Spicy Peanut Noodle Soup

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.

Sichuan Peppercorn

Toasting the Sichuan peppercorns.

Ground peppercorns

Partially ground Sichuan and Black peppercorns.

On Rice


  • 6 bowls
  • 15 minutes
  • 30 minutes


  • 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)


  1. dry fry the Sichuan peppercorns for about 1 minute on medium heat, and finely grind them
  2. caramelize onion in peanut oil in a dutch oven or large pot
  3. 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
  4. simmer for 15 minutes
  5. add sugar, salt and pepper to taste (and additional Sriracha sauce to taste)
  6. 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
  7. strain the peanut soup and serve with the noodles, green onion and peanut to garnish

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