Miso-Glazed Veggies with Rice Noodles
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.
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.
- 1 12-ounce packet of Trader Joe’s Baby 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)
- 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)
- 2 teaspoons toasted white sesame or black sesame seeds or a combination of both
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.