Black Bean Noodles with Miso Dressing (GF, DF, V)

Black bean miso noodles

Given that gluten-free diets have become so popular, it’s no surprise that new companies are popping up offering gluten-free alternatives for just about anything. There is gluten-free pasta made of rice, corn, quinoa, soy, and any combination of the above. The quality of these pastas has been getting better and better, however sometimes it is still difficult to make a gluten-free pasta without it turning to mush once cooked. Also many of these pasta alternatives often are full of carbohydrates and sugars, sometimes containing as much, if not more, grams of carbohydrates than their gluten-filled counterparts. We found a new kind of pasta that is actually made from black beans and that only has 17g of carbs per serving. Yup you heard that right – black beans! They’re also high in protein and fiber. And the true test of quality….they tasted pretty good! You can read more about the noodles in our full product review, but let’s just say we loved them!

I used these black bean noodles in a cold noodle salad with an asian miso flavor for a friend’s birthday party. The recipe is relatively easy but does require a lot of chopping and grating, although this isn’t so much of an issue if you have a food processor that has grating and chopping functions. I made two amendments to the original sauce recipe from, which were to add a little mirin (rice wine) and jalapeño. This dish makes a great side dish or even meal on its own if you add a protein source like tofu or chicken. Enjoy! 

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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