Noodle Soup with Peanut Sauce is my homemade version of Ichiban-style noodles. No styrofoam cup, no additives and preservatives; just plain old rice noodles with a tasty, peanut flavoured broth.
For years it has been reported how unhealthy instant noodle soups are yet the convenience of these just-add-water and serve-in-the-cup soups are irresistible to many. (I too have eaten my share and served them to children I love.) Use this recipe as a guide and challenge yourself to streamline the process and make this soup fast and easy so that you would make it on a regular basis.
This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
In my ‘World of Rice Noodles’ cooking class we make this soup. The original recipe was called Dan Dan Mein noodles, Chinese street vendor’s noodles from Sichuan province. Traditionally Chinese street noodles are topped with dried shrimp and canned preserved vegetables that add a pungent, crunchy taste. I’ve used both of these ingredients but over time my recipe evolved to be a quick noodle soup with the ingredients I had on hand.
I list Chinese black bean sauce as an ingredient because I do always have it on hand. It’s in my fridge and I make this homemade Chinese black bean sauce once or twice a year. That post has the recipe but to be complete I have also included it here. For those of you who aren’t up for making this sauce yet try substituting more soy sauce, hoisin sauce or oyster sauce.
I encourage you to taste and adjust, mess around with it and add other ingredients you like until you have a recipe worth repeating. (I will try and entice you into making the black bean sauce by including more recipes with it at the end of this post.)
I buy one-pound packages of vermicelli rice noodles at the Asian grocery store. These are the skinny noodles I also use to make Vietnamese salad rolls. They are dry and brittle and are packaged up like a ball of wool so they fly everywhere when you break off the amount of noodles you need. To prevent this mess I unwrap a brand new package of noodles and transfer them right into a huge zippered plastic bag. When I use them I pull off the amount I need right in the bag. Eventually I discard the broken noodles that settle in the bottom of the bag.
To soften rice noodles the method I prefer is to pour boiling water over them in a bowl and let them sit for five minutes. Many recipes warn against over cooking the noodles and suggest you soak the noodles in hot tap water and let them sit for fifteen minutes. I can’t seem to get the right texture with that method so just find a way that works for you and stick with it.
For even more information check out this post, How To Use Rice Noodles.
You don’t need too many tools to make a quick bowl of soup but having the right ones goes a long way to making the process easy. Where you store these items is half the battle and I find that less is more. If things are all stacked up and behind other dishes then that won’t be easy. Just some things to think about as you cook.
Measuring Cups – I like any job where I can measure right into a measuring cup and then keep working with it as the bowl. So I own lots of different sizes of pyrex measuring cups to be able to do that.
I did try one other method putting dry noodles into my lunch soup bowl and pouring the microwaved liquid over them. Thinking they would cook between 7:00 a.m. when I did it and 12:00 when I ate my lunch. Sadly, when I reheated my soup at work the texture of the noodles was not quite right. I also learned that frozen peas do actually require a little cooking time so this was a sort-of fail. I was able to eat my soup but it wouldn’t do that again. Maybe I should have made this in my thermos?
I’d love to hear in the comments below if you tried any unconventional method to prepare this soup. You can also share your disaster story if you learned what NOT to do.
Asparagus with Black Bean Butter Sauce uses the whole black beans
Hoisin Glazed Pork Ribs made with whole black beans
|3 oz dried rice vermicelli noodles|
|¼ cup boiling water|
|2 Tbsp peanut butter|
|2 Tbsp GF soy sauce|
|1 Tbsp sesame oil|
|1 Tbsp Chinese black bean sauce (or more soy sauce)|
|1 clove garlic, minced|
|2 tsp sugar|
|2 tsp white vinegar|
|GARNISHES - minced green onion & a handful of salted peanuts|
|BROTH and OPTIONAL TOPPINGS|
|2 cups GF chicken stock|
|a handful of cooked chicken, pork or shrimp|
|any raw or cooked vegetables you like|
|GF CHINESE BLACK BEAN SAUCE|
|2 Tbsp vegetable or peanut oil|
|2 Tbsp fermented black beans, rinsed and drained|
|1 Tbsp garlic, minced|
|½ cup GF chicken stock|
|1 Tbsp GF soy sauce|
|2 Tbsp Sherry|
|1 tsp sugar|
|1½ tsp cornstarch|
Join our community and see what’s cookin’ in my kitchen each week. Download the free ebook if you need some ideas for more everyday cooking at home.