Talk about nourishing, healthy food . . . Chlorella Udon Noodles puts the high-powered nutrition of chlorella in a satisfying bowl of noodles. Boost it up another notch by adding the super brassica (with sulforaphane) – kale. And to make everything as delicious as possible, make the kale into a yummy pesto with more healthy nutrients like pine nuts’ vitamin E, garlic’s immune-boosting allicin, and olive oil’s healthy fats and antioxidants.  

Ingredients: 

• 1 package Chlorella Udon Noodles 

• 3 cups kale, washed and stemmed (with baby kale, stems are fine)

• 1/2 cup pine nuts

• 1/2 cup vegan parmesan style cheese

• 1/2 cup extra virgin olive oil

• 1 Tbsp lemon juice

• 3 cloves garlic

• Pinch of ground black pepper

Optional:

• A pinch of lemon zest

• 2 Tbsp sundried tomatoes
  

Directions:

1. Prepare the Chlorella Udon Noodles according to the package directions. Rinse with ice cold water afterwards to stop the cooking process.

2. Toast the pine nuts lightly in a skillet or toaster oven.

3. Combine all ingredients except the noodles in a food processor. You may need to add the kale in 2 batches.

4. Serve tossed with Chlorella Udon Noodles, lemon zest, and sundried tomatoes at room temperature.

5. Enjoy!