Summer time meals is a really explicit quandary: a few of the finest produce of the yr, throughout arguably the worst cooking season (too sizzling, too stuffy, too sweaty). The no-cook route is nice, paved with salads and stone fruits aplenty, nevertheless it’s when you end up on the web looking out, “What number of nights in a row can I eat watermelon for dinner?” that you recognize issues have gone too far. Contemplate this chilled noodle salad for such instances. The cooking, in the event you can name it that, is restricted to boiling a pot of noodles. (Resist the urge to prepare dinner them al dente, as you’ll pasta. Chilled noodle salads profit from well-done noodles.) The sauce includes grating tomatoes—summer season’s most ephemeral pleasure—right into a bowl and whisking in creamy peanut butter and a sequence of fridge-door condiments. The tip result’s a refreshingly tangy and spicy dinner.
