Best 3 One Pot Gluten Free Asian Chicken And Noodles Recipes

Tantalize your taste buds with a culinary journey to the Orient with our One-Pot Gluten-Free Asian Chicken and Noodles. This delectable dish is a harmonious blend of Asian flavors, featuring tender chicken, succulent vegetables, and springy noodles, all enveloped in a flavorful sauce.

Embark on a sensory adventure with our collection of Asian-inspired noodle recipes. From the classic Pad Thai to the savory Yakisoba Noodles, each dish is a testament to the diversity and richness of Asian cuisine. Whether you prefer the bold flavors of Korean cuisine or the aromatic delights of Vietnamese cooking, we have a recipe that will transport you to the heart of Asia.

Indulge in the simplicity of One-Pot Chicken Teriyaki Noodles, where succulent chicken and colorful vegetables are coated in a sweet and savory teriyaki sauce. For a taste of Thailand, try our Pad See Ew, a stir-fried noodle dish bursting with the flavors of soy sauce, oyster sauce, and a hint of tamarind.

Experience the vibrant flavors of Malaysia with our aromatic One-Pot Nasi Goreng, a classic fried rice dish infused with shrimp paste, kecap manis, and an array of spices. Take a culinary trip to Singapore with our Singapore Noodles, a delectable combination of rice noodles, shrimp, chicken, and vegetables, tossed in a flavorful curry sauce.

Our One-Pot Asian Chicken and Noodles is not just a meal; it's an experience that will tantalize your taste buds and leave you craving more. So, gather your ingredients, prepare your chopsticks, and embark on a culinary adventure that will transport you to the bustling streets of Asia.

Let's cook with our recipes!

TERIYAKI CHICKEN NOODLES

Teriyaki Chicken Noodles image

Teriyaki Chicken Noodles - a one pot 30-minute meal perfect to curb those takeout cravings. Made with chicken, broccoli, edamame beans, carrots, gluten free rice noodles and a delicious sweet and savory Asian-inspired sauce.

Provided by Kelly

Categories Main Course

Time 20m

Number Of Ingredients 19

Ingredients

1 lb or 2 medium pieces boneless skinless chicken breasts, cut into 1-inch cubes
1/8 teaspoon sea salt (1/4 teaspoon black pepper, or to taste)
3 teaspoons sesame oil (divided)
6 ounces uncooked quarter inch thick gluten free dried rice noodles
3 Tablespoons olive oil (divided)
3 cloves garlic (minced)
1/2 teaspoon grated or minced fresh ginger
2 cups broccoli florets
1/2 cup grated carrots
1/2 bell pepper (cut into thin strips)
1/2 cup shelled edamame beans (thawed if using frozen)
1/2 cup low sodium soy sauce (or gluten free tamari)
1 teaspoon coconut sugar or brown sugar (packed (for lower carb option, use Stevia))
2 Tablespoons rice vinegar
2 Tablespoons cornstarch (or arrowroot starch)
1/2 - 2/3 cups water (plus more as needed to thin out sauce)
1/2 teaspoon red chili flakes or Sriracha sauce (optional, to taste)
toasted sesame seeds (for garnish)
thinly sliced green onions (for garnish)

Steps:

Season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
Prepare the noodles according to package directions. Drain and set aside.
Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots, and edamame beans. Cook until the vegetables are just crisp tender, about 2-3 minutes.
Meanwhile, whisk together the soy sauce, brown sugar, remaining 2 teaspoons sesame oil, rice vinegar, cornstarch, and water. Stir into a pan along with the cooked chicken and prepared noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
Serve hot topped with sesame seeds and green onions, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 494 kcal, Carbohydrate 50 g, Protein 31 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 1388 mg, Fiber 3 g, Sugar 3 g

ONE-POT GLUTEN-FREE ASIAN CHICKEN AND NOODLES

One-Pot Gluten-Free Asian Chicken and Noodles image

Instead of take-out, make this one-pot dish with global flavors in your own kitchen. The whole dinner in one pot makes cleanup a snap!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons sesame oil or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into bite-size pieces
3 tablespoons gluten-free tamari sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1 can (18.5 oz) Progresso™ Vegetable Classics French onion soup
2 cups Progresso™ chicken broth (from 32-oz carton)
8 oz dried gluten-free rice noodles, broken
1 package (12 oz) fresh stir-fry vegetables (broccoli, carrots, snow peas)
1 tablespoon gluten-free cornstarch
1/4 cup cold water
1/2 cup gluten-free dry-roasted peanuts, crushed

Steps:

In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until chicken is no longer pink in center. Stir in 1 tablespoon of the tamari sauce; sprinkle ginger and garlic powder over chicken.
Add soup and broth; heat to boiling over high heat. Add noodles and vegetables; cook 4 to 5 minutes, stirring occasionally, until noodles are tender and vegetables crisp-tender.
In small bowl, stir cornstarch and cold water until dissolved. Add to Dutch oven; stir to combine. Heat to boiling. Stir in remaining 2 tablespoons tamari sauce.
Spoon into shallow serving bowls; top with crushed peanuts.

Nutrition Facts : Calories 450, Carbohydrate 44 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 0 g

ONE-POT SESAME CHICKEN NOODLES

One-Pot Sesame Chicken Noodles image

Everything goes in the pot at once for this quick and easy Asian noodle dish that takes weeknight dinner to the next level. Just stir, and prepare to be impressed!

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 carton (32 oz) Progresso™ chicken broth
6 boneless skinless chicken thighs, thinly sliced in 1/2-inch strips (about 20 oz)
12 oz uncooked spaghetti, broken in half (from 1-lb box)
1 medium red bell pepper, cut in thin strips
3 green onions, thinly sliced on the bias, white and green parts separated
1 package (3 1/2 oz) shiitake mushrooms, stemmed and thinly sliced
4 tablespoons butter
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 teaspoons chile garlic sauce
2 tablespoons chopped fresh cilantro leaves
1 tablespoon sesame seed

Steps:

In 5-quart Dutch oven, mix broth, chicken, spaghetti, bell pepper, green onion whites, mushrooms, butter, hoisin sauce, sesame oil, soy sauce and chile garlic sauce. Heat to boiling over high heat, stirring occasionally.
Reduce heat to medium-low; cook 11 to 15 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (at least 165°F), pasta is cooked and most of liquid is absorbed. Top with green onion greens, cilantro and sesame seed. Serve with additional soy sauce and chile garlic sauce, as desired.

Nutrition Facts : Calories 500, Carbohydrate 55 g, Cholesterol 110 mg, Fat 3, Fiber 4 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 4 g, TransFat 0 g

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and prevent any scrambling during the cooking process.
Use Fresh Ingredients: Fresh ingredients will always yield the best results. If possible, use organic, free-range, and locally-sourced ingredients.
Don't Overcook the Chicken: Chicken can easily become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165°F (74°C).
Use a Wok: A wok is the ideal cookware for this recipe. It allows you to stir-fry the chicken and vegetables quickly and evenly.
Add the Noodles Last: Add the noodles to the wok towards the end of the cooking process. This will prevent them from becoming overcooked and mushy.
Season to Taste: Taste the dish before serving and adjust the seasonings accordingly.

Conclusion:

This one-pot gluten-free Asian chicken and noodles recipe is a quick, easy, and delicious meal that's perfect for a busy weeknight dinner. It's also a great way to use up leftover chicken. The combination of chicken, vegetables, and noodles in a flavorful sauce is sure to please everyone at the table. So next time you're looking for a quick and easy Asian-inspired meal, give this recipe a try. You won't be disappointed!