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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Vegetarian Times. They also suggest trying this with different sizes of rice noodles or with soba noodles. Ingredients:
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 |
Directions:
1. Prepare rice sticks according to package directions. Rinse under cold running water. Drain well.
2. Purée tofu, miso, ginger, lemon juice, 1 Tbs. canola oil, and serrano chile in blender or food processor until smooth.
3. Season with salt.
4. Heat sesame oil and remaining 1 Tbs. canola oil in nonstick skillet over medium-high heat.
5. Add eggplant and bell pepper, and cook 4 minutes, or until slightly softened.
6. Add snow peas and mushrooms, and cook 3 minutes more, or until vegetables are crisp.
7. Toss vegetable mixture with rice noodles, green onions, and sesame seeds.
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