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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A rice bowl layered with soft scrambled egg and canned chili tuna, topped with perilla ribbons and seaweed flakes. Sesame oil and mayonnaise tie the spicy tuna to the warm rice.
Still sceptical? Set your timer and challenge yourself. Each serving provides 590 kcal, 36g protein, 37.2g carbohydrate (of which 5.7g sugars), 28.1g fat (of which 5.6g saturates), 22.3g fibre and 1.56g salt.
Main course40 minServes 2590 kcalVegetarianDiabeticHigh Fiber
Speedy udon noodles stir-fried with chilli beef mince and shredded cabbage in a peanut butter and soy sauce, scattered with crushed peanuts and spring onions.
Lightly cured salmon grilled with a chilli honey glaze, served with pickled nectarine and radicchio salad, cucumber salad and horseradish crème fraîche.
Pan-seared white fish pieces in a syrupy chilli lime sauce with sriracha, brown sugar, garlic and ginger. It is served over rice with coriander, sliced red chilli, lime wedges and steamed Asian greens.
Modern Asian, Thai-ishMains18 minServes 2350 kcalDairy-freeEgg-free
A speedy weeknight pork noodle bowl inspired by the much-loved flat noodle dish you find in Malaysia's capital, Kuala Lumpur. Packed with savoury, umami flavours and topped with a jammy egg and crunchy veggies it's a winner for a week night dinner.
An Indo-Chinese traybake of spice-coated crisp paneer roasted with onion and green pepper, finished in the tin with microwave rice and a sriracha, ketchup and honey sauce.
Main course1 hrServes 2619 kcalVegetarianEgg-freeHigh Fiber
Crisp homemade tortilla bowls filled with shredded lettuce salad and a rich beef chilli, topped with grated cheddar, crème fraîche and fresh tomato salsa.
Udon noodles coated in a spicy tomato sauce with crispy chilli oil, tamari, agave and rice vinegar, loosened with noodle cooking water. Sesame-dressed cabbage and spinach go on top with sesame seeds.
Pepper-crusted tofu fried crisp with cashew nuts, tossed in a reduced vinegar, sugar and soy chilli sauce with carrots and ginger. Egg-fried rice with spring onions and coriander carries the fiery tofu.
Thinly sliced beef and broccoli florets tossed with egg noodles in a dark and light soy sauce thickened with cornflour. Sesame seeds and chopped shallots finish the skillet.
Main course20 minServes 473 kcalDairy-freeDiabeticLow Fat / Low Cholesterol
Beef short rib cubes braised for up to two hours with potato and carrot in a doubanjiang, soy and five spice sauce with bay, cinnamon and whole chilies.
A saucy Chinese stir fry of chicken thigh pieces with capsicum, onion and roasted cashews in an oyster sauce and sesame glaze. It is served immediately while the sauce is glossy.
Pork belly roasted under a rock salt crust after an overnight uncovered chill, then grilled until the skin puffs golden and crisp. The seasoned flesh carries Chinese cooking wine, five spice and white pepper.
Pan-fried pork and cabbage dumplings with shiitake mushrooms, garlic chives, ginger and sesame oil, pleated by hand. They are fried, steamed in the pan and crisped again before serving.
Blistered green beans stir-fried with ground pork, dried red chiles, garlic and ginger, finished with Shaoxing wine and a dark soy sauce glaze, served over rice.
Twice-fried battered chicken thigh pieces tossed in a glossy lemon sauce made with fresh lemon juice and zest, honey and vinegar, served over steamed rice.
Cornstarch-dusted lobster tail pieces fried until bright red, simmered briefly in an oyster-sauce broth with ginger and scallion, and poured over noodles.
Stir-fried minced pork in a chilli bean and sweet bean sauce with dark soy and black vinegar, served over white noodles with cucumber batons and coriander. This is Zha Jiang Mian, nicknamed Chinese Bolognese.
Pork belly cubes browned, then braised low and slow with ginger, bay, star anise and rock sugar in soy sauce and Shaoxing wine until the sauce turns to a dark caramel glaze, served over rice.
A quick rice soup in a broth infused with garlic, ginger, soy, cooking wine and sesame oil, with white fish pieces and choy sum cooked in it. Green onion, crispy fried shallots, crunchy fried noodles and chilli oil finish the bowls.
Marinated chicken wings fried crisp in a seasoned cornstarch coating, sprinkled with white pepper while hot, then tossed in a wok with garlic, ginger, Fresno chiles and jalapeños.
Chicken breast slices tenderised with baking soda, seasoned with curry spices and stir-fried in a peanut butter and coconut milk satay sauce with onion and garlic. Sliced scallions garnish the finished dish.