One-Pot Asian Pasta
- By Amy Dong
- Updated Jun. 11, 2025
This One-Pot Asian Pasta is completely manageable for any busy weeknight. It’s easy, healthy, and has phenomenal flavor. Perfect when you want to go beyond the norm.
One Pot Asian Pasta
Ever since I shared my take on the popular One-Pot Wonder Pasta, I’ve gotten many many requests for an Asian version of the one-pot hit.
I grew up with parents who were always making homestyle Asian versions of one-pot pastas. We loved lunching on those big bowls of steamy hot noodles on Saturdays. There was no formally written recipe of any sort.
That’s the way my folks roll when it comes to cooking. They measure in pinches, dashes, splashes, and sprinkles. I don’t know if they even own measuring spoons. Eyeballing works for them, because almost everything that comes out of their kitchen tastes absolutely amazing.
Simple and Accessible Ingredients
Following suit, I tend to make my Asian dishes using the dash ‘n splash method. It usually works out well, but once in awhile I can get a bit too sprinkle happy. Those are the times when I wish I’d written an actual recipe down.
I decided to make this super easy One-Pot Asian Pasta with simple and accessible ingredients (most grocery stores have a pretty decent Asian aisle now!)
And for the sake of my faithful readers, my kids – who may one day replicate this – I measured.
Healthy and Done in 30 Minutes
This One-Pot Asian Pasta boasts a fantastic savory flavor. It’s chock-full of healthy ingredients, such as lean chicken, vegetables, mushrooms, and any other ingredients you’d love to add. I generally have it done between 30-40 minutes.
This dish is also beautifully flexible. Switch out the bok choy for napa cabbage, or use enoki mushrooms in lieu of the dried Shiitake. Make it vegetarian by using veggie broth and omitting the chicken.
Giving myself high fives for finally writing down this official recipe. Enjoy.
Did you make this?
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One-Pot Asian Pasta
Ingredients
- 16 oz dry noodles, such as linguine or spaghetti
- 6 cloves garlic, minced
- 1 teaspoon Sriracha, plus more for serving
- 3 tablespoons toasted sesame oil, deep brown in color, found in Asian aisle
- 1 tablespoon regular soy sauce, or Tamari sauce
- 1 teaspoon fish sauce, found in Asian aisle
- 6 cups chicken broth, regular strength
- ½ cup dried Shiitake mushrooms, pre-soaked in hot water until soft, drained, thinly sliced
- 1 bunch bok choy, sliced to 1/2 inch pieces1 bunch green onions, thinly sliced
- 2 cups shredded rotisserie chicken
- 1 bunch green onions, thinly sliced
- roasted peanuts for garnish
Instructions
- In a large heavy pot, add the linguine, garlic, Sriracha, sesame oil, soy sauce, fish sauce, 5 1/2 cups broth, mushrooms, and half of the green onions. Bring to a boil, stirring often, uncovered. Just until pasta is barely al-dente (approx. 8 min.)
- If needed, add 1/2 cup more broth. Add bok choy stems and cover. Cook 2 more minutes.
- Add chicken and bok choy leaves, and cover. Boil 1 minute.
- Stir and season with additional soy sauce if needed. Serve immediately with remaining green onions, peanuts, and extra Sriracha.
Nutrition (per serving)
Here’s the original One-Pot Italian Pasta I shared about earlier:
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