Buckwheat noodles with aduki beans and tahini

Gluten free
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


De Hippe Vegetariër - Isabel Boerdam
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'. Check out dehippevegetarier.nl

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.*


  • Also delicious with grilled green asparagus.