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Article: Black Bean Noodles in Miso Dressing

Black Bean Noodles in Miso Dressing

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.

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