Noodle Bowl Recipe

Prepare noodles

Bring a large pot of water to a rolling boil. Turn off the heat, add the dry rice noodles and soak according to package instructions (usually 4–7 minutes) until just tender. Drain in a colander and rinse under cold water to stop cooking and remove excess starch. Toss with 1 tbs vegetable oil to prevent sticking and set aside.

Prep vegetables

While noodles soak, wash and dry the spinach, slice the cucumber and red pepper thinly, shred the carrot if not already shredded, and thinly slice the scallions. Place prepared vegetables and cilantro in bowls for quick assembly.

If you prefer warm greens: heat a medium skillet over medium heat, add 1 tbs oil, add spinach and sauté just until wilted (30–60 seconds). Remove from heat and set aside. This step is optional — bowl can be served fully room temperature or chilled.

Blend the pesto

In a food processor or high-speed blender combine basil, cilantro, shredded coconut, coconut milk, lime juice, soy sauce, rice vinegar, chopped ginger, garlic, sesame oil, honey (or maple), salt, and crushed red pepper if using. Pulse until a smooth, slightly thick sauce forms. Scrape down sides as needed. If the pesto is too thick, add up to 2 tbs more coconut milk or 1–2 tbs water to reach a creamy pourable consistency suitable for coating noodles.

Taste and adjust seasoning: add more lime for brightness, soy sauce for saltiness, or honey for sweetness. The sauce should be balanced—creamy, slightly tangy, and herb-forward.

Combine noodles and sauce

Place the drained rice noodles in a large mixing bowl. Add about 3/4 of the coconut pesto sauce and toss gently with tongs until noodles are evenly coated. Add more sauce as desired — reserve some to drizzle when serving.

Layer the bowl

Divide coated noodles between 4 bowls. Arrange spinach (or wilted spinach), shredded carrot, cucumber, red pepper, and cilantro on top of noodles. Sprinkle chopped peanuts and toasted sesame seeds over each bowl. Add sliced scallions and a wedge of lime on the side.

Serve immediately at room temperature or chilled. Encourage diners to squeeze lime over their bowl and toss before eating. Leftover pesto keeps in an airtight container in the refrigerator for up to 4 days and can be thinned with water or coconut milk when reheating.