20 Quick Sides That Pair with Chicken Chow Mein

Having a busy weeknight? Chicken chow mein is a fast favorite, but you need a side that’s just as speedy. We’ve rounded up 20 quick sides that complement those savory noodles perfectly—from crispy spring rolls to zesty salads. Find your new go-to pairing!

Garlic Green Beans

Okay, forget sad steamed beans—these garlic green beans are about to become your weeknight MVP. Wok-fried in under 10 minutes, they're crisp, savory, and packed with garlicky goodness. Ready?

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• 1 lb fresh green beans, trimmed
• 1 tbsp neutral oil with high smoke point (e.g., avocado oil)
• 4 cloves fresh garlic, thinly sliced
• 1 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• Kosher salt, for blanching water

Instructions

1. Bring a large pot of water to a rolling boil and season with a generous pinch of kosher salt.
2. Meanwhile, fill a bowl with ice water and set aside.
3. Add the trimmed green beans to the boiling water and blanch for exactly 2 minutes. Tip: Blanching sets the vibrant green color and ensures a tender-crisp bite.
4. Using tongs, immediately transfer the beans to the ice bath to stop cooking. Let sit for 2 minutes, then drain and pat completely dry with paper towels. Tip: Moisture is the enemy of crispiness—dry beans are key.
5. Heat a wok or large skillet over high heat until smoking. Add the neutral oil and swirl to coat.
6. Add the sliced garlic and stir-fry for 15–20 seconds, until fragrant but not browned. Tip: Keep the garlic moving to avoid burning; burnt garlic turns bitter.
7. Add the blanched green beans and stir-fry for 2 minutes, tossing constantly to ensure even charring.
8. Drizzle the soy sauce and toasted sesame oil over the beans and toss to coat. Cook for another 1 minute, until the sauce reduces slightly and glazes the beans.
9. Remove from heat and serve immediately while crisp.

Ultra-crisp with a savory garlic punch, these beans slap as a side or even solo—try them over steamed jasmine rice for a quick lunch. The sesame finish adds a nutty depth that'll have you scraping the pan.

Vegetable Spring Rolls

Here’s the spring roll that crunches louder than your morning coffee. Cabbage and carrots get a crispy hug in a rice paper wrapper, then dive into a sweet chili dip that’s pure fire.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Filling

• 2 cups napa cabbage, finely shredded
• 1 cup carrots, julienned
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/4 tsp sea salt
• 1/4 tsp white pepper

For the Wrappers

• 10 rice paper rounds (8-inch diameter)
• Vegetable oil, for deep frying

For the Sweet Chili Dip

• 1/2 cup sweet chili sauce
• 1 tbsp unseasoned rice vinegar
• 1 tsp fresh lime juice

Instructions

1. Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil, then sauté garlic until fragrant, about 30 seconds.
2. Add shredded cabbage and julienned carrots. Stir-fry for 2–3 minutes until slightly wilted but still crunchy.
3. Remove from heat. Stir in soy sauce, sesame oil, salt, and white pepper. Add green onions and toss. Let filling cool completely—spread on a plate to speed cooling.
4. Fill a shallow dish with warm water. Dip one rice paper round for 5–10 seconds until pliable but not soggy. Lay flat on a clean surface.
5. Place 2–3 tablespoons of filling in a line just below the center of the wrapper. Fold the bottom edge over the filling, then fold in the sides. Roll tightly upward, sealing the top edge with a dab of water. Repeat with remaining wrappers.
6. In a deep pot, heat 2 inches of vegetable oil to 350°F (use a thermometer). Fry rolls in batches of 3–4 without crowding, turning occasionally, until golden brown, 2–3 minutes.
7. Transfer to a wire rack or paper towels to drain. Keep warm in a low oven if needed.
8. For the dip: whisk together sweet chili sauce, rice vinegar, and lime juice until smooth.

Unwrap one of these and watch the crunch turn heads. Serve with the dip or go rogue with peanut sauce. Either way, they vanish fast.

Sesame Cucumber Salad

Viral-worthy crunch in minutes. Ditch the limp salads—this Sesame Cucumber Salad is all about texture and punchy flavor. Chilled, crisp cucumber slices meet a nutty, tangy sesame dressing that'll wake up your taste buds.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 2 large English cucumbers, thinly sliced (about 1/8-inch thick)
• 1 teaspoon kosher salt
• 2 tablespoons toasted sesame oil
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 teaspoons granulated sugar
• 1 clove garlic, finely minced
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons toasted white sesame seeds

Instructions

1. In a large bowl, toss the sliced cucumbers with kosher salt. Let stand for 10 minutes—this draws out excess water so the salad stays crunchy.
2. Meanwhile, in a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce, sugar, minced garlic, and red pepper flakes until sugar dissolves. Tip: Use unseasoned rice vinegar for a cleaner acid profile.
3. After 10 minutes, drain the cucumbers (do not rinse) and gently squeeze out remaining liquid with your hands. Pat dry with a clean kitchen towel.
4. Pour the dressing over the cucumbers and toss thoroughly to coat. Let marinate in the fridge for at least 15 minutes (chillier = crunchier).
5. Just before serving, sprinkle with toasted sesame seeds. For extra nuttiness, toast the seeds in a dry pan over medium heat until golden and fragrant, about 2 minutes—shake the pan constantly to avoid burning.

Every bite hits with a cool, snappy crunch followed by a warm, nutty finish. Serve it as a revitalizing side to grilled meats, or pile it onto rice bowls for an instant textural upgrade.

Cauliflower Fried Rice

Here's the low-carb swap that doesn't taste like a compromise. Cauliflower rice gets wok-tossed with savory aromatics and a quick scramble of eggs for a fried rice that's light, satisfying, and ready in 15 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Cauliflower Rice Base

• 1 medium head cauliflower, riced (about 4 cups)
• 2 pasture-raised large eggs, lightly beaten
• 1/2 cup frozen peas, thawed
• 1/2 cup finely diced carrots
• 4 scallions, thinly sliced, white and green parts separated
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced

For the Sauce & Cooking

• 3 tbsp reduced-sodium soy sauce (or tamari)
• 1 tbsp toasted sesame oil
• 2 tbsp avocado oil (or clarified butter)

Instructions

1. Pat cauliflower rice dry with paper towels to prevent sogginess, then set aside.
2. Heat 1 tbsp avocado oil in a large skillet or wok over high heat until shimmering.
3. Add garlic and ginger; stir-fry until fragrant, about 30 seconds — keep moving to avoid burning.
4. Add white parts of scallions, carrots, and peas; cook, stirring constantly, for 1 minute.
5. Push vegetables to one side of the pan. Add remaining 1 tbsp oil to the empty side.
6. Pour beaten eggs into the oil and scramble until just set, about 1 minute.
7. Add cauliflower rice and soy sauce; toss everything together until well combined.
8. Cook, stirring constantly, until cauliflower is tender-crisp, about 3–4 minutes. The rice should be lightly golden.
9. Drizzle with toasted sesame oil and toss once more. Remove from heat.
10. Garnish with scallion greens and serve immediately.

Once you taste that nutty, umami-rich cauliflower rice, you'll never miss the real thing. Pack it for meal prep or serve it alongside a protein-packed main for a complete low-carb dinner that's as satisfying as it is light.

Steamed Edamame

Might just be the easiest snack you'll make all week: steamed edamame. Tender pods, a hit of salt, and done in under 10 minutes. Perfect for game day or a quick protein fix.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 5 minutes

Ingredients

• 1 pound frozen edamame pods
• 1 tablespoon kosher salt
• 1/4 cup water

Instructions

1. Fill a medium pot with 1/4 cup water and bring to a rapid boil over high heat.
2. Add the frozen edamame pods to the pot, then cover immediately with a tight-fitting lid.
3. Steam for exactly 5 minutes — set a timer so the pods stay bright green and tender, not mushy.
4. Carefully drain the edamame in a colander, then transfer to a large bowl.
5. While still hot, sprinkle with kosher salt and toss vigorously to coat evenly. The heat helps the salt adhere for maximum flavor.
6. Serve warm or at room temperature. Pro tip: for extra flair, finish with a drizzle of toasted sesame oil or a squeeze of lime.

Open wide and pop each pod—the salty, buttery beans inside are pure umami bliss. They're addictive solo, but also brilliant scattered over a grain bowl or tossed into a cold sesame noodle salad.

Chinese Broccoli with Oyster Sauce

Lovers of simple greens, meet your new obsession. Blanched gai lan gets a glossy coating of savory oyster sauce for an effortless side that steals the show. Less is definitely more.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 5 minutes

Ingredients

• 1 pound gai lan (Chinese broccoli), ends trimmed
• 1 tablespoon sea salt, for blanching water
• 3 tablespoons premium oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon granulated sugar
• 1 teaspoon toasted sesame oil
• 2 tablespoons vegetable oil
• 4 cloves fresh garlic, thinly sliced
• 2 tablespoons water

Instructions

1. Fill a large pot with water and add sea salt; bring to a rolling boil over high heat.
2. In a small bowl, whisk together oyster sauce, soy sauce, sugar, sesame oil, and 2 tablespoons water until sugar dissolves. Set aside.
3. Add gai lan to boiling water and cook for 1 to 2 minutes until bright green and tender-crisp. Avoid overcooking to maintain a slight crunch.
4. Drain gai lan in a colander and transfer to a serving platter, arranging stalks in a single layer.
5. Heat vegetable oil in a small skillet over medium heat. Add sliced garlic and cook, stirring constantly, until fragrant and just starting to turn golden, about 30 seconds. Do not burn.
6. Pour the reserved sauce mixture into the skillet with the garlic oil. Stir and let it bubble for 10 seconds to combine flavors.
7. Immediately drizzle the hot sauce and garlic evenly over the blanched gai lan. Serve right away.

Wok-licking good, this dish pairs perfectly with steamed rice or alongside any stir-fry. The glossy sauce clings to every stalk, delivering an umami bomb in each bite. Trust me, you'll want seconds.

Hot and Sour Soup

Buckle up for a soup that punches back: hot and sour soup with silky tofu, earthy shiitakes, and crunchy bamboo shoots. This tangy, spicy bowl is ready in under 30 minutes and tastes like takeout—but better.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 4 cups low-sodium vegetable broth
• 1/2 cup dried shiitake mushrooms, rehydrated and thinly sliced
• 1/2 cup canned bamboo shoots, julienned
• 8 oz extra-firm tofu, pressed and cut into 1/2-inch cubes
• 2 pasture-raised eggs, lightly beaten
• 3 tbsp unseasoned rice vinegar
• 2 tbsp premium tamari or soy sauce
• 1 tbsp fresh ginger, minced
• 1 tsp freshly ground white pepper
• 1 tsp chili garlic paste (optional)
• 2 tbsp cornstarch whisked with 3 tbsp cold water (slurry)
• 1 tbsp toasted sesame oil
• 2 scallions, thinly sliced for garnish

Instructions

1. In a large pot, bring the vegetable broth to a gentle simmer over medium heat. Add the rehydrated shiitake mushrooms and minced ginger; cook for 3 minutes until fragrant.
2. Stir in the rice vinegar, tamari, white pepper, and chili garlic paste if using. Taste and adjust seasoning—the broth should be assertively tangy and spicy.
3. Slowly pour in the cornstarch slurry while whisking constantly. Continue stirring until the soup thickens slightly, about 1 minute. Tip: For a silky texture, avoid boiling after adding cornstarch.
4. Reduce heat to low so the soup is barely bubbling. Gently drizzle the beaten eggs in a slow, steady stream while stirring the soup in one direction with a chopstick or fork. This creates delicate egg ribbons. Let cook for 30 seconds without stirring.
5. Add the tofu cubes and bamboo shoots. Stir gently to combine, then remove from heat. Tip: Pressing the tofu beforehand ensures it holds its shape and absorbs flavor better.
6. Drizzle the toasted sesame oil over the soup and stir once. Ladle into bowls and garnish with sliced scallions. Tip: For a restaurant-worthy finish, add an extra drop of sesame oil just before serving.

A spoonful of this soup is a symphony of tangy, spicy, and savory notes. The silken tofu melts on your tongue while bamboo shoots add a satisfying crunch. Serve it piping hot with crispy spring rolls on the side.

Egg Drop Soup

Forget takeout—this silky egg drop soup is ready in 15 minutes flat. Luxurious chicken broth, ribbons of pasture-raised eggs, and a whisper of white pepper. Pure comfort in a bowl.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the Broth

• 4 cups chicken stock
• 1 tbsp ginger, thinly sliced
• 2 cloves garlic, smashed
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1/4 tsp turmeric
• 1/2 tsp kosher salt
• 1 tbsp cornstarch
• 2 tbsp cold water

For the Egg Ribbons

• 3 pasture-raised eggs, lightly beaten

For Garnish

• 2 green onions, thinly sliced

Instructions

1. In a medium saucepan, combine 4 cups chicken stock, sliced ginger, and smashed garlic. Bring to a boil over high heat, then reduce to a simmer. Simmer for 5 minutes to infuse flavors.
2. Remove ginger and garlic slices using a slotted spoon. Stir in soy sauce, sesame oil, white pepper, turmeric, and kosher salt. (Tip: For a deeper color, add a pinch more turmeric.)
3. While broth simmers, prepare cornstarch slurry: whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth. Pour into broth while stirring constantly. Simmer for 1 minute until slightly thickened—this gives the soup a velvety body without being gloppy.
4. Reduce heat to low so broth is barely simmering (small bubbles). With a fork or chopsticks, stir the broth in a circular motion to create a vortex. (Tip: Stirring creates the iconic ribbons; don't skip this step.) Slowly drizzle the beaten eggs into the vortex in a thin stream—the motion creates silky ribbons that hold their shape.
5. Remove from heat immediately to prevent overcooking eggs. Let sit for 30 seconds to allow ribbons to set. (Tip: Overcooking makes eggs tough; residual heat is enough.)
6. Ladle into bowls and garnish with sliced green onions. Serve hot.

Curl up with a bowl—the velvety broth and delicate egg ribbons are pure soul food. For extra flair, add a dash of chili oil or a squeeze of fresh lime.

Simple Bok Choy Stir-Fry

Vibrant baby bok choy meets sizzling garlic and a hit of soy sauce. This stir-fry is weeknight magic—fast, fresh, and packed with crunch. Ready in under 10 minutes.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 3 minutes

Ingredients

• 1 lb baby bok choy, halved lengthwise and patted thoroughly dry
• 3 cloves garlic, thinly sliced
• 2 tbsp avocado oil
• 2 tbsp reduced-sodium soy sauce or tamari
• 1 tsp toasted sesame oil
• Pinch of white pepper

Instructions

1. Halve each baby bok choy lengthwise through the root end, keeping leaves attached. Rinse well under cold water to remove any grit, then pat bone-dry with a clean towel—moisture prevents searing.
2. Heat a wok or large skillet over high heat until a drop of water evaporates instantly. Add avocado oil and swirl to coat.
3. Add sliced garlic and stir-fry for 15 seconds until fragrant but not browned. Immediately add bok choy, arranging cut sides down in a single layer (work in batches if needed to avoid overcrowding).
4. Cook undisturbed for 1 minute to develop a char on the cut surfaces. Then toss vigorously and add soy sauce and toasted sesame oil.
5. Continue stir-frying for 1 more minute until leaves are wilted and stems are still crunchy. Sprinkle with white pepper, toss once more, and transfer to a serving plate immediately.

With its tender leaves and crunch-to-the-core stems, this bok choy is a textural triumph. Pile it over steamed jasmine rice or next to a crispy fried egg for a lightning-fast meal. We bet you’ll crave this weekly.

Crispy Wontons

A crispy wonton is the ultimate crave-worthy snack—crunchy golden exterior with a savory pork and shrimp filling that pops. Skip the takeout; these are faster and way more rewarding.

Serving: 24 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

Filling

• 8 oz ground pork
• 4 oz raw shrimp, peeled, deveined, and finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp white pepper
• 1 large egg, lightly beaten
• 2 tbsp scallions, thinly sliced

Assembly & Frying

• 24 square wonton wrappers
• 1 tbsp cornstarch mixed with 2 tbsp water (for sealing)
• 4 cups vegetable oil, for deep-frying

Instructions

1. In a large bowl, combine ground pork, chopped shrimp, minced garlic, grated ginger, soy sauce, sesame oil, white pepper, beaten egg, and sliced scallions. Mix until well incorporated but do not overwork.
2. Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center. Dip your finger in the cornstarch slurry and moisten the edges of the wrapper.
3. Fold the wrapper diagonally to form a triangle, pressing out any air bubbles. Press the edges firmly to seal. Bring the two bottom corners together, overlap them, and press to seal into a classic wonton shape. Repeat with remaining wrappers.
4. Line a baking sheet with paper towels. In a heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy—too hot and wrappers burn, too cool and they get greasy.
5. Fry wontons in batches of 6-8, without crowding, for 2-3 minutes, turning once, until golden brown and crispy. Transfer to the paper towel-lined sheet to drain. Let oil return to 350°F between batches.
6. Tip: For extra crunch, double-fry: let cool 5 minutes, then fry again for 30 seconds. Serve immediately.

Hot, golden, and impossibly crispy—each bite gives a satisfying crunch before the juicy filling bursts through. Dip them in sweet chili sauce or a tangy soy-vinegar mix for a next-level appetizer that disappears in minutes.

Scallion Pancakes

Ready for the flakiest, most addictive scallion pancakes you'll ever make? These Taiwanese-style flatbreads layer fresh scallions and toasted sesame oil into a golden, crispy crunch. Perfect for snacking or as a side dish.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups unbleached all-purpose flour
• 1/2 tsp fine sea salt
• 3/4 cup boiling water
• 1/4 cup cold water, plus more as needed
• 2 tbsp toasted sesame oil
• 1 cup fresh scallions, thinly sliced (green and white parts)
• 3 tbsp vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 2 cups flour and 1/2 tsp salt.
2. Pour in 3/4 cup boiling water and stir with a wooden spoon until a shaggy dough forms.
3. Add 1/4 cup cold water, a tablespoon at a time, and knead in the bowl until the dough comes together—it should be soft not sticky. Add extra cold water 1 tsp at a time if needed.
4. Turn dough onto a lightly floured surface and knead for 3 minutes until smooth. Cover with a damp towel and rest for 30 minutes—this relaxes gluten for easier rolling.
5. Divide dough into 4 equal pieces; roll each into a ball. On a floured surface, roll one ball into a thin 8-inch circle, about 1/8 inch thick.
6. Brush the circle with 1/2 tbsp toasted sesame oil, leaving a 1/2-inch border. Scatter 1/4 cup scallions evenly over the oil.
7. Starting from one edge, roll the circle tightly into a long log. Coil the log into a tight spiral, tuck the end under, and flatten gently with your palm. Re-roll into a 6-inch circle, about 1/4 inch thick.
8. Repeat with remaining dough balls. Keep finished pancakes covered with plastic wrap.
9. Heat a large non-stick skillet over medium-high heat and add 1 tbsp vegetable oil. When oil shimmers, place one pancake in the pan.
10. Cook for 2-3 minutes per side until deep golden brown and crispy. Use a spatula to press down gently for even browning. Transfer to a wire rack; repeat with remaining pancakes.

Golden and crackly, these scallion pancakes shatter with every bite—layers of savory scallion and nutty sesame. Dip in a soy-vinegar sauce with a splash of chili oil for a punch of umami. Once you start, you won't stop.

Cucumber Kimchi

Just a few humble cucumbers transform into a fiery, fermented side that'll steal the show. No wait, no canning—just big flavor in under an hour. Get ready to crunch.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

Cucumber Base

• 2 large English cucumbers (about 1 lb), sliced into thin rounds
• 2 tablespoons kosher salt

Seasoning Paste

• 3 tablespoons gochugaru (Korean red pepper flakes)
• 2 cloves garlic, finely minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon fish sauce (or soy sauce for vegan)
• 1 tablespoon granulated sugar
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 2 green onions, thinly sliced on the diagonal

Instructions

1. Toss the cucumber rounds with kosher salt in a large bowl. Let stand for 15 minutes at room temperature—this draws out excess water and ensures crunch. Drain and rinse thoroughly under cold water, then pat very dry with a clean kitchen towel.
2. While the cucumbers rest, combine the gochugaru, garlic, ginger, fish sauce, sugar, rice vinegar, and sesame oil in a small bowl. Whisk until the sugar dissolves and a thick, fragrant paste forms. Let it sit 5 minutes to bloom the chile flakes.
3. Add the dried cucumbers and green onions to the paste. Use gloved hands to massage the paste evenly into every slice. Taste and adjust for salt or heat—kimchi should be boldly seasoned now, as it mellows slightly over time.
4. Transfer to a clean jar or serving dish. For immediate crunch: eat within 30 minutes. For deeper fermented flavor: cover and refrigerate 2–4 hours before serving. Tip: The longer it sits, the more the garlic and ginger mellow into the cucumbers.

Layers of heat, tang, and umami make this cucumber kimchi a standout side. Serve alongside grilled meats or fold into rice bowls for an instant upgrade. Let it sit overnight if you can—patience pays off with fermented funk.

Miso Soup

Vibrant bowls of umami-packed miso soup are the ultimate weeknight lifesaver. Ready in under 20 minutes, this classic combo of silky tofu, tender wakame, and rich miso paste will transport you straight to a cozy Tokyo kitchen.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

Broth Base

• 4 cups dashi stock (or 4 cups water + 1 tsp dashi granules)

Main Ingredients

• 7 oz silken tofu, cut into 1/2-inch cubes
• 2 tbsp dried wakame seaweed

Seasoning & Garnish

• 3 tbsp white miso paste
• 2 green onions, thinly sliced

Instructions

1. Bring dashi stock to a gentle simmer in a medium saucepan over medium heat. Do not boil.
2. Add dried wakame and silken tofu cubes. Simmer for 2 minutes, until wakame is rehydrated and tofu is warmed through.
3. Remove pot from heat. Place miso paste in a small bowl. Ladle a few spoonfuls of hot broth into the bowl and whisk until smooth. (Tip: Never boil miso, as high heat destroys its probiotics and flavor.)
4. Pour the miso mixture back into the pot and stir gently in one direction to keep tofu intact. (Tip: Stirring in one direction prevents the tofu from breaking apart.)
5. Ladle soup into bowls. Garnish with sliced green onions. Serve immediately. (Tip: For an extra kick, add a splash of soy sauce or a pinch of shichimi togarashi.)

Keep it simple: each spoonful is pure comfort—salty, savory, and silky. Perfect as a starter or a light meal with steamed rice. Play with toppings like nori strips or a soft-cooked egg for extra flair.

Steamed Dumplings

Hear that sizzle? These pork and cabbage steamed dumplings are about to become your new obsession. Fluffy, juicy, and dunked in soy-vinegar magic—so easy you'll make them on a weeknight.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb ground pasture-raised pork
• 2 cups finely shredded Napa cabbage
• 1 tbsp finely grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp toasted sesame oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp Shaoxing wine (optional)
• 1/2 tsp freshly ground white pepper
• 1 package round dumpling wrappers (30-40), thawed
• 3 tbsp soy sauce (for dip)
• 2 tbsp unseasoned rice vinegar (for dip)
• 1 tsp chili oil (for dip)
• Napa cabbage leaves or parchment paper for steaming

Instructions

1. In a large bowl, combine ground pork, shredded Napa cabbage, grated ginger, minced garlic, toasted sesame oil, soy sauce, Shaoxing wine (if using), and white pepper. Mix vigorously with a fork until the filling is cohesive and slightly tacky—about 2 minutes.
2. Lay a dumpling wrapper in your palm. Place a heaping teaspoon of filling in the center. Dip your finger in water and moisten the edge of the wrapper. (Tip: Don't overfill or the dumplings will burst.)
3. Fold the wrapper in half and pleat the edges to seal tightly, pressing out any air pockets. Set the finished dumpling on a parchment-lined baking sheet. Repeat with remaining wrappers and filling.
4. Line a steamer basket with Napa cabbage leaves or parchment paper (pierce a few holes for steam). Arrange dumplings in a single layer, leaving at least 1 inch between them. (Tip: Avoid overcrowding; steam in batches if needed.)
5. Fill a wok or large pot with 2 inches of water and bring to a rolling boil over high heat. Place the steamer basket over the boiling water, cover, and steam for 12 minutes until the wrappers are translucent and the filling is cooked through (internal temp 165°F). (Tip: Keep the water at a steady boil; never uncover during steaming.)
6. While dumplings steam, whisk together the dip: 3 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tsp chili oil in a small bowl.
7. Remove dumplings from steamer and let rest for 2 minutes. Serve hot with the soy-vinegar dip.

Luscious and light, each bite bursts with savory broth. Serve these babies with a side of chili crisp for extra kick—they’ll disappear in minutes.

Stir-Fried Snow Peas

Make your weeknight dinner pop with these blistered snow peas—they’re wok-tossed in under 5 minutes with fragrant garlic and a whisper of sesame oil. Seriously, the crunch is addictive.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• 12 oz fresh snow peas, ends trimmed and strings removed
• 2 tbsp vegetable oil (high-smoke-point, like avocado or grapeseed)
• 4 cloves garlic, thinly sliced
• 1 tsp toasted sesame oil
• 1/4 tsp kosher salt

Instructions

1. Heat a wok or large skillet over high heat until you see the first wisp of smoke — this ensures a proper sear.
2. Add vegetable oil and swirl to coat the surface evenly.
3. Add sliced garlic and stir-fry for exactly 15 seconds until fragrant but not browned; adjust heat if needed.
4. Add snow peas in a single layer; let sear undisturbed for 30 seconds to develop char marks.
5. Toss vigorously, sprinkle with salt, and continue stir-frying for 1 to 2 minutes — stop once they turn bright green and crisp-tender; overcooking leads to limp peas.
6. Drizzle with toasted sesame oil, toss once more to coat, then immediately transfer to a serving plate. Adding sesame oil at the end preserves its delicate flavor.

Golden-green and glossy, these snow peas deliver a clean, nutty crunch that pairs perfectly with steamed rice or alongside a seared steak. They disappear fast, so double the batch if you’re feeding a crowd.

Asian Slaw with Ginger Dressing

A crisp, crunchy Asian slaw that hits all the right notes: tangy, spicy, and refreshing. This is not your sad, watery coleslaw—it's packed with texture and a punchy ginger dressing that'll wake up your taste buds.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

• 4 cups finely shredded green cabbage (about 1 small head)
• 1 cup julienned carrots (about 2 medium)
• 1/2 cup thinly sliced scallions (white and green parts)
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/3 cup roasted peanuts, crushed
• 1/4 cup unseasoned rice vinegar
• 3 tablespoons low-sodium tamari
• 2 teaspoons freshly grated ginger root
• 1 teaspoon toasted sesame oil
• 1 tablespoon raw honey
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup grapeseed oil or other neutral oil

Instructions

1. In a small bowl, whisk together the rice vinegar, tamari, grated ginger, sesame oil, honey, red pepper flakes if using, and a pinch of salt until the honey is dissolved.
2. Slowly drizzle in the grapeseed oil while whisking continuously to emulsify the dressing. Tip: For a stronger ginger bite, let the grated ginger sit in the vinegar for 5 minutes before adding other ingredients.
3. In a large mixing bowl, combine the shredded cabbage, julienned carrots, scallions, and cilantro. Toss to distribute evenly.
4. Pour the dressing over the slaw and use your hands or tongs to toss thoroughly, massaging the dressing into the cabbage for about 1 minute to soften it slightly. Tip: Massaging helps break down the cabbage's rigidity for a more tender yet crunchy texture.
5. Let the slaw rest at room temperature for 10 minutes to allow flavors to meld. Tip: For extra crunch, add the crushed peanuts right before serving to prevent sogginess.
6. Just before serving, sprinkle the crushed peanuts on top and toss gently. Taste and adjust seasoning with a pinch of salt or a drizzle of honey if desired.

Finish with a final flourish of fresh cilantro and a squeeze of lime if you're feeling extra. This slaw is a game-day MVP alongside grilled meats or tucked into tacos for a crunchy, refreshing bite.

Roasted Asparagus with Soy

Make your weeknight dinner pop with this umami-packed roasted asparagus. Soy sauce and garlic transform humble stalks into a crave-worthy side. Ready in under 20 minutes.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 12 minutes

Ingredients

Produce

• 1 bunch fresh asparagus (about 1 lb), woody ends trimmed
• 4 cloves garlic, thinly sliced

Pantry

• 2 tbsp low-sodium soy sauce
• 1 tbsp avocado oil
• 1 tsp toasted sesame oil
• 1 tbsp sesame seeds, toasted
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 425°F. (Tip: Pick asparagus spears of similar thickness to ensure even cooking.)
2. Line a rimmed baking sheet with parchment paper for easy cleanup.
3. In a small bowl, whisk together soy sauce, avocado oil, toasted sesame oil, and sliced garlic.
4. Arrange the trimmed asparagus spears in a single layer on the prepared sheet. (Tip: Do not overcrowd; use two sheets if necessary for proper browning.)
5. Pour the soy mixture over the asparagus and toss with your hands to coat each spear. Spread them back into one even layer.
6. Roast for 10–12 minutes, shaking the pan halfway, until the asparagus is tender-crisp and lightly caramelized at the edges.
7. Remove from the oven. Immediately sprinkle with toasted sesame seeds, flaky sea salt, and a few cracks of black pepper. Serve hot.

Finished with a nutty crunch and savory-sweet glaze, this asparagus is anything but boring. The high heat locks in brightness while soy adds depth—perfect alongside grilled steak or flaky fish. For a vegan twist, drizzle with extra sesame oil right before serving.

Quick Pickled Radishes

Vibrant, tangy, and ready in minutes—these quick pickled radishes are the ultimate crunch bomb. Thinly sliced and bathed in a rice vinegar brine, they upgrade tacos, salads, or bowls with a punch of color and zing.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

Pickled Radishes

• 1 bunch radishes (about 8 oz), thinly sliced to 1/8-inch thickness
• 1/2 cup unseasoned rice vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon fine sea salt
• 1/2 cup water

Instructions

1. Using a mandoline or sharp knife, slice the radishes into uniform 1/8-inch-thick rounds. Tip: For even slices, chill the radishes for 15 minutes beforehand.
2. In a small saucepan, combine the rice vinegar, sugar, salt, and water. Bring to a simmer over medium heat, stirring occasionally, until the sugar and salt are fully dissolved. Remove from heat.
3. Place the radish slices in a heatproof glass jar or bowl. Pour the hot brine over the radishes, ensuring they are fully submerged. Tip: Use a chopstick to release any air bubbles.
4. Let the mixture cool to room temperature (about 20 minutes), then cover and refrigerate for at least 30 minutes before serving. Tip: For deeper flavor, let them pickle overnight. The radishes will soften slightly but retain crunch.

Let these radishes chill for at least half an hour—the longer they sit, the deeper the tang. Pile them onto avocado toast or alongside a rich pork belly taco. Their bright acidity cuts through fat like a boss.

Grilled Corn with Chili Lime

Zest things up with this smoky, charred corn on the cob slathered in chili-lime butter and finished with salty cotija. It's the ultimate summer side that steals the show.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

• 4 ears fresh corn, husked
• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh lime juice
• 1 teaspoon ancho chili powder
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh cilantro, finely chopped
• 1/2 cup cotija cheese, crumbled

Instructions

1. Prepare the chili-lime butter: In a small bowl, combine 4 tablespoons softened unsalted butter, 1 tablespoon fresh lime juice, 1 teaspoon ancho chili powder, 1/2 teaspoon kosher salt, and 2 tablespoons finely chopped cilantro. Mix until smooth and well combined.
2. Preheat your grill to medium-high heat, about 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
3. Place the husked ears of corn directly on the grill grates. Cook for 10–12 minutes, turning every 2–3 minutes, until the kernels are charred in spots and tender when pierced with a knife. (Tip: Rotate a quarter turn each time for even charring.)
4. Immediately after grilling, brush the hot corn generously with the chili-lime butter. The residual heat will melt the butter perfectly. (Tip: Don’t let the corn cool or the butter won’t adhere evenly.)
5. Sprinkle the buttered corn evenly with 1/2 cup crumbled cotija cheese and an extra pinch of fresh cilantro. Serve hot. (Tip: For extra heat, add a pinch of cayenne along with the chili powder.)

Picture this: juicy kernels bursting with smoky char, tangy lime, and creamy cheese in every bite. Serve it alongside tacos or grilled chicken for a fiesta on your plate.

Sautéed Mushrooms with Garlic

POV: You need a 10-minute side that slaps. Sautéed mushrooms with garlic and butter—crispy edges, juicy centers, and a soy sauce finish. This is that dish.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 8 minutes

Ingredients

• 1 pound cremini mushrooms, stems trimmed, sliced ¼-inch thick
• 2 tablespoons unsalted butter, cut into pieces
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
• 1 teaspoon fresh thyme leaves
• Coarse sea salt and freshly cracked black pepper, to taste
• 1 tablespoon freshly chopped flat-leaf parsley, for garnish

Instructions

1. Heat a large 12-inch skillet over high heat. Add olive oil and butter; swirl to combine.
2. When butter is melted and foam begins to subside, carefully add mushrooms in a single layer—do not overcrowd. Let sear undisturbed for 3 minutes until deep golden brown on one side.
3. Toss mushrooms and continue cooking for another 2–3 minutes, stirring occasionally, until all sides are browned and mushrooms have released their moisture.
4. Reduce heat to medium. Add sliced garlic and thyme leaves; cook, stirring constantly, for 30 seconds until fragrant.
5. Pour soy sauce over mushrooms and toss to coat evenly. Season with salt and pepper to taste. Cook for 1 minute to caramelize the sauce.
6. Remove skillet from heat. Transfer mushrooms to a serving plate, garnish with fresh parsley, and serve immediately.

Perfectly caramelized edges with a juicy, tender bite—this is mushroom heaven. Pile them on toast, toss with pasta, or serve alongside a seared steak. You’ll be making these on repeat.

Conclusion

Zooming in on these 20 quick sides that perfectly complement chicken chow mein. We hope you enjoy trying them! Leave a comment with your favorites, and share this article on Pinterest.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.