The no-cook route is great, paved with salads and stone fruits aplenty, but it's when you find yourself on the internet searching, 'How many nights in a row can I eat watermelon for dinner?' that you know things have gone too far.
Consider this chilled noodle salad for such times. The cooking, if you can call it that, is limited to boiling a pot of noodles. The sauce involves grating tomatoes-summer's most ephemeral joy-into a bowl and whisking in creamy peanut butter and a series of fridge-door condiments.
The end result is a refreshingly tangy and spicy dinner.
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