Asian food with M
Japanese rice cake dessert, chewy and popular at New Year.
Traditional Japanese soup with miso broth and tofu/seaweed.
Himalayan dumplings, popular in Nepal and North India.
American‑Chinese stir‑fried beef named after Mongolia.
Fermented soybean paste central to Japanese cuisine.
Thai dessert of sticky rice with coconut milk and mango.
Sichuan tofu dish with minced meat, spicy and numbing.
Spice mix central to Indian cuisine, many regional styles.
Sushi roll type with seaweed outside, from Japan.
American‑Chinese dish with sweet citrusy sauce.
Instant noodles brand highly popular across Asia.
Fried noodle dish in Indonesia and Malaysia.
Edible fungus, many kinds central to Asian cooking.
American‑Chinese stir‑fry with chicken, veg and sauce.
Spicy Sichuan hotpot dish from China, now a street‑food hit.
Chinese baked pastry for Mid‑Autumn Festival, many fillings.
South Indian crepe with spiced potato, famous in India.
Asian‑style chicken with mango, common in fusion menus.
Chinese steamed wheat bun, staple in northern China.
Indonesian stir‑fried instant noodles, very popular.
Sweet or savory stuffed pancake, common in Indonesia/Malaysia.
Filipino wheat noodle soup dish, street‑food favorite.
Chinese stir‑fried pork with egg and veggies, US‑Chinese classic.
Likely mango sticky rice, Thai dessert with coconut rice.
Mongolian‑style stir‑fried chicken, common in Asian restaurants.
Sichuan numbing‑spicy flavor profile, base of many dishes.
- mussels
- mung beans
- Moo shu pork
Indonesian/SEA wheat noodles dish base, very common.
Korean dumplings, steamed or fried, popular street food.
Indo‑Chinese fried veg/meat in spicy sauce, restaurant fave.
Japanese noodle soup with miso broth, global ramen classic.
Brand of instant ramen, closely tied to Japanese noodles.
Madras curry style from South India, very popular abroad.
Indonesian fried noodles with sweet soy, big in SE Asia.
Generic term for Chinese noodles, staple across regions.
Thai/Vietnamese style salad with mango, herbs and fish sauce.
Indian‑style curry using mango, sweet‑savory regional dish.
North Indian dumplings in rich cream sauce, Mughlai origin.
Korean grilled pork intestine, classic offal barbecue dish.
Edible fungi; shiitake, enoki etc. key in many Asian cuisines.
Also called glass/bean thread noodles, common in Asian soups.
Indian condiment of spiced mango, often served with curries.
Makrut lime, citrus used in Thai curries and salads.
Mutton is common in many South Asian dishes.
Chinese stir‑fried pork, aka moo shu, served with pancakes.
Mung beans used in dals, desserts, and bean sprouts in Asia.
MSG umami seasoning widely used in East Asian cooking.
- melon
Indo‑Chinese fried chicken in spicy Manchurian sauce.
Mustard seeds/paste used in Indian, Chinese, Japanese dishes.
Variant spelling of moo shu, Chinese pork and egg stir‑fry.
Stir‑fried lamb with Mongolian‑style sauce in Chinese cuisine.
General name for Indian sweets like barfi and ladoo.
Mantou, Chinese steamed wheat bun, staple in North China.
Korean dumplings (mandu), boiled, steamed, or fried.
Pakistani/Indian grilled chicken in cream marinade
Instant Maggi noodle dish, huge across Asia
Fish widely used in Japanese and Korean cooking
Means noodles in Malay; staple in SE Asia
Dumplings common across East and Central Asia
North Indian curry of peas and paneer cheese
Thai curry with peanuts, from southern Thailand
Smelt roe used in Japanese sushi as garnish
Sichuan spicy tofu with minced meat, Chinese classic
Southeast Asian fruit, prized in Thailand and more
Korean dumpling soup, eaten especially at New Year
Arabian spiced rice and meat dish, Yemeni origin
Indian dairy cream used in many rich curries
Sushi rolls with rice on outside, Japanese origin
Sushi roll; maki is classic Japanese rolled sushi
Korean grilled pork intestines, popular anju food
Maggi instant noodle dish, iconic in South Asia
The words in the list Asian food with M come from players of the word game City, Country, River.