegar. If you’re a dumpling junky (like me), this one is for you.

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Vegan Carbonara Sauce

Full disclosure: I get a little nervous when I see things like cashew cream carbonara – and vegan alfredo sauce on the menu anywhere. It’s not that I don’t applaud the attempt at serving plant based alternatives. It’s just that some things are perfect as-is. Well, that said, I’m gong on record here: this vegan carbonara sauce is one of my favorite recipes of all time. Period. Make this vegan recipe for the meat eater in your life and watch how quickly the plates come back, licked clean. And there’s not a cashew in sight.

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Black Bean Sauce

Craving restaurant quality Chinese food at home? This pungent, savory, earthy and aromatic black bean sauce recipe delivers authenticity and depth of flavor reliably and super quickly. And it only takes 15 minutes to whip up. Now, the recipe steps call for chicken broth OR vegetable broth. If you’re following a plant based diet, you know which one to use. But the best part: fermented black bean sauce is so versatile. You can use this vegan Chinese sauce as a condiment, a marinade, or composed stir fry sauce.

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Homemade Rayu – Japanese Chili Oil

Looking for a fiery plant based condiment to round out your Japanese favorites like gyoza and ramen? I’ve got you. This homemade taberu rayu is loaded with fresh scallions, garlic and ginger. And there’s no shortage of ichimi togarashi and Chinese red pepper flakes in the chili department. Make it in 15 minutes – and store it in an airtight container for up to 2 months. Just FYI though – there’s no way it’ll be around that long before you devour it all!

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Pomodoro Sauce

Like your Italian tomato sauce super smooth? Pomodoro sauce is a blended sauce, so you won’t find any chunks here. Just smooth, tomato-y perfection. Have you ever dropped the word pomodoro into Google Translate? It just comes back with the word ‘tomato’. And that’s a pretty fitting thing since this vegan sauce recipe is literally the essence of the vine-ripened tomato in August. Use this classic Italian sauce on any pasta, pizza or ravioli and… just… yum.

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Light Cranberry Relish

This lightened up cranberry relish is more tart than sweet thanks to frozen cranberries and lemon juice – and packed with spices like cinnamon sticks and cloves. And while I’m most vocal about this vegan sauce around the holiday season, I use it all throughout the year. Sure it goes well with leftover turkey sandwiches the day after Thanksgiving – but I use this as a sweet/tart topper for my morning oatmeal, pancakes and toast on the regular. And for those times I sneak a bowl of ice cream, this makes the best fruity addition. Make yours in 20 minutes from start to finish.

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Eel Sauce – うなぎのタレ

Eel sauce (called unagi no tare) is a sweet, savory and umami loaded brown sauce made with soy sauce, mirin, sugar and sake. And while it’s typically used in Japanese grilled eel dishes like kabayaki and unadon, it’s actually one of those vegan sauce recipes that works with almost everything. The secret to this iconic Japanese condiment is to bring the four ingredients to a boil and then quickly lower the heat. Simmer on low until the sauce looks glossy. Check out this video to see how easy it is to make eel sauce at home.

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Sriracha Buffalo Sauce

I love watching hockey. And I used to crush a plate of buffalo hot wings with a side of celery and blue cheese sauce for really big games. But buffalo sauce is surprisingly versatile. Use this tangy vegan sauce on anything that needs a little kick. Sure, it works on chicken wings. But I like keeping it plant based with smoky roasted cauliflower, charred and crispy from the broiler. If that’s how you roll too, toss the florets liberally in buffalo sauce. Then you can even-out the burn with a little vegan ranch dressing or tahini sauce. Don’t forget extra napkins!

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Crazy Hot Chili Garlic Sauce

With over 40 Thai chilis in this chili garlic sauce, you’ll definitely feel the heat But, for those of you that aren’t intimidated – this Asian style hot sauce isn’t simply one-note-face-melting-fire. There are also sweet and sour notes in abundance from the rice vinegar. Shallots and garlic introduce real earthiness. This makes it one of those all-purpose vegan sauce recipes that you can use on noodles, rice, tofu, etc. Two pieces of advice: use kosher salt (so you don’t over-salt your chili sauce) – and wear gloves when handling the chilis!

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Sweet and Sour Sauce (糖醋醬)

Make this simple Cantonese style sweet and sour sauce anytime you’re craving delivery but know you should probably just cook instead. It only takes 7 minutes. Then use it as an easy stir fry sauce that will give your homemade wok creations restaurant caliber flavor. Works on any protein, but I’m partial to sweet and sour tofu. And I’ve got easy instructions on how to tweak the flavors of this iconic Chinese sauce to make it more or less sweet and tangy based on your own personal preferences.

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Have you tried any of these delicious and easy vegan sauce recipes? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below.

Easy Dumpling Sauce

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These recipes for Chinese dumpling sauce and Japanese gyoza sauce are so easy to make, you might be surprised that they taste just like your favorite restaurant versions!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 6 tablespoons
• Category: Condiment
• Method: Stirring
• Cuisine: Chinese

Ingredients

Chinese dumpling sauce

• 1 garlic clove, minced
• 1 scallion, finely chopped
• 3 tablespoons soy sauce
• 2 tablespoons chinkiang vinegar
• 1 tablespoon chili oil

Japanese dumpling sauce (gyoza)

• 3 tablespoon soy sauce
• 1 tablespoon plain rice vinegar
• 1 teaspoon chili oil

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Instructions

Directions:

Whisk all the ingredients together in a bowl and serve in individual dipping bowls.

Notes

You can make it less spicy by lowering the amount of chili oil.

Dumpling sauce should be kept refrigerated in an airtight glass or plastic container. It will keep for up to 4 weeks.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 57
• Sugar: 0.9 g
• Sodium: 434.8 mg
• Fat: 4.6 g
• Saturated Fat: 0.6 g
• Unsaturated Fat: 1.9 g
• Trans Fat: 0 g
• Carbohydrates: 2.6 g
• Fiber: 0.1 g
• Protein: 1.3 g
• Cholesterol: 0 mg

Keywords: gyoza sauce, jiaozi sauce, potsticker sauce

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The Best Vegan Sauce Recipes
Pickled Plum.

Make your weeknight dinners extraordinary with these no-nonsense, easy salmon recipes. Whether you’re looking for a zingy salmon salad, a blackened salmon steak served on a cedar plank – or a refined salmon en papillote – you’ll find it here. Eat well and get your omega-3s in the process. On tonight’s menu: tender fish and crispy skin. The best!

There’s nothing like a trip to the seafood counter at the grocery store – especially when they’ve got a special going on line-caught wild salmon. Once I’ve found a sustainable fish, I immediately start thinking about how great dinner is going to taste.

But making a dish with this delicate yet hearty fish doesn’t mean dinner needs to be complicated!

The Best Salmon Recipes for an Extraordinary Weeknight Dinner

These delicious salmon recipes are packed with flavor, but don’t require you to reinvent the wheel to get dinner on the table on busy weeknights.

Whether you’re working with king salmon, coho salmon steaks – or even delicate smoked salmon – there’s a recipe here that you and your family are going to love!

Salmon en Papillote

It’s pretty rare that a classic French recipe (one that literally causes audible oohs and ahhs to spill out when people first see it) is ready in 30 minutes from start to finish. And consider that this salmon recipe looks and tastes refined, but is pretty much a humble one-pot-meal wrapped in paper. Yep. Amazing. Now, that paper in question is parchment paper – and it does a great job of perfectly cooking asparagus, mushrooms, cherry tomatoes and salmon all at once – while dill, lemon and capers perfume the whole thing. There’s a lot of flavor in this deceptively simple French fish recipe. This one is a winner, no matter how confident you may-or-may-not feel cooking with salmon. Start here.

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Japanese Salted Salmon (Shiozake)

Shiozake is an iconic Japanese salted salmon dish you’ll find in bento box lunches, as a filling in onigiri (rice balls) – or served as part of a Japanese breakfast. Wait, fish for breakfast? Oh you bet! It goes so well with a bowl of steaming miso soup and the ubiquitous natto over rice – both of which you’ll find on the breakfast table in Japan. And, aside from the fish itself, you’ll only need sake and kosher salt to make it. This one takes a while to cure in the salt solution, but it’s all passive wait time. Then you can grill or broil it quickly. The finished product is both tender and flakey – with an outer skin that is crispy and practically candied once cooked. Itadakimasu!

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Oven Baked Salmon With Honey Sriracha Sauce

One bite and you’ll be hooked on this sweet, spicy and smoky salmon filet. The key is to bake the salmon for 10 minutes. Then you’ll brush on a delicious soy sauce, sriracha and honey based glaze and return to the oven uncovered so the exterior gets some real color on it. Intimidated? Don’t be! Watch this video to see how easy it is to make from start to finish in your own kitchen. From the caramelized edges to a kick of heat tempered by honey, you’ll crave this one again and again for sure.

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Salmon Teriyaki Donburi (丼)

At it’s core, donburi is a Japanese dish consisting of short grain rice topped with simmered meat or seafood (or a raw preparation like this iconic tekka don). It’s full flavored comfort food. For this salmon donburi, you’ll love the crispy yet tender salmon pieces tossed in a garlicky, sweet and savory teriyaki sauce until glossy. I’ve included fresh spinach and chopped scallions for a bit of color and crunch. And if you like a little heat with your Japanese rice bowl, sprinkle on a bit of ichimi togarashi for good measure.

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Warm Asian Salmon Salad

At first blush, the term ‘salad’ can seem a little underwhelming. Well, I’m not afraid to say it… This is THE BEST Asian salmon salad I’ve ever had. Sure, it’s wholesome – but it’s also a totally zingy, filling and refreshing meal. The flavors from garlic, ginger, honey, soy sauce and oyster sauce are perfectly balanced – and form the basis of the salmon marinade. Rice delivers heft, edamame brings a pop of color and the Mandarin oranges are so sweet and fresh. Geez, I feel re-energized just thinking about it!

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Salmon Onigiri (Rice Balls) おにぎり

Whether you call them onigiri or musubi, there’s a lot to love about Japanese rice balls. Parcels of perfectly cooked short grain Japanese rice, wrapped in a sheet of delicate toasted nori (seaweed). Yum. But most onigiri are hiding a delicious secret inside as well. For these salmon rice balls, I’m using shiozake (Japanese salted salmon). The salty fish provides a ton of flavor to the otherwise subdued flavor profile of the nori and rice. Learn how to make perfect Japanese rice in a rice cooker or on the stovetop here. And if you’re concerned about your own rice ball making prowess, I’ve got step by step instructions. You’ll have them looking good by the 2nd or 3rd try. Plus, you get to eat the mistakes – and they’re just as delicious!

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Salmon Tikka Over Quinoa

If you’re a curry fanatic (like me), you’ll want to whip this one up stat. Looks complex, but it’s not. And that’s because it only requires a short marinade in curry paste to introduce a ton of flavor to the salmon. Use a store bought curry paste for even more ease. Quinoa is my favorite grain to accompany this delectable piece of fish because it’s nutty and brings a wonderful texture to the overall dish. However, the interesting bit is the effortless balancing act the cooling cucumber and dill raita delivers. It’s truly the lynchpin to the whole thing. Get this flavor forward, easy salmon recipe in your dinner rotation!

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Salmon Ochazuke – お茶漬け

Ochazuke is a humble, warming Japanese dish that consists of rice and savory toppings covered in hot green tea or dashi. And while you can use anything you’d like as a topping (let’s hear it for umeboshi – Japanese pickled plums!), one of the most iconic ingredients is flaked salmon. Now, don’t worry about following recipes for ochazuke too closely. Growing up in my house, my mom made this meal as a kind of clearinghouse for the vegetable crisper and leftovers. So feel free to step out of the box. But it works so great with leftover salmon that you might end up setting a bit of that filet aside from tonight’s dinner so you can make ochazuke tomorrow!

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Ginger Garlic Air Fryer Salmon

It’s no secret that the air fryer works wonders on proteins like salmon. What I personally love is that the outside of the fish browns up and is practically crispy, while the interior remains moist and delicate. Now, the secret to these delicious salmon fillets is the soy sauce, garlic, ginger and mirin marinade. The ginger in particular delivers a slow burn, without actually being overtly spicy. And, while the flavor profile to this recipe rests squarely in the Asian realm, Ben had fresh corn tortillas the other night and used this recipe to make salmon tacos (that little cultural mash up turned out wonderfully delicious). If you like to leave the skin on (like me), place the skin side down in the cooking basket of your air fryer.

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Honey Mustard Salmon

One of the easiest weeknight meals of all. And a recipe reinforcing that the classic sweet, tangy warmth of honey mustard is always a good choice when whipping up family friendly salmon recipes at home. Frazzled after a long day of work, soccer practice pick-up and PTA meetings? Aside from the 5 minutes it’ll take you to prep this dish, the 20 minutes spent cooking in the oven is all passive time. I love to top my salmon filets with cilantro just before serving – but chopped flat leaf parsley works wonders as well!

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Sumac Spiced Blackened Salmon

This is one of those salmon recipes that manages to be spicy, smoky, savory, herby and sour all at once. But don’t worry, when I say spicy, I don’t mean in a melt your face off kind of way. The secret to this blackened fish is the Cajun inspired spice rub that features paprika, sumac, garlic powder and cayenne (among others). I like cooking this one in cast iron – but really, any old pan will work. Just make sure to serve this one skin up so it stays crispy. And, if presentation is a big deal to you, this one looks great served on a wooden plank or butcher’s block.

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The Best Salmon Croquettes

Yeah, there are plenty of salmon croquette recipes out there. However, if you’re trying to convert salmon skeptics into fans, this is the recipe you’ve been looking for all along! You’ll make a simple mixture of salmon, breadcrumbs, shallots and capers and blend until you can easily form the croquettes. Watch this video to see how simple it is from start to finish. Serve with a creamy, slightly spicy sriracha, mayo, lemon juice and dill sauce. Oh, and btw… if you wanted to make salmon burgers, just shape into patties instead of croquettes and follow the same recipe. Trust me, one bite and you’ll be coming back for more!

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Salmon en Croute

‘Flaky, buttery puff pastry cradles a tender filet of perfectly cooked salmon.’ On its own, that string of words might be enough to tempt me to rush to the dinner table. Add red onions, vine ripe tomatoes, kalamata olives, Mozarella and fresh basil to the mix and I’m leaping down flights of stairs to be the first to fill my dinner plate while the whole thing is piping hot, fresh out of the oven. I hope this classic recipe makes you feel the same way.

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Salmon Na Sinigang

Sinigang is a Filipino sour soup. And it is glorious! It’s a pucker worthy, slightly spicy, fragrant and savory soup to be exact. And while sinigang can actually refer to any meat or seafood that has been simmered in an acidic, sour broth – I find that salmon is the perfect protein to introduce some real mellow richness to the otherwise assertive flavor profile. Don’t forget the fresh cilantro with this delicious Southeast Asian sour soup!

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Smoked Salmon Omelette With White Sauce

Sure, smoked salmon (lox) is typically the provenience of a Sunday morning bagel with cream cheese, red onions and a few capers for good measure. But this iconic smoked fish works super well inside an omelette topped with a French inspired white sauce as well. That white sauce is actually a simple béchamel made with melted butter, flour and milk. I like to add a little powdered stock to the sauce to round out the flavor profile a bit – but salt and pepper works just as well on that front. And it only takes 15 minutes from start to finish!

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Miso Salmon

I typically recommend this dish as the perfect salmon recipe for people who don’t like salmon. Why? The secret is in the simple 4 ingredient Japanese marinade. Mirin and cooking sake introduce a little sharp sweetness to the flesh, and both have the added benefit of reducing fishiness. Seriously! And miso paste not only imparts a deep umami flavor, it also tenderizes the fish. Once you’ve got the filets on a rimmed baking sheet under the broiler, it practically transforms the salmon into a flaky, glazed umami-bomb. Try it with the picky eaters in your household. They won’t believe it’s salmon!

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Bonus Recipe: All-Purpose Salmon Seasoning

Need the easiest way of all to impart flavor to a salmon steak? Make this 5 minute spice blend – and keep on hand for any type of cooking situation that arises at your place. Smoked paprika, garlic powder and a handful of common pantry spices can elevate any protein. Works on all types of salmon recipes – but can also be used on tuna, arctic char or cod. Having a chicken, shrimp or tofu emergency? This simple spice blend will step in nicely!

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What is the Best Cooking Method For Salmon?

The salmon recipes on this page utilize a few different cooking methods. Don’t worry! There are step-by-step instructions on each recipe page to walk you through the process. But, to recap, these are the main cooking methods:

• Grilled
• Poached
• Broiled
• Baked
• Pan Fried / Pan Seared

What’s your preferred cooking method at home? What’s your favorite salmon recipe? Sound off and let me know all about it in the comments!

How to Tell When Salmon is Fully Cooked

Use a food thermometer. To get accurate readings, it’s important to gauge the internal temperature of the fish. The external temperature is likely to be much higher since it is closer to the heat source.

• No matter which method you chose when making salmon at home, keep in mind that the FDA recommends the thickest part of the salmon fillets have an internal temperature of 145°F to ensure food safety protocols. That’s going to be very well done.
• Most restaurant chefs consider it properly cooked when the internal temperature reaches around the 125-130°F mark – and as low as 120°F for quality wild caught salmon served medium / medium rare.

Have you tried any of these delicious and easy salmon recipes? Are there changes you made that you would like to share? Tell me about your personal tips and recommendations in the comments section below.

Baked Salmon With Honey Sriracha Sauce

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This is a sweet, spicy and smoky honey sriracha oven baked salmon recipe you won’t be able to stop eating – and you only need 10 ingredients and 25 minutes to make it!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 people
• Category: Fish and Seafood
• Method: Baking
• Cuisine: Thai

Ingredients

Units USM

• 1 pound boneless salmon fillet
• handful cilantro leaves (optional)

Sriracha glaze

• 1 tablespoon vegetable oil (or other neutral oil)
• 1 clove garlic (finely chopped)
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 1 1/2 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds

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Instructions

1. Preheat oven to 425ºF.
2. Line a cooking tray with parchment paper and lay salmon fillet on top (skin side down). Season with salt and pepper.
3. Cover salmon with another piece of parchment paper and bake for 10 minutes.
4. Meanwhile, put all the ingredients for the glaze EXCEPT sesame oil and seeds, in a pan and bring to a boil. Lower heat to a bubbling simmer and cook for 8-10 minutes, until sauce has thickened and reduced by about half. Transfer to a bowl and stir in sesame oil and seeds.

Glazing:

1. Use a brush or the back of a spoon and cover the top of the fish with the glaze mixture, spreading it as evenly as possible.
2. Return salmon in the oven for 8-10 minutes, until cooked through.
3. Serve topped with fresh cilantro.

Notes

This Honey Sriracha Oven Bake Salmon Recipe will keep refrigerated for up to 2 days.

Nutrition

• Calories: 223
• Sugar: 7.7 g
• Sodium: 359.8 mg
• Fat: 9.4 g
• Saturated Fat: 1.8 g
• Carbohydrates: 9.3 g
• Fiber: 0.5 g
• Protein: 26.2 g
• Cholesterol: 59.7 g

Keywords: Roasting, main, dinner

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16 Popular and Easy Salmon Recipes
Pickled Plum.

Take a trip to Tokyo with these easy Japanese salad recipes! From traditional recipes like sunomono – to Japanese steakhouse favorites like carrot ginger dressing, I’ll show you how to make some of the most popular and delicious salads from Japan! Plus, read about the differences between washoku and yōshoku – and how an Italian bagna cauda can actually be prepared in a Japanese style.

There are quite a few salads I gravitate towards when looking at the menu at a Japanese restaurant. And I always find it intriguing to see traditional Japanese favorites like sunomono and hijiki salad right next to things like potato salad, bagna cauda and caprese.

Isn’t caprese salad Italian? Short answer: yes.

But when it comes to Japanese cuisine, there are a couple of classifications that blur the lines a bit.

What is Washoku? What is Yōshoku?

Washoku is traditional Japanese cuisine.

• This is prepared solely with traditional and seasonal Japanese ingredients alongside steamed rice
• Washoku includes many simmered and stewed dishes (nimono) – as well as fish, seafood, vegetables (like daikon radish and shimeji mushrooms), pickles and seaweed

Yōshoku is food that contains some Western ingredients, but is prepared in a style that appeals to the Japanese palate.

• This type of cooking originated during the Meiji restoration – and became even more widespread in the years following WWII
• European, Chinese and American influences are melded with Japanese flavors
• A few examples of Yōshoku would be Japanese curry rice, castella cake, spaghetti napolitan and omurice

Now, there are both washoku and yōshoku salads on this list. But, in Japan, the distinction between the two has become so blurred that something like potato salad can totally be considered Japanese!

Japanese Carrot Ginger Salad Dressing (Restaurant Style)

This is that iconic salad dressing you’ll find served at hibachi joints, sushi restaurants and Japanese-American steakhouses. Sweet, savory and tangy, this one is deceptively easy to make at home in less than 10 minutes. It’s just a simple blend of carrots, onion, rice vinegar, salt, soy sauce (and a few extra ingredients). You’ll mix in a neutral oil (like canola oil or your favorite vegetable oil) while it’s in the blender. See the step by step video here. My favorite is to pour it over a simple wedge of iceberge lettuce – but you can obviously serve atop more elaborate salads. This wafu dressing will have you making more salads at home. I promise!

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Japanese Cucumber Salad (Sunomono)

Light and refreshing – sour and briny. This cucumber and wakame salad is tossed in a simple vinegar and soy sauce based dressing. And it’s ready in no time. Now, you may have tried a version of this salad that contains sliced octopus. Many izakayas serve it that way. So, if you’re so inclined, feel free to add it. But you don’t need to take a trip to the fishmonger to make this delicious salad. 7 ingredients is all it takes to whip it up at home.

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Japanese Potato Salad (ポテト サラダ)

I love all types of potato salad. But the Japanese version is my favorite by far. It’s creamy and chunky. Yukon Gold potatoes work really well, because they have a natural sweetness, and aren’t as mealy as other variants. The secret is in the mix. Ginger adds a bit of heat without being spicy – and sake delivers a sweet sharpness. Carrots and pickled cucumber impart color and texture. The start of the show is the Japanese mayonnaise. See how easy it is to make Kewpie style mayo at home in this step-by-step video. This potato salad will disappear fast at your next backyard BBQ.

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Goma-ae (Gomae) Japanese Spinach Salad With Sesame Sauce

My mom used to make this sesame seed loaded Japanese side dish all the time. Therefore, when I think of spinach, I think of horenso goma-ae. But you don’t have to use spinach. Common variations are made with burdock root, mustard greens, asparagus, carrots and green beans. But no matter which veggie you use, it’s the same nutty, savory and sweet sesame sauce in play. A word to the wise here: when you blanch spinach, the volume decreases pretty quickly. So get the big container at the grocery store!

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Hijiki Salad (Hijiki No Mono)

Otsumami are Japanese snacks meant to be savored alongside drinks. So whether I’m having a beer at the end of a long workday – or a whisky highball when I’m at an izakaya with friends – hijiki salad is a plug and play solution to the ‘what should we nibble on’ conundrum. Hijiki seaweed is thin and short and black in color. Since it doesn’t have much flavor on its own, hijiki is typically simmered in a sauce that introduces flavor. Mine is made with dashi, soy sauce, sake, mirin and sugar. Dashi is the sea stock that provides the flavorful backbone of so much Japanese food. Learn how to make dashi from scratch here.

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Seaweed Salad (Kaisou Salada)

Do you like it tart? Well, this seaweed salad is pucker worthy. This was actually my favorite salad as a kid. And, while my brother found the texture of the wakame kelp a bit challenging, I couldn’t get enough. If you find slightly slimy textures to be off-putting, don’t worry. I’ve got you. The secret is to serve it ice cold. Rice vinegar makes it tart, mirin makes it sweet – and fresh grated ginger gives it bright burn. Make this vegan salad anytime you’re needing a true taste of Japan.

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Japanese Sesame Dressing (Restaurant Style)

This Japanese salad dressing is nutty, creamy, slightly sweet and loaded with umami. Whether from a bottle or homemade, sesame dressing is typically a simple mixture of toasted sesame oil, sesame seeds, rice vinegar, sugar and salt. I’ve added a bit of sesame paste to introduce a bit more creaminess – but you can also use tahini. Serve over green salads, tomato salads, or even use it as a marinade for meats, seafood or tofu. I’ve even used it as a condiment. The taste is out of sight! While you can keep it in the fridge for up to 2 weeks, you’ll probably use all way sooner than that. That’s OK. It’s easy to make more.

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Japanese Egg Salad

If I had to choose a favorite sandwich of all time, it would probably be the Japanese egg salad sandwich. And whether I’m making it at home or heading to a konbini (convenience store) like Lawson or Family Mart, I really have to fight my impulse to buy EVERY tamago sando I can get my hands on. The secret is the Kewpie style mayo. Japanese mayonnaise is fruitier and tangier than its American counterpart. Add a touch of umami to that flavor profile and you’ve got yourself a winner. Learn how to make Kewpie style mayo from scratch here – and level up your own egg salad sandwich game in the process!

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Kani Salad – Japanese Crab Salad

This kani salad is light yet creamy, sweet yet salty – tastes complex yet is ready in 10 minutes from start to finish. And the brain teasers don’t stop there. You see, kani means ‘crab’ in Japanese. Strangely enough, the imitation crab that is commonly used in Japanese kani salad is typically made of pollock rather than actual crab. Nevertheless, it’s delicious. And this is the Japanese salad I crave most when I need a taste of my mother’s home cooking. For me, it’s comfort food of the highest order.

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Japanese Watercress Salad (クレソン サラダ)

Watercress is a powerhouse of the vegetable world. It’s from the same family as kale and broccoli. And my favorite way to eat this vitamin K loaded leafy green is to quickly blanch it and then dress it with a simple combination of rice vinegar, peanut butter, soy sauce and mirin. If you like it on the sweeter side, you can use a bit of honey or sugar. What’s your favorite way to eat watercress? Tell me about it in the comments!

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Japanese Coleslaw (Japanese Cabbage Salad)

Of the many Japanese variations on cabbage salad, this one packs a real punch. And don’t worry if you’re in a hurry! While you can shred cabbage and carrots, you can totally use a bag of pre-shredded coleslaw mix from the grocery store. Then you’ll mix up a quick 4 ingredient dressing that’s both savory and sweet. The real secret to making the best Japanese coleslaw is using katsuobushi (bonito flakes). They impart a wonderful smokiness. Top with toasted sesame seeds and you’re good to go. Watch the step-by-step video here. I take this to every cookout I’ve ever been to. And, trust me, it goes fast.

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Japanese Caprese Salad

Wait, what makes this classic Italian salad Japanese? Answer: the Japanese onion vinaigrette. It’s sweet, umami and slightly pungent – and it pairs so nicely with vine fresh tomatoes and mozarella. It’s a simple combination of finely chopped shallots, rice vinegar, toasted sesame oil, sugar and soy sauce. If you’d like a gluten free alternative to shoyu, try tamari or liquid aminos instead. This is actually the perfect example of yōshoku cuisine: Western ingredients prepared specifically to appeal to the Japanese palate. You’ll find Caprese salad at tons of restaurants throughout Japan. Don’t forget the fresh basil!

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Hiyashi Chuka (Chilled Ramen Salad)

It’s ramen – and it’s salad. Japanese hiyashi chuka is my personal favorite when summer temps become unbearable. This chilled ramen noodle salad is served with ribbons of sliced egg omelette, lettuce and cucumbers. Traditional versions include sliced ham, but I’ve opted for shrimp. Mixing salad and cold ramen noodles is about as playful as Japanese salads get. And it’s the most refreshing of light lunches that still manage to fill you up in the process.

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Japanese Bagna Cauda

Sure, bagna cauda originated in the Piedmont region of Italy. But the presentation of this iconic side dish is all Japanese. A Rubik’s cube of veggies dipped in a heady, creamy mixture of garlic, olive oil, anchovies and cream is sure to impress at your next dinner party – no matter where you live. I used carrot, cucumber, daikon and kabocha squash – but feel free to use the veggies you like best. However, while plenty of variations on the classic exist, this recipe needs the anchovies. Don’t leave them out! If you’re a fan of pungent, savory goodness, this one is for you.

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Have you tried any of these Japanese salad recipes? Are there changes you made that you would like to share? Tell me all about your personal tips and recommendations in the comments section below.

Japanese Carrot Ginger Salad Dressing (Restaurant Style)

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This iconic and delicious Japanese Carrot Ginger Salad Dressing Recipe will transport your taste buds to Shibuya! Ready in 10 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: none
• Total Time: 10 minutes
• Yield: about 2 cups
• Category: Dressing
• Method: Blender
• Cuisine: Japanese

Ingredients

Units USM

• 7 ounces carrots (peeled and chopped )
• 4 ounces onion (peeled and finely chopped)
• 2 tablespoons ginger (peeled and finely chopped)
• 1 tablespoon granulated sugar
• 1/4 cup soy sauce
• 1/2 cup rice vinegar
• 1/2 teaspoon salt
• 3/4 cup organic canola or vegetable oil

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Instructions

1. Put all the ingredients except for the canola oil in a blender and blend until smooth.
2. Slowly add the oil and blend until the mixture has emulsified.
3. Serve with iceberg lettuce, tomatoes, onions, cucumber.

Notes

This dressing will keep in the fridge for up to 2 week.

You can use olive oil but the flavor will be slightly different since it’s not a neutral oil like canola or vegetable. It will still be good though!

This Japanese Restaurant Style Ginger Dressing Recipe makes about 2 cups.

Nutrition

• Serving Size: 1/4 cup
• Calories: 212
• Sugar: 3.7 g
• Sodium: 372.6 mg
• Fat: 20.5 g
• Saturated Fat: 1.5 g
• Carbohydrates: 6.3 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg

Keywords: recipe, salad dressing, vinaigrette, carrot ginger dressing, condiment, vegan, vegetarian

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14 Delicious and Easy Japanese Salad Recipes
Pickled Plum.

In the mood for Thai takeout – but feel like you should cook instead? These Thai recipes smack with authentic flavor, and are easy to make at home. Spicy, sweet, salty and sour! From red curry chicken to pad Thai to mango sticky rice (and all stops in between). Plus, a list of Thai ingredients that can level up your Thai cooking with minimal effort.

When I lived in Bangkok, my favorite part of any day was dinnertime. I loved the smoky street stalls and food carts – and getting punched in the mouth (in a good way!) by Thai recipes loaded with salty, sour, sweet, bitter and spicy flavors.

Thailand is food destination. And with good reason. Of course there are the well known classics like green papaya salad, larb, pad Thai and tom yum soup.

But it doesn’t end there. Not by a long shot.

Key Ingredients for Making Thai Recipes

Now you won’t need everything on this list. However these are some of the iconic ingredients that can elevate your homemade Thai recipes to restaurant quality with fairly little effort.

Read more about each ingredient by clicking the links:

And when it comes to making rice to go along with these 21 delicious and easy Thai recipes, I’ve got step by step instructions for the stove top and rice cooker.

• How to Make Jasmine Rice
• How to Make Sticky Rice

Drunken Noodles – Pad Kee Mao

These fragrant Thai rice noodles are savory, sweet and herbaceous. Made with garlic, shrimp, tomatoes, kaffir lime leaves and basil, this Thai dish has all the natural charm of sitting down to eat at your favorite open air food stall as Bangkok traffic whizzes past. Oh, and you’ll definitely want to add Thai classics like bird’s eye chilis, fish sauce and a little sweet soy sauce for the full monty. This is one of my favorite Asian noodle recipes of all time – because the taste is absolutely evocative of my time in Krung Thep!

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Thai Basil Chicken Recipe

Krapow Gai Kai Dow. Those are the first Thai words my husband learned (after ‘hello’ and ‘thank you’) during an extended trip to Thailand. And with good reason. It translates to basil chicken with a fried egg on top. It’s a common dish in Thailand – but the flavors are anything but common. Fiery and salty, you’ll do well to have some chopped Thai chilis soaking in fish sauce to up the spice level if you’re a spice junky. This recipe works with ground chicken, beef or plant based meat alternatives like Beyond Beef ground. Top with plenty of fresh herbs. Basil and cilantro really make it pop! And, if you have leftovers, they won’t last long.

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Thai Green Curry

Creamy, nutty, sweet and spicy, this green curry has it all. And there’s no shame in using a couple of tablespoons of store bought green curry paste. Coconut milk delivers sweetness which contrasts the spicy, floral and grassy flavors from the curry. Delicata squash imparts an earthy hint of sweetness as well. But, obviously, use the veggies you like (and whatever is in season). Actually this is one of those Thai recipes that works with chicken, tofu or shrimp like a charm. So think of the recipe as a flavor blueprint – and go for broke with the veggies and protein that move you.

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Tom Kha Soup (Thai Coconut Soup)

This silky and milky tom kha soup is loaded with aromatic flavors and only takes 17 minutes to make from start to finish. So, if you’re in a rush, you still have time for tom kha! While I love this soup, some restaurant versions go a little heavy on the sweetness for my taste. This one isn’t cloying (or overly pungent either), but still delivers on the trademark coconut-y goodness. Watch the step-by-step video here.

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Pad Woon Sen (Thai Glass Noodle Stir Fry)

Do you love Thai cuisine, but happen to be a little shy on the potential spiciness? Well, this stir-fried noodle dish is for you. Pad woon sen is a mix of glass noodles, eggs, tomatoes and veggies like cabbage, baby corn and carrots (but use the veggies you have handy). It’s all stir fried in a combination of soy sauce, oyster sauce and fish sauce. The chili powder in this recipe is actually more smoky than spicy. The whole dish is savory, sweet, saline and umami. It’s the perfect Thai noodle stir fry for the spice adverse – but still packs a punch.

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Crazy Hot Garlic Chili Sauce

This one is not for the faint of heart. Trust me. There are over 40 Thai chilis in this chili garlic sauce. But, for those of you that are still reading – this Asian style hot sauce isn’t simply one-note-heat. There are also sweet and sour notes at play. And I’m using shallots and garlic for an earthy pungency. This makes it a fantastic all-purpose condiment for noodles, rice, Thai chicken, or eggs. Really… anything you’d normally spoon the store bought stuff on will shine with this Thai chili sauce. Here’s a non-negotiable: wear gloves when handling the chilis

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Thai Red Curry Chicken

I find comfort in a bowl of Thai curry. There’s a taste of home that comes through, no matter where you’re from. The heart of this dish is Thai red curry paste. Aside from red chilis, most brands will incorporate things like garlic, shrimp paste, chili powder, turmeric, shallots and lemongrass (to name a few of the vast ingredients). Here’s the Thai curry paste I use. Savory chicken stock, fish sauce and basil are all ingredients you can add to this curry recipe that will elevate the flavor to restaurant quality. This is comfort food that still delivers the heat.

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Classic Pad Thai Recipe

When you eat pad Thai in Thailand there will be a spice/condiment caddy. Once that is placed on the table, it’s go time. You get to augment the dish to your personal taste. Some like it sweet and add a bit more sugar – while others like it spicy and pile on the dried red chili pepper. Common additions are crispy fried garlic, shallots, crushed peanuts, lime juice, tiny dried shrimp, and fish sauce with sliced Thai chili. The point is, pad Thai is meant to be augmented to your specific taste. How will you personalize this one? Tell me about your favorite pad Thai additions in the comments section below!

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The Best Thai Peanut Sauce

Whether you’re making chicken or beef satay – or just need a little aromatic peanut-y goodness with your veggies or noodles, this may end up being your new obsession. Sure, there’s peanut butter in this sauce. But there are also quite a few aromatics and spices that make this sauce shine. The secret is to toast the turmeric, chili powder, cumin and coriander seeds in a pan without oil. Then you’ll blend those spices with garlic, ginger, Thai chilis and tamarind paste. Use a mortar and pestle if you’ve got one (I use a spice grinder for ease). Sound intimidating? It’s not. Watch the video to see how easy this fragrant, iconic sauce is to make at home.

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Panang Curry

Panang curry is generally on the milder side of things when it comes to spice levels. But that doesn’t mean it’s timid. Far from it. You’ll get vibrantly sweet, nutty and salty notes from this heady Thai recipe. Most versions include a protein like chicken, tofu or shrimp. However, I’m keeping it simple and fresh with a load of vegetables. Serve with freshly steamed Jasmine rice for an easy weeknight meal you’ll want to make again and again.

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Red Coconut Curry Soup

Don’t let the short cooking time fool you. This Thai soup has a complex flavor profile that combines the boldness of red chilies with sweet and wholesome notes of peanut butter and coconut. The result is a beautiful red soup with a slightly sweet, savory and smoky flavor. Rice noodles are perfect for this Thai noodle soup recipe – but feel free to use egg noodles if that’s what you have handy in your own pantry. Two things: DO use coriander stems when making this soup – and DON’T forget to top with shredded lettuce just before serving. The lettuce in particular absorbs the flavors of the soup, while still retaining a pliant crunchy texture. Must try!

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Thai Potato Curry (Vegan)

Vegan Thai recipes can be tricky to pull off. Since fish sauce is essentially the table salt of Thailand, you’ll be tough pressed to find many recipes that don’t call for a little. But, by that same logic, it can be pretty easy to make a ton of Thai recipes plant based by simply omitting that one iconic ingredient. Regardless, this vegan Thai potato curry is loaded with warming spices and the rich sweetness of coconut milk. Best thing (aside from the flavor) – it’s ready in 25 minutes from start to finish. Easy peasy.

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Thai Egg and Brussels Sprouts Salad

This one SMACKS! While I’m using egg and Brussels sprouts, there’s more than a passing resemblance (in both flavor and appearance) to the seminal Thai beef salad. Loaded with red onion, basil, mint and cilantro, this salad is fragrant and perfect. Get a char on your Brussels sprouts for an additional hit of smokiness. Then top with a simple dressing that features garlic, Thai chili, fish sauce, a bit of sugar and plenty of lime juice. In my opinion, this Thai salad is an 11 out of 10.

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Vegetable Pad See Ew (Savory Thai Stir Fried Noodles)

Of all the stir-fried noodle dishes I’m likely to order at my local Thai restaurant, pad see ew tends to be my go-to. It’s smoky, savory perfection when it’s done right. But it’s also one of the easiest in the Thai cuisine lexicon to make at home after a long day. Seriously. Just a handful of ingredients and you’re off to the races. Now, I’m using a simple veggie mix – but feel free to use what moves you. And if you’re a visual learner like I am, watch this video for a peek at how simple making pad see ew at home can be.

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Steamed Fish With Ginger Chili Lime Sauce

Steaming a whole fish at home had me pretty intimidated at first. But I shouldn’t have worried. Because, while it was much easier than expected, the flavor would have been worth it (even if it had been tough to pull off). I used a whole trout, but feel free to use whatever freshwater fish looks best at your local fishmonger’s. This whole steamed trout is moist, flaky and tender. But the best part is the fresh cilantro and the zingy lime, garlic and chili fortified sauce.

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Thai Vegetable Curry Noodle Soup

Sure, this veggie loaded Thai noodle soup features the usual suspects in terms of red curry paste, fish sauce and coconut milk. But what if I told you that shallots – fried until crispy – are the linchpin that brings the whole thing together? Well, they are. Now, this soup stands on it’s own. Actually sometimes I make it without the egg noodles. But I always load it with veggies and medium or firm tofu. It’s always nice when a healthy soup still has assertive Southeast Asian flavors, right?

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Thai Yellow Curry With Cauliflower

While there’s a bit of heat in this one, yellow curry paste tends to be milder than the red and green variants. Turmeric delivers the yellow hue to this particular curry paste – and is oftentimes rounded out by the inclusion of lemongrass, ginger, garlic, chilis, coriander and cumin. Now, full disclosure, I only made this curry with cauliflower in an attempt to lower my meat intake years ago. But I still make it with cauliflower all this time later because it has the perfect balance of simple, earthiness – and is the perfect veggie vehicle to soak up the pungent curry. Must try!

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Thai Jungle Curry

Hailing from the mountainous city of Chiang Mai, jungle curry is spicy – but the heat comes from a source you might not expect in most Thai recipes. Whole black peppercorns deliver fiery pops of heat without being full-on volcanic. And I love using kaffir lime leaves for the floral, citrusy tang they impart. While my particular Jungle curry recipe calls for zucchini, that was out of necessity at the time. Use Thai eggplant instead if you can find it at your local grocery store. If you live on the coasts, it should be fairly easy to track down. Interestingly, Jungle curry is one of the few Thai curries that doesn’t call for coconut milk.

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Thai Cucumber and Shrimp Salad

Now, if you like things light and refreshing – this Thai salad is right up your alley. But the inclusion of chopped chilis, fish sauce and lime ensure that this cucumber salad is still assertive, salty and spicy. And fresh shrimp make it a bit heartier than your typical greens-only salad. While I prefer to use chopped shallots, red onion would make a good stand-in for that particular ingredient. English cucumbers, small tomatoes and hand torn lettuce round things out quite nicely indeed. This is hot weather eating at its best.

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Thai Iced Tea (ชาเย็น)

Is there a drink more synonymous with the land of smiles than Thai iced tea? It’s the perfect refreshing antidote to unforgiving heat and crushing humidity. But I make this drink in the dead of winter as well because I just can’t get enough. Use black tea like darjeeling, Earl Gray or assam for the best results. Then you can use plain water or orange blossom water – your choice. And the condensed milk will satisfy your sweet tooth. Serve over crushed ice – and beat the heat!

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Mango Sticky Rice Recipe

Of all the Thai desserts out there, this is the one that ALWAYS gets me fired up when it see it on the menu at any Thai restaurant. Khao niew mamuang is deceptively simple to make – but happens to have the most trademark, quintessential link to Thailand my tastebuds have ever encountered. Made with sticky rice, ripe mango and both condensed milk and coconut milk, there’s an almost floral sweetness when everything comes together in one perfect bite. Try this easy Thai dessert at home. But – warning – this one is addictive.

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Have you tried any of these easy Thai recipes? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below.

Crazy Hot Chili Garlic Sauce

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Serve this homemade fiery chili garlic sauce with your favorite foods that always taste better with a kick!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: about 1/2 cup
• Category: Sauce / Condiment
• Method: Blending – Simmering
• Cuisine: Thai

Ingredients

• 1 1/2 ounces red Thai chilies, Fresno chilies, or rehydrated dried chilis, stems removed (use gloves for fresh chilies)
• 1 shallot
• 4 garlic cloves, peeled
• 1/4 cup plain rice vinegar
• 1 1/2 teaspoon kosher salt
• 1 tablespoon + 1 teaspoon coconut sugar or brown sugar
• 3 tablespoons vegetable oil, or other neutral oil

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Instructions

1. Put all the ingredients in a blender and blend until smooth.
2. Transfer to a small pot, cover and simmer on low for 10 minutes.
3. Stir and add ¼ cup water.
4. Cover and simmer for an additional 5 minutes.
5. Store in an airtight glass jar and refrigerate. The sauce will keep in the fridge for up to 1 month or in the freezer for up to 6 months.

Notes

Be sure to wear latex or vinyl gloves when dealing with any type of hot chilis!

Nutrition

• Serving Size: 1/2 teaspoon
• Calories: 29
• Sugar: 0.6 g
• Sodium: 0.4 mg
• Fat: 2.6 g
• Saturated Fat: 2.1 g
• Carbohydrates: 0.9 g
• Protein: 0.1 g
• Cholesterol: 0 mg

Keywords: spicy, vegan, vegetarian, chili sauce, condiment

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21 Easy Thai Recipes You Can Make at Home
Pickled Plum.

From savory Chinese restaurant style fried rice, Japanese yakimeshi and Filipino garlic rice, these fried rice recipes are delicious and so easy to make at home. Follow the step-by-step instructions – or add your own touches and make it truly yours. Either way, these recipes are the perfect takeout fakeout!

These homemade fried rice recipes are easy to make and loaded with flavor. I hope they get you excited about firing up the wok in your kitchen!

Fried Rice Ingredients

Most fried rice recipes tend to have a fairly simple ingredients list. Base ingredients are typically rice and eggs (you’ll scramble those). Vegans can simply omit the eggs. Then it’s decision time.

• Vegetables: Veggies like dices carrots, green peas, mushrooms, garlic, bell pepper and leeks all work well.
• Proteins: Roasted pork fried rice is a Chinese classic. Chicken, shrimp, tofu and vegetarian meat alternatives are all common additions as well.
• Flavor: From soy sauce, Maggi seasoning and fish sauce – to white pepper, chili flakes and even a sprinkling of msg. You get a lot of creative latitude when making fried rice at home. Use what you like!
• Finishers: Chopped green onions, crispy garlic chips and a few drops of chili oil come to mind.

The Simple Secret to Making the Best Fried Rice Recipes

Use day-old rice. Seriously.

No matter whether I’m using jasmine rice or Japanese rice, I prefer to make fried rice recipes with leftover rice that has been sitting in the refrigerator for a day or two.

And the reason is simple:

• The cooked grains of rice dry out a bit as they ‘age’ in the fridge.
• That means, when you add liquid ingredients (like soy sauce, tamari, sesame oil, etc.) the grains can absorb the liquid as it cooks in the wok.
• Freshly cooked rice is already fairly saturated with water. While you can use fresh rice, it tends to have too much moisture on board and can turn out mushy and gloppy when using it for fried rice.

Another tip: use a hot wok, skillet or frying pan

A Iukewarm pan on low won’t stir-fry anything. It’s best to cook fried rice recipes quickly on at least medium high heat.

Basic Fried Rice (Restaurant Style)

Start here. Why? Because this is the recipe that most closely represents the classic Chinese buffet or takeout classic. And it’s also proof that you can stir fry rice at home with minimal effort – maximum flavor. Anytime I’m staring at a mostly empty fridge with a few odds and ends in the vegetable crisper, my mind hones in on this easy fried rice recipe. Think of the recipe itself as a template and use your own favorite ingredients Tip: use medium to long grain rice for this one.

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Filipino Garlic Rice (Sinangag)

This Filipino garlic rice is infused with fragrant garlic oil and absolutely chock-full of crispy garlic chips. While this is a breakfast staple in the Philippines, you can make sinangag anytime you need an infusion of comfort food in your life. It’s a great use for that leftover Jasmine rice sitting in your fridge right now. Also, since there’s no egg in traditional garlic rice – this is a perfect vegan dish. Bonus: it’s ready in just 10 minutes from start to finish. Garlic lovers rejoice!

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Classic Kimchi Fried Rice (Kimchi Bokkeumbap)

If you think fried rice sometimes comes across as a little meek in the flavor department, this will obliterate that notion. Kimchi bokkeumbap (김치 볶음밥), is a popular Korean dish made of leftover rice pan fried with kimchi. Then a mixture of soy sauce, gochujang (Korean chili paste) or gochugaru (Korean pepper flakes) brings umami and heat. Most fried rice recipes call for scrambled egg. However, for this one, I find a fried egg with a runny yolk provides the perfect creamy counterpoint to the otherwise aggressive flavors.

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Easy Shrimp Fried Rice

I only had to order takeout shrimp fried rice for $18 once before I decided that price-point was for the birds. The next time that craving struck, I just made it myself. And you know what? That bowl of homemade fried rice had the taste I was obsessing over at a fraction of the price. You can chop the shrimp up and incorporate them into the fried rice – or pan fry whole shrimp and serve them on top. Confession: I do both.

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Japanese Fried Rice – Yakimeshi

I’m a sucker for the fried rice made at Japanese teppanyaki restaurants. There’s something hypnotic about watching your food come together on a grill top before your very eyes. Now, for this Japanese chahan, I’d recommend using (leftover) short grain Japanese rice. It results in fried rice that is chewier than versions made with longer grains. Since the cooked rice is slightly sticky to begin with, be sure to gently break up any large clumps of rice prior to adding it to the wok or frying pan. If you’re a visual learner (like me) check out the video.

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Omurice – Japanese Omelette Rice – オムライス

Of all possible permutations of global fried rice recipes, this Japanese version reminds me of my childhood the most. Wait… ketchup? And the egg is on the outside? Yes and yes. Omuraisu, is a Western-influenced Japanese dish consisting of fried rice seasoned with ketchup, wrapped in a thin omelette, and topped with more ketchup. It’s popular comfort food served at home, in family restaurants and cafes all across Japan. Watch the step-by-step video and try it for yourself at home. Btw… your kids will LOVE this one.

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Breakfast Fried Rice

Wondering how to turn breakfast sausages and eggs into the most delicious Asian comfort food of all? This is how. Ever since I showed Ben how to make this, he probably whips it up once a week. It’s no secret that he craves things that can typically be described as umami and eggy like 23 hours per day. There are no real rules when it comes to making this fried rice. So you can make yours with your favorite meat or plant based sausages. It’s ready in just 17 minutes from start to finish. Get cooking!

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Hong Kong-Style Western Fried Rice

That title is a mouthful – and the concept bends the mind. Hong Kong style Western fried rice? Yep! You see, this is a mash up of Cantonese fried rice that just happens to feature very North American ketchup. During the years I spent in Hong Kong, I had this in my favorite local joint all the time. It’s salty, sweet and perfect. I left out the sausage you’d typically use in this Hong Kong classic. But feel free to add it in if you so desire. Think of this recipe as comfort food 2.0.

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Easy Vegan Fried Rice

Now, most fried rice can actually be made vegan. Just leave the egg out and be sure to use a vegan protein. This is a version of takeout vegetable fried rice – but I’m using brown rice instead. It runs higher on the health meter than the usual version. But don’t let that scare you! It’s still savory and perfect. The secret is the sesame oil and cashews you stir in after you turn the heat off, but before you plate it up to serve.

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Easy Chicken Fried Rice

Do you have leftover chicken, some frozen peas, a couple garlic cloves – and maybe a carrot rolling around in the vegetable crisper? Well, you won’t need much more than that to make this Japanese tori chahan. And that goes for the seasoning as well. You see, I love using powdered chicken stock or dashi powder. They’re always in the cupboard – and either one boosts the flavor without flooding your fried rice with additional moisture. This is the best easy fried rice recipe to make if you’re short on ingredients and short on time. It’s ready in around 10 minutes from start to finish!

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Have you tried any of these easy fried rice recipes? Are there changes you made that you would like to share. Sound off! Share your tips and recommendations in the comments section below.

Japanese Fried Rice – Yakimeshi

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You don’t need a Teppanyaki grill top to whip up this simple and savory Japanese Fried Rice recipe. Yakimeshi can be made in a skillet and be ready to serve in just 15 minutes!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 people
• Category: Rice
• Method: Stir Frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 1 tablespoon vegetable oil
• 2 cloves garlic (minced)
• 1 small leek or onion (finely chopped)
• 1 small carrot (finely chopped)
• 300 grams 1-2 days old cooked Japanese rice that was kept in the fridge
• 1 cup lettuce (shredded)
• 2 large eggs (whisked)
• 1 tablespoon soy sauce
• salt and ground white pepper (to taste)

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Instructions

1. In a wok or large skillet over medium-high heat, add the oil and garlic and fry for 30 seconds.
2. Add the leek and carrot and cook for 1 to 2 minutes, or until the vegetables are soft but still yielding a crunch.
3. Add the day-old rice and break it up until it’s no longer clumpy. Add the lettuce and mix it in with the rice.
4. Push rice to one side and add the whisked eggs to the empty side. Move in zigzag motion to scramble the eggs, using a spatula and fold them into the rice.
5. Next, add the soy sauce, salt, and pepper, and toss the rice until the seasoning is evenly spread through the fried rice.
6. Turn the heat off, transfer the fried rice to a plate and serve.

Notes

Store the fried rice in an airtight container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 183
• Sugar: 3g
• Sodium: 191mg
• Fat: 4.4g
• Saturated Fat: 1.4g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 29.3g
• Fiber: 1.5g
• Protein: 6.1g
• Cholesterol: 94.8g

Keywords: Chahan

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