Coconut Curry No Cook Veggie Noodles
Say no to cooking with these Coconut Curry No Cook Veggie Noodles! The vegetable noodles are smothered in a delicious and easy to make coconut curry sauce that softens them without having to turn on the stove. This healthy 20-minute dinner recipe is ideal for summer. It's also vegan + gluten-free + paleo + Whole30 compliant.
No cook recipes on a COOKING blog? What kind of blogger am I? Ahhhh!
As we're all melting away in this heat, I thought we could all give our BBQs and ovens a little well-deserved rest. Is it as hot where you are as it is here in Vancouver?
We've been covered in a thick haze of smoke from all the forest fires burning throughout the province. Have you seen the pictures? It's hard to want to be outdoors right now. I haven't even run in a week because the air quality is so poor. I know people are dealing with fires all over the continent right now.
Being cooped up means I'm spending more time than ever in the kitchen. It's great, except that I don't have air conditioning and I definitely don't want to turn on my oven. Even the stove is too hot right now!
You with me?
I decided to make us a dinner recipe that requires NO COOKING. Like, none at all. You're going to 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 then dig into dinner.
No heating up the kitchen required. No cook veggie noodles for the win!
Veggie noodles + sauce = magic. Here's why:
If you look at a bowl of veggie noodles or zoodles, they don't look particularly edible. Did you see those noodles there? ? That's what I'm talking about. They look overly crunchy and definitely not twirl around your fork-able.
Once you smother them with sauce and let them sit for a few minutes, everything changes. They become soft and pliable. They lose their raw crunch. They become noodles deserving of twirling and slurping.
See what I mean? It's magic!
If you want to get your Coconut Curry No Cook Noodles on for dinner, you can eat them as they are. No additions needed. With all the coconut milk and tahini in the sauce, they are remarkably filling.
But … if you want you can add some protein. That would still make them no cook noodles, but you would have to do a little bit of cooking for the protein.
I love these noodles with simple grilled chicken. They would also be great with tofu (hello vegan-friendly dinner!) or with some grilled fish.
If you opt for adding some protein, here's what I recommend you do:
Put the tofu, fish, or chicken into a resealable plastic bag. Pour in a couple of glugs of oil and soy sauce or coco aminos. Put a spoonful of red Thai curry paste into the bag then seal it and squish it around till everything is coated. Let the bag hang out in your fridge for a while then remove the protein from the bag and grill it on your BBQ. You could also pan sear it if you don't have a grill.
Don't worry about the ingredient quantities. I've made this marinade many times, have never measured, and it's always delicious.
Coconut Curry No Cook Veggie Noodles
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Coconut Curry Sauce
- 14 ounce can of coconut milk
- 4 tablespoons tahini
- 1 tablespoon Thai red curry paste, read labels for Whole30
- 1 tablespoon soy sauce, sub coco aminos for paleo and Whole30
- ½ tablespoon harissa paste – I like Mina
- 1 medium shallot
- 1 large garlic clove
- 1 inch piece of ginger, peeled
- Juice from 1 lime
- 3 medium zucchinis
- 2 large carrots
- 1 globe eggplant
- A handful of cilantro
- Sesame seeds, to garnish
- 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 – I like Mina, 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