Miso Sesame Noodle Salad

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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