Looking for no cook dinners for summer? These no-cook, coconut curry veggie noodles are refreshing, nourishing, and heat-free. The vegetable noodles are smothered in a delicious, easy-to-make, and velvety coconut curry sauce that softens them while the stove stays off. This healthy 20-minute recipe is your savior on sweltering summer nights.
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.