take out

Sweet, salty, rich, and crunchy, these Pork and Peanut Dragon Noodles hit all the bases. It’s fast, easy comfort food for busy nights!&nbsp;

Pork and Peanut Dragon Noodles

chili garlic sauce (0.53)

soy sauce (0.24)

brown sugar (0.16)

lb. ground pork* (1.50)

ramen noodles (1.00)

green onions, sliced (0.20)

unsalted peanuts, chopped (0.12)

Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl.

Add the ground pork to a skillet and cook over medium heat until it is fully browned*. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.

While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.

Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!

https://embed.mediavine.com/videos/wwcwtmajadw0xwm9ce9t

Sweet, salty, rich, and crunchy, these Pork and Peanut Dragon Noodles hit all the bases. It’s fast, easy comfort food for busy nights!

These sweet, tangy, and spicy Dragon Noodles take only a few minutes to whip up and will kill your craving for take-out.

Dragon Noodles

lo mein noodles (1.13)

butter

tsp crushed red pepper (0.02)

Tbsp brown sugar (0.02)

Tbsp soy sauce (0.02)

Tbsp sriracha rooster sauce (0.08)

cilantro (0.22)

onion

Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).

While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.

In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.

When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!

https://embed.mediavine.com/videos/g5r2hoxcoezzln6b1afu

A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I&#x27;m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it&#x27;s own!Ingredients

Spicy Peanut Tofu Stir Fry

block extra firm tofu

cornstarch

salt

oil (vegetable, canola, coconut)

½ cup sliced shiitake mushrooms (button or baby bellas work too)

white onions, large dice

EACH: minced garlic AND grated ginger

soy sauce (use GF tamari to make this gluten-free)

chili oil

sesame oil

peanut butter

lime juice

brown sugar

bok choy, crushed peanuts, red pepper flakes, and lime wedges

TOFU: Place a folded tea towel in the...

TOFU: Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.

SAUCE: While the tofu is drying, prepare the...

SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.

STIR FRY: In a large non-stick skillet over...

STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.

SERVE: Serve warm with rice, quinoa, or on...

SERVE: Serve warm with rice, quinoa, or on it's own. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!

Have your favorite pad thai and your veggies too! This version of the take-out classic shines with colorful, antioxidant-rich veggies. Try it one or all of the veggies or make it with the veggies you have on hand.

Veggie-Packed Pad Thai

Thai brown rice noodles

honey sugar

avocado oil ((or canola

broccoli florets

carrots,

baby spinach, packed

scallions ((plus a bit more for garnish))

garlic cloves,

eggs, whisked

Prepare rice noodles according to package directions.&nbsp;Rinse and set aside.&nbsp;

In a small bowl, whisk together honey, lime juice, and Tamari.

In a large nonstick pan or wok, heat oil over medium-high heat. Add broccoli, carrots, green onion, and spinach. Saute for about 3 minutes or so. Reduce the heat to medium, and add the garlic. Saute for another 1-2 minutes. Transfer to a large plate.

Add the eggs to the pan and scramble. Transfer the eggs to the veggie plate.&nbsp;

Place the noodles in the pan. Pour sauce on top and toss to coat. Add the veggies and eggs and stir until all combined.

Bring the hot pan to the table and let everyone serve themselves and then add additional toppings: green onions, peanuts, cilantro, lime wedges, and sriracha as desired.

This Wonton Soup recipe is bursting with fresh flavors and loaded with homemade pork Chinese Dumplings to elevate this classic take out dish to a gourmet level!

Wonton Soup Recipe (with Homemade Dumplings)

chicken stock (or bone broth)

2 inch piece of peeled ginger, cut into large slices

garlic cloves, smashed

soy sauce (or

Chinese cooking wine (or rice wine)

green onions, sliced

Chinese Dumplings

baby bok choy,

Chinese broccoli, sliced into pieces

spinach leaves

green onions,

In a large stock pot, combine chicken stock,...

In a large stock pot, combine chicken stock, ginger, garlic cloves, soy sauce, rice wine, sesame oil and green onions. 

Place lid on the pot and bring to...

Place lid on the pot and bring to a boil and then reduce to a simmer. Let cook for 10-15 minutes. 

While the broth simmers, cook your wontons. Bring...

While the broth simmers, cook your wontons. Bring a large pot of water to a rolling boil. Add the wontons to the pot in batches, about 12 wontons at a time. 

Boil for 3 to 4 minutes, until the...

Boil for 3 to 4 minutes, until the dumplings float to the top and are slightly translucent. Remove with slotted spoon and place straight into serving bowls.

Strain out the chunky garlic and ginger from...

Strain out the chunky garlic and ginger from the broth and discard both. 

If using any optional vegetables (like baby bok...

If using any optional vegetables (like baby bok choy), blanch in the soup broth and place in serving bowl.

Ladle hot broth over the wontons. Let stand...

Ladle hot broth over the wontons. Let stand for 2-3 and garnish with green onions. Serve immediately. 

https://mediavine-res.cloudinary.com/video/upload/vhouglbnrwahf3nfcrgc.mp4

Wonton Soup (with homemade dumplings)

Crispy beef is one of our favorite take-out items to order but now we can make it in the convenience of our own home!

Take-Out, Fake-Out: Crispy Beef

stir fry steak slices

tbsp low-sodium soy sauce (divided)

navel orange

tbsp molasses

tbsp rice vinegar

tsp sesame oil

jalapeño (de-seeded and thinly sliced)

garlic (minced)

tsp ginger

tsp red pepper flakes

scallions (chopped (for garnish))

canola oil (for frying)

In a large bowl, toss beef strips in 1 tbsp. soy sauce then sprinkle cornstarch on top and toss to coat evenly. Place coated beef on a wire rack atop a baking sheet and place into freezer for 45 minutes. You'll need to do this because the freezer will dry out the surface moisture of the beef thus helping with the crispiness of the beef.

In the meantime, using a vegetable peeler, peel the outer zest of the orange into long strips then slicing them into thinner strips. Cut the orange in half and juice it until you get 1/4 cup of fresh orange juice.

Place the orange zest strips, orange juice, the remaining 2 tbsp. of soy sauce, molasses, rice vinegar, sesame oil, jalapeño slices, garlic, ginger, and red pepper flakes in a medium bowl and whisk to combine.

When ready, heat up a canola oil in a large, heavy-bottomed pot, such as a dutch-oven, to 375 degrees Fahrenheit. Set up a large plate lined with two layers of paper towels.

Once the fryer has reached the correct temperature, gently place 1/3 of the beef into the pot. You don't want to place all of it at once or else it'll drop the temperature too low and you don't want the beef strips to clump :)

Fry the beef strips for about 3 minutes. They will be a nice golden brown. Remove with slotted spoon or spider strainer and place onto lined plate. Repeat until all the beef strips have been fried.

In a large skillet over medium high heat, add the soy sauce mixture with the orange zest strips to the pan. Bring to a boil then lower the heat to a simmer and cook for about 3 minutes. Remove from heat then add the fried beef strips to the pan and toss to coat evenly.

Serve warm over white rice and enjoy!

Try this Chinese restaurant-style Crispy Salt and Pepper Tofu!  These are coated pieces of tofu cubes cooked to a crisp before being sautéed with an aromatic blend of salt, white pepper, Chinese five spices, garlic, onions, and some chilies for extra spice! This is perfect if you&#039;re craving take-out too and is great for sharing.

Crispy Salt and Pepper Tofu

500 g extra firm tofu

tsp sea salt

tsp pepper

tsp 5 spice powder

cornstarch (plus 1-2 tbsp more if needed)

tsp white pepper

tbsp neutral oil

garlic (from 1 head garlic)

long green chiles (I used siling haba)

chilies

bell pepper

scallions (sliced)

tsp sea salt (if needed)

Drain the excess water from the tofu for 10 to 15 minutes. I like to do this by wrapping them in paper towels and placing them on a flat surface before putting a plate or flat heavy surface on top. You can also opt to use a tofu press.

Slice the tofu into 1” cubes or other shape of choice. I personally prefer to slice them into small cubes since they’re much crispier in small pieces compared to larger ones.

Tofu

Prepare the salt and spices in a small bowl. Mix well then set aside for later.

Mix for Sprinkling

Before you start coating your tofu, heat a large pan or wok over high heat with oil enough to submerge at least half of your tofu. I prefer to completely submerge them in oil to really evenly crisp the sides. If pan-frying, see the steps in the notes below.

This step is important—you’ll want to make sure your oil is VERY hot before you cook the tofu. I also prefer to coat them right before frying so the tofu doesn’t sit i the starch too long—when it does the tofu starts to release some liquid and dampen the starch, causing it to stick to one another.

Before Coating and Frying

In a large bowl, mix the cornstarch, salt, pepper, and 5 spice powder.

Coat the tofu in batches. You can add around 1/3 of the tofu cubes (depending on the size of your pan/wok) into the cornstarch mix. Roll the tofu into the starch until they’re white and well coated well.

Check the heat of the oil. If you see small bubbles, you can test it out by getting a small piece of tofu. Add it in the oil and if it immediately sizzles  very rapidly, it’s good to do! Remember, you’ll want to fry the tofu quickly to get them crisp evenly so the oil has t be very hot.

Add in the first batch of coated tofu. Make sure not to overcrowd the pieces of tofu so they can all cook well.

Leave the tofu to cook for 4 to 5 minutes, flipping halfway through as needed, until all sides are cooked through and crisp. You’ll know the cornstarch s cooked through when it dries up and gets firm and crisp. The tofu won’t turn to a golden brown—just a very pale yellow.

While the first batch of tofu cooks, you can go ahead and add in another batch of tofu cubes into the starch mixture to coat it well.

When the first batch is done cooking, remove the tofu cubes from the oil. Transfer it to a strainer or cooling rack to cool. Don’t place them on a plate with paper towels since they’ll get soggy. Do not cover them as well.

Add in the next batch of tofu cubes into the oil. Repeat the coating and frying process for the rest of the tofu—so you’ll repeat this 3 to 4 times depending on the size of your pan/wok.

Set aside the fried tofu cubes while we sauté the rest of the ingredients.

Remove the oil form the wok/pan.

Coating and Frying the Tofu (See Pan-Frying Option in Notes Below)

In the same pan/wok over high heat, add in some oil.

When hot, add in the onions and sauté for 1 minute.

Move the onions to the side of the pan/wok and then add in the garlic.

Leave the garlic to cook over medium high heat until golden brown and crisp for 3 to 4 minutes. You can add in the chiles and peppers to cook down as well.

When the garlic is golden brown, add in the scallions then mix everything together and leave to cook for 1-2 more minutes until the chiles and onions are cooked.

Over high heat, add in the first tofu cubes.

Sprinkle 1/2 of the salt and spice mix first.

Mix the tofu well, then sprinkle in the rest.

Taste the tofu and feel free to add more salt, to taste, if needed.

Serve and enjoy immediately while still hot and crisp.

Garnish with additional scallions, if desired. You’ll want to scoop up those little bits of crispy garlic, onions and chiles, and enjoy it with rice. So good!

Sautéing

Chicken Stir Fry is loaded with your favorite chicken and veggies in the most delicious, sweet and tangy sauce. You&#39;re going to love this 30 minute meal!

Take-Out Chicken Stir Fry

water

chicken broth

soy sauce

garlic

ginger

honey

vegetable or canola oil

chicken breasts

black pepper

onion (, sliced)

red bell pepper

green bell pepper

snow peas

matchstick carrots

green onions

Make spicy Szechuan sauce

In a small mixing bowl whisk together water, chicken broth, soy sauce, ginger, garlic, honey, and cornstarch.

Combine broccoli, shrimp and sauce in wok or skillet

Heat a wok or large skillet over high heat. Pour in cooking oil and sesame oil and add in chicken. Sprinkle with salt and pepper.

Toss and cook. Add green onion. Serve

Toss and allow chicken to cook until it starts to brown, about 5-10 minutes.

Add in garlic, onion, bell peppers, broccoli florets, snow peas and carrot sticks and let the veggies sauté alongside the chicken for another 5 minutes.

Once veggies have started to soften, add in the sauce mixture and continue to cook over a medium heat for 5 minutes. Stir occasionally. Sauce will thicken.

Serve over rice or noodles and garnish with sliced green onions.

Salt and Pepper Tofu is a classic popular recipe that is super addicting and easy to make at home. My Salt and Pepper Tofu is FAIL-PROOF, and I also have a few secret tips for extra crispy tofu, plus my homemade savory pepper seasoning. This recipe is one of my favorite ways to enjoy tofu and is always a crowd-pleaser. Salt and Pepper Tofu takes less than 30 minutes to make and is a perfect weeknight dinner with simple-to-find ingredients.

Top 26 take out recipes from across the web

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Top 26 take out recipes from across the web

The most viewed take out recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork and Peanut Dragon Noodles

Dragon Noodles

Spicy Peanut Tofu Stir Fry

Veggie-Packed Pad Thai

Wonton Soup Recipe (with Homemade D...

Take-Out, Fake-Out: Crispy Beef

Crispy Salt and Pepper Tofu

Take-Out Chicken Stir Fry

Salt and Pepper Tofu

Rachael Outdoes Takeout with This B...

Stir-Fried Spicy Garlic Udon Noodle...

Mexican Restaurant-Style Rice

Spicy Ginger Sesame Chicken Stir-Fr...

Kimchi Fried Rice (Kimchi Bokkeum B...

Egg Fried Rice

MYOTO: Easy Chinese Noodle Dish Wit...

There's No Need to Order Beef and B...

Vegetable Lo Mein

Easy Mongolian Beef Recipe

Rach's "Silly, Silly Simple" Korean...

Rach's Easy Chicken Chow Mein Is Ev...

General Tso's Chicken

Taiwanese Meat Sauce

Vegetarian Spring Roll

Rachael's Quick and Easy Pork + Bla...

Spicy Honey Garlic Shrimp Stir-fry

The most viewed take out recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine