Directions

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, 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.
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.