When it comes to exploring the world of Asian cuisine, one of the biggest challenges many of us face is finding gluten-free alternatives that don’t sacrifice flavor. Luckily, many traditional Asian dishes are naturally gluten-free or can be easily adapted with a few simple substitutions. In this article, we’ll take you on a culinary journey across Asia, highlighting 18 mouth-watering recipes that just happen to be gluten-free. From crispy Korean fried chicken to savory Vietnamese pho, and from spicy Szechuan eggplant to fragrant lemongrass tofu stir-fry, these dishes are sure to delight even the most discerning palates.
Crispy Gluten-Free Korean Fried Chicken
This recipe combines the crunch of Korean-style fried chicken with the convenience of gluten-free ingredients. With a simple marinade and double-frying technique, you’ll achieve crispy, flavorful chicken without the hassle.
Ingredients:
– 2 lbs boneless, skinless chicken pieces (legs, thighs, wings, breasts)
– 1/2 cup gluten-free all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup potato starch
– 1/2 cup buttermilk
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp paprika
– Salt and black pepper, to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, potato starch, and spices.
2. Pour in buttermilk and mix until the marinade is smooth.
3. Add chicken pieces and marinate for at least 30 minutes or up to 2 hours.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Remove chicken from marinade, letting excess liquid drip off.
6. Fry chicken in batches until golden brown (about 5-7 minutes per batch).
7. Drain on paper towels and serve hot.
Cooking Time: Approximately 20-25 minutes
Gluten-Free Thai Green Curry with Coconut Milk
This creamy and aromatic curry is a staple of Thai cuisine, made even more accessible by substituting traditional wheat-based ingredients with gluten-free alternatives. This recipe yields a flavorful and satisfying dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 cups mixed vegetables (bell peppers, carrots, green beans)
– 1/2 cup coconut milk
– 2 tablespoons gluten-free Thai red curry paste
– 1 tablespoon coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the curry paste and cook for 1-2 minutes, or until fragrant.
5. Add the mixed vegetables and coconut milk; stir to combine.
6. Bring to a simmer and cook for 10-12 minutes, or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Savory Gluten-Free Vietnamese Pho
This recipe combines the rich flavors of Vietnam with the convenience of a gluten-free broth, making it accessible to all. Enjoy this comforting and aromatic noodle soup with a twist.
Ingredients:
– 2 lbs beef bones (oxtail or short ribs work well)
– 4 cups gluten-free chicken or vegetable broth
– 1 tablespoon fish sauce
– 2 tablespoons soy sauce
– 1 tablespoon grated ginger
– 2 cloves garlic, minced
– 1 star anise pod
– 1 cinnamon stick
– 1/4 teaspoon ground cumin
– 8 ounces rice noodles (gluten-free)
– Salt and black pepper to taste
– Chopped herbs like basil, mint, or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the beef bones for 30 minutes.
2. In a large pot, combine broth, fish sauce, soy sauce, ginger, garlic, star anise, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Add roasted bones to the pot and simmer for another 10 minutes.
4. Cook rice noodles according to package instructions. Drain and set aside.
5. Season the broth with cumin, salt, and black pepper to taste.
6. Assemble pho by placing cooked noodles in a bowl, then adding sliced beef (rare or cooked to your liking) and ladling hot broth over the top.
7. Garnish with chopped herbs and serve immediately.
Cooking Time: 45 minutes
Sweet and Spicy Gluten-Free General Tso’s Tofu
Elevate your snack game with this gluten-free twist on the classic Chinese dish, featuring crispy tofu coated in a sweet and spicy sauce.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into bite-sized cubes
– 1/4 cup cornstarch
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup gluten-free soy sauce (or tamari)
– 1/4 cup honey
– 2 tablespoons rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (adjust to desired spiciness)
– Salt and pepper, to taste
– Chopped scallions and toasted sesame seeds for garnish (optional)
Instructions:
1. In a shallow dish, mix together cornstarch, garlic, and ginger.
2. Toss the tofu cubes in the cornstarch mixture until evenly coated.
3. Heat 1 tablespoon of oil in a non-stick skillet or wok over medium-high heat.
4. Cook the tofu for 5-7 minutes, or until golden brown on all sides.
5. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes.
6. Pour the sauce over the cooked tofu and toss to coat.
7. Season with salt and pepper to taste.
8. Garnish with scallions and sesame seeds, if desired.
Cooking Time: 15-20 minutes
Gluten-Free Japanese Miso Soup with Tofu
This traditional Japanese miso soup is a comforting and flavorful dish that’s easy to make and perfect for any meal. With the addition of soft tofu, this recipe is also gluten-free and packed with protein.
Ingredients:
– 2 cups dashi broth (or vegetable broth)
– 2 tablespoons white miso paste
– 1/4 cup cubed firm tofu
– 1 green onion, thinly sliced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Optional: noodles or seaweed for added texture
Instructions:
1. In a large pot, combine dashi broth and miso paste. Whisk until smooth.
2. Bring the mixture to a simmer over medium heat.
3. Add cubed tofu and cook for 2-3 minutes, or until heated through.
4. Stir in grated ginger and sliced green onion.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional green onion if desired.
Cooking Time: 10-12 minutes
Zesty Gluten-Free Pad Thai with Rice Noodles
This recipe combines the classic flavors of Pad Thai with a gluten-free twist, using rice noodles and a zesty sauce made with tamarind paste. Perfect for a quick and easy dinner or lunch that’s also allergy-friendly.
Ingredients:
– 8 oz rice noodles
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bean sprouts, carrots, green onions)
– 1/2 cup tamarind paste
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp grated ginger
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add mixed vegetables; cook until tender, about 2-3 minutes.
4. In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, and grated ginger. Pour the sauce into the skillet; stir to combine.
5. Add cooked noodles to the skillet; toss with the sauce until well coated.
6. Season with salt and pepper to taste. Garnish with chopped nuts.
Cooking Time: 15-20 minutes
Gluten-Free Chinese Scallion Pancakes
Savor the flavors of China with these crispy and savory gluten-free scallion pancakes, a popular street food in Beijing. Made with simple ingredients, this recipe is quick to prepare and perfect for snacking or serving as an appetizer.
Ingredients:
• 2 cups gluten-free all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup warm water
• 1/4 cup finely chopped scallions (green onions)
• Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, salt, and baking powder.
2. Gradually add warm water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into 4-6 portions, depending on desired pancake size.
4. Roll out each portion into a thin circle.
5. Brush with a little vegetable oil and sprinkle with chopped scallions.
6. Fry in hot oil (350°F) for 2-3 minutes or until golden brown.
7. Drain excess oil and serve warm.
Cooking Time: 10-12 minutes
Tangy Gluten-Free Korean Bibimbap
Bibimbap, a beloved Korean rice bowl dish, gets a tangy twist with this gluten-free version. This flavorful recipe combines crispy vegetables, savory meat, and a fried egg on top of a bed of fluffy white rice.
Ingredients:
– 1 cup white rice (gluten-free)
– 2 cups water
– 1/4 cup Gochujang sauce
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– 1 tablespoon rice vinegar
– 1/4 cup chopped scallions
– 1/4 cup sliced carrots
– 1/4 cup sliced zucchini
– 1/4 cup cooked beef (or chicken), diced
– 1 fried egg
– Salt and pepper to taste
Instructions:
1. Cook the white rice according to package instructions.
2. In a small bowl, whisk together Gochujang sauce, soy sauce, sesame oil, and rice vinegar.
3. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the scallions, carrots, and zucchini; cook until tender, about 5 minutes.
4. Add the cooked beef (or chicken) to the skillet and stir-fry for an additional minute.
5. Assemble the bibimbap by placing the cooked rice in a bowl, topping with the vegetable mixture, fried egg, and a drizzle of the Gochujang sauce mixture.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Gluten-Free Vietnamese Fresh Spring Rolls
Experience the vibrant flavors of Vietnam with these refreshing gluten-free spring rolls, filled with shrimp, vegetables, and herbs. Perfect for a light and healthy snack or as a main course.
Ingredients:
– 1 package of gluten-free rice paper wrappers (usually found in Asian markets)
– 1/2 pound cooked and peeled shrimp
– 1/4 cup chopped cucumber
– 1/4 cup sliced carrots
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Fill a large bowl with warm water.
2. Soak a rice paper wrapper for about 10-15 seconds, or until it becomes pliable.
3. Place the wrapper on a clean surface and arrange a few shrimp slices in the center.
4. Add some cucumber, carrots, and cilantro on top of the shrimp.
5. Drizzle with soy sauce, lime juice, and sesame oil, then sprinkle with salt to taste.
6. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a neat spring roll.
7. Repeat with remaining ingredients and serve immediately.
Cooking Time: None needed! Simply assemble and serve.
Fluffy Gluten-Free Steamed Bao Buns
These soft and pillowy buns are a game-changer for anyone who loves Asian-style cuisine but needs gluten-free options. With just a few simple ingredients and some gentle steaming, you’ll be enjoying tender, fluffy bao in no time!
Ingredients:
– 1 cup gluten-free all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup tapioca flour
– 1/2 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 1 tablespoon active dry yeast (gluten-free)
Instructions:
1. In a large mixing bowl, combine gluten-free flour, cornstarch, tapioca flour, and salt.
2. Gradually add in the warm water and mix until a sticky dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
5. Divide the dough into 6-8 equal portions and shape each into a ball.
6. Place the buns on a steamer basket lined with parchment paper, leaving some space between each bun.
7. Steam the buns over boiling water for 12-15 minutes or until they’re cooked through.
Cooking Time: 12-15 minutes
Gluten-Free Japanese Chicken Teriyaki
Savor the sweet and savory flavors of Japan with this gluten-free chicken teriyaki recipe, perfect for a quick and delicious meal. This dish is a great alternative to traditional takeout.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/4 cup gluten-free soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup chopped green onions for garnish
Instructions:
1. In a large bowl, whisk together soy sauce, honey, rice vinegar, and vegetable oil.
2. Add chicken pieces to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Remove chicken from marinade and cook for 5-7 minutes per side, or until cooked through.
5. Garnish with green onions and serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Fiery Gluten-Free Szechuan Eggplant
Get ready to ignite your taste buds with this spicy and savory eggplant dish, packed with the bold flavors of Szechuan cuisine. This gluten-free recipe is a game-changer for anyone looking to add some heat to their meals.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup gluten-free soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon Szechuan peppercorns, toasted and ground
– 1 tablespoon chili bean paste (doubanjiang)
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes
– Salt and black pepper, to taste
– Scallions, thinly sliced, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, rice vinegar, Szechuan peppercorns, chili bean paste, sesame oil, and red pepper flakes.
3. Add the eggplant slices to the marinade and toss to coat. Let it sit for at least 30 minutes or up to several hours in the refrigerator.
4. Remove the eggplant from the marinade, allowing any excess liquid to drip off.
5. Bake the eggplant for 20-25 minutes or until tender and slightly caramelized.
6. Garnish with scallions and serve immediately.
Cooking Time: 20-30 minutes
Gluten-Free Thai Pineapple Fried Rice
This sweet and savory dish is a twist on the classic Thai fried rice, incorporating juicy pineapple chunks and a hint of coconut milk. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 2 cups cooked jasmine rice (gluten-free)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 cup diced fresh pineapple
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons coconut milk
– 2 tablespoons soy sauce (gluten-free)
– 1 tablespoon fish sauce (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chopped onion, garlic, and ginger; cook until fragrant, about 1 minute.
3. Add mixed vegetables and cooked rice; stir-fry for 2-3 minutes.
4. Add pineapple chunks, salt, and pepper; stir-fry for an additional 2 minutes.
5. Stir in coconut milk, soy sauce, and fish sauce (if using); cook for 1-2 minutes or until heated through.
6. Serve immediately.
Cooking Time: 15-20 minutes
Sticky Gluten-Free Korean BBQ Cauliflower
Get ready to fall in love with this sweet and savory twist on traditional cauliflower! This recipe is perfect for a quick and easy dinner that’s also gluten-free and packed with flavor.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– 1/4 cup cornstarch
– 2 cloves garlic, minced
– 1 tsp grated ginger
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, garlic, and ginger.
3. Add the cauliflower florets to the bowl and toss until well coated with the glaze.
4. Line a baking sheet with parchment paper and spread out the cauliflower in a single layer.
5. Bake for 20-25 minutes or until tender and caramelized.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 20-25 minutes
Gluten-Free Japanese Okonomiyaki
Okonomiyaki is a popular Japanese savory pancake originating from the Hiroshima region. This gluten-free version uses rice flour and cornstarch to create a crispy exterior and fluffy interior, filled with flavorful ingredients.
Ingredients:
– 1 cup rice flour
– 2 tablespoons cornstarch
– 1/4 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup shredded cabbage
– 1/2 cup diced pork or tofu (optional)
– 2 green onions, thinly sliced
– 2 tablespoons soy sauce
– 2 tablespoons okonomiyaki sauce (gluten-free)
– Sesame seeds and pickled ginger for garnish (optional)
Instructions:
1. In a large bowl, whisk together rice flour, cornstarch, water, salt, and sugar to form a batter.
2. Add shredded cabbage, diced pork or tofu (if using), and green onions to the batter. Mix well.
3. Heat a non-stick pan or okonomiyaki grill over medium heat. Pour 1/4 cup of batter into the pan and spread evenly.
4. Cook for 2-3 minutes, until the bottom is crispy. Loosen with a spatula and flip.
5. Brush top with soy sauce and okonomiyaki sauce. Cook for an additional 2 minutes.
6. Serve hot, garnished with sesame seeds and pickled ginger if desired.
Cooking Time: 10-12 minutes per batch
Spicy Gluten-Free Indonesian Nasi Goreng
A flavorful and spicy twist on traditional Indonesian fried rice, this recipe is perfect for a quick and easy meal or snack. With the addition of gluten-free ingredients, this dish is also suitable for those with dietary restrictions.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1/2 cup cooked chicken or tofu, diced
– 2 tablespoons soy sauce (gluten-free)
– Salt and pepper to taste
– Chopped scallions and fried shallots for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, mixed vegetables, ginger, cumin, and cayenne pepper. Cook until the vegetables are tender, about 3-4 minutes.
3. Add cooked rice, chicken or tofu, and soy sauce to the skillet. Stir-fry for about 5 minutes, breaking up any clumps with a spatula.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped scallions and fried shallots if desired.
Cooking Time: 15-20 minutes
Fragrant Gluten-Free Lemongrass Tofu Stir-Fry
This recipe combines the brightness of lemongrass with the creaminess of coconut milk to create a flavorful and aromatic gluten-free stir-fry. Perfect for a quick weeknight dinner or a special occasion, this dish is sure to please even the most discerning palates.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 stalks lemongrass, bruised and chopped
– 2 tablespoons coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color)
– 1 tablespoon soy sauce (gluten-free)
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup coconut milk
Instructions:
1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden, about 3-4 minutes per side. Remove from pan and set aside.
3. Add onion, garlic, and lemongrass to the pan; stir-fry for 2-3 minutes or until onion is translucent.
4. Add bell peppers and cook for an additional 2-3 minutes or until tender.
5. In a small bowl, whisk together soy sauce, honey, salt, and pepper. Pour into the pan and stir-fry for 1 minute.
6. Add coconut milk and stir-fry for 30 seconds to combine.
7. Return tofu to the pan and stir-fry until coated in the sauce.
8. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Gluten-Free Singaporean Laksa with Rice Vermicelli
This recipe combines the rich flavors of laksa with the convenience of rice vermicelli, making it a perfect gluten-free option for those looking to explore Singaporean cuisine.
Ingredients:
– 1 cup dried rice vermicelli
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 small onion, thinly sliced
– 2 cups coconut milk
– 1 cup chicken or vegetable broth
– 1 teaspoon curry powder
– 1/2 teaspoon laksa paste (gluten-free)
– Salt and pepper to taste
– Chopped scallions and fried shallots for garnish (optional)
Instructions:
1. Cook rice vermicelli according to package instructions.
2. In a large pot, heat oil over medium heat. Add garlic and onion; sauté until fragrant.
3. Pour in coconut milk, broth, curry powder, and laksa paste. Bring to a simmer.
4. Reduce heat to low and let sauce thicken for 10-15 minutes.
5. Serve noodles in bowls and ladle the laksa sauce over them. Garnish with scallions and fried shallots if desired.
Cooking Time: 25-30 minutes
Summary
Discover the vibrant flavors of Asia with these 18 gluten-free recipes! From crispy Korean fried chicken to savory Vietnamese pho, sweet and spicy General Tso’s tofu, and zesty Pad Thai, there’s something for every taste bud. Try authentic Japanese miso soup, Chinese scallion pancakes, or Indonesian nasi goreng, all made without gluten. Explore the flavors of Thailand with green curry and pineapple fried rice, or indulge in Korean BBQ cauliflower and sticky bibimbap. With these recipes, you’ll be able to enjoy a world of Asian cuisine without worrying about gluten.