Miso Sesame Noodle Salad Recipes

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MISO SESAME NOODLE SALAD



Miso Sesame Noodle Salad image

Vegetarian Times. They also suggest trying this with different sizes of rice noodles or with soba noodles.

Provided by dicentra

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 (4 ounce) package rice sticks or 1 (4 ounce) package rice vermicelli
4 ounces soft tofu, drained
3 tablespoons white 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

Steps:

  • 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 Facts : Calories 332.1, Fat 14.2, SaturatedFat 1.6, Sodium 544.5, Carbohydrate 45.2, Fiber 9.2, Sugar 8.8, Protein 8.8

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