Black Bean Spaghetti In A Miso Dressing

• 5 tablespoons white miso paste
• 1/2 cup peeled fresh ginger chopped
• 1/4 cup soy sauce /gluten-free tamari
• 1 tablespoon mirin
• 2/3 jalapeno pepper chopped, de-seeded if you don't want too much spice
• 3 tablespoons fresh lime juice
• 1 large egg
• 1 cup coconut oil
• 2 boxes spaghetti Explore Cuisine Organic Black Bean
• 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

1. For the noodles: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). Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool.
3. For the dressing: Combine the miso paste, ginger, soy sauce, mirin, jalapeno 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.
4. 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.

white miso, ginger, soy sauce, mirin, pepper, lime juice, egg, coconut oil, cuisine, carrots, scallions, bunches

Taken from www.yummly.com/recipe/BLACK-BEAN-SPAGHETTI-IN-A-MISO-DRESSING-1842068 (may not work)