While takeout can be quick and easy, creating these dishes at home can be simpler than you thought and oh-so-satisfying. Check out our list of 20 Asian-inspired recipes for takeout dishes you know and love.<Br><br> Recipe: Mapo Tofu <br><br>A savory combination of silky soft tofu mixed with a generous portion of ground beef flavored robustly with garlic, ginger, and soy sauce. The key to this dish is adding the ingredients in the correct order and getting the heat just right.

Recipe: Tuna Poke <br><br>Tuna poke (pronounced PO-kay) is a traditional Hawaiian dish served at luaus, block parties, and holiday gatherings. Every family has a recipe, which might include jalapeno, nori, or Japanese spice mixtures, such as tograshi and furikake. Here, avocado lends creaminess and cucumber adds crunch, while seaweed salad (available in the sushi section of many grocery stores) ups the oceany flavor. Serve on crispy wonton chips.

Recipe: Bibimbap <br><br>This layered specialty consists of rice, meat or seafood, and seasoned vegetables, topped with an egg. It's as much a part of the Korean table as risotto is to Italy or paella to Spain. Unlike those dishes, bibimbap isn't made with uncooked rice, but rather with the cooked grains, which makes it more akin to Chinese fried rice.

Recipe: Roast ducks with plum glaze <br><Br>The secret to roasting a whole duck is to pierce or score the skin well, allowing much of the fat to drain during a long, slow oven roast. Stir together a sweet and salty Chinese-style glaze with oranges, plum preserves, soy sauce, rice wine.

Recipe: Chinese egg drop soup <br><br>This popular restaurant bowl is easy to make at home but the technique is a little tricky. The finished soup should have pale yellow petals of barely set egg floating in a rich chicken broth. To achieve this, you have to wave chopsticks above the surface of the hot soup with one hand while you slowly pour in the eggs with the other—without overcooking the eggs.

Recipe: Stir-fried shrimp with asparagus <br><br>Stir-frying asparagus is a way to preserve the spears’ color and snappy texture. After blanching short pieces, cook them in a hot pan with shrimp and a spicy, gingery, Chinese-style sauce.

Recipe: Crispy pan-fried Chinese noodles <Br><br>A pan-fried noodle cake is an ideal base for all types of toppings. In this variation, chicken, fresh shiitakes, garlic chives or leeks, and carrots, tossed in a savory sauce, are served on a bed of crisp, golden brown noodles.

Recipe: Shanghai steamed soupy buns <Br><br>Shanghai soupy buns, from Eastern China, are traditionally served in bamboo steamers, hence their Chinese name, which translates from the Mandarin as "buns in a bamboo steamer." In the classic recipe, a rich pork and chicken broth seasoned with soy sauce, scallions, and ginger is cooked for hours, strained, and chilled to form an aspic. When the dumplings are filled, a portion of the ground pork filling is set atop a square of the firm aspic, then enrobed in a wrapper.

Recipe: Peanut sesame noodles <Br><Br>Soba noodles form the basis of this salad, with toasted sesame seeds, and a kick of chili oil. Peanut butter adds satisfying protein, grated ginger and rice wine vinegar their appealing tastes, and scallions and cucumbers crunch.

Recipe: Sesame noodles with beef <Br><br>Dress fresh Chinese noodles and grilled skirt steak, now cut into strips, with leftover peanut sauce and vinaigrette. Toss with sesame seeds, scallions, and cucumbers. Refreshing and filling fare for a lazy summer evening.

Recipe: Stir-fried noodles with spicy beef and Napa cabbage<br><Br> Stir-fry cooked udon noodles with a spicy mixture of crunchy Napa cabbage, morsels of flank steak or sirloin tips, chili-garlic sauce, and soy sauce. The assertive dish is just hot enough to be pleasing.

Recipe: Stir-fried vegetables with rice noodles and lettuce wraps <Br><br>Vary the vegetables according to your taste. Other possibilities include snow or sugar snap peas, bean sprouts, and bok choy.

Recipe: Shrimp fried rice <Br><br>The ability to cook shrimp and rice quickly makes them ideal for warm nights. It’s important not to overcook the shrimp—they take just a few minutes on the grill or in a saute pan. And simmer the rice slowly over low heat so it doesn’t become gummy or dry. If you’re looking for a more healthful meal, use brown basmati rice instead of white.

Recipe: Vietnamese bun (Dishing) <Br><br>A bun is traditionally a Vietnamese dish of lettuce, rice noodles, sprouts, and lots of crispy vegetables, with a gingery sauce. Chicken breasts are rubbed with rice vinegar, soy sauce, and sriracha, which makes a wonderful golden skin under the broiler, then removed the meat and sliced it for the top.

Recipe: Hoisin chicken <Br><br>A fast and easy choice is hoisin chicken, which is briefly marinated, roasted, and tasty in a paper-napkin, finger-licking way.

Recipe: Hoisin beef skewers on salad with peanut dipping sauce <Br><br>Marinate skirt steak in soy sauce while you soak bamboo skewers, then broil the meat (you can also use a grill). Make a gingery peanut dipping sauce, and a simple rice-wine vinaigrette with plenty of lime juice.

Recipe: Chef Chang’s cinnamon beef noodles <br><Br>Simmer beef stew meat, such as chuck or bottom round, in a pot of gingery, cinnamon-scented broth, then ladle over whole wheat spaghetti.

Recipe: Asian fish chowder with basil <br><Br>This Asian-inspired chowder has a light chicken broth base and is full of plump, white fish complemented by fennel and fresh basil. Ladle it over noodles.

Recipe: Tofu banh mi <br><br>In a vegetarian turn, but the banh mi retains the sweet, hot crunch of the traditional dish with mayonnaise and chili sauce on the bread, which is layered with pickled carrots and daikon, fresh cilantro, and cucumbers. Try to find crackly baguettes because French bread in Vietnam, made with some rice flour, is especially light and crisp.

Recipe: Thai-style peanut shrimp <br><Br>Fish sauce, called nam pla and made from fermented fish, does have a pungent smell that can ward off wary tasters. But don’t let that bad rap interfere with this Thai-inspired supper, in which the plump, pink seafood is cooked in a peanut sauce flavored with sriracha and coconut milk, and served on a bed of rice.