Coconut Curry Veggie Noodles: A No-Cook Dinner for Summer
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Looking for no cook dinners for summer? These no-cook, coconut curry veggie noodles are refreshing, delicious, and heat-free. The vegetable noodles are smothered in an easy-to-make and velvety coconut curry sauce that softens them while the stove stays off. This 20-minute recipe is your savior on sweltering summer nights.
No cook dinners for summer are the saving grace of the season! These coconut curry veggie noodles require NO COOKING! Peel, chop, or spiralize some veggies into noodles then whiz the sauce around in your blender. Once you pour the sauce over the noodles, you’re going to let them sit for a few minutes so they soften.
The velvety sauce is well-balanced and luscious, bringing the flavor to this no cook summer dinner. The coconut milk base melds seamlessly with a gentle nuttiness courtesy of the tahini, while the curry paste introduces a Thai-inspired kick. Harissa enriches the flavor profile with a smoky undertone, and ginger and garlic provide a zesty and savory depth of flavor
Ingredients needed
Rejoice for no-cook dinners for hot summer days! This refreshing dish has a blend of textures and flavors. Gather these ingredients for the coolest summer lunch or dinner:
- 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.
How to make this no cook summer dinner more filling
Between the coconut milk and tahini, you’ll find these no cook noodles surprisingly filling.
But while they taste great as a veggie based no cook dinner for summer, you can also add some meat! 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 picks are fish or chicken. We recommend putting your meat 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 meat from the marinade and grill it on your BBQ. You could also pan sear it if you don’t have a grill.
What to serve with this no cook summer dinner
Keep the stove off and make a side salad to serve alongside your coconut curry veggie noodles:
- 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.
Recipe FAQs
Can I use light coconut milk?
Yes, using light coconut works well, too.
How do I store leftovers?
Pop them in the fridge in an airtight container for 2-3 days, and enjoy them straight from the fridge! Coconut milk can solidify in colder temperatures, so you might see this happen on leftovers. It’s normal and does not indicate it’s unsafe to heat. If this happens, you can gently heat on medium on the stovetop – the texture may change, but it’ll still taste great.
Can I add other ingredients?
For sure! The noodles and sauce are great on their own, or you can add other fresh herbs like basil or parsley. Add tomato, corn, feta cheese, creamy avocado, cabbage, lettuce, or other fresh vegetables like red onion. You can add a squeeze of lime juice or lemon juice, or add some peanut butter to the sauce for a coconut curry peanut sauce. Add salt and pepper to taste.
Coconut Curry No Cook Veggie Noodles Recipe
Ingredients
Coconut Curry Sauce
- 14 ounce can of coconut milk
- 4 tablespoons tahini
- 1 tablespoon Thai red curry paste
- 1 tablespoon soy sauce (gluten-free if needed)
- ½ tablespoon harissa paste
- 1 medium shallot
- 1 large garlic clove
- 1 inch piece of ginger (peeled)
- Juice from 1 lime
Veggie Noodles
- 3 medium zucchinis
- 2 large carrots
- 1 globe eggplant
- A handful of cilantro
- Sesame seeds (to garnish)
Instructions
- Place all the coconut curry sauce ingredients into your blender and blend on high until smooth. Note: if you don't have a high-powered blender, you'll want to finely mince the shallot, garlic, and ginger before adding them to your blender.14 ounce can of coconut milk, 4 tablespoons tahini, 1 tablespoon Thai red curry paste, 1 tablespoon soy sauce, ½ tablespoon harissa paste, 1 medium shallot, 1 large garlic clove, 1 inch piece of ginger, Juice from 1 lime
- Using a julienne peeler, a mandolin with a ¼ inch blade, a spiralizer, or a sharp knife, cut the zucchinis, carrots, and eggplant into long thin strips. Save the seedy middles of the zucchinis and eggplant for another use.3 medium zucchinis, 2 large carrots, 1 globe eggplant
- Place the veggie noodles into a large bowl and add the cilantro. Pour all of the sauce over the top and toss to coat. Let the sauce sit for about 10 minutes, or until the noodles begin to soften. Serve the noodles with some sesame seeds sprinkled over the top.A handful of cilantro, Sesame seeds
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I know what you mean! I can’t even imagine turning on my oven right now!!
Can I use light coconut milk and still have the sauce turn out well?
Light coconut milk would definitely work!
Thank you so much! I’m loving no cook recipes in this heat!
Is this recipe always eaten cold ?
You could gently heat it in a pan if you would like it warm. If you do, don’t let the noodles sit in the sauce or they will get too soft. The dish ends up being room temperature as neither the veggies or sauce are cold.