Stir-Fried Seafood Udon Noodles

For nights when you're low on time, udon noodles are a great ingredient to have on hand because there's no need to boil them in a saucepan; simply separate the noodles by hand, then add them directly to your stir-fry for a one-pan dinner that's ready in no time.

Asian-Style Chicken Meatballs in Ginger Soy Broth

We've added fresh ginger and soy sauce to these lean meatballs and simmered them in a spicy aromatic broth for a meal you'll definitely want to make again.

Chicken and Vegetable Soba Noodle Stir-Fry

Soba noodles, which are made with buckwheat flour, are delicious hot or cold. In this dish, the chicken breast is sliced thinly, so a little goes a long way. If you find the chicken difficult to slice, try putting it in the freezer for 15 minutes to firm up a bit.

Pork Sinigang with Rhubarb

Sinigang (probably the most popular of all Filipino soups) is a sour broth with a variety of vegetables. Fish, seafood, meat and poultry can all be made into sinigang, which is soured by a variety of fruits: green or ripe tamarind; lime, lemon or kalamansi, the native citrus fruit; sour guava; and, especially for chicken or pork sinigang, bilimbi (kamias in Filipino), a small, tart relative of the star fruit (or carambola) that tastes remarkably like rhubarb, which we have used here.

Instant Pot Chinese-Style Chicken Soup

You can make your very own Chinese-style chicken soup with vermicelli noodles in the comfort of your home.

Shrimp Lo Mein

This popular noodle dish mixes shrimp with fresh veggies to make a quick dinner that's almost as easy as takeout. The terms for frozen shrimp sizes, such as jumbo or large, aren't standardized, so focus on the number of shrimp in each bag (here, 21 to 24 per 450 g bag) to ensure that they're the right size.

Veggie Dumplings with Sesame Mayonnaise

Daniel's Favourite Pot Stickers

My dad is the family's official butcher and meat carver, expertly chopping barbecued duck and pork into bite-size pieces on his makeshift butcher block. When carving turkey, Dad (who loves his gadgets) always trusts his electric carving knife for what he insists is “even” slicing. That carving knife has been the butt of many jokes over the years, but using it has turned into tradition, and our turkey dinners would not be the same without it.

My mom would make Dad's favourite dumplings – called gao ji – to serve alongside a steaming bowl of congee or fried noodles. Traditionally these dumplings are pleated on one side, but we have eliminated this step to simplify the recipe. Enjoy them as is, or with a little soy sauce or Chinese red or black vinegar for dipping. You'll need at least 45 wrappers, and you can freeze any leftovers. – Irene Fong