Miso-Sesame Noodle Salad

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1 4-oz. pkg. rice sticks or rice vermicelli

4 oz. soft tofu, drained

3 Tbs. white (shiro) miso

2 Tbs. minced fresh ginger

2 Tbs. lemon juice

2 Tbs. canola oil, divided

1 serrano chile, chopped

1 Tbs. 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 oz. shiitake mushrooms, stems removed and sliced (1 cup)

2 Tbs. chopped green onions

1 Tbs. sesame seeds

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