Miso-Sesame Noodle Salad
1 4-oz. pkg. rice sticks or rice vermicelli
4 oz. soft tofu, drained
3 Tbs. white (shiro) miso
2 Tbs. minced fresh ginger
2 Tbs. lemon juice
2 Tbs. canola oil, divided
1 serrano chile, chopped
1 Tbs. dark sesame oil
1 medium Japanese eggplant, trimmed and sliced (½ lb.)
1 medium red bell pepper, sliced
½ lb. snow peas, trimmed
4 oz. shiitake mushrooms, stems removed and sliced (1 cup)
2 Tbs. chopped green onions
1 Tbs. sesame seeds
- Prepare rice sticks according to package directions. Rinse under cold running water. Drain well.
- Purée tofu, miso, ginger, lemon juice, 1 Tbs. canola oil, and serrano chile in blender or food processor until smooth. Season with salt.
- Heat sesame oil and remaining 1 Tbs. canola oil in nonstick skillet over medium-high heat. Add eggplant and bell pepper, and cook 4 minutes, or until slightly softened. Add snow peas and mushrooms, and cook 3 minutes more, or until vegetables are crisp. Toss vegetable mixture with rice noodles, green onions, and sesame seeds.