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.
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
A pinch of lemon zest
2 Tbsp sundried tomatoes
Prepare the Chlorella Udon Noodles according to the package directions. Rinse with ice cold water afterwards to stop the cooking process.
Toast the pine nuts lightly in a skillet or toaster oven.
Combine all ingredients except the noodles in a food processor. You may need to add the kale in 2 batches.
Serve tossed with Chlorella Udon Noodles, lemon zest, and sundried tomatoes at room temperature.
New Look, Same Taste
In celebration of our 40th anniversary, we released the Japanese History Collection of Chlorella Udon Noodles! But don’t worry. While each udon package may look slightly different, every noodle is still jam-packed with the nutrition and flavor you love.