4 Asian Dishes You Can Make From the Comfort of Your Kitchen

By: Latifa

Sometimes ordering Mr. Wok or Peking just isn’t an option, although we’d like it to be. Ya mama hat-shabsheblena if we order takeout one more time, ya besaraha mesh adreen nekalem beta3 el delivery. Again, we’ve got you covered. Here are 4 easy asian copy cat dishes that can be made from the comfort of your own kitchen, and you probably have the ingredients laying around anyway. Maybe make mama a bowl too, so she’ll let you order in more. 

1) Ketchup Chicken

We all had to eat at Panda House Express el fel food court at some point in our lives. It was the best of times it was the worst of times. But sometimes those memories just leave you wondering, why did the ketchup chicken taste absolutely nothing like ketchup? It may seem like a dish el staff beta3 Panda House express threw together, which probably was the case tbh, but it’s worth the try. And, you only need 5 ingredients to make it!


  1. 1 box Atyab chicken strips (40 pieces)
  2. Sunflower oil 
  3. 1 ketchup bottle
  4. Butter 
  5. Colored peppers 


  1. Wash and cut your bell peppers into slices. 
  2. In a medium sized pan, pour your sunflower oil in, until the surface of the pan is covered, then turn the stove to medium heat
  3. Next, place as many chicken strips as you can in the oil, and let them fry for about 3-4 minutes. 
  4. Repeat the same process with the rest of the chicken strips until all your 40 pieces are fried, if you need to, top up the oil with every fry.
  5. Dry your chicken strips with paper towels of any excess oil. 
  6. Using scissors (or a sharp knife) cut your chicken strips into bite sized pieces. 
  7. In a larger pan, place 2 tbs of butter, also on medium heat.
  8. When the butter has melted, throw in your bell peppers, and leave them in for approximately 4-6 minutes.
  9. Add another tablespoon of butter, then throw in your chicken.
  10. Pour the whole bottle of ketchup onto the chicken, as it gets soaked up as it you stir. 
  11. Finally, add a drizzle of hot sauce, and a drizzle of soy sauce to your mix. 
  12. Turn the heat off, and voila, your ketchup chicken is ready to serve. 2)  Stir fry noodles

 2)  Stir-fry Noodles

There’s never a night where Indomie’s noodles aren’t a good option to devour. Sometimes though, it’s nice to spice things up, have a more fun version of regular noodles. This stir-fry noodle dish doesn’t take long, doesn’t take much time either, and is definitely something new to try. Why order in, when you can perfect your own plate of noodles to your liking?


  1. 4 packets of Indomie noodles (preferred flavor)
  2. Soy sauce 
  3. Honey 
  4. Garlic powder
  5. Ginger powder 
  6. Sesame seeds
  7. 1 frozen packet of veggie mix (carrots, peas, etc.) 


  1. In a large pot, add eight cups of water. 
  2. Once the water has boiled, throw in your noodles, and the packet of mixed frozen veggies.
  3. While the noodles and veggies are cooking, pour one cup of soy sauce in your pan. 
  4. Add one teaspoon of garlic powder, and one teaspoon of ginger powder. 
  5. Then sprinkle the packets of flavored powder that come in the Indomie packet.
  6. Let your noodles and veggies soak up the water for about 6 minutes. 
  7. After your noodles are done, you can drain them of any excess sauce, depending on your preference. 

3) Soy Stir-fry Veggies

You can never go wrong with adding more vegetables into your meals. You can have them as a side with just about anything, even the plain white rice el 3alatool fel talaga. These soy stir-fry veggies are a fun way to eat more veggies, while satisfying your chinese takeout cravings that visit once every week. If you make bigger quantities, you can meal prep for later as well. 


  1. 1 cauliflower head
  2. 1 broccoli head
  3. A handful of sugar snap peas 
  4. 3 medium sized carrots 
  5. 2 cans of baby corn
  6. Olive oil
  7. Soy sauce 
  8. Honey 
  9. Ground ginger 
  10. Sesame seeds 


  1. In a bowl, wash and rinse all of your fresh veggies.
  2. Get a sharp knife and cut your carrots (after peeling them) , cauliflower, broccoli, and sugar snap peas into bite-sized pieces.
  3. In a medium sized pot, add water until the pot is ¾ full.
  4. Turn the stove on medium heat, and throw in your veggies.
  5. Leave your veggies to boil for about 9-12 minutes. 
  6. Turn the heat off, and drain your veggies of any water using a siv.
  7. In a medium sized pan, drizzle olive oil, until the surface of the pan is relatively covered. 
  8. Throw in your cut up veggies, and empty the can of baby corn in, without the water.
  9. Add 1 cup of soy sauce.
  10.  Add 3 tablespoons of honey.
  11. Sprinkle 1 tablespoon of garlic powder.
  12. Finally, sprinkle 1 teaspoon of ginger powder into your pan.
  13. Mix the veggies together for 3-4 minutes, then turn off the heat.

And here you have your soy stir-fry veggies, ready to serve! 

4) Peanut Sauce

Peanut sauce can go well with just about everything. On chicken, some veggies, beef, some rice, or anything else you want to try. This 6 ingredient peanut sauce does not disappoint, and can be kept in the fridge for rainy days, when the food seems a little bland. 


  1. 4 tbs peanut butter (crunchy) 
  2. Soy sauce
  3. Ginger powder 
  4. Garlic powder 
  5. Honey 
  6. Lemon


  1. In a bowl, add 4 tablespoons of peanut butter.
  2. Add 3 tablespoons of soy sauce.
  3. Squeeze a lemon into your bowl. 
  4. Then, add 1 ½ tablespoons of honey.
  5. Sprinkle a teaspoon of garlic powder, and a teaspoon of ginger powder. 
  6. Mix your sauce together, until the texture is smooth and creamy.

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