Spicy Peanut Noodle Soup
A spicy peanut noodle soup inspired by the one at Spicy Noodle House in Osborne Village in Winnipeg. Did a “taste it then make it” date with my wife, and made the soup a week later. The level of heat can be adjusted by using more Sriracha sauce.
Toasting the Sichuan peppercorns.
Partially ground Sichuan and Black peppercorns.
Delicious!
- 6 bowls
- 15 minutes
- 30 minutes
Ingredients
- 1 onion, chopped
- 2 TBSP peanut oil
- 3/4 CUP peanut butter (smooth or chunky is fine)
- 1 TBSP Sichuan Peppercorns
- 1/2 TBSP Black Peppercorns
- 3 TSP Sugar
- Salt and Pepper to taste
- 3 dry chili peppers, crushed
- 3+ TSBP Sriracha sauce
- 1 TSBP Fish sauce
- 4 Cloves garlic, finely chopped
- 1/2 package flat rice noodles
- 1/2 inch cube frozen ginger, grated
- 900 ml chicken broth
- 750 ml water
- 1 handful peanuts, finely chopped
- green onion (garnish)
Directions
- dry fry the Sichuan peppercorns for about 1 minute on medium heat, and finely grind them
- caramelize onion in peanut oil in a dutch oven or large pot
- add chicken stock and water, half the chopped peanuts, all the spices, garlic, grated ginger, peppers, Sriracha sauce, fish sauce and the peanut butter and bring to a boil
- simmer for 15 minutes
- add sugar, salt and pepper to taste (and additional Sriracha sauce to taste)
- bring a separate pot of water to boil, and cook the flat rice noodles as per packet instructions – don’t forget to run them under cool water after
- strain the peanut soup and serve with the noodles, green onion and peanut to garnish
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