3 Easy Asian-Inspired Weeknight Meals

I once complained to a friend that dinner should have the tag line, “Causing Stress Nightly for Over 500 Years.” We ALL know the drill: Work, errands, pick up the kids, feed the dog, blah blah blah. Suddenly it’s 6:30 and dinner is nowhere near done. In fact, you haven’t even decided what to make! In these cases, we often end up turning to easy standbys, but the same old thing gets boring after awhile (I think if I say “scrambled eggs or bean burritos?” one more time, my husband will pass out). Sometimes preparing for these “what to make” moments by stocking our cupboards with a few out-of-the-norm but easy-to-make items such as Asian-style noodles and curry paste can inspire a quick and easy dinner that doesn’t bore our tastebuds.

These three Asian-inspired recipes all make for a simple but delicious weeknight meal. Keep in mind, most dishes like these are very forgiving, so swap out veggies you don’t have on hand for those you do, and you’ll be ready to go! If you are a vegetarian, swap out meat for tofu or tempeh. Fish sauce, a salty condiment and ingredient somewhat similar to soy sauce, is a good thing to have on hand if you plan to make Asian dishes. It’s normally available in the Asian food or condiment section of conventional grocery stores.

In this recipe from Chapter 5 of “The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More” by Laura B. Russell (Celestial Arts, 2011), prepared red curry paste and coconut milk become a delicious and simple mix for quick curry. My husband, who is an excellent cook, went through a wonderful phase a while back in which he was making curry several times a week. We are fortunate to have a small Asian grocer in our Midwestern town that sells little cans of the most delicious curry paste. Mix it with coconut milk and you can add just about anything and it will be delicious. Otherwise, Thai Kitchen is a national brand that offers curry paste in jars in most grocery stores.

Red Curry Soup with Chicken and Rice Noodles
Serves 4

8 ounces flat rice noodles
1 pound boneless, skinless chicken breasts, cut into thin strips
2 tablespoons Asian fish sauce
2 tablespoons vegetable oil
1 small onion, thinly sliced
2 cloves garlic, minced
3 tablespoons red curry paste
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
3/4 teaspoon salt
2 (14-ounce) cans unsweetened coconut milk
2 cups chicken broth
Cilantro leaves, for serving
Shredded cabbage, for serving
Lime wedges, for serving
Sriracha or other chili-garlic sauce, for serving

1. Cook noodles until just done according to package directions. Drain noodles in a colander, rinse with cold water and set aside until ready to use.
2. In a small bowl, toss chicken with fish sauce. Let stand while you prepare the soup.
3. In a pot, heat oil over medium heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Stir in garlic, curry paste, turmeric and coriander and cook, stirring, for about 1 minute. Add salt, coconut milk and chicken broth and bring to a boil. Lower heat and simmer, partially covered, to infuse flavors, 10 to 15 minutes.
4. Add chicken and fish sauce to simmering broth. Continue cooking until chicken is cooked through, about 5 minutes. To serve, divide noodles among 4 bowls and ladle soup over noodles. Top with cilantro, cabbage, a squeeze of lime juice and hot sauce to taste.

Order this excellent book, chock-full of gluten-free Asian recipes.

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Read more: All recipes, Entrees, Food, Uncategorized, Vegetarian

Jessica Kellner

Jessica Kellner is the editor of Natural Home & Garden magazine, a national sustainable home and lifestyle magazine. She is dedicated to helping readers create more sustainable, delightful homes that are in tune with the natural world. She is also the author of Housing Reclaimed: Sustainable Homes for Next to Nothing, published by New Society Publishers in autumn of 2011. Email her at jkellner@naturalhomeandgarden.com.