Miso Sesame Noodle Salad - cooking recipe

Ingredients

1 (4 ounce) package rice sticks or (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

Preparation

Prepare rice sticks according to package directions. Rinse under cold running water. Drain well.
Puree 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.