Black Bean Noodles in Miso Dressing

Check out this recipe from our friends at Dorot! The black bean noodles absorb the flavoring of the dressing, making this a delicious and unique meal to try. Follow along with the video below, and let us know on social media how it goes!



  • 5 Tbsp white miso paste
  • 8 cubes Dorot's ginger
  • 1¼ Cup soy sauce/gluten-free tamari
  • 1 Tbsp Mirin
  • 2/3 chopped jalapeño pepper, de-seeded if you don’t want too much spice
  • 3 Tbsp 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 2½ cups)
  • 2 bunches radishes, thinly sliced (about 4 cups)


For the noodles:

  1. Bring 16 cups (8L) water to a boil in a large pot.
  2. Add the black bean noodles to the boiling water and simmer, stirring occasionally, until al dente (about 7 minutes).
  3. Drain the noodles and rinse well under cold running water. Transfer to a baking sheet then spread out and let cool.

For the dressing:

  1. Combine the miso paste, ginger, soy sauce, Mirin, jalapeño and lime juice in a blender 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.
  2. 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.