Dumplings! I make them with ground turkey instead of pork and lots of scallions and cilantro. Steamed in a bamboo steamer with a dipping sauce they're a family favorite!

Soba with any topping from the fridge....egg, greens, leftover meat, etc.

I'm a big fan of Mark Bittman's simple Pad Thai.

I am in love with Korean gochujang sauce as a condiment for bibimbap. I eat the leftovers for breakfast the following morning with a fried egg.

dumpling soup with rice cakes! http://7th-taste.com/2011/01/04/korean-new-years-dumpling-soup-with-rice-cakes/

+1 to dumplings! My favorite combo is pork, little bit of shrimp, ginger, chives, water chestnut.

Egg Foo Yung seems to have fallen on hard times, but I love it, with a rich deep sauce.

I like doing korean style short ribs with boston lettuce to wrap in! Quick pickles and spicy mayo to top, with cold sesame noodle salad on the side. Japanese curry is also a household favorite

Steamed sea bass with ginger and scallions.

Steamed chicken with ginger and wood ear fungus.

Adobo chicken--the national dish of the Phillipines.

The fancy fave is yasai tempura with cold soba noodles. Over the years, I have gotten much, much better at the vegetable tempura, but it used to make me psychotic getting this together.

The ordinary meal fave is vegetable fried rice with broiled tofu. That one I can do in my sleep.

we make a simple beef and watercress stir-fry (hints of garlic, fish sauce, etc.) with lemon juice, salt, and pepper dipping sauce... SO simple and SO good... see recipe here:

http://www.beyondthestoop.com/2011/08/watercress-and-beef.html

Quick Thai dishes like larb are unbelievably rewarding in terms of the flavor and summery richness they can provide.

Two favorites: Vietnamese summer rolls and a dessert salad (name unknown to me) made of jelly, jackfruit, coconut milk, honeydew, cantaloupe, and palm seeds. I could eat the entire bowl.

shrimp lo mein, best recipe found here: http://appetiteforchina.com/shrimp-lo-mein/

Chicken Rendang

Pad kee mao - one of my favorite dishes of any cuisine.

Slow cooking is super popular in Korean cuisine. They make healthy delicious meals that are so flavorful. There's so many out there. But there's one that makes a great late night snack too and that's Spicy Braised Chicken (did I also mention Korean food = spicy goodness?).
I made it here, if you'd like to see. http://mdcooksfor2.blogspot.com/2012/05/korean-spicy-braised-chicken-dak.html

Steamed rice with Chinese sausage, mushrooms and chicken (in a soy marinade) in a claypot - old school! I like to add in a slice of ginger to my rice if I have a root kicking around. 30 minutes start to finish.

Gyoza (fried dumplings) we got our recipe from a Japanese friend and have used it for years! It's a tradition now and always good for parties so you can save a lot of the wrapping work for your guests.

@Billieann: that sounds delicious. Do you have a recipe, please?

clay pot chicken rice. i actually use my le creuset oval lidded casserole.

i agree with BillieAnn--really fast and you can set the meat to marinate in the am, pop it together in the pm.

this is the recipe i use, adapted from almostbourdain:

http://allrecipes.com/personalrecipe/63088835/claypot-chicken-rice/detail.aspx

I'm bias, Indian of course and this is one of my favorite recipes to make because it's so colorful and flavorful, yellow peanut rice with coconut and lemon. This is a video of me making it: http://abcdsofcooking.blogspot.com/2011/01/new-cooking-video-yellow-peanut-rice.html

I'm a pretty big fan of dumplings cross-culturally but my favorite kind is not Asian (Georgian khinkali).

My favorite home cooking Asian recipes are probably the Thai stir fried greens from this site (especially with Chinese chives and pan fried egg tofu on top!), Madhur Jaffrey's Chinese tofu with hot sauce, and Grace Young's orange chicken. I'm very much a beginner when it comes to Chinese and Thai food, haven't ever done much cooking of Vietnamese or Korean food at all but would love to.

Hard question...I guess it would be tofu and pork (tokwa't baboy in Filipino). It's really easy to make and I love the taste of vinegary sauce that goes with it. I also like making Hainanese chicken rice, spring rolls and kare-kare (Filipino peanut beef stew), but only on the weekends. It takes too much effort to make them.

@Mimidoo: Thanks for the link. Not a fan of stir frying, though, and I wonder if the chicken mixture could go into the clay pot earlier, and just steam with the rice? It would save on washing, too.