Coconut Curry Veggie Noodles A No Cook Dinner For Summer

For another Thai-inspired recipe with just two minutes of cooking time, try this Thai noodle salad.

Coconut milk: The base of the velvety sauce. Tahini: Brings a nutty, subtly sesame flavor. Thai red curry paste: Make your own using spice rack staples or buy one from the store to add Thai-inspired flavor. Soy sauce: Balance the flavors with a umami note. Harissa paste: Adds a smoky depth of flavor. Garlic and ginger: Adds savory and zesty notes. Sesame seeds: Top it off with a little crunch, adding texture and flavor. Lime juice: Brightens things up with a citrus note. Cilantro: Adds a touch of freshness. Veggies: Shallots, zucchini, carrots, and globe eggplant provide a variety of textures and flavors and are also nutritious.

But while they taste great as a veggie based no cook dinner for summer, you can also add some protein! Keep it simple and add a cooked rotisserie chicken from the store, or use up leftover chicken or tofu. Or if you’re willing to turn the grill on, our top protein picks are tofu, fish, or chicken. We recommend putting your protein of choice into a bowl, adding a few glugs of oil and soy sauce and a spoonful of red Thai curry paste. Mix everything around and then let it marinate in the fridge for 30 minutes or so. When you’re ready, remove the protein from the marinade and grill it on your BBQ. You could also pan sear it if you don’t have a grill.

Broccoli and Kale Salad with blueberries and coconut Spring Mix Salad Raw Beet Salad with carrots and apples

Or add some juicy grilled chicken breast, grilled pork chops, or cedar plank salmon.