Black Bean Noodles in Miso Dressing

• 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)

DIRECTIONS

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.