Miso Sesame Noodle Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (4 ounce) package rice sticks or 1 (4 ounce) package rice vermicelli
• 4 ounces soft tofu, drained
• 3 tablespoons miso (shiro)
• 2 tablespoons minced fresh ginger
• 2 tablespoons lemon juice
• 2 tablespoons canola oil, divided
• 1 serrano chili, chopped
• 1 tablespoon dark sesame oil
• 1 medium japanese eggplant, trimmed and sliced (1/2 lb.)
• 1 medium red bell pepper, sliced
• 1/2 lb snow peas, trimmed
• 4 ounces shiitake mushrooms, stems removed and sliced (1 cup)
• 2 tablespoons chopped green onions
• 1 tablespoon sesame seeds

Recipe

• 1 prepare rice sticks according to package directions. rinse under cold running water. drain well.
• 2 purée tofu, miso, ginger, lemon juice, 1 tbs. canola oil, and serrano chile in blender or food processor until smooth.
• 3 season with salt.
• 4 heat sesame oil and remaining 1 tbs. canola oil in nonstick skillet over medium-high heat.
• 5 add eggplant and bell pepper, and cook 4 minutes, or until slightly softened.
• 6 add snow peas and mushrooms, and cook 3 minutes more, or until vegetables are crisp.
• 7 toss vegetable mixture with rice noodles, green onions, and sesame seeds.