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10-Minute Chinese recipes
Cold dishes, quick soups and no-cook noodles — faster than delivery, cheaper than takeout.
Smashed Cucumber Salad (Pai Huang Gua)
The most-ordered cold starter in China takes 8 minutes and requires you to attack a vegetable with a blunt object.
5 ingredients · 3 steps →Egg & Seaweed Drop Soup (Zi Cai Dan Hua Tang)
The default weeknight soup of a billion people: 7 minutes, 4 ingredients, zero knife work.
4 ingredients · 3 steps →Blanched Greens with Oyster Sauce (Bai Zhuo)
The Cantonese technique that makes any green vegetable taste like a $18 restaurant side.
4 ingredients · 3 steps →Tomato & Egg Stir-Fry (Xi Hong Shi Chao Ji Dan)
The undisputed national dish of Chinese home cooking — the one dish everyone's mother made.
4 ingredients · 3 steps →10-Minute Scallion Oil Noodles (Cong You Ban Mian)
Two dollars of ingredients, one pan, and the smell will make your neighbors jealous.
5 ingredients · 3 steps →Cold Tofu with Scallions (Xiao Cong Ban Dou Fu)
Five minutes, no stove at all, and more protein than a protein bar.
4 ingredients · 3 steps →Hot Oil-Poured Noodles (You Po Mian)
The dinner-theater recipe: pour sizzling oil over chili and garlic and it makes that sound.
6 ingredients · 3 steps →Oyster Sauce Lettuce (Hao You Sheng Cai)
Yes, lettuce. Cooked. It takes 6 minutes and converts lettuce haters.
3 ingredients · 3 steps →10-Minute Sweet-Sour Pickled Radish (Kuai Shou Yan Luo Bo)
The palate-cleanser that sits on every Chinese dinner table — made while your main dish cooks.
5 ingredients · 3 steps →Cold Sesame Noodles (Ma Jiang Mian)
Beijing's peanut-butter noodles — the one-bowl dinner that requires zero cooking beyond boiling pasta.
6 ingredients · 3 steps →