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. The ingredients were always a wee bit different from the last time. There was no formally written down 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…
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) and myself, I measured. Yes. I measured and wrote down an official recipe for this homestyle Asian pasta.
This One-Pot Asian Pasta boasts a fantastic savory flavor. It’s chock-full of healthy ingredients. And it’s done from start to finish in under an hour. 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 Shitake. Make it vegetarian by using veggie broth and omitting the chicken.
I’m so making this again for dinner tomorrow. Can’t wait. Giving myself high fives for finally writing the recipe down. Enjoy!
Did you make this?
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One-Pot Asian Pasta
- 16 oz dried linguine noodles
- 6 cloves garlic, chopped
- 1 tsp Sriracha, plus more for serving
- 3 TB toasted sesame oil, deep brown in color, found in Asian aisle
- 1 TB regular soy sauce
- 1 tsp fish sauce, found in Asian aisle
- 5 ½ to 6 cups regular chicken broth
- ½ cup dried Shitake 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, store boughtRoasted peanuts for garnish
- 1 bunch green onions, thinly sliced
- roasted peanuts for garnish
- 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.
Source: Chew Out Loud
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