Quick stir-fries, noodle bowls, and bold sauces drawn from across East and Southeast Asia. These recipes prioritise the pantry staples — soy, sesame, ginger, garlic — and come together fast.
Crispy rice chicken bowl: toss cooled rice with teriyaki, chili and sesame oil and bake until crunchy, then toss with chicken, red cabbage, cucumber, herbs and a peanut sesame-ginger dressing.
Creamy peanut butter noodles in 10 minutes: pour smoking-hot oil over garlic, ginger, shallot and chili to bloom them, whisk in peanut butter, soy and rice vinegar, then toss with instant noodles. One spicy-savoury bowl, zero leftovers.
Air-fryer peanut butter banana spring rolls: roll peanut butter and banana in a tortilla, coat in egg and cinnamon-sugar breadcrumbs, and air-fry at 180°C for 5 minutes into a warm, crunchy dessert roll.
Ramlette: crisp scored hot dogs, cook instant noodles, then pour seasoned egg over the noodles in the pan, add cheddar and the hot dogs, and fold like an omelette until the cheese melts. A ramen-omelette mash-up.