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    Home » Recipes » Soups

    Gluten Free Noodle Soup with Peanut Sauce

    Published: Mar 24, 2024 by Cinde LittleThis post may contain affiliate links1 Comment

    Jump to Recipe Print Recipe

    Gluten Free Noodle Soup with Peanut Sauce is my version of instant noodles. We love the convenience of gluten free instant food, but we also want alternatives. Use this recipe as a guide for a healthier soup. Change it to suit your taste and use what's in your fridge.

    A bowl of Noodle Soup with Peanut Sauce surrounded by optional toppings. this gluten free recipe

    Homemade Chinese black bean sauce has a unique taste not to be missed and it's an ingredient in this soup. I make it with fermented Chinese black beans that can be found wherever you buy Asian ingredients.

    Jump to:
    • 🍜 Ingredients
    • Instructions To Soften Rice Noodles
    • Substitutions
    • Variations
    • Equipment
    • Storing and Using Rice Vermicelli Noodles
    • Top Tip
    • Gluten Free Noodle Soup with Peanut Sauce

    🍜 Ingredients

    This is my version of Chinese street noodles. They are traditionally topped with dried shrimp and canned preserved vegetables to add a pungent, crunchy taste. Over time I simplified the recipe to use ingredients I typically have on hand.

    • rice vermicelli noodles
    • frozen peas
    • peanut butter
    • gluten free soy sauce
    • sesame oil
    • gluten free Chinese black bean sauce (see substitutions)
    • garlic
    • white vinegar or rice vinegar
    • gluten free chicken stock or boiling water
    • green onion
    • peanuts
    • cilantro
    • Optional protein: cooked chicken, pork, shrimp or tofu

    See recipe card for exact amounts.

    Instructions To Soften Rice Noodles

    The boiling water method for softening rice noodles works best for me. Use any amount of noodles and any width.

    A kettle pouring boiling water into a bowl of dry rice noodles.
    Step 1. Put noodles in a bowl and cover with boiling water.
    A pasta stirrer lifting softened rice noodles out of a large, white bowl.
    Step 2. Let sit 5 minutes then drain and use.

    For more on rice noodles check out this post, How To Use Rice Noodles.

    Substitutions

    Black Bean Sauce: Substitute gluten free soy sauce, hoisin sauce or oyster sauce. The taste won't be the same but it will be delicious and better than any instant soup you can buy.

    Variations

    This is a simply soup that can be varied anyway you want. Add cooked meat or tofu, a soft boiled egg like you see in ramen, more vegetables or anything you like in your soup.

    Equipment

    Having the right tools for the right job makes every task in the kitchen easier. For soup a large strainer can go in the sink to dump noodles right into. A smaller strainer with a handle will work too. I also have many sizes of pyrex measuring cups so I can measure right into a cup and keep working with it like a bowl. I less bowl to clean up is always a bonus.

    Storing and Using Rice Vermicelli Noodles

    I buy one-pound packages of vermicelli rice noodles at the Asian grocery store. These are the skinny noodles used to make Vietnamese salad rolls. They're dry and brittle and are packaged up like a ball of wool. They fly everywhere when you break off some noodles so transfer them right into a huge zippered plastic bag. Learn to break them right inside the bag. Eventually I discard the tiny broken noodles that settle to the bottom of the bag.

    Top Tip

    Make the black bean sauce. Once it's in your fridge plan to make some of these recipes within a month. Repeat as often as you like.

    A bowl of Noodle Soup with Peanut Sauce surrounded by optional toppings; peanuts, green onions ad cilantro.

    Gluten Free Noodle Soup with Peanut Sauce

    This is my version of instant noodle soup. When I have black bean sauce in the fridge it's pretty easy. I've been making this version of Chinese Dan Dan Noodles for more than 20 years and the more times you make it the easier it feels.
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: Chinese
    Keyword: Noodle Soup with Peanut Sauce
    Servings: 2 people
    Calories: 435kcal
    Author: Cinde Little

    Ingredients

    • 3 oz dried rice vermicelli noodles
    • ¼ cup frozen peas

    PEANUT SAUCE

    • ¼ cup boiling water
    • 2 tablespoon peanut butter
    • 2 tablespoon gluten free soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon Chinese black bean sauce (or more soy sauce)
    • 1 garlic clove, minced
    • 2 teaspoon sugar
    • 2 teaspoon white vinegar

    BROTH and ADD INS

    • 3 cups gluten free chicken stock or boiling water
    • ¼ cup cooked chicken, pork, shrimp or tofu (optional)

    TOPPINGS

    • 1 green onion, minced
    • 2 tablespoon chopped, salted peanuts
    • 2 tablespoon chopped cilantro
    Prevent your screen from going dark

    Instructions

    • Put noodles and peas in a large bowl. Pour boiling water on top and soak for 5 minutes. Drain. Divide into 2 soup bowls.

    MAKE PEANUT SAUCE

    • Combine peanut butter, boiling water, soy sauce, sesame oil, black bean sauce, garlic, sugar and vinegar in a pyrex measuring cup. Microwave 30 seconds, stir until smooth.
    • Heat chicken stock to boiling in microwave, 1-2 minutes. Add peanut mixture to stock and pour over noodles.
    • Taste for salt, especially if you use water or unsalted stock.
    • Add toppings of your choice.

    Notes

    I love Chinese Black Bean Sauce but this is intended to be an easy soup recipe. If you don't have black bean sauce in the fridge then extra soy sauce will do. Follow the link to my recipe for Chinese Black Bean Sauce.

    Nutrition

    Nutrition Facts
    Gluten Free Noodle Soup with Peanut Sauce
    Serving Size
     
    1 bowl
    Amount per Serving
    Calories
    435
    % Daily Value*
    Fat
     
    26
    g
    40
    %
    Saturated Fat
     
    5
    g
    31
    %
    Polyunsaturated Fat
     
    8
    g
    Monounsaturated Fat
     
    12
    g
    Cholesterol
     
    24
    mg
    8
    %
    Sodium
     
    1651
    mg
    72
    %
    Potassium
     
    694
    mg
    20
    %
    Carbohydrates
     
    29
    g
    10
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    14
    g
    16
    %
    Protein
     
    24
    g
    48
    %
    Vitamin A
     
    244
    IU
    5
    %
    Vitamin C
     
    10
    mg
    12
    %
    Calcium
     
    47
    mg
    5
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Once you have Chinese black beans in your kitchen use them whole to make Hoisin Glazed Pork Ribs and Asparagus in Black Bean Butter Sauce. Once you make the black bean sauce for this soup, you can use it to make Mongolian Pork Chops and my everyday Vegetable Stir Fry.

    __________________________________________________________________________

    New here? I've got the help you need to learn to make gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.

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    🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. Learn all the ways I can help you by visiting this page, Everyday Gluten Free Gourmet.

    _________________________________________________________________________

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    Comments

      5 from 1 vote

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      Recipe Rating




    1. Cinde Little

      February 19, 2025 at 7:27 pm

      5 stars
      Every time I make the black bean sauce, I make some version of this soup.

      Reply

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    Cinde Little, the Everyday Gluten Free Gourmet, in her kitchen holding a bowl of soup.

    Hi, I'm Cinde!

    As a foodie and health educator I'm here to help you learn to cook gluten free. Every gluten free journey is unique but we all need to eat. I share recipes that work, resources to learn about GF flours and tips for success in the kitchen. Subscribe NOW to get the help you need.

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