7 Copycat Takeout Recipes, Only Healthier

Place a large wok or deep skillet over medium-high heat. Add oil and stir to evenly coat pan. Add carrots and cook, stirring frequently, until they begin to soften, about 4 minutes.

Add green beans and bell pepper and cook, stirring frequently, until all vegetables are tender and bright in color, about 4–5 minutes more.

Add rice and soy sauce and stir, breaking up the rice as you cook, until rice is heated through, about 3 minutes.

Bring a large pot of water to a boil. Cook lo mein noodles according to package directions. Drain thoroughly and rinse with cold water to stop cooking.

Meanwhile, place a large wok or deep skillet over medium-high heat. Add olive oil, coleslaw mix, bell pepper, and garlic and cook, stirring frequently, until vegetables are tender and coleslaw begins to brown, about 4–6 minutes.

Add noodles and soy sauce to skillet and cook, stirring frequently, until noodles are heated through.

Top with peanuts, scallions, lime wedges, or sesame seeds, if using.

Arrange chicken in a single layer in a baking dish. Top with salad dressing and gently toss to evenly coat all. Marinate for at least 30 minutes.

Preheat a grill or grill pan to medium-high heat. Remove chicken from dressing, allowing any excess to drip off, and place on preheated grill. Cook until charred, about 5 minutes, then flip and cook until the internal temperature reaches 165 degrees F, about 5 minutes more.

Serve grilled chicken on brioche buns with cabbage, avocado, and microgreens.

Whisk eggs with salt and pepper.

Place a nonstick skillet over medium heat. Spray with a small amount of nonstick cooking spray.

Add eggs to the skillet and cook, stirring gently, until eggs begin to solidify somewhat. Add cheese and cook until it is completely melted.

Divide eggs evenly between tortillas and top each with half the salsa and cilantro.

Lay tortilla flat on a plate. Top with lettuce, avocado, refried beans, and cannellini beans. Fold into a traditional burrito shape by folding the top over all of the ingredients, folding both sides in, and rolling until closed.

Place a nonstick skillet over medium heat. Grill burrito in skillet until browned on each side, about 3–4 minutes per side.

Fill a large bowl with cool water. Place a clean, damp kitchen towel on a plate. Submerge 1 rice paper into the water for 15 to 20 seconds (being careful not to go longer than this). Remove rice paper and shake off any excess water.

Lay rice paper on the damp towel and top with a lettuce leaf, 3 pieces of shrimp, carrot strips, cucumber, strips, and herbs, if using.

Gently roll the paper up, folding in the sides as you go. Repeat with remaining papers and ingredients to make 12 total rolls.

Serve with your favorite dipping sauce as desired.

Prepare sushi rice according to the package instructions. Cool.

On a bamboo sushi mat, lay one sheet of nori. Scoop ¼ cup of rice onto nori and spread it into a thin layer.

In an even line, lay crab, carrots, and cucumber. Gently roll the mat and compress with your hands until an even sushi roll is formed. With a sharp chef’s knife, cut each roll into 8 even rounds. Serve garnished with sprouts, if using.