18 Delicious Gluten Free Asian Recipes Easy to Make

You’re in for a treat! Dive into the vibrant flavors of Asia with our collection of 18 Delicious Gluten-Free Asian Recipes that are surprisingly easy to whip up in your own kitchen. Whether you’re craving a quick weeknight dinner or a cozy weekend feast, these dishes promise to deliver all the taste without the gluten. Let’s get cooking and explore these mouthwatering options together!

Gluten Free Pad Thai

Lately, I’ve been craving the comforting embrace of a dish that’s both nourishing and indulgent, a meal that feels like a warm hug on a chilly evening. Gluten-free Pad Thai has become my go-to, a dish that’s as forgiving as it is flavorful, allowing for moments of quiet reflection as I stir the pan.

Ingredients

• Rice noodles – 8 oz
• Tamarind paste – 2 tbsp
• Fish sauce – 2 tbsp
• Brown sugar – 2 tbsp
• Eggs – 2
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Bean sprouts – 1 cup
• Green onions – 2, sliced
• Peanuts – ¼ cup, crushed
• Lime – 1, cut into wedges

Instructions

1. Soak rice noodles in warm water for 10 minutes, until soft but not mushy. Drain and set aside.
2. In a small bowl, whisk together tamarind paste, fish sauce, and brown sugar until smooth. Tip: Adjust the sweetness or tanginess by slightly varying the sugar or tamarind.
3. Heat vegetable oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds, until fragrant.
4. Push garlic to one side of the pan. Crack eggs into the empty space and scramble until just set, about 1 minute.
5. Add drained noodles and sauce to the pan. Toss everything together and cook for 2 minutes, ensuring noodles are evenly coated. Tip: Use tongs for easier mixing.
6. Stir in bean sprouts and green onions, cooking for another minute until slightly softened.
7. Remove from heat. Serve immediately, garnished with crushed peanuts and lime wedges. Tip: For extra crunch, add more bean sprouts on top.

This version of Pad Thai wraps you in a delicate balance of sweet, tangy, and umami, with a texture that’s wonderfully chewy yet light. The crushed peanuts add a satisfying crunch, making each bite a little adventure. Try serving it with extra lime wedges on the side for those who love a zesty kick.

Gluten Free Spring Rolls

Amidst the quiet of the kitchen, the idea of crafting something light yet satisfying takes shape—gluten-free spring rolls, a delicate embrace of fresh flavors wrapped in a tender rice paper hug.

Ingredients

• Rice paper sheets – 10
• Shredded carrots – 1 cup
• Thinly sliced cucumber – 1 cup
• Fresh mint leaves – ½ cup
• Cooked shrimp – 1 cup, peeled and deveined
• Warm water – 2 cups

Instructions

1. Fill a large bowl with warm water, ensuring it’s wide enough to dip the rice paper sheets.
2. Dip one rice paper sheet into the warm water for about 5 seconds until it begins to soften but is still slightly firm.
3. Lay the softened rice paper on a clean, damp kitchen towel to prevent sticking.
4. Place a small handful of shredded carrots, sliced cucumber, mint leaves, and shrimp in the center of the rice paper.
5. Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll tightly upwards to enclose the filling completely.
6. Repeat the process with the remaining ingredients, keeping the rolls under a damp towel to prevent drying out.
7. Serve immediately or store in an airtight container lined with a damp paper towel to maintain freshness for up to 2 hours.

Each bite offers a crisp contrast between the fresh vegetables and the soft, pliable rice paper, with the mint adding a burst of brightness. Enjoy them as a light lunch or slice into bite-sized pieces for a colorful appetizer.

Gluten Free Vietnamese Pho

Lingering over a bowl of gluten-free Vietnamese Pho feels like uncovering a secret, one that whispers of comfort and distant lands. It’s a dish that demands patience, rewarding it with layers of flavor that unfold slowly, much like the morning mist over a quiet kitchen.

Ingredients

• Rice noodles – 8 oz
• Beef broth – 6 cups
• Star anise – 2 pods
• Ginger – 1 inch, sliced
• Cinnamon stick – 1
• Fish sauce – 1 tbsp
• Lime – 1, cut into wedges
• Bean sprouts – 1 cup
• Basil leaves – ½ cup

Instructions

1. Soak the rice noodles in warm water for 30 minutes until soft, then drain and set aside.
2. In a large pot, bring the beef broth to a boil over high heat.
3. Add the star anise, ginger, and cinnamon stick to the broth, reducing the heat to low. Simmer for 20 minutes to infuse the flavors.
4. Remove the spices from the broth with a slotted spoon, then stir in the fish sauce.
5. Divide the soaked noodles between two bowls, then ladle the hot broth over them.
6. Top each bowl with bean sprouts and basil leaves, serving with lime wedges on the side.

Customizing your Pho with extra herbs or a squeeze of lime brings a fresh brightness to the rich, aromatic broth. The noodles, tender yet resilient, carry the broth’s depth beautifully, making each spoonful a discovery.

Gluten Free Korean Bibimbap

Evenings like these call for something comforting yet vibrant, a dish that brings both warmth and color to the table. Gluten-free Korean bibimbap, with its harmonious blend of textures and flavors, is just the answer, offering a nourishing meal that feels like a hug in a bowl.

Ingredients

• Rice – 2 cups
• Carrots – 1, julienned
• Spinach – 2 cups
• Eggs – 2
• Sesame oil – 1 tbsp
• Gochujang – 2 tbsp

Instructions

1. Rinse the rice under cold water until the water runs clear, then cook according to package instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
2. While the rice cooks, heat a pan over medium heat and add the julienned carrots, sautéing for 3 minutes until slightly soft. Tip: Keep the carrots crunchy for a nice texture contrast.
3. In the same pan, wilt the spinach for 1 minute, then remove and mix with ½ tbsp sesame oil. Tip: Overcooking spinach loses its vibrant color, so keep an eye on it.
4. Fry the eggs sunny-side up in the pan, aiming for runny yolks. Tip: A non-stick pan ensures the eggs slide right off.
5. Divide the cooked rice between two bowls, arranging the carrots and spinach on top. Place an egg on each bowl and drizzle with gochujang and remaining sesame oil.

Zesty and rich, this bibimbap delights with its mix of creamy yolk, spicy gochujang, and crisp vegetables. Serve it with a side of kimchi for an extra kick, or enjoy as is for a simple, satisfying meal.

Gluten Free Japanese Sushi Rolls

Gently, the art of making sushi unfolds, a dance of precision and patience, especially when crafting gluten-free Japanese sushi rolls. It’s a journey of textures and tastes, where each ingredient plays its part in harmony.

Ingredients

• Sushi rice – 2 cups
• Rice vinegar – ¼ cup
• Sugar – 2 tbsp
• Salt – 1 tsp
• Nori sheets – 4
• Cucumber – 1, julienned
• Avocado – 1, sliced
• Smoked salmon – 8 oz

Instructions

1. Rinse sushi rice under cold water until the water runs clear, then drain.
2. Cook rice according to package instructions, then let it sit covered for 10 minutes off the heat.
3. While rice cooks, mix rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved. Tip: Stir constantly to prevent burning.
4. Transfer cooked rice to a large bowl, gently fold in vinegar mixture with a wooden spoon. Tip: Fan the rice while mixing to cool it quickly and give it a glossy finish.
5. Place a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange cucumber, avocado, and smoked salmon horizontally across the rice.
7. Roll the bamboo mat away from you, pressing gently but firmly to shape the roll. Tip: Wet the nori’s border with water to seal the roll.
8. Repeat with remaining ingredients, then slice each roll into 8 pieces with a sharp, wet knife.

Yielding to the moment, these rolls offer a crisp contrast between the creamy avocado and the smoky salmon, wrapped in the subtle tang of seasoned rice. Serve them with a side of pickled ginger for an extra zing, or drizzle with gluten-free soy sauce for depth.

Gluten Free Chinese Fried Rice

Lately, I’ve been craving the comforting embrace of a dish that feels both familiar and excitingly new, a gluten-free Chinese fried rice that promises to deliver all the warmth and satisfaction of the original, without any of the gluten.

Ingredients

• Cooked white rice – 2 cups
• Eggs – 2
• Gluten-free soy sauce – 2 tbsp
• Frozen peas and carrots – 1 cup
• Green onions – ¼ cup, chopped
• Vegetable oil – 2 tbsp

Instructions

1. Heat a large skillet or wok over medium-high heat and add 1 tbsp of vegetable oil.
2. Scramble the eggs in the skillet until fully cooked, then remove and set aside on a plate.
3. Add the remaining 1 tbsp of vegetable oil to the skillet, then stir in the frozen peas and carrots, cooking for 3 minutes until softened.
4. Tip: For extra flavor, let the vegetables sit undisturbed for a minute to get a slight char.
5. Add the cooked rice to the skillet, breaking up any clumps with a spatula, and stir to combine with the vegetables.
6. Pour the gluten-free soy sauce over the rice, stirring continuously for 2 minutes to ensure even distribution.
7. Tip: If the rice sticks to the pan, a splash of water can help loosen it.
8. Return the scrambled eggs to the skillet, adding the chopped green onions, and stir everything together for 1 minute.
9. Tip: For a final touch of freshness, garnish with additional green onions before serving.

Unassuming yet utterly satisfying, this gluten-free Chinese fried rice boasts a delightful contrast of textures, from the fluffy rice to the crisp vegetables, all brought together by the rich, savory depth of gluten-free soy sauce. Serve it straight from the skillet for a cozy, communal meal, or pack it for a lunch that’s sure to brighten your day.

Gluten Free Thai Green Curry

Sometimes, the most comforting meals come from the simplest of ingredients, blending together to create something unexpectedly vibrant. Gluten Free Thai Green Curry is one such dish, where each spoonful carries the warmth of coconut milk and the fresh zing of green chilies.

Ingredients

• Coconut milk – 1 can (13.5 oz)
• Thai green curry paste – 2 tbsp
• Chicken breast – 1 lb, sliced
• Bell peppers – 1 cup, sliced
• Basil leaves – ¼ cup

Instructions

1. Heat a large pan over medium heat for 2 minutes until warm.
2. Add the coconut milk and Thai green curry paste to the pan, stirring gently to combine for 1 minute.
3. Increase the heat to medium-high and add the sliced chicken breast, cooking for 5 minutes until the chicken is no longer pink.
4. Tip: For extra flavor, let the chicken marinate in a bit of the curry paste for 10 minutes before cooking.
5. Add the sliced bell peppers to the pan, cooking for another 3 minutes until they start to soften.
6. Reduce the heat to low and simmer the curry for 10 minutes, stirring occasionally.
7. Tip: If the curry thickens too much, add a splash of water to reach your desired consistency.
8. Stir in the basil leaves just before turning off the heat, letting them wilt slightly in the residual warmth.
9. Tip: Fresh basil adds a bright, herbal note, but if unavailable, a pinch of dried basil can work in a pinch.

Unassuming at first glance, this curry unfolds with layers of flavor—creamy, spicy, and herbaceous. Serve it over a bed of steamed jasmine rice or with gluten-free noodles for a comforting meal that feels both nourishing and indulgent.

Gluten Free Malaysian Laksa

Venturing into the heart of Malaysian cuisine, this Gluten Free Laksa offers a comforting embrace with its rich, aromatic broth and tender noodles. It’s a dish that whispers stories of distant lands, inviting you to savor each spoonful slowly.

Ingredients

• Rice noodles – 8 oz
• Coconut milk – 1 can (13.5 oz)
• Chicken broth – 4 cups
• Laksa paste – 2 tbsp
• Shrimp – 1 lb, peeled and deveined
• Bean sprouts – 1 cup
• Fresh cilantro – ¼ cup, chopped
• Lime – 1, cut into wedges

Instructions

1. Soak the rice noodles in warm water for 10 minutes until soft, then drain and set aside.
2. In a large pot, heat the laksa paste over medium heat for 1 minute until fragrant.
3. Add the coconut milk and chicken broth to the pot, stirring to combine. Bring to a gentle simmer over medium-low heat, about 5 minutes.
4. Add the shrimp to the broth and cook for 3 minutes, or until they turn pink and opaque.
5. Divide the soaked noodles among four bowls. Ladle the hot broth and shrimp over the noodles.
6. Top each bowl with bean sprouts and chopped cilantro. Serve with lime wedges on the side.

Best enjoyed when the noodles are perfectly slurpable, the broth rich with coconut and spice, and the shrimp just tender. For an extra touch, garnish with thinly sliced red chili or a drizzle of sambal for those who dare.

Gluten Free Indonesian Nasi Goreng

Nostalgia wraps around me like a warm blanket as I recall the first time I tasted Nasi Goreng, a dish that effortlessly blends simplicity with depth. Today, I’m sharing a gluten-free version that honors its Indonesian roots while catering to our dietary needs.

Ingredients

• Cooked white rice – 2 cups
• Gluten-free soy sauce – 2 tbsp
• Eggs – 2
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Shallot – 1, thinly sliced

Instructions

1. Heat 1 tbsp of vegetable oil in a large pan over medium heat (350°F).
2. Add minced garlic and sliced shallot to the pan, sautéing until golden, about 2 minutes.
3. Push the garlic and shallot to one side of the pan, crack the eggs into the other side, and scramble until just set, about 1 minute.
4. Add the cooked white rice to the pan, breaking up any clumps with a spatula.
5. Drizzle gluten-free soy sauce over the rice, stirring continuously to evenly coat the rice, about 2 minutes.
6. Increase the heat to high (400°F) and let the rice sit undisturbed for 1 minute to achieve a slight crispiness on the bottom.
7. Remove from heat and serve immediately.

Just like that, you’ve got a dish where each grain of rice tells a story of flavor, with the perfect balance of savory and slightly sweet. The crispy bits at the bottom are a delightful surprise, offering texture contrast. Serve it with a sunny-side-up egg on top for an extra layer of richness.

Gluten Free Singaporean Hainanese Chicken Rice

Amidst the quiet hum of the kitchen, the simplicity of Gluten Free Singaporean Hainanese Chicken Rice unfolds, a dish that whispers comfort with every grain of rice and tender slice of chicken. It’s a melody of flavors, gentle yet profound, inviting you to savor each bite as if it were a moment of solitude.

Ingredients

• Chicken – 1 whole (about 3 lbs)
• Rice – 2 cups
• Ginger – 1 inch piece, sliced
• Garlic – 3 cloves, minced
• Chicken broth – 4 cups
• Salt – 1 tsp
• Cucumber – 1, sliced

Instructions

1. Rinse the chicken under cold water and pat dry with paper towels. This ensures the skin will be smooth after cooking.
2. In a large pot, bring 4 cups of chicken broth to a boil over high heat. Add the chicken, ginger, and garlic, then reduce heat to low. Cover and simmer for 30 minutes, or until the chicken is fully cooked.
3. Remove the chicken from the pot and plunge it into ice water for 5 minutes to stop the cooking process and make the skin firm. Tip: This step is crucial for achieving the signature silky texture of the chicken.
4. Strain the broth and set aside. Skim off any excess fat for a clearer soup.
5. Rinse the rice under cold water until the water runs clear. This removes excess starch, preventing the rice from becoming too sticky.
6. In a rice cooker, combine the rinsed rice, 2 cups of the reserved broth, and 1 tsp of salt. Cook according to the rice cooker’s instructions. Tip: Using the broth instead of water infuses the rice with rich flavor.
7. Slice the chicken into serving pieces. Arrange the chicken over the cooked rice and garnish with sliced cucumber. Tip: Serve with a side of the remaining broth as a light soup to complement the meal.

Just as the dish comes together with minimal ingredients, its beauty lies in the harmony of textures—the tender chicken, the fragrant rice, and the crisp cucumber. For an extra touch, drizzle with a bit of sesame oil or serve with a spicy chili sauce on the side.

Gluten Free Filipino Pancit

Years have passed since I first encountered the comforting embrace of Filipino Pancit, a dish that whispers stories of family gatherings and sunny afternoons. Today, I share a gluten-free version, a gentle nod to tradition while embracing modern needs.

Ingredients

• Rice noodles – 8 oz
• Chicken breast – 1 lb, sliced
• Carrots – 1 cup, julienned
• Garlic – 3 cloves, minced
• Gluten-free soy sauce – ¼ cup
• Vegetable oil – 2 tbsp
• Water – 4 cups

Instructions

1. Soak rice noodles in warm water for 10 minutes until pliable, then drain. Tip: Avoid over-soaking to prevent mushy noodles.
2. Heat vegetable oil in a large pan over medium heat. Add minced garlic, sautéing for 1 minute until fragrant.
3. Add sliced chicken breast to the pan, cooking for 5 minutes until no longer pink. Tip: Ensure the chicken is evenly sliced for uniform cooking.
4. Stir in julienned carrots, cooking for another 3 minutes until slightly softened.
5. Pour in gluten-free soy sauce and water, bringing the mixture to a boil.
6. Add the drained rice noodles to the pan, stirring gently to combine. Reduce heat to low, simmering for 5 minutes until noodles are tender. Tip: Stir occasionally to prevent sticking.
7. Remove from heat and let sit for 2 minutes to allow flavors to meld.

The noodles emerge tender yet resilient, a canvas for the savory soy and sweet carrots. Serve it brightened with a squeeze of calamansi or a sprinkle of green onions for a touch of freshness.

Gluten Free Cambodian Fish Amok

Often, the most comforting dishes are those that transport us to places we’ve never been, with flavors that whisper stories of distant lands. This Gluten Free Cambodian Fish Amok is one such dish, a delicate curry that cradles the soul with its aromatic spices and creamy texture, all while being gently nestled in banana leaves.

Ingredients

– Fish fillets – 1 lb
– Coconut milk – 1 cup
– Lemongrass – 2 stalks
– Turmeric powder – 1 tsp
– Fish sauce – 1 tbsp
– Banana leaves – 2 large pieces

Instructions

1. Preheat your oven to 350°F, ensuring it reaches the correct temperature for even cooking.
2. Chop the lemongrass finely, releasing its fragrant oils, which are key to the dish’s aroma.
3. In a bowl, mix the coconut milk, turmeric powder, and fish sauce until well combined, creating a vibrant yellow base.
4. Gently fold the fish fillets into the coconut mixture, coating them evenly without breaking the fish.
5. Lay the banana leaves flat, spoon the fish and sauce mixture onto the center, then fold the leaves around the mixture to form a secure packet.
6. Place the banana leaf packets on a baking tray and bake for 25 minutes, or until the fish is opaque and flakes easily.
7. Carefully open one packet to check for doneness; the fish should be moist but fully cooked.
8. Serve the Amok directly in the banana leaves for an authentic presentation, garnishing with fresh herbs if desired.
A symphony of flavors awaits in each bite of this Cambodian classic, with the fish meltingly tender and the sauce luxuriously smooth. For a touch of contrast, serve alongside a crisp, green salad or steamed jasmine rice to soak up every last drop of the fragrant curry.

Gluten Free Laotian Larb

Evenings like these call for something light yet deeply flavorful, a dish that whispers of distant lands and brings comfort without heaviness. Gluten Free Laotian Larb is just that—a vibrant, herb-filled melody that dances on the palate.

Ingredients

• Ground chicken – 1 lb
• Fish sauce – 2 tbsp
• Lime juice – 2 tbsp
• Red pepper flakes – 1 tsp
• Mint leaves – ½ cup
• Cilantro – ½ cup
• Green onions – ¼ cup

Instructions

1. Heat a large skillet over medium-high heat. Add the ground chicken, breaking it apart with a spoon. Cook for 5 minutes, until no pink remains.
2. While the chicken cooks, whisk together fish sauce and lime juice in a small bowl. Tip: Fresh lime juice elevates the dish’s brightness.
3. Once the chicken is cooked, remove the skillet from heat. Stir in the fish sauce mixture and red pepper flakes. Tip: Adjust red pepper flakes to suit your heat preference.
4. Fold in mint leaves, cilantro, and green onions until evenly distributed. Tip: Tearing the herbs releases more of their aromatic oils.
5. Let the larb sit for 2 minutes before serving to allow flavors to meld.

The larb is a tapestry of textures—tender chicken, crisp herbs, and a slight crunch from the onions. Serve it wrapped in lettuce leaves for a refreshing contrast, or alongside steamed jasmine rice to soak up every last drop of its zesty dressing.

Gluten Free Burmese Tea Leaf Salad

Now, as the quiet hum of the morning settles in, let’s gently unfold the layers of a dish that’s as much a story as it is a meal. The Gluten Free Burmese Tea Leaf Salad, with its vibrant colors and textures, invites a moment of pause, a chance to savor not just flavors but the quiet joy of creating something nourishing.

Ingredients

• Fermented tea leaves – ½ cup
• Roasted peanuts – ¼ cup
• Sesame seeds – 2 tbsp
• Garlic – 2 cloves, minced
• Lime – 1, juiced
• Fish sauce – 1 tbsp
• Tomato – 1, diced
• Cabbage – 1 cup, shredded

Instructions

1. In a large bowl, combine the fermented tea leaves with the minced garlic and lime juice. Let sit for 10 minutes to allow the flavors to meld.
2. Add the diced tomato and shredded cabbage to the bowl. Gently toss to combine, ensuring the tea leaf mixture coats the vegetables evenly.
3. Sprinkle the roasted peanuts and sesame seeds over the salad. Tip: Toasting the sesame seeds lightly before adding can enhance their nutty flavor.
4. Drizzle the fish sauce over the salad and toss once more. Tip: Adjust the amount of fish sauce based on your preference for saltiness.
5. Let the salad sit for 5 minutes before serving to allow the flavors to deepen. Tip: For an extra crunch, add more peanuts just before serving.

Crunchy, tangy, and deeply aromatic, this salad is a tapestry of textures and tastes. Serve it alongside a steaming bowl of rice or enjoy it as a standalone dish, letting each bite transport you to the bustling streets of Burma.

Gluten Free Mongolian Beef

Dusk settles softly outside, and in the quiet of the kitchen, the rich aroma of Gluten Free Mongolian Beef begins to fill the air, a comforting promise of the meal to come. This dish, with its tender slices of beef and sweet, savory sauce, is a testament to the beauty of simple ingredients coming together.

Ingredients

• Beef flank steak – 1 lb
• Cornstarch – ¼ cup
• Vegetable oil – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Soy sauce (gluten-free) – ½ cup
• Brown sugar – ½ cup
• Water – ½ cup
• Green onions – 2, sliced

Instructions

1. Slice the beef flank steak against the grain into thin strips.
2. Toss the beef strips with cornstarch until fully coated.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add the beef to the skillet in a single layer, working in batches if necessary, and cook for 2 minutes per side until browned. Tip: Do not overcrowd the skillet to ensure each piece browns properly.
5. Remove the beef from the skillet and set aside.
6. In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
7. Whisk together soy sauce, brown sugar, and water, then pour into the skillet, bringing to a simmer.
8. Return the beef to the skillet, stirring to coat in the sauce, and simmer for 3 minutes until the sauce thickens. Tip: For a thicker sauce, let it simmer for an additional minute.
9. Stir in sliced green onions and remove from heat. Tip: Adding the green onions at the end preserves their color and crunch.

You’ll find the beef irresistibly tender, with a sauce that strikes the perfect balance between sweet and savory. Serve it over a bed of steamed rice or alongside crisp vegetables for a meal that feels both indulgent and wholesome.

Gluten Free Taiwanese Beef Noodle Soup

Amidst the quiet hum of the kitchen, there’s something deeply comforting about preparing a bowl of Taiwanese Beef Noodle Soup, especially when it’s crafted to be gluten-free. This dish, with its rich broth and tender beef, feels like a warm embrace on any day.

Ingredients

• Beef shank – 2 lbs
• Gluten-free soy sauce – ½ cup
• Rock sugar – 2 tbsp
• Star anise – 2 pieces
• Garlic – 5 cloves, crushed
• Ginger – 1 inch, sliced
• Gluten-free noodles – 8 oz
• Green onions – 2, chopped

Instructions

1. In a large pot, bring 8 cups of water to a boil. Add the beef shank and boil for 5 minutes to remove impurities. Drain and rinse the beef under cold water.
2. Return the beef to the pot. Add 6 cups of water, gluten-free soy sauce, rock sugar, star anise, garlic, and ginger. Bring to a boil, then reduce heat to low. Simmer covered for 2 hours, until the beef is tender.
3. Remove the beef from the broth. Slice it against the grain into thin pieces. Tip: Chilling the beef for 10 minutes makes slicing easier.
4. Strain the broth to remove solids. Return the broth to the pot and keep warm.
5. In a separate pot, cook gluten-free noodles according to package instructions. Drain and divide among bowls.
6. Top the noodles with sliced beef and pour the hot broth over. Garnish with green onions. Tip: For extra flavor, add a spoonful of chili oil to each bowl.

Gently, the flavors meld together in each spoonful—the savory depth of the broth, the sweetness of the beef, and the slight heat from the chili oil. Serve it with a side of pickled mustard greens for a contrasting crunch and tang.

Gluten Free Hong Kong Egg Waffles

Many mornings, I find myself yearning for something sweet yet simple, a dish that carries the warmth of tradition with a gentle nod to modern dietary needs. Gluten-free Hong Kong egg waffles, with their crisp edges and soft, airy centers, offer just that—a comforting embrace in every bite.

Ingredients

• Gluten-free flour – 1 cup
• Eggs – 2
• Sugar – ½ cup
• Milk – ¾ cup
• Baking powder – 1 tsp
• Vegetable oil – 2 tbsp

Instructions

1. Preheat your egg waffle maker to 350°F, ensuring it’s hot enough to create a crisp exterior.
2. In a large bowl, whisk together the gluten-free flour, sugar, and baking powder to avoid any lumps.
3. Add the eggs and milk to the dry ingredients, stirring gently until the batter is smooth. Tip: Let the batter rest for 5 minutes to allow the flour to hydrate fully.
4. Lightly brush the waffle maker with vegetable oil to prevent sticking and ensure even cooking.
5. Pour ½ cup of batter into the center of the waffle maker, spreading it slightly with the back of a spoon. Tip: Do not overfill; the batter will expand as it cooks.
6. Close the lid and cook for 4-5 minutes, or until the waffles are golden brown and release easily from the maker. Tip: Resist the urge to open the lid too early; patience ensures the perfect texture.
7. Remove the waffles carefully and let them cool on a wire rack for a minute to crisp up further.

The waffles emerge with a delightful contrast of textures—crispy on the outside, tender within. Drizzle them with honey or serve alongside fresh fruit for a light, satisfying treat that feels both indulgent and wholesome.

Gluten Free Tibetan Momo

Lately, I’ve found myself drawn to the quiet comfort of making dumplings, a process that feels both meditative and deeply nourishing. Today, I’m sharing a gluten-free version of Tibetan momo, a dish that wraps simplicity and warmth in every bite.

Ingredients

• Gluten-free flour – 2 cups
• Water – 1 cup
• Salt – ½ tsp
• Ground chicken – 1 lb
• Green onions – ½ cup, finely chopped
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Soy sauce – 1 tbsp

Instructions

1. In a large bowl, mix gluten-free flour and salt. Gradually add water, stirring until a dough forms. Tip: The dough should be soft but not sticky; adjust water or flour as needed.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
3. While the dough rests, combine ground chicken, green onions, garlic, ginger, and soy sauce in a bowl. Mix well.
4. Divide the dough into small balls. Roll each ball into a thin circle, about 3 inches in diameter.
5. Place a teaspoon of filling in the center of each circle. Fold the edges to seal, pleating for a traditional look. Tip: Ensure the edges are sealed tightly to prevent filling from leaking during cooking.
6. Steam the momos in a steamer over boiling water for 10 minutes. Tip: Line the steamer with parchment paper to prevent sticking.

Relishing these momos, you’ll notice the delicate chew of the gluten-free wrapper giving way to the savory, aromatic filling. Serve them with a side of spicy chili oil for an extra kick, or enjoy their subtle flavors as they are.

Conclusion

Variety is the spice of life, and our roundup of 18 Delicious Gluten Free Asian Recipes offers just that! From quick stir-fries to comforting soups, there’s something for every home cook to explore. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this collection helpful, don’t forget to share the love on Pinterest for others to enjoy too!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.