Easy Stovetop Recipes

First time in the kitchen or you just want something simple for dinner?¬†Here are three cheap and easy stovetop recipes that are ready in only 10 minutes and don’t bust your budget.

From a simple toastie with a Korean twist, or an upgraded instant ramen, these recipes are perfect for dinner, lunch or a snack. All you need is a skillet, stovetop and some simple ingredients you can find in every supermarket.

Kimchi Toasties by Martie

Recipe 1: Kimchi Toasties


2 slices of your favorite bread (sourdough, whole grain, etc.)

Butter (enough to spread on each slice of bread)

1/2 cup of kimchi, preferably well-fermented and roughly chopped

1/2 cup of shredded cheese (cheddar, mozzarella, or a blend works well)


  1. Generously butter both sides of each bread slice. Drain any excess liquid from the kimchi and give it a rough chop to ensure it spreads evenly.
  2. Heat a non-stick skillet or sandwich press over medium heat. Melt enough butter to coat the pan and lightly toast one side of the bread until golden. 
  3. Flip the bread and while it is toasting, add the kimchi to one side, and top it with shredded cheese. Assemble the sandwich.
  4. Press down gently with a spatula to promote even cooking and cheese melting. Allow the sandwich to cook for about 3-4 minutes on each side, or until each side is golden brown and the cheese inside has melted completely.
  5. Sprinkle with some salt and serve immediately. 
Easy Stovetop Recipe
Chicken & Mushroom Stir Fry by Martie

Recipe 2: Chicken & Mushroom Stir Fry


2 chicken thighs, diced

4 small cloves of garlic, peeled but kept whole

2 cups mushrooms, roughly chopped (shiitake, button, or a mix)

2 tablespoons Chinkiang Chinese black vinegar

3 tablespoons soy sauce

1 tablespoon cornstarch, mixed with 2 tablespoons water to make a slurry

1 cup of rice (white or brown, as preferred)

2 tablespoons vegetable oil

Optional: green onions (chopped for garnish)


  1. Cook or reheat rice as normal: Rinse the rice, add it to a pot with twice as much water, bring it to a boil, then cover with a lid and simmer on low heat until the water is absorbed and the rice is tender.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add in garlic cloves and stir fry for 1 minute or until fragrant. Add the diced chicken thighs and stir-fry until they are browned and cooked through, about 5-7 minutes. 
  3. Add the chopped mushrooms and stir-fry until they begin to soften, about 3-4 minutes.
  4. Add the Chinkiang black vinegar and the soy sauce to the skillet. Stir well to combine. Pour in the cornstarch slurry and stir continuously as the sauce thickens, about 2 minutes. Taste and adjust to your liking.
  5. Serve the chicken and mushroom stir fry hot over the cooked rice. Garnish with chopped green onions if desired.
Easy Stovetop Recipe
Upgraded Instant Ramen by Martie

Recipe 3: Upgraded Instant Ramen


1 pack of instant noodles (any flavor)

1 tablespoon Kewpie mayonnaise

1 egg yolk

1 egg for soft boiling

Fried shallots, for garnish

A drizzle of sesame oil

Optional: chopped green onions, sesame seeds


  1. Bring a pot of water to a boil. Add the noodles and cook according to package instructions, usually about 3-4 minutes. Before draining, reserve about 1/2 cup of the noodle cooking water and set aside. Drain the noodles and rinse briefly under hot water to stop the cooking process. Set aside.
  2. In a separate bowl, combine the flavor packet from the instant noodles with the Kewpie mayonnaise and the egg yolk. Whisk in the reserved noodle cooking water, a little at a time, until the mixture is smooth and creamy.
  3. While the noodles are cooking, bring a small pot of water to a boil. Carefully lower the egg into the boiling water and cook for about 6-7 minutes for a soft-boiled consistency. Remove the egg from the boiling water and place it in ice water to stop the cooking. Peel once cooled.
  4. Add the cooked noodles back into the bowl with the sauce. Toss well to ensure the noodles are evenly coated. Transfer the noodles to a serving bowl. Top with the soft-boiled egg, halved. Sprinkle fried shallots over the top and drizzle with sesame oil. If desired, add additional garnishes like chopped green onions or sesame seeds.

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