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July 26, 2016

Miso-Glazed Veggies with Rice Noodles

by Anne Paddock

Warm summer evenings are the perfect time to enjoy a pasta salad made with savory vegetables – eggplant, zucchini, and spinach – and sweet, juicy nectarines marinated in a light Thai-influenced glaze over rice noodles. Easy to make and full of flavor, Miso-Glazed Veggies with Rice Noodles is a variation of the Purple Carrot’s recipe for Miso-Glazed Peaches and Eggplant with Rice Noodles and Spinach Mint Salad.Miso-Glazed_Veggies_Closeup

With more vegetables, no hot peppers which means less heat (after all, the evenings are hot enough), and just 1 teaspoon of sesame oil in the recipe, Miso-Glazed Veggies with Rice Noodles is a healthy and satisfying summer meal. Serve with a side salad of freshly sliced tomatoes, avocado, carrots, and sprouts drizzled with balsamic vinegar.

Miso Glazed Veggies with Rice Noodles (Serves 2-3)Miso-Glazed_Veggies_with_Rice_Noodles

Ingredients:

  • 1 12-ounce packet of Trader Joe’s Baby ZucchiniBaby_Zucchini
  • 4 ounces of baby spinach
  • 4 ounces of eggplant (use the golf ball sized green Thai eggplant (illustrated below)  if available or 1 small regular purple eggplant)canstockphoto25245097
  • 2 scallions, green part only, chopped
  • 6-8 large basil leaves, cut into small ribbons
  • 6-8 fresh mint leaves, cut into small ribbons
  • 2 nectarines, chopped into small pieces
  • 1 garlic clove, minced
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon miso paste (available in the refrigerated section of Whole Foods Market and natural food stores)
  • 1 teaspoon chile paste (available in the Asian section of most grocery stores)
  • 1/2 teaspoon agave syrup
  • 1 teaspoon sesame oil
  • 4 ounces of rice noodles (available in the Asian section of most grocery stores)canstockphoto25352282
  • 2 teaspoons toasted white sesame or black sesame seeds or a combination of bothcanstockphoto36688161

Directions:

Preheat the oven to 400 degrees.

Place a piece of parchment paper on a cookie sheet.

Chop the zucchini and eggplant into bite sized pieces and place on the parchment paper.

Bake for 10-12 minutes or until tender. Remove from the oven and set aside to cool.

Place the rice wine vinegar, garlic, miso, chile paste, agave, and a pinch of salt into a small bowl and whisk to combine. Add the sesame oil and whisk. Add the nectarine pieces and stir to coat the fruit. Set aside.

Place the chopped scallion in a large separate mixing bowl. Add the basil and mint ribbons. Stir to blend.

Cook the spinach on the stove just until wilted (don’t overcook). Set aside.

Boil a large pot of water and add the rice noodles to the boiling water. Cook until tender, but not mushy – 3-4 minutes usually.  Drain and pour the noodles into the bowl with the scallions, basil, and mint. Add the spinach.

Add the peaches and dressing to the noodle bowl and gently toss to coat. Sprinkle with sesame seeds and serve immediately. Serves 2-3.Miso_Glazed_veggies_with_Noodles

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