23 easy Asian-inspired recipes to cook at home

Plug in your KitchenAid sous-chefs

Want to cook more Asian at home but not sure where to start? The jump from “I love Asian food” to “I cook Asian food” gets a lot smaller when you’ve got the right equipments in the kitchen.

That mountain of chopped aromatics and shredded veggies every recipe seems to ask for? Your Food Processor cut the preparation time drastically. No fancy knife skills required. Your Blender takes over where your knife falls short: smooth curry bases, emulsified sauces, soups with a glossy, restaurant-style finish. And the dough? That’s Stand Mixer territory. From sturdy soba noodles to stretchy mochi dough, it kneads them without you breaking a sweat.

With this trio by your side, you’ll whip up your takeout usuals on any regular Tuesday night.

Build a basic, mighty Asian pantry

Those long ingredient lists you see in Asian recipes? They make it look like you need half the Asian supermarket to cook a decent stir fry. Don’t read too much into it though. If you stock your pantry with a few basics you already unlock half the dishes on your favourite takeout menu.

Start simple: grab some essentials, get to know their flavours, then add new ones as your confidence and curiosity kicks in. No rush. Just see what sticks, build your stash slowly and use the list below as your starter kit.

• Soy sauce: Meet the sauce that runs the show. Marinades, sauces, stir-fries… it never sits on the bench. There are plenty of soy sauces out there, but light soy is your everyday all-rounder. Reach for it when you need some quick seasoning, grab dark soy when you want a deeper colour and flavour.

• Tamari: Think of tamari as soy sauce, but with even more depth and smoother edges. It’s (often) naturally gluten-free and brings a deeper umami hit to anything it touches. Splash it into marinades, stir-fries, dips or dressings and watch the flavour level rise instantly.

• Sesame oil: Does it feel like your dish is still missing “something”? Add some sesame oil at the end. Once that nutty, toasty aroma kicks in, your flavours get a lift and dinner gets infinitely better.

• Rice vinegar: If you want tang without the twinge, reach for rice vinegar. It’s softer than most Western vinegars, but still punchy enough to wake up your sushi rice and balance out your salad or bowl.

• Fish sauce: The secret to making Thai and Vietnamese soups, curries and dressings taste just right? Fish sauce. It’s made from salted, fermented fish aged up to two years. A few drops will do.

• Oyster sauce: When you want that glossy, takeaway-style finish, this is the bottle to grab. It’s thick, savoury, a little sweet and it clings to noodles and stir-fried vegetables like it was made for them. Cooking vegetarian? Look out for the mushroom-based versions, they bring the same depth without the oysters.

• Miso paste: Fermented soybeans. It doesn’t sound glamorous, but trust us, miso paste belongs in this list. It’s salty, earthy, packed with umami and ridiculously versatile. Miso soup, marinades, creamy dressings, … One spoon and they all taste just a little richer.

• Gochujang: This chilli paste doesn’t do subtle. Made from fermented soybeans, glutinous rice and Korean chilli flakes, it’s red-hot, in flavour and colour. It’s also the reason behind that slow-building spice you’ve tasted in Korean dishes but never knew how to recreate.

• Coconut milk: This one barely needs an introduction. Coconut milk is why half your favourite Asian dishes taste like a hug. Pour it in and suddenly everything tastes creamier, softer and richer.

• Ginger, garlic & chillies: Ginger, garlic and chillies are the flavour jump-starters of Asian cooking. No wonder you’ll find them in practically every shopping list.

Punchy sauces and bold condiments

Meet the flavour-boosters. They come together in minutes and make anything taste brighter. Whether you’re dipping, drizzling, marinating or tossing them into your favourite noodle bowl.

1. Homemade red curry paste

The best thing about this homemade curry paste? No one’s stopping you from adding just one more chilli pepper. Go mild, go fiery, go “let’s test the smoke alarm”. It’s entirely up to you. The hard work on the other hand, leave that up to your Food Processor. A few quick blitzes and those chillies, lemongrass stalks and spices turn into a punchy red paste that tastes fresher than anything pre-made. Stash it in the fridge for up to 10 days and stir it into curries, slurpy soups or any dish that needs a kick.

2. Thai Peanut Sauce

You could run to the store for peanut sauce. Or you can whip this one up in less time than it takes you to put on your shoes. Chances are your pantry has the whole ingredient list on standby anyway. Just grab the peanut butter, coconut milk, curry paste, some lime juice, apple cider vinegar, sugar and salt, and you’re all set. Once blended you’ll start putting this silky Thai-style sauce on pretty much anything: satay, spring rolls, noodle bowls. Even those leftover veggies you were planning to ignore.

3. Thai Peanut Dipping Sauce

So you nailed the simple peanut sauce? Great. Time to level up. Here, you’re starting from actual peanuts and sauté them with lemongrass and galangal first to squeeze out every bit of flavour. After a quick simmer with coconut milk, tamarind and the rest of the shopping list, your Hand Blender takes it from chunky to glossy right then and there in the pan. No sweat, no transfers, just peanutty perfection.

4. Vegan Silky Tofu Mayo

This mayo doesn’t have a single egg in it. And you won’t miss them for a second. The secret? Silken tofu. Your blender whips it into a velvety base while some mustard and a splash of lemon juice, vinegar and soy sauce give it all the brightness and depth of the classic. The non-vegans out there won’t know what hit them.

Crowd-pleasing starters, dumplings and small plates

Fast chopped spring roll fillings? Easy. Smoothly ground meat? Done. Chewy dough for gyoza wrappers? Consider it kneaded. Whether you’re snacking solo or feeding a crowd, your KitchenAid makes every one of the big-flavoured bites doable.

5. Fresh spring rolls

It looks like your salad just got some competition. These healthy Vietnamese classics are crisp, colourful and refreshing. And with your Food Processor Attachment doing all the slicing and shredding, the veg prep is basically on fast-forward. Stuff them with shrimp, chicken or tofu, roll them tight and serve with whatever dip you’re currently obsessed with.

6. Pork belly spring rolls

You’ve grabbed these from every party platter ever, but have you ever rolled your own? Now’s your moment. Plug in your Food Processor to handle the veg shredding and pork chopping part while you focus on the folding bit. Then fry until golden and let that soy-oyster-sesame trio do what it does best: deliver that deep, savoury, can-we-have-some-more flavour.

7. Korean lettuce wraps

Bring these to a party once and from then on you’re “the person who has to make those lettuce wraps again.” Yes, they’re that good. Juicy gochujang-coated chicken on the inside, crunchy lettuce on the outside, sesame seeds on top and there you go: a colourful amuse that somehow tastes sweet and spicy at the same time. Party trick: make the filling ahead, chill it and assemble the wraps right before guests walk in. They won’t last long anyway.

8. Vegetable gyoza

Why grab a bag of frozen gyoza when you can fold your own and feel superior about it? A quick blitz in the Cordless Food Chopper and the savoury mushroom-shallot filling is ready to roll. From there, it’s basically dumpling origami for beginners: moisten the wonton wrapper at the edges, spoon in the filling, pinch shut and repeat until your tray looks like you actually know what you’re doing. Then steam-fry them until you’ve got that crispy bottom–tender top situation going on, serve them up and watch everyone assume you took a class for this.

9. Chinese dumplings

Yes, the wrappers are store-bought. No, you don’t need to apologise for it. Because the real magic happens in the filling anyway. Run fresh pork, shiitakes, scallions, garlic and ginger through the Meat Grinder Attachment and watch them turn into a slightly wet, perfectly clingy mix. Then wrap, pinch, and steam them. Spoiler: they’ll taste like you put in hours, even though you absolutely didn’t.

10. Chinese Cabbage & Pork Dumplings

Ready to graduate from store-bought dumplings? Then class is officially in session. In this recipe, you’re making everything from scratch. Yes, even the dough. Don’t worry, your Food Processor has your back. It kneads the dough, chops the cabbage, ginger and pork, and basically acts like the sous-chef you deserve. Fold a mountain of these, steam some now and freeze the rest. Future you will be delighted to find them in the freezer.

11. Shumai

Some dumplings want pleats. Others insist on perfect sealing. Shumai? They just want to be scooped, shaped and steamed. With your Food Processor handling the whole backstage operation - shredding cabbage, chopping mushrooms, mincing pork - you can skip straight to that part. Steam them fresh, chill them for tomorrow or stash them in the freezer for up to a month. Just don’t forget the soy or chilli dip, they do their best work with a saucy sidekick.

Weeknight-friendly mains and easy lunches

Here’s where the comfort kicks in. Cosy soups, quick lunches and easy family meals the whole table will agree on. No negotiating required.

12. Thai Green Curry Chicken Soup

If there’s one Thai dish the world collectively adopted as emotional support, it’s green curry. One sip of this chicken soup version and you’ll get why. It’s rich and creamy, yet spicy in all the right places. The trick is in the timing: first blend the broth smooth, then toss in the chicken and veggies and give it a couple of gentle pulses. Just enough to keep things juicy with a bit of bite. Et voila, comfort food with a backbone.

13. Hot & Sour Soup

Don’t let the word soup fool you, this bowl shows up like it’s hosting dinner. It’s packed with chicken, tofu, eggs, bamboo and mushrooms for days. No wonder the umami hits hard. But then the vinegar cuts through and a pinch of sharp white pepper knocks it out of the park. Not feeling chicken? Swap it for pork, beef or lamb. Just don’t forget the warm rice, this bowl is here to feed you properly.

14. Curried Coconut Soup with Vegetables

Think dairy-free means thin or boring? This soup proves you wrong in under five minutes. Coconut milk and cashews turn into a silky base the second your blender gets involved, while fresh ginger, yellow curry powder and a hit of cayenne sneak in a little heat. Add crunchy zucchini noodles, pepper strips and a handful of cilantro and suddenly this bowl has range.

15. Stir fry

If “quick but satisfying” is tonight’s brief, this stir fry is your answer. Veg prep? Your Food Processor handles it in seconds. The rest is just a quick wok toss with the rice in a punchy soy–oyster–sriracha sauce. Then top it with tofu or grilled pak choi, finish with a sprinkle of sesame and some spring onion, and dinner’s done faster than your delivery app can load.

16. Vegetarian sushi

These veggie rolls don’t just look fun; they are fun. To make, to eat, to serve. Once your Food Processor has turned the carrots and red cabbage into crunchy confetti, the party starts: rolling, pressing, tucking in the avocado, pretending you’re a sushi chef… the whole deal. Slice them, top them with some sesame seeds, herbs or crispy onions and prepare for the dramatic gasp when you casually tell your guests you rolled them yourself.

17. Tamago Sando

If you’ve ever wondered how the Japanese get their milk bread that fluffy, prepare to join the club. The secret? Yudane, a technique where you mix boiling water into part of the flour. Don’t worry, your Stand Mixer does that part in its sleep. After that it shifts straight into egg-salad mode: it whips the egg yolks silky with Japanese mayo and chops the whites so they stay bouncy. That two-texture thing? That’s the whole magic. Stack it up, admire that cross-section and enjoy the moment you realise you’ve just made a legit tamago sando at home.

18. Asian cucumber & carrot salad with ginger miso dressing

Crunchy cucumber, curly carrots, pops of edamame, pickled bits, fresh herbs, even a hit of wakame. This salad’s got more personality than most mains. And that miso–ginger dressing your blender emulsifies? It’s silky, punchy and ready to charm its way onto anything you’re eating this week. Serve this bowl as a side if you want, but don’t be surprised when it steals the whole show.

19. Soba noodles

Turns out all you need to make real soba noodles is buckwheat flour… and a Pasta Roller and Spaghetti Cutter that double as your personal noodle masters. You get the dough started, they handle the finesse. Rolling it thin, cutting it clean, and turning out soba strands that look straight off a Tokyo counter. Keep the toppings minimal. A soy dip, some nori or sesame, because when the noodles are this good, they don’t need backup dancers.

Playful desserts and chilled treats

Get your sweet tooth at the ready. From chewy mochi to creamy bubble tea, these treats bring all the chewy-creamy fun of your favourite Asian desserts straight to your kitchen.

20. Mango mochi

Nothing says “born and raised in Japan” quite like mochi. These adorable little balls are soft, stretchy and chewy on the outside. You’ve got glutinous rice flour to thank for that. But on the inside? There’s a scoop of creamy mango ice cream waiting to surprise you. And that bit is entirely your handiwork, with a little help from the Ice Cream Maker Attachment of course. Make a big batch and hide a few in the freezer if you want any left for yourself.

21. Matcha Mochi Ice Cream

If matcha has already taken over your mornings, brace yourself, it’s coming for your dessert too. These gorgeous little sweet treats have a soft, squishy matcha–pandan shell with more ice-cold matcha hiding inside. Chewy, creamy, a tad floral and hypnotisingly green… they check every box. Serve them after dinner and pretend you didn’t rehearse your “oh, they’re actually super easy” speech.

22. Miso Brownies with Smoked Salt Caramel

What do you get when a fudgy brownie meets Japanese miso? A power couple. The miso gives the chocolate a savoury depth that makes people pause mid-bite and just when you think it couldn’t get any better, that smoked sea-salt caramel hits. Sure, you’ll say these miso brownies are “for the crowd”, but you’re keeping at least half the tray for yourself.

23. Milky boba tea

Is it milk? Is it tea? Is it dessert? It’s all of the above, and that’s why people are obsessed. You get chewy tapioca pearls soaking in brown-sugar syrup at the bottom, bold black tea in the middle, and a creamy milk finish on top. It’s sweet, refreshing and slightly chaotic in the best way. Serve it over ice with a wide straw and get ready for the slurp–chew–sip cycle to take over your afternoon.