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Black Bean Noodles in a Miso Dressing

Posted by Jennifer Want at on

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.

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