Miso Sesame Noodle Salad Recipes

Steps:

• 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.

Steps:

• For the salad, simmer the broccoli in a large pan of boiling water for 3-4 mins. Meanwhile, cook the noodles following pack instructions, then drain both and set aside.
• For the dressing, whisk the miso paste in a large bowl with the lemon juice, vinegar, ginger and oil. Toss with the cooked broccoli, noodles, red onion, carrots, tomatoes and sesame seeds.
• For the steak, heat a wok or frying pan over a medium heat and briefly stir-fry the garlic and ginger until they begin to colour. Add the steak and stir-fry for a few minutes until brown. Pile half on top of the noodle salad. Add the miso to the wok with 2 tbsp water to lift the ginger and garlic from the pan, then spoon over the meat. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep chilled for two days.