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 ( 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

1. Prepare rice sticks according to package directions.
2. Rinse under cold running water.
3. Drain well.
4. Puree tofu, miso, ginger, lemon juice, 1 Tbs.
5. canola oil, and serrano chile in blender or food processor until smooth.
6. Season with salt.
7. Heat sesame oil and remaining 1 Tbs.
8. canola oil in nonstick skillet over medium-high heat.
9. Add eggplant and bell pepper, and cook 4 minutes, or until slightly softened.
10. Add snow peas and mushrooms, and cook 3 minutes more, or until vegetables are crisp.
11. Toss vegetable mixture with rice noodles, green onions, and sesame seeds.

rice, white, fresh ginger, lemon juice, canola oil, serrano chile, sesame oil, japanese eggplant, red bell pepper, snow peas, shiitake mushrooms, green onions, sesame seeds

Taken from www.vegetariantimes.com/recipe/miso-sesame-noodle-salad/ (may not work)