Ingredients (makes 6-8 servings):
5 tablespoons white miso paste
1/2 cup chopped peeled fresh ginger
1/4 cup soy sauce/gluten-free tamari
1 tablespoon mirin
2/3 chopped jalapeño pepper, de-seeded if you don’t want too much spice
3 tablespoons fresh lime juice
1 large egg
1 cup coconut oil
2 packets (14 oz) of Explore Asian Organic Black Bean Spaghetti
4 medium carrots, peeled and coarsely grated (about 4 cups)
2 bunches scallions, thinly sliced on the bias (about 2 1/2 cups)
2 bunches radishes, thinly sliced (about 4 cups)
For the noodles:
Bring 16 cups (8L) water to a boil in a large pot.
Add the black bean noodles to the boiling water and simmer, stirring occasionally, until al dente (about 7 minutes). Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool.
For the dressing:
Combine the miso paste, ginger, soy sauce, mirin, jalapeño and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. The dressing can be made up to 1 day ahead and refrigerated, covered.
In a large bowl, combine the noodles with the carrots, scallions, and radishes. Toss with the miso dressing and serve at room temperature or cold.
INGREDIENTS1 Packet Explore Asian Soybean Noodles2 Carrots Grated1 Lebanese Cucumbers Diced2 Cups of Edame4 Spring Onions Sliced100gm Beansprout 8Tbs Black and White Sesame SeedsMISO DRESSING2Tbs Miso paste2Tbs Rice Vinegar1.5Tbs Minced Ginger1.5Tbs Lime Juice2Tbs Soy SauceMETHODCook noodles as per packet instructions.Rinse and cool.Mix miso dressing ingredients together.Mix noodles with salad and dressing.Serve
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