Not eating out means no takeout, but there’s no shortage of quick, simple and similar-to-takeout dishes you could make at home.

This chicken satay is made with peanut sauce is from Pippa Murray’s “The Nut Butter Cookbook.” Contributed by Adrian Lawrence

At the top of my list is this quick chicken satay or that Middle Eastern-style street cart chicken I made last week.

You might also consider these Japanese chicken skewers called yakitori, a slow cooker tikka masala or a Nom Nom Paleo recipe for pork patties and cauliflower rice.

These yakitori can be cooked on skewers or rolled into mealballs.

Looking for meat-free options? Local restaurant Austin Daily Press shared its recipe for fried rice cakes made with carrots from , Spanish-style garlic fried rice,

With this ginger beef with rice noodles recipe from the latest issue of Milk Street Kitchen, the mixture won’t look like much marinade, but it’s strongly flavored and can season the beef (or tofu or chicken) quickly.

I’m not eating out for the month of January, so no Friday night takeout, which is why ginger beef with rice noodles and cilantro was on the menu at my house recently. Addie Broyles / American-Statesman

Ginger Beef with Rice Noodles and Herbs

1 tablespoon fish sauce
1 tablespoon grated fresh ginger
2 teaspoons brown sugar
1 teaspoon kosher salt
¼ teaspoon black pepper
1 pound sirloin tips, pounded to ½-inch thick
12 ounces thin rice noodles
¼ cup fish sauce
¼ cup lime juice
3 tablespoons brown sugar
2 tablespoons water
1 tablespoon grated ginger
1 teaspoon chili-garlic sauce
1 tablespoon peanut oil
1 cup cilantro
1 cup mint
½ chopped peanuts, toasted lightly

In medium bowl, combine fish sauce, ginger, brown sugar, salt and pepper. Coat the meat in the marinade and let rest in the bowl for 15 minutes or put in a plastic zip-top bag in the fridge for up to 2 hours.

In a large pot of boiling water, add rice noodles and turn off heat. Stir and soak until tender, about 4 minutes. Drain and rinse under cold water.

Add the meat and brown both sides, about 6 minutes. Let rest on a plate for 5 minutes, then thinly slice against the grain. Toss the noodles with ¾ cup of the fish-sauce lime juice mixture, cilantro, mint and  chopped roasted peanuts. Serve with the sliced beef.

— Adapted from a recipe in the January-February issue of Milk Street Kitchen