Chinese
RecipeTin Eats’ Mongolian beef noodles are a delicious twist on a classic takeaway dish
Beef mince comes to the rescue in this speedy riff on a Chinese favourite, sweet-savoury Mongolian lamb.
- < 30 mins
- Nagi Maehashi
30 minutes from go to wow: Char siu pork skewers with cucumber and sesame salad
These stickily glazed pork skewers bundled into Chinese pancakes are a speedy meal that’s bound to please.
- < 30 mins
- Jessica Brook
Vegan mapo tofu with shiitake mushrooms and crispy chilli oil
Danielle Alvarez takes the big-flavoured classic Chinese dish and makes it vegan-friendly.
- 30 mins - 1 hr
- Danielle Alvarez
Easy, fun, Friday night food: Lamb skewers with cheat’s crispy egg pancakes
These cumin-scented lamb skewers are served atop an eggy roti pancake to mop up all the juices.
- < 30 mins
- Jessica Brook
Spicy Sichuan pork with cold sesame noodles
Hot nights call for cold noodles. Here, they’re teamed with pork in a punchy sauce featuring the gentle hum of Sichuan pepper.
- < 30 mins
- Jessica Brook
Adam Liaw’s yee sang prosperity salad
This theatrical salad involves everyone using chopsticks to toss the salad high into the air. The higher the tossing, the more luck you’ll have!
- < 30 mins
- Adam Liaw
Kung pao chicken tray bake
This takeaway favourite comes home to roost as a simple but punchy all-in tray bake with flavour to burn.
- < 30 mins
- Jessica Brook
Making chilli biang biang noodles at home is easier than you may think (and they’re vegan too)
These meat-free Chinese belt noodles from Shaanxi province have won fans all over the world for their chewy, dense texture and chilli-flecked sauce.
- Yang Liu
Adam Liaw’s stir-fried prawn, tomato and egg
Stir-fried tomatoes and eggs is arguably the national dish of China. Adding prawns is a very popular variation in Thai-Chinese cooking.
- < 30 mins
- Adam Liaw
Adam Liaw shares the secret to making ‘the sauce Australia has fallen in love with’ at home
It’s one of the most popular ingredients on menus right now. Here’s how to make this luxe Chinese condiment at home.
- Adam Liaw