16 Asian takeaway-inspired recipes

This Singapore noodles recipe makes it easy to create this takeout favourite from scratch in your own kitchen. A quick, fuss-free and delicious dinner option for busy families

Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can’t find them, roll chicken patties into balls.

Fried rice is a traditional dish of pre-cooked rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat. We think our best ever pork fried rice is as good as any you’ll find at a Chinese banquet.

Use a vegetable peeler to cut carrot into ribbon-like strips. Note

Chinese cuisine at its finest.

Our Chinese-style sweet and sour chicken stir-fry recipe with rice is low in calories, healthy and delicious for dinner with the family

Tamarind can be bought as a paste or seeds. Soak seeds in warm water and push through a sieve to extract the paste, or use liquid tamarind concentrate. Note

Spicy black bean sauce is available from Asian grocery stores and the Asian section of larger supermarkets. You can use a milder black bean sauce, if you prefer. Note

This slow-cooked beef curry is a perennial favourite in Thai restaurants. When you cook it at home, it may take a while but the aroma and melt-in-the-mouth flavour makes the time spent worthwhile.

Inspired by the yakitori bars in Japan these meat skewers are grilled for a delicious smoky flavour. Photography by Todd Eyre.

Delicious and warming prawn laksa that takes just under 30 minutes to make! The light, zingy flavours of this noodle soup make it perfect for a simple summer dish too.

Spice things up in the kitchen tonight with this delicious vegetarian Thai yellow curry from The Australian Women’s Weekly’s Almost Vegetarian cookbook, available where all good books are sold.

Try this easy and delicious beef pad see ew recipe for dinner tonight and enjoy a takeaway favourite made in your very own home!

This ramen stock has been inspired by a David Chang recipe in his book Momofuku. Make it a day ahead (it simmers for 6-7 hours) then refrigerate.