These are the cold noodles of the summerEvery year, there’s the song of the summer. The drink of the summer. And now, the noodles of the summer. The timing is ideal for these cold peanut ginger noodles from Melissa Clark, streaming as we are toward the Fourth of July and all the barbecues and other hangs that come with it. Melissa makes a powerful case for this dish as a side, but you should also consider it as a main. The dressing contains a full cup of crunchy peanut butter, which provides protein, though you could also increase the dressing and toss cubes of seared tofu or shreds of rotisserie chicken in with the noodles. That recipe is below, along with four others for the week ahead. We have hundreds more recipes for the Fourth, including our best recipes for that barbecue or potluck, my favorite easy corn salad and this new Painkiller-inspired pineapple-coconut punch that I can’t wait to sip. Reach out to me anytime at dearemily@nytimes.com. Have a great week and an even better long weekend ahead.
1. Cold Peanut Ginger NoodlesMelissa Clark argues that this simple, punchy version of classic cold noodles is better than any pasta salad. The secret ingredient is crystallized ginger, which is chopped into bits and tossed in with the noodles, scallions and lime juice to serve.
2. Tomato Basil Chicken BreastsThere’s a lot of love for this recipe from Christian Reynoso, which provides a blissfully summery way to do a chicken dinner. The salt and acid of the capers and red wine vinegar take the dish to the next level.
3. Crispy Coconut SalmonJust look at the coconut-panko crust, wispy and golden, on this oven-roasted salmon from Ashley Lonsdale. This dish is reminiscent of coconut shrimp, but goes in its own delicious direction.
4. Silken Tofu With Peanut Chile CrispIn this new recipe, Nisha Vora tops creamy and cool silken tofu with chunky, hot homemade chili crisp, serving it over white rice. It’s a dinner with pleasingly different textures and temperatures, all in one bowl. You can watch Nisha make it in this video.
5. Hot-Sauce ShrimpThis recipe is an old friend of mine. It’s from Ali Slagle, and you may be genuinely shocked by how easy and quick it is, and the excellence of the results. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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