One-Pot Asian Noodles


We’ve been on a shabu-shabu-style one-pot Asian noodles kick lately. Load up with all veggies or add your favorite protein. So easy and in one pot!

We've been on a shabu-shabu-style one-pot Asian noodles kick lately. Load up with all veggies or add your favorite protein. So easy and in one pot!

One-Pot Asian Noodles

We’ve been on a one-pot shabu-shabu-style Asian noodle kick lately. The foundation of this warming one-pot Asian noodle soup is this recipe originally featured in an issue of Sunset Magazine from way way back.
I’ve added a few more ingredients like kombu for an extra dose of iodine and iron, shiitake mushrooms and ginger for an immunity boost and sriracha for a bit of heat. Into the lovely broth go noodles—either rice sticks or mung bean threads. On top of the noodles goes your protein of choice and loads of veggies. Cover, steam, and that’s it! All done in about 30 minutes—and in one pot. I like that part a lot.


One-Pot Asian Noodles

One-Pot Asian Noodles


  • 4 ounces RICE STICKS or bean thread threads
  • 3 cups CHICKEN BROTH
  • 2 cups WATER
  • 1/4 cup MIRIN
  • 1/4 cup gluten-free SOY SAUCE or coconut aminos
  • 1 stick KOMBU, optional
  • 1/4 teaspoon SRIRACHA sauce, optional
  • 2 teaspoons gluten-free FISH SAUCE
  • 1 tablespoon HONEY
  • 2-inch piece fresh GINGER, peeled and sliced
  • 12-16 ounces PROTEIN of choice (see Notes)
  • 3-4 BABY BOK CHOY, sliced
  • 4 ounces MINI PEPPERS (or one red bell pepper), stemmed and thinly sliced
  • 4 ounces SUGAR SNAP or snow peas
  • 3 GREEN ONIONS, white part and some of the green sliced on the diagonal, for garnish
  • 1/2 cup chopped CILANTRO for garnish


  1. Soak noodles in a large bowl of warm water for 3-5 minutes. Drain and set aside.
  2. In a large pot combine chicken broth, water, mirin, soy sauce, mushrooms, kombu, sriracha sauce, fish sauce, honey, and ginger. Bring to boil. Cover; reduce to simmer and cook 10-15 minutes or until mushrooms are tender.
  3. Using a slotted spoon, remove kombu and ginger slices and discard. Remove mushrooms, slice thinly and return to pot.
  4. Add noodles to broth. Arrange protein, bok choy, bell pepper, and peas on top of noodles. Cover and cook until protein is cooked through.
  5. Salt to taste. Garnish with green onions, cilantro, and more sriracha if desired.


Choose one or a combination of any of these proteins: Tofu cut into 1-inch cubes. Chicken breast thinly sliced. Raw shrimp, peeled and deveined .

More Good Stuff


Maggie March 7, 2013 - 2:47 pm

Yes please! I will be making this one for sure.

Meg @ Beard and Bonnet March 13, 2013 - 1:42 pm

Oh this looks sooooo YUMMY!!!

bob June 7, 2013 - 10:13 am

I am drawn to dishes with as much colour as this one. I made a version of this soup last night, and it was delicious! (Subbing vegetables and such to fit with my dietary requirements,). I even omitted the noodles, and it's still awesome. I think this will be in my winter meal plan rotations for a few years yet!
Thanks, Lexie =)

Cecilia May 7, 2014 - 3:21 pm

this looks yummy! how many servings does it make?

Lexie May 7, 2014 - 5:02 pm

Cecilia, I would say it serves 4-6.



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