The Sunset Pier Peanut Noodle Bowl

There’s this little stretch of boardwalk near Ocean Beach where I like to cool down after my evening yoga flow. Last Thursday, the sky was doing that impossible thing — tangerine fading into violet — and all I could think about was getting home to make something that matched that energy. Warm, vibrant, a little bit sweet, a little bit spicy. That’s how this bowl was born. I tossed rice noodles with a creamy peanut-coconut sauce, piled on every crunchy vegetable I had, and squeezed a fat lime wedge over the top. It tasted like summer even though February was trying its hardest outside. This one’s for those nights when you need dinner to feel like a mini vacation.

Ingredients

• 8 oz brown rice noodles
• ⅓ cup creamy natural peanut butter
• 3 tablespoons coconut aminos
• 2 tablespoons fresh lime juice
• 1 tablespoon maple syrup
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon fresh grated ginger
• 2 cloves garlic, minced
• ¼ cup full-fat coconut milk
• 1 tablespoon avocado oil
• 1 red bell pepper, thinly sliced
• 1 cup shredded purple cabbage
• 1 large carrot, julienned
• 1 cup shelled edamame
• ½ cup fresh cilantro, chopped
• 3 green onions, sliced
• ¼ cup roasted peanuts, roughly chopped
• 1 lime, cut into wedges
• Pinch of red pepper flakes

Instructions

1. Cook the noodles. Bring a large pot of water to a boil. Cook the brown rice noodles according to package directions until tender. Drain, rinse with cold water to stop cooking, and set aside.
2. Make the peanut-coconut sauce. In a medium bowl, whisk together the peanut butter, coconut aminos, lime juice, maple syrup, sesame oil, rice vinegar, grated ginger, minced garlic, and coconut milk until smooth and creamy. Add a splash of warm water if needed.
3. Warm the vegetables. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the red bell pepper, purple cabbage, and edamame. Stir-fry for 2–3 minutes until just warmed through but still crunchy.
4. Toss everything together. Add the cooked noodles to the skillet. Pour the peanut-coconut sauce over the top and toss with tongs until every noodle is coated and glossy.
5. Serve and top. Divide into bowls. Top with julienned carrots, fresh cilantro, sliced green onions, chopped peanuts, and red pepper flakes. Squeeze a lime wedge over each bowl.

Tips

• Make it spicy by adding sriracha or a minced Thai chile to the sauce.
• The sauce keeps in the fridge for up to 5 days — make a double batch for easy meal prep.
• Swap edamame for crispy air-fried tofu cubes for extra protein.
• For a raw version, skip the stir-fry step and toss everything cold.