Rice cakes play well as a pasta substitute here.
under cool running water. Drain and pat dry with a kitchen towel. Heatin a large nonstick skillet over medium-high. Cook rice cakes, shaking pan occasionally, until golden brown and crisp underneath, 7–10 minutes , and transfer to a plate.and thinly slice; set aside. Cut white and pale green parts crosswise into 1" pieces.
, in same pan over medium-high heat until golden brown and nutty, about 45 seconds. Add white and pale green parts of scallions and; cook, stirring occasionally, until corn is blistered in spots, 6–8 minutes. Add, and ¾ cup water; smash miso with a heatproof rubber spatula to dissolve. Bring sauce to a simmer; cook until sauce thickens and clings to corn, about 2 minutes.1 tsp. toasted sesame oil; cook, tossing often, until rice cakes are coated, about 2 minutes.
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