Vegetable inspired Asian noodles.
Eggplant, yellow squash, kale, shiitake mushrooms, and squash blossoms were part of my CSA haul this morning, so it doesn't get any fresher than this. Rice noodles became the perfect canvas. A little sesame paste, miso, ginger and soy sauce to round out the sauce and voila, the perfect Sunday brunch. Garnished with squash blossom leaves and black and tan sesame seeds.
Sesame Miso Vegetable Noodles
Boil water for the rice noodles. In a sauté pan, heat oil and sauté onions, garlic, and ginger until caramelized and brown. Add squash, eggplant, kale and mushrooms and about a 1/2 cup of water to cover. Cover pan and let steam for 10-15 minutes.
Cook noodles according to package directions.
Add to the pan about a heaping tablespoon of miso, tahini, and soy sauce to taste to make a creamy sauce.
Add cooked noodles and sauté to combine. Serve with a garnish of squash blossoms, and sesame seeds.