Buckwheat noodles with aduki beans and tahini
A gluten-free bowl with buckwheat noodles, that is nutritious enough in itself. This recipe with buckwheat noodles is completely gluten-free and vegan. In addition, both the buckwheat noodles, aduki beans and tahini contain a lot of plant-based proteins. That's nice if you eat vegan. So if you're going for a tasty vegan noodle recipe, don't forget the tahini sauce. Because that is the winner of this recipe. Super delicious and fresh and goes perfectly with the noodles. In short: a recipe with gluten-free noodles in which all flavors come to the fore. You can eat the noodles hot or cold. Oh, and don't forget the garnish, because adding furikake or sesame is a seriously good tip!DinnerNoodle dish2 servings15 minutes preparation2 hours waiting10 minutes soaking
Share:
This is how you make it
- Prepare the aduki beans according to the instructions on the package: firstsoak and then cook for about 50 minutes. To keep the beans whole you canchoose not to soak them and cook them for 80-90 minutes.*
- Soak the sengiri daikon in cold water for 10 minutes and drain.*
- Boil the buckwheat noodles for 3-4 minutes and rinse with cold water.*
- Make the tahini dressing by mixing the tahini with the in a bowlsesame oil, mirin, lemon juice and honey. Do you want the sauce a little fresher?without adding acid? Then add freshly squeezed to tasteorange juice.*
- Mix the buckwheat noodles with the soaked sengiri daikon and divide between twobowls.*
- Sprinkle the aduki beans on top and spread the dressing over it.*
- Garnish with fresh parsley and black sesame, furikake or drizzle with shoyu.*
Tip(s)
- Also delicious with grilled green asparagus.
