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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.
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Course: Soup
Cuisine: Chinese
Keyword: Noodle Soup with Peanut Sauce
Servings: 2 people
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

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.