Healthy Asian Takeout

Asian takeout is some of the most-craved food in the world — and some of the most altered once it crosses into the American commercial kitchen. The sweet sauces gain high-fructose corn syrup. The stir-fries shift to soybean oil. The noodles get MSG-heavy seasoning packets. The flavors are still recognizable, but the ingredients underneath are a different story.

These recipes work backwards from the real dish: Cantonese stir-fry technique, Japanese dashi broth, Korean gochujang paste, Thai fish sauce and tamarind. The clean-eating swaps here are honest — real sesame oil instead of blended, coconut aminos instead of soy when it fits, whole-food proteins instead of extruded nuggets.