Miso-Sesame Noodle Salad Recipe

Name: Miso-Sesame Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1034

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 4-oz. pkg. rice sticks or rice vermicelli, 4 oz. soft tofu, drained, 3 Tbs. white (shiro) miso, 2 Tbs. minced fresh ginger, and more.

Yes, Miso-Sesame Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Miso-Sesame Noodle Salad

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