20 Delicious Gluten Free Asian Recipes Easy to Make

Looking to spice up your dinner routine with some gluten-free Asian flavors? You’re in luck! Our roundup of 20 Delicious Gluten-Free Asian Recipes Easy to Make is packed with mouthwatering dishes that bring the vibrant tastes of Asia right to your kitchen. From quick stir-fries to comforting soups, these recipes are perfect for busy weeknights or leisurely weekends. Dive in and discover your next favorite meal!

Gluten Free Pad Thai

Just when you thought your gluten-free diet meant saying goodbye to all things deliciously noodly, here comes Gluten Free Pad Thai to save the day—and your taste buds. This dish is a riot of flavors, textures, and colors that’ll make you forget it’s even gluten-free. Let’s dive into the magic, shall we?

Ingredients

• 8 oz of rice noodles (because gluten-free doesn’t mean flavor-free)
• A couple of tablespoons of vegetable oil (for that slick, non-stick magic)
• 2 eggs, whisked (they’re the unsung heroes of texture)
• A splash of fish sauce (for that umami punch)
• A handful of bean sprouts (for crunch that speaks volumes)
• A sprinkle of chopped peanuts (because what’s Pad Thai without a little nuttiness?)
• A squeeze of lime (to brighten things up)
• A dash of sugar (to balance the tang)
• A couple of green onions, sliced (for a pop of color and freshness)

Instructions

1. Soak the rice noodles in warm water for about 10 minutes, until they’re flexible but not mushy. Tip: Keep an eye on them; they go from perfect to overcooked in a blink.
2. Heat a couple of tablespoons of vegetable oil in a large pan over medium-high heat. Add the whisked eggs and scramble them until just set. Tip: Don’t overcook the eggs; they’ll continue to cook when mixed with the noodles.
3. Toss in the soaked noodles, a splash of fish sauce, and a dash of sugar. Stir-fry for about 2 minutes, until everything is well combined. Tip: Use tongs for easier mixing and to keep the noodles intact.
4. Add the bean sprouts and sliced green onions, giving everything a quick toss to warm through.
5. Serve immediately, topped with a sprinkle of chopped peanuts and a generous squeeze of lime. Tip: For an extra kick, add a pinch of red pepper flakes.

Ready to be wowed? This Gluten Free Pad Thai is a symphony of textures—from the silky noodles to the crunchy peanuts and sprouts—all wrapped up in a flavor profile that’s sweet, tangy, and utterly addictive. Serve it up with extra lime wedges on the side for those who love a zesty punch.

Gluten Free Vietnamese Pho

Venture into the world of gluten-free goodness with a bowl of Vietnamese Pho that’s so flavorful, it’ll make your taste buds do a happy dance. Perfect for those chilly evenings or when you’re just craving something soul-warming and utterly delicious.

Ingredients

• 8 cups of gluten-free beef broth (because regular broth is so last season)
• 1 medium onion, thinly sliced (for that sweet, sweet crunch)
• 2 star anise pods (they’re like the secret agents of flavor)
• 1 cinnamon stick (for a hint of mystery)
• 1 tbsp of fish sauce (a splash of umami goodness)
• 1 tsp of sugar (just a whisper of sweetness)
• 8 oz of gluten-free rice noodles (the backbone of our operation)
• 1 lb of thinly sliced beef (go for the good stuff)
• A handful of fresh basil leaves (for that pop of color and freshness)
• A couple of lime wedges (because everything’s better with a squeeze of lime)
• 2 green onions, chopped (for a little green on your scene)

Instructions

1. In a large pot, bring the gluten-free beef broth to a boil over high heat. This is where the magic starts.
2. Add the thinly sliced onion, star anise pods, and cinnamon stick to the broth. Let them mingle and get to know each other for about 5 minutes.
3. Stir in the fish sauce and sugar. Taste and adjust the seasoning if needed, but remember, we’re going for bold here.
4. Reduce the heat to low and let the broth simmer for 20 minutes. This patience thing? Totally worth it.
5. While the broth is doing its thing, cook the gluten-free rice noodles according to the package instructions. Pro tip: rinse them under cold water after cooking to stop them from sticking together.
6. Divide the cooked noodles between two bowls. Top with the thinly sliced beef. The heat from the broth will cook the beef to perfection, so no need to pre-cook.
7. Ladle the hot broth over the noodles and beef, making sure to remove the star anise and cinnamon stick. Nobody likes a surprise bite of cinnamon stick.
8. Garnish with fresh basil leaves, lime wedges, and chopped green onions. This is where your bowl goes from meh to masterpiece.

Zesty, aromatic, and packed with layers of flavor, this gluten-free Vietnamese Pho is a bowl of comfort that’s as fun to make as it is to eat. Serve it with extra lime wedges on the side for those who like their pho with a punch, and watch as it becomes a regular in your dinner rotation.

Gluten Free Japanese Ramen

Dive into a bowl of comfort that doesn’t skimp on flavor or fun with this Gluten Free Japanese Ramen. Perfect for those days when you’re craving something soul-warming but your tummy says ‘nope’ to gluten, this dish is a game-changer with its rich broth and springy noodles.

Ingredients

• 4 cups of gluten-free chicken broth (because regular broth is so last season)
• 2 cups of water (just plain old H2O)
• a couple of garlic cloves, minced (for that kick)
• a thumb-sized piece of ginger, sliced (zing!)
• 2 tbsp of gluten-free soy sauce (the secret weapon)
• a splash of sesame oil (for that nutty goodness)
• 2 packs of gluten-free ramen noodles (the star of the show)
• 2 soft-boiled eggs (because what’s ramen without eggs?)
• a handful of green onions, chopped (for a pop of color)
• a sprinkle of sesame seeds (because we’re fancy)

Instructions

1. Grab a large pot and bring the gluten-free chicken broth and water to a boil over medium-high heat. This is where the magic starts.
2. Toss in the minced garlic and sliced ginger. Let them party in the broth for about 5 minutes to infuse all that flavor.
3. Stir in the gluten-free soy sauce and a splash of sesame oil. Tip: Smell that? That’s the aroma of success.
4. Add the gluten-free ramen noodles to the pot. Cook them for about 4 minutes, or until they’re just tender. Tip: Don’t walk away! Noodles wait for no one.
5. While the noodles are doing their thing, peel your soft-boiled eggs and slice them in half. Tip: Running them under cold water makes peeling a breeze.
6. Ladle the ramen into bowls, top with the eggs, green onions, and a sprinkle of sesame seeds. Voilà!

Prepare to be amazed by the silky broth hugging each noodle, with the eggs adding a creamy contrast. Serve it with chopsticks in one hand and a spoon in the other for the ultimate ramen experience.

Gluten Free Korean Bibimbap

Craving a dish that’s as vibrant as your personality? Let’s dive into the world of Gluten Free Korean Bibimbap, a bowl that’s a riot of colors, textures, and flavors, all while keeping it gluten-free for your peace of mind.

Ingredients

• 2 cups of cooked short-grain rice (because texture matters, folks)
• A splash of sesame oil (for that nutty whisper)
• A couple of carrots, julienned (rainbow vibes only)
• 1 cup of spinach (popeye would approve)
• 1 zucchini, sliced into matchsticks (for crunch)
• 1 cup of bean sprouts (because we’re all about that sprout life)
• 2 eggs (sunny-side up, please)
• A dollop of gluten-free gochujang (spice is nice)
• A sprinkle of sesame seeds (for that final flourish)

Instructions

1. Heat a pan over medium heat and add a splash of sesame oil. Toss in the carrots and sauté for about 2 minutes until they’re just shy of tender. Tip: Keep them moving to avoid any charred drama.
2. In the same pan, add the spinach and wilt it down for 1 minute. It should look like it’s had a quick spa treatment—relaxed but still vibrant.
3. Give the zucchini and bean sprouts their moment in the pan, sautéing each for 2 minutes separately. Tip: This is your chance to play with fire (figuratively, keep it at medium).
4. Fry the eggs sunny-side up in a separate pan. The yolks should be runny, because that’s the golden rule of bibimbap.
5. Now, assemble your masterpiece: rice at the bottom, veggies artfully arranged on top, egg crowning the creation, and a dollop of gochujang on the side. Tip: Mix it all up right before eating to get every flavor in every bite.
6. Finish with a sprinkle of sesame seeds because we eat with our eyes first.

This bibimbap is a textural symphony—crunchy, soft, and everything in between, with flavors that dance from earthy to spicy. Serve it in a hot stone bowl if you’re feeling fancy, or straight from the pan for that ‘I-made-this’ pride.

Gluten Free Chinese Dumplings

Ever craved the cozy hug of a dumpling but your gluten-free lifestyle said ‘no way, Jose’? Well, buckle up, buttercup, because we’re about to make your dumpling dreams come true with these gluten-free Chinese dumplings that are so good, they’ll have you questioning if they’re really GF.

Ingredients

• 1 cup of gluten-free flour blend (because regular flour is so last season)
• A splash of water (just enough to make the dough play nice)
• 1 tbsp of olive oil (for that smooth operator dough)
• A couple of cups of finely chopped veggies (your pick, but cabbage and carrots are the life of the party)
• 1 tbsp of minced garlic (because flavor is king)
• A dash of soy sauce (or tamari for the GF crowd)
• 1 tsp of grated ginger (for a little zing)

Instructions

1. Mix the gluten-free flour blend and a splash of water in a bowl until it forms a dough. Tip: If it’s too sticky, add a bit more flour; too dry, a tad more water.
2. Knead the dough on a floured surface for about 5 minutes until it’s smooth. Then, let it rest under a damp towel for 30 minutes. Patience is a virtue, especially in dumpling making.
3. While the dough chills, heat olive oil in a pan and sauté the veggies, garlic, and ginger until they’re just soft. Stir in the soy sauce and let the mixture cool. Tip: Cooling prevents the filling from turning your dumpling wrappers into a soggy mess.
4. Roll out the dough thin and cut into circles. Spoon a bit of filling into each, fold, and pinch the edges to seal. Tip: A little water on the edges helps them stick better.
5. Steam the dumplings for 10 minutes or until they look translucent and dreamy. Alternatively, pan-fry for a crispy bottom.

Zesty, tender, and packed with flavor, these dumplings are a game-changer. Serve them with a side of spicy chili oil for dipping, and watch them disappear faster than your resolve to eat just one.

Gluten Free Thai Green Curry

Yikes, it’s another one of those days where you’re craving something explosively flavorful but your gluten-free lifestyle is giving you the side-eye. Fear not, because this Gluten-Free Thai Green Curry is about to become your taste buds’ new BFF, packing all the punch without the gluten.

Ingredients

• A couple of tablespoons of coconut oil
• One 14-ounce can of coconut milk (the full-fat kind, because why not?)
• A splash of fish sauce (trust me on this)
• Two tablespoons of green curry paste (gluten-free, obviously)
• One cup of chicken broth (or veggie broth for my plant-based pals)
• A handful of bell peppers, sliced
• One cup of bamboo shoots, because crunch
• Two chicken breasts, cubed (or tofu for a veggie twist)
• A bunch of fresh basil leaves, because freshness is key
• One cup of jasmine rice, because what’s curry without rice?

Instructions

1. Heat the coconut oil in a large pan over medium heat until it’s shimmering like a disco ball.
2. Toss in the green curry paste and stir it around for about a minute until it’s fragrant enough to make your neighbors jealous.
3. Pour in the coconut milk and chicken broth, stirring until the curry paste is fully dissolved. Tip: If it’s too thick, add a splash more broth.
4. Add the chicken cubes (or tofu) and let them simmer in the sauce for about 10 minutes, or until the chicken is cooked through. Tip: Don’t overcrowd the pan, or you’ll steam the chicken instead of letting it soak up all that curry goodness.
5. Throw in the bell peppers and bamboo shoots, cooking for another 5 minutes until they’re just tender but still have a bit of crunch. Tip: Overcooking veggies is a crime in the curry world.
6. Finish with a splash of fish sauce and a handful of basil leaves, stirring just until the basil wilts.
7. Serve over a bed of fluffy jasmine rice and watch as your kitchen transforms into a Thai street food stall.

This curry is a symphony of flavors – creamy, spicy, and just a tad sweet, with textures that’ll make every bite interesting. Try serving it in a hollowed-out pineapple for that extra ‘wow’ factor at your next dinner party.

Gluten Free Indonesian Satay

Get ready to dive fork-first into a dish that’s as fun to say as it is to eat—Gluten Free Indonesian Satay! This skewered sensation packs a punch of flavor without the gluten, proving that dietary restrictions can still mean deliciously bold choices.

Ingredients

• A couple of pounds of chicken breast, cut into bite-sized pieces
• A splash of coconut milk for that creamy dreaminess
• A generous glug of gluten-free soy sauce (because we’re keeping it safe)
• A dollop of peanut butter, because what’s satay without it?
• A pinch of turmeric and cumin for that golden hue and earthy vibe
• A squeeze of lime juice to brighten things up
• A handful of skewers, soaked in water to prevent a fiery disaster

Instructions

1. Start by marinating your chicken pieces in a mix of coconut milk, gluten-free soy sauce, peanut butter, turmeric, cumin, and lime juice. Let it sit for at least 2 hours, or overnight if you’re planning ahead like a boss.
2. While the chicken is getting cozy with the marinade, soak your skewers in water for about 30 minutes. This little step is a game-changer to avoid skewer singeing.
3. Thread the marinated chicken onto the skewers like you’re crafting edible jewelry. Leave a little space between pieces for even cooking.
4. Fire up your grill or grill pan to medium-high heat (about 375°F). Grill the skewers for 4-5 minutes on each side, or until the chicken is beautifully charred and cooked through.
5. Pro tip: Baste the skewers with leftover marinade as they cook for an extra flavor kick. Just make sure to do this in the first few minutes to avoid any raw chicken juice worries.
6. Another pro tip: If you’re indoors, a grill pan works wonders, but for that authentic smoky flavor, a charcoal grill is your best friend.
7. Final pro tip: Serve these bad boys with a side of extra peanut sauce for dipping, because more is more when it comes to peanut butter.

Zesty, tender, and packed with a nutty, spicy kick, these skewers are a surefire way to spice up your dinner routine. Try serving them over a bed of rice with a sprinkle of fresh cilantro for a meal that’s as Instagram-worthy as it is delicious.

Gluten Free Malaysian Laksa

Now, let’s dive into a bowl of comfort that doesn’t skimp on flavor or fun—Gluten Free Malaysian Laksa. This dish is like a hug from the inside, with its rich, aromatic broth and noodles that dance in your mouth. Perfect for those days when you’re craving something exotic but your gluten-free diet says ‘not so fast, buddy.’

Ingredients

• a couple of tablespoons of coconut oil
• a splash of fish sauce (gluten-free, of course)
• a handful of rice noodles
• a can of coconut milk
• a couple of cups of chicken broth
• a sprinkle of turmeric
• a dash of chili flakes
• a handful of shrimp, peeled and deveined
• a bunch of bean sprouts
• a lime, cut into wedges
• a few sprigs of cilantro

Instructions

1. Heat the coconut oil in a large pot over medium heat until it’s shimmering like a disco ball.
2. Toss in the turmeric and chili flakes, stirring for about 30 seconds until your kitchen smells like a Malaysian street market.
3. Pour in the chicken broth and coconut milk, bringing the mixture to a gentle simmer. Let it bubble away for 10 minutes to marry the flavors.
4. Add the shrimp to the pot, cooking them for 3 minutes or until they turn pink and curl up like they’re doing yoga.
5. Meanwhile, cook the rice noodles according to the package instructions, then drain and set aside.
6. Divide the noodles between bowls, ladle the hot broth and shrimp over the top, and garnish with bean sprouts, cilantro, and a squeeze of lime.

Heavenly, right? The broth is creamy with a kick, the shrimp are perfectly tender, and those noodles? They’re the gluten-free dream you’ve been waiting for. Serve it with extra lime wedges on the side for those who like it zesty.

Gluten Free Singaporean Hainanese Chicken Rice

So, you’ve decided to embark on a culinary adventure that’s as gluten-free as it is deliciously Singaporean. Let’s dive into the world of Hainanese Chicken Rice, where the chicken is so tender it practically sings, and the rice is so fragrant it could win a beauty pageant.

Ingredients

• 2 cups of jasmine rice (because basmati is basic)
• A whole chicken (about 3-4 lbs, think of it as your new best friend)
• A splash of sesame oil (for that slick back hair look)
• A couple of garlic cloves (minced, because nobody likes a chunky surprise)
• A thumb-sized piece of ginger (sliced, not diced, we’re not savages)
• 4 cups of chicken broth (homemade if you’re fancy, store-bought if you’re human)
• Salt to taste (but let’s be honest, you’re going to eyeball it)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, because nobody likes a muddy rice situation.
2. In a pot, heat a splash of sesame oil over medium heat and sauté the minced garlic and sliced ginger until they’re fragrant, about 2 minutes. This is your kitchen smelling like a Singaporean street food stall.
3. Add the rinsed rice to the pot and stir it around like you’re mixing a potion, then pour in the chicken broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. Tip: Resist the urge to peek, or you’ll let the steam escape like a magician’s trick gone wrong.
4. While the rice is cooking, boil the whole chicken in a large pot of water for about 45 minutes, or until it’s cooked through. Tip: To check if it’s done, poke the thigh; if the juices run clear, you’re golden.
5. Once the chicken is cooked, remove it from the water and give it an ice bath to stop the cooking process. This keeps the chicken tender and juicy, like a spa day for poultry.
6. Serve the chicken over the fragrant rice, and don’t forget to drizzle some of that sesame oil on top for extra flair. Tip: For an authentic touch, serve with sliced cucumbers and a chili sauce on the side.

Perfectly tender chicken meets aromatic rice in this dish, creating a symphony of flavors that’ll have you coming back for seconds. Pair it with a cold beer or a tropical cocktail, and you’ve got yourself a meal that’s as fun to eat as it is to say ‘Hainanese Chicken Rice’ three times fast.

Gluten Free Filipino Pancit

Just when you thought your gluten-free diet meant saying goodbye to all the noodle-y goodness, here comes this Filipino Pancit to save the day—like a culinary superhero, but tastier.

Ingredients

• 8 oz of gluten-free rice noodles (because regular noodles are so last season)
• A couple of tablespoons of olive oil (for that slick, non-stick magic)
• 2 cloves of garlic, minced (the more, the merrier, right?)
• 1 small onion, diced (for a little bit of tear-jerking action)
• 1 cup of shredded chicken (leftovers work great here, no judgment)
• A splash of soy sauce (gluten-free, obviously)
• 1 cup of sliced carrots (for a pop of color and crunch)
• 1 cup of green beans, cut into bite-sized pieces (because we eat with our eyes first)
• A handful of cabbage, shredded (for that extra veggie boost)
• 2 cups of chicken broth (homemade or store-bought, we’re not picky)
• A squeeze of lemon (to brighten things up)

Instructions

1. Soak the rice noodles in warm water for about 10 minutes until they’re just soft. Drain and set aside. Tip: Don’t over-soak, or you’ll end up with mush.
2. Heat the olive oil in a large pan over medium heat. Sauté the garlic and onion until they’re golden and fragrant—about 2 minutes. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the shredded chicken and soy sauce, stirring for another 2 minutes to let the flavors mingle.
4. Toss in the carrots and green beans, cooking for about 3 minutes until they start to soften but still have a bit of crunch.
5. Add the cabbage and chicken broth, bringing the mixture to a gentle simmer. Let it cook for about 5 minutes. Tip: The broth should reduce slightly, but don’t let it dry out.
6. Finally, add the drained noodles and a squeeze of lemon, tossing everything together until the noodles are heated through and coated in all that deliciousness—about 2 more minutes.

Zesty, vibrant, and packed with textures from crunchy veggies to soft noodles, this dish is a party in your mouth. Serve it up with extra lemon wedges for those who like it tangy, or a sprinkle of chopped green onions for a fresh finish.

Gluten Free Mongolian Beef

Hold onto your chopsticks, folks, because we’re about to dive into a gluten-free twist on Mongolian Beef that’s so good, it’ll make your taste buds do a happy dance. Perfect for those nights when you’re craving something savory, sweet, and just a tad spicy, without the gluten guilt.

Ingredients

• 1.5 lbs of flank steak, sliced thin against the grain
• A generous glug of gluten-free soy sauce (about 1/4 cup)
• A couple of tablespoons of brown sugar
• A splash of rice vinegar (1 tbsp)
• A pinch of red pepper flakes (or more if you’re feeling spicy)
• 2 cloves of garlic, minced (because garlic is life)
• A thumb-sized piece of ginger, grated
• 1/4 cup of water
• 2 tablespoons of cornstarch (for that perfect clingy sauce)
• A drizzle of vegetable oil (for frying)
• Green onions, sliced (for that pop of color and crunch)

Instructions

1. In a bowl, mix the sliced steak with cornstarch until each piece is lightly coated. This little trick ensures your beef gets that irresistible crispy edge.
2. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Once the oil is shimmering (but not smoking), add the beef in a single layer. Don’t crowd the pan—work in batches if needed. Cook for about 2 minutes per side until browned but not cooked through. Remove and set aside.
3. In the same pan, lower the heat to medium and add a bit more oil if needed. Toss in the garlic and ginger, stirring for about 30 seconds until fragrant—your kitchen should smell amazing right about now.
4. Pour in the gluten-free soy sauce, brown sugar, rice vinegar, water, and red pepper flakes. Stir and let the mixture simmer for 2 minutes until it starts to thicken slightly.
5. Add the beef back into the pan, tossing to coat each piece in that glossy, flavorful sauce. Cook for another 2 minutes until the beef is cooked through and the sauce has thickened to your liking.
6. Garnish with sliced green onions and serve hot over a bed of steamed rice or cauliflower rice for a low-carb option.

The beef comes out tender with a slight chew, coated in a sauce that’s the perfect balance of sweet, salty, and spicy. Try serving it with a side of stir-fried veggies for a complete meal that’s sure to impress.

Gluten Free Sweet and Sour Chicken

Who knew that ditching gluten could lead to such a delightfully tangy and sweet adventure? This gluten-free sweet and sour chicken is here to prove that flavor doesn’t take a vacation just because gluten did!

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1/2 cup of ketchup
• 1/4 cup of apple cider vinegar
• 1/4 cup of honey
• 1 tbsp of soy sauce (gluten-free, of course)
• 1 bell pepper, diced
• 1/2 onion, diced
• A pinch of salt and pepper
• 1 cup of pineapple chunks

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat. Toss in the chicken pieces and cook until they’re golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the chicken instead of browning it.
2. Add the minced garlic, diced bell pepper, and onion to the skillet. Sauté for about 3 minutes until they start to soften. Tip: Keep the veggies moving to prevent any garlic from burning.
3. In a bowl, whisk together the ketchup, apple cider vinegar, honey, and soy sauce. Pour this sweet and sour sauce over the chicken and veggies in the skillet.
4. Stir in the pineapple chunks and let everything simmer together for about 5 minutes, until the sauce thickens slightly and the chicken is cooked through. Tip: If the sauce thickens too much, a splash of water can loosen it up.
5. Season with a pinch of salt and pepper, give it one final stir, and then take it off the heat.

Vibrant and bursting with flavors, this dish offers a perfect balance of sweet, tangy, and savory. Serve it over a bed of fluffy rice or quinoa for a meal that’s as colorful as it is delicious. And hey, if you’re feeling extra, throw in some extra pineapple because why not?

Gluten Free Vietnamese Spring Rolls

So, you’ve decided to dive into the world of gluten-free delights with a twist, huh? These Vietnamese Spring Rolls are not just a treat for your taste buds but a fun little project that’ll make you feel like a kitchen wizard, minus the hat (unless you’re into that).

Ingredients

• Rice paper wrappers – because gluten-free is the way to be
• A couple of carrots, julienned – for that crunch
• A handful of lettuce leaves – the greener, the better
• A splash of fish sauce – for that umami kick
• 1 cup of cooked shrimp, sliced in half – because every roll needs a star
• A sprinkle of fresh mint leaves – for a burst of freshness
• 1 tbsp of lime juice – to brighten things up
• A dash of sugar – because life’s sweet

Instructions

1. Fill a large bowl with warm water (not too hot, or you’ll have a sad, soggy wrapper situation).
2. Dip one rice paper wrapper into the water for about 10 seconds until it’s just pliable. Lay it flat on a clean surface.
3. Layer a lettuce leaf, a few carrot strips, a couple of shrimp halves, and a mint leaf or two in the center of the wrapper.
4. Fold the bottom half over the filling, then fold in the sides, and roll tightly upwards. Tip: Don’t overstuff, or you’ll be in a wrap war you can’t win.
5. Repeat with the remaining ingredients. Tip: Keep your workspace dry to prevent sticking.
6. Mix the fish sauce, lime juice, and sugar in a small bowl for dipping. Tip: Adjust the sugar to hit that sweet spot between tangy and sweet.

Munch on these spring rolls fresh for the ultimate texture experience – crunchy, fresh, and slightly chewy. Serve them with the dipping sauce on the side, or get fancy and arrange them on a platter with extra herbs for a DIY spring roll party.

Gluten Free Japanese Okonomiyaki

Hold onto your chopsticks, folks, because we’re about to dive into a gluten-free twist on the Japanese street food favorite that’s as fun to say as it is to eat—okonomiyaki! This savory pancake is packed with flavor, customizable to your heart’s content, and, best of all, completely gluten-free. Let’s get flipping!

Ingredients

• 1 cup gluten-free flour blend (the kind that’s a champ at mimicking the real deal)
• A splash of water (about 3/4 cup, but let’s not get too scientific)
• 2 eggs (because every great pancake needs a couple of these)
• A handful of shredded cabbage (for that essential crunch)
• A couple of green onions, thinly sliced (for a pop of color and flavor)
• 1/2 cup cooked, chopped protein of choice (bacon, shrimp, or tofu for the veggie lovers)
• 1 tbsp mayonnaise (the secret weapon for richness)
• 1 tbsp gluten-free soy sauce (for that umami kick)
• A drizzle of oil (for frying, because we’re not baking here)
• Okonomiyaki sauce to taste (because it’s not okonomiyaki without it)

Instructions

1. In a large bowl, whisk together the gluten-free flour blend and water until smooth. Crack in the eggs and give it a good mix—no lumps allowed!
2. Toss in the shredded cabbage, green onions, and your protein of choice. Stir until everything’s cozy and combined.
3. Heat a drizzle of oil in a non-stick skillet over medium heat. Once it’s shimmering (that’s your cue), pour in the batter and shape it into a pancake about 1/2 inch thick.
4. Cook for about 5 minutes until the edges start to look golden and set. Here’s a tip: resist the urge to peek too early; let it do its thing.
5. Carefully flip the pancake (channel your inner pancake-flipping ninja) and cook for another 5 minutes on the other side.
6. Drizzle with mayonnaise and gluten-free soy sauce, then slather on the okonomiyaki sauce. Tip number two: more sauce is always better.
7. Serve hot off the skillet. Tip three: top with bonito flakes and seaweed for that authentic touch, or keep it simple with extra green onions.

So there you have it—a gluten-free okonomiyaki that’s crispy on the outside, tender on the inside, and bursting with flavors that’ll make your taste buds do a happy dance. Perfect for a lazy brunch or a fun dinner, and hey, it’s a great way to sneak some veggies into your meal without anyone noticing!

Gluten Free Korean Japchae

Kick off your culinary adventure with this gluten-free twist on Korean Japchae that’s so good, it’ll have you questioning why gluten was ever invited to the party in the first place. Perfect for those who love their noodles with a side of vibrant veggies and a dash of fun, this dish is a colorful escape from the mundane.

Ingredients

• 8 ounces of sweet potato starch noodles (because regular noodles are so last season)
• A couple of tablespoons of sesame oil (for that nutty, toasty vibe)
• A splash of soy sauce (gluten-free, obviously)
• 1 tablespoon of sugar (to sweeten the deal)
• A handful of spinach (for a pop of green)
• 1 carrot, julienned (rainbow vibes only)
• 1/2 a bell pepper, thinly sliced (color is key)
• 2 cloves of garlic, minced (for a little kick)
• A sprinkle of sesame seeds (because we’re fancy like that)

Instructions

1. Boil the sweet potato starch noodles in a pot of water for about 6 minutes, or until they’re just tender. Tip: Keep an eye on them; nobody likes a mushy noodle.
2. Drain the noodles and give them a quick rinse under cold water to stop the cooking process. Then, toss them with a tablespoon of sesame oil to prevent sticking.
3. In a pan over medium heat, add a splash of sesame oil and sauté the garlic until it’s fragrant, about 30 seconds. Tip: Garlic burns faster than your last diet, so stay vigilant.
4. Add the carrot and bell pepper to the pan, cooking for about 2 minutes until they’re just starting to soften but still have some crunch.
5. Toss in the spinach and cook for another minute, just until it wilts. Tip: Overcooked spinach is sad spinach.
6. Add the noodles to the pan, followed by the soy sauce and sugar. Stir everything together until well combined and heated through, about 2 minutes.
7. Finish with a sprinkle of sesame seeds for that extra crunch and serve immediately.

Unbelievably satisfying, this Japchae is a symphony of textures, from the chewy noodles to the crisp veggies, all coated in a glossy, savory-sweet sauce. Serve it up in a big bowl and watch it disappear faster than your resolve to eat ‘just one bite.’

Gluten Free Chinese Egg Drop Soup

Gluten-free Chinese Egg Drop Soup is here to save your taste buds from the mundane, offering a silky, savory escape that’s as easy to whip up as it is to devour. Perfect for those ‘I need soup now’ moments, this dish is a hug in a bowl, minus the gluten and the fuss.

Ingredients

• 4 cups of chicken broth (because water just won’t cut it)
• A splash of soy sauce (gluten-free, obviously)
• A couple of eggs (the star of the show)
• A teaspoon of sesame oil (for that nutty whisper)
• A pinch of white pepper (for a gentle kick)
• A tablespoon of cornstarch (to thicken things up)
• A handful of green onions, sliced (for a pop of color and crunch)

Instructions

1. Grab a medium pot and pour in the chicken broth, setting it over medium heat until it starts to simmer, about 5 minutes. (Tip: Don’t let it boil like a raging river; a gentle simmer is key.)
2. While waiting, whisk together the cornstarch with 2 tablespoons of water in a small bowl until smooth. This is your thickening magic potion.
3. Stir the cornstarch mixture into the simmering broth, followed by the soy sauce and sesame oil. Watch as the broth transforms from thin to just-right thickness in about 2 minutes.
4. Beat the eggs in a separate bowl. Then, with the soup at a steady simmer, slowly drizzle in the eggs while stirring the soup in one direction. (Tip: This creates those gorgeous, silky ribbons we’re after.)
5. Add the white pepper and give it one final stir. Taste and adjust the seasoning if needed, but remember, the soy sauce is already bringing the salt.
6. Ladle the soup into bowls and garnish with those vibrant green onions. (Tip: For an extra layer of flavor, a few drops of chili oil can turn up the heat.)

Kick back and savor the smooth, velvety texture of the soup, with the eggs adding a delicate richness that’s downright comforting. Serve it alongside some crispy gluten-free crackers for a crunch contrast, or keep it classic with a side of steamed rice. Either way, it’s a bowlful of joy.

Gluten Free Thai Mango Sticky Rice

Yikes, have we got a treat for you! Imagine diving into a bowl of Gluten Free Thai Mango Sticky Rice that’s so good, it’ll have you questioning why gluten was ever a thing. Perfect for those balmy summer evenings or when you’re just in the mood to spice things up (literally).

Ingredients

• 1 cup of sticky rice (because regular rice just won’t stick the landing)
• A can of coconut milk (the creamier, the dreamier)
• A couple of ripe mangoes (the star of the show)
• A splash of vanilla extract (for that sneaky depth of flavor)
• A pinch of salt (to make the sweet stuff pop)
• 1/2 cup of sugar (because we’re not savages)

Instructions

1. Soak the sticky rice in water for at least 4 hours, or overnight if you’re the patient type. This isn’t just busywork; it’s the secret to that perfect chew.
2. Drain the rice like it’s a suspect in a crime drama, then steam it for 25 minutes. You’ll know it’s ready when it’s translucent and sticky enough to patch a leak.
3. While the rice is steaming, mix the coconut milk, sugar, vanilla extract, and that pinch of salt in a saucepan. Heat it on medium until the sugar dissolves, but don’t let it boil unless you’re into coconut scrambled eggs.
4. Once the rice is done, pour the coconut mixture over it and let it sit for 20 minutes. This is the rice’s spa day, so no peeking!
5. Peel and slice the mangoes into whatever shape makes your heart sing. Fan them out on a plate because we eat with our eyes first.
6. Scoop the sticky rice onto the plate next to the mangoes, and drizzle any remaining coconut sauce over the top for extra drama.

Final thoughts: This dish is a textural dream—creamy, chewy, and fruity all at once. Serve it in a coconut shell for that extra ‘I’m on vacation’ vibe, even if you’re just in your kitchen.

Gluten Free Indonesian Gado Gado

Feeling adventurous in the kitchen today? Let’s dive into a dish that’s as fun to say as it is to eat—Gluten Free Indonesian Gado Gado. This vibrant, peanutty salad is a riot of textures and flavors, and guess what? It’s gluten-free, so everyone can join the party!

Ingredients

• 2 cups of fresh spinach, because we’re fancy like that
• A couple of hard-boiled eggs, sliced like a pro
• 1 cup of bean sprouts, for that delightful crunch
• A splash of coconut milk, to keep things creamy
• 2 tbsp of peanut butter, the smoother the better
• A drizzle of soy sauce (gluten-free, of course), for that umami kick
• 1 minced garlic clove, because flavor
• A pinch of red pepper flakes, for those who like it hot

Instructions

1. Grab a large bowl and toss in the spinach, bean sprouts, and sliced eggs. Mix them like you’re tossing a salad at a fancy restaurant.
2. In a small saucepan over medium heat, whisk together the peanut butter, coconut milk, soy sauce, minced garlic, and red pepper flakes. Keep whisking until it’s smoother than your last pickup line—about 3 minutes.
3. Pour the peanut sauce over the salad. Pro tip: Do this while the sauce is warm for maximum flavor infusion.
4. Toss everything together until every leaf and sprout is dressed to impress. Another pro tip: Use your hands for this step to feel like a true salad artist.
5. Let it sit for 5 minutes. This waiting game lets the flavors mingle and get to know each other.
6. Serve it up! Final pro tip: Garnish with extra red pepper flakes if you’re feeling spicy.

Who knew gluten-free could taste this good? The Gado Gado is a crunchy, creamy, slightly spicy masterpiece that’s perfect for lunch, dinner, or whenever you need a flavor adventure. Try serving it with a side of crispy tofu to take it to the next level.

Gluten Free Malaysian Char Kway Teow

Hold onto your chopsticks, folks, because we’re about to dive into a gluten-free twist on the Malaysian street food classic that’ll have your taste buds doing the cha-cha. This Char Kway Teow is all about bold flavors, slippery noodles, and that irresistible smoky wok hei—no gluten, no problem!

Ingredients

• A couple of cups of gluten-free flat rice noodles
• A splash of vegetable oil
• Two cloves of garlic, minced (because we’re not vampires)
• A handful of shrimp, peeled and deveined
• One egg, because everything’s better with an egg on it
• A dash of gluten-free soy sauce
• A pinch of sugar, to balance the flavors
• A sprinkle of chili flakes, for those who like it spicy
• A bunch of bean sprouts, for that crunch
• A few green onions, sliced, for a pop of color

Instructions

1. Soak the gluten-free flat rice noodles in warm water for about 10 minutes, or until they’re flexible but not mushy. Tip: Keep an eye on them; nobody likes a noodle identity crisis.
2. Heat a splash of vegetable oil in a wok or large skillet over medium-high heat. When it’s shimmering, toss in the minced garlic and stir for about 30 seconds until fragrant—just don’t let it turn into tiny garlic charcoal.
3. Add the shrimp to the wok and cook until they’re pink and opaque, about 2 minutes. Tip: Overcooked shrimp are sad shrimp, so keep it quick.
4. Push everything to one side, crack the egg into the empty space, and scramble it until just set. Then, mix it all together like a happy family reunion.
5. Toss in the drained noodles, a dash of gluten-free soy sauce, a pinch of sugar, and a sprinkle of chili flakes. Stir-fry for another 2 minutes, making sure everything is well-coated and delicious.
6. Finally, add the bean sprouts and sliced green onions, giving them just 30 seconds to say hello to the heat before you turn off the stove. Tip: This keeps them crisp and fresh, adding texture to every bite.

Just like that, you’ve got a plate of gluten-free Char Kway Teow that’s smoky, savory, and slightly sweet, with noodles that slide around like they’re on a water park slide. Serve it up with extra chili flakes on the side for the brave souls at your table, or squeeze a lime over the top for a zesty kick. Either way, it’s a flavor fiesta that’ll have everyone asking for seconds.

Gluten Free Singaporean Chili Crab

Kick off your culinary adventure with this gluten-free twist on Singaporean Chili Crab that’s bound to make your taste buds dance. It’s saucy, it’s spicy, and it’s absolutely foolproof—even if your cooking skills are more ‘microwave maestro’ than ‘gourmet chef’.

Ingredients

• 2 lbs of fresh crab, cleaned and cracked (because nobody likes a shell shock)
• A generous glug of olive oil (about 2 tbsp)
• 4 cloves of garlic, minced (or more, we don’t judge)
• A thumb-sized piece of ginger, grated (because freshness is key)
• 1 cup of ketchup (the secret sweet base)
• A couple of tbsp of sriracha (adjust to scare your spice tolerance)
• A splash of rice vinegar (about 1 tbsp, for that tangy kick)
• 1 tbsp of sugar (to balance the heat)
• 2 eggs, beaten (for that silky sauce texture)
• A handful of chopped green onions (for a pop of color and crunch)

Instructions

1. Heat the olive oil in a large pan over medium heat until it’s shimmering like a disco ball.
2. Toss in the garlic and ginger, sautéing until fragrant (about 30 seconds), but don’t let them turn into charcoal.
3. Add the ketchup, sriracha, rice vinegar, and sugar, stirring to combine. Let it simmer for 2 minutes to marry the flavors.
4. Gently add the crab to the pan, coating each piece in the sauce like it’s getting a spa treatment. Cover and cook for 5 minutes.
5. Pour the beaten eggs over the crab in a slow, steady stream, then stir gently to create ribbons of egg throughout the sauce. Cook for another 2 minutes.
6. Sprinkle with green onions right before serving to add a fresh contrast to the rich sauce.

Lusciously creamy with a kick that builds with each bite, this dish is best served with a side of steamed rice to soak up every last drop of sauce. Or, for a fun twist, try it with gluten-free noodles to keep the party going.

Conclusion

Gluten-free cooking just got more exciting with these 20 Asian-inspired recipes that promise flavor without compromise. Whether you’re craving noodles, dumplings, or stir-fry, there’s something here for every home cook to love. We’d be thrilled if you tried these dishes, shared your favorites in the comments, and pinned this roundup to your Pinterest boards for easy access. Happy cooking!