Lunch Box: Make-Ahead Curry Pork Skewers with Vermicelli

A quick make-ahead lunch that uses Thai curry paste to pack big flavor into broiled pork skewers. [Photograph: Suzanne Lehrer]

Summer lunches always have me craving something spicy, something cold, or something with relatively few ingredients. This week's lunchbox just so happens to be a combination of all three. In summer, I tend to shop for less groceries—when tomatoes and corn are in season, who needs a multi-course meal?—meaning that my lunches are inspired by what's hanging around in the fridge.

I was craving a little pork satay, but decided to switch it up and use the last of my curry paste to create these quick skewers, broiled for about 3 minutes flat. A little bit of honey mixed in creates a caramelized crust, and lime zest adds some zip. I always keep vermicelli noodles in my pantry; they're ideal for leftovers, quick and easy to prepare, and soak up bold flavors well. I tossed in some especially spicy fresh radishes and a touch of sesame oil, and everything stayed fresh and flavorful until the next day.

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