Spring Angelica Tree Shoots and Perilla Oil Buckwheat Salad recipe - ingredients, nutrition and when to eat it
This salad combines spring angelica tree shoots with boiled buckwheat noodles, dressed with perilla oil and seaweed flakes for a savory finish.
This salad combines spring angelica tree shoots with boiled buckwheat noodles, dressed with perilla oil and seaweed flakes for a savory finish. The shoots' pleasantly bitter aroma pairs well with the mild buckwheat, making it a good choice for a light lunch or dinner.
Salads & light · 20 minutes to cook
Tips: Trim away the tough ends of the angelica tree shoots, and make a shallow cut in thicker stems so they cook evenly.
Tips: Drain the buckwheat noodles well so the perilla oil dressing doesn't get watery.
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Ingredients (1 serving)
- Angelica Tree Shoots — 5 pc
- Boiled Buckwheat Noodles — 1 serving
- Perilla Oil — 1 Tbsp
- Seaweed Flakes — 1 Tbsp
- Soy Sauce — 1 tsp
- Vinegar — 1 tsp
- Sesame Seeds — 1 tsp