Miso-Sesame Noodle Salad


Cold noodle salads seasoned with toasted sesame oil are a favorite lunch item in Japan. Feel free to experiment with other types of Asian pasta, such as buckwheat soba noodles, udon noodles, and different sizes of rice noodles when making this dish.

  • 6Servings


  • 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 (1/2 lb.)
  • 1 medium red bell pepper, sliced
  • 1/2 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.

Nutrition Information

  • Calories: 223
  • Carbohydrate Content: 31 g
  • Fat Content: 9 g
  • Fiber Content: 4 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 433 mg
  • Sugar Content: 6 g