Cooking can easily take up 2-4 hours a day. 1 hour for prep, 1 hour for cooking, 1 hour for cleaning up afterwards (stove, utensils, dishes, table, kitchen floor, sink, etc)
There were times in my life when these meals would have required twice as much time to execute, but repetition and experience (and necessity, given the busy evening schedule during my kids' soccer season) have led to these timings.
Lots of subjective variables, of course. Do you enjoy cooking? Are you productive at home while waiting for your delivery order? Is time spent in a restaurant relaxing? Do you count driving to/from the restaurant as part of the "work" of the meal? Don't you still have to clean up after a delivery order?
FWIW: I cook multiple meals (often borderline gourmet / better than any local restaurant) for my family of 5 and it doesn't take this many hours. The more experience you gain, the faster your prep. Combining ready ingredients (I'll use that boxed pho broth rather than making from scratch / I'll start with a canned marinara rather than scratch) and being able to reconstitute leftovers can go a long way toward only having to do a major cooking event every-other or every-three days.
Western home stoves are underpowered compared to the typical asian home stove. So western recipes are designed for slow western stoves.
Once you use a wok for the first time you realize you've been using the stove equivalent of a car that can only go 30mph all your life.