Buckwheat noodles with aduki beans and tahini

Gluten free
Japanese
DinnerNoodle dish2 servings15 minutes preparation2 hours waiting10 minutes soaking
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Chef

Isabel - De hippe vegetariër

Isabel is founder of the largest vegetarian food blog in the Netherlands, which is stuffed with vega(n) recipes. She's also the brains behind the famous Dutch 'national week without meat'.

This is how you make it

  1. 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.*
  2. Soak the sengiri daikon in cold water for 10 minutes and drain.*
  3. Boil the buckwheat noodles for 3-4 minutes and rinse with cold water.*
  4. 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.*
  5. Mix the buckwheat noodles with the soaked sengiri daikon and divide between twobowls.*
  6. Sprinkle the aduki beans on top and spread the dressing over it.*
  7. Garnish with fresh parsley and black sesame, furikake or drizzle with shoyu.*

Tip(s)

  • Also delicious with grilled green asparagus.