Ingredients

• 300ml water
• 70g Sun Chlorella Udon Noodles
• Half vegetable stock cube
• 2 1/2 tbsp Mirin (Rice Wine)
• 2 1/2 tbsp Soy Sauce
• 4 x spring onions
• 1/2 teaspoon of Wasabi
• 4 sheets of crispy Nouri seaweed
• 4 spring onions, chopped

To Prepare the Noodles

• Prepare a large bowl of water with ice and set aside.
• Fill a medium pot with plenty of water and bring to a boil.
• Add the contents of one box of Chlorella Udon Noodles.
• Adjust the heat to medium-low and cook for 4-5 minutes.
• Drain noodles and immediately rinse with cold water.
• Place noodles in the bowl of ice water to stop the cooking process.

For the Dipping Sauce

• Add 100ml of water to a saucepan on medium heat.
• Add one teaspoon of Mirin (rice wine) and one teaspoon of soy sauce.
• Add 1/6th of the vegetable cube and bring to a boil.
• Stir until it starts boiling and then remove from heat.
• Add a pinch of salt to taste.
• Leave to cool and place in the fridge to simmer.
• Add wasabi and spring onions to the dipping sauce.
• Be careful with the wasabi, as it can be very spicy.
• Add the chopped-up strips of the Nouri seaweed on top of the noodles.
• Dip noodles into the sauce and enjoy!

Ingredients

• 300ml water
• 70g Sun Chlorella Udon Noodles
• Half vegetable stock cube
• 2 1/2 tbsp Mirin (Rice Vinegar)
• 2 1/2 tbsp Soy Sauce
• 2 Pak choi quartered
• 1 egg
• 4 x spring onions

To Prepare the Noodles

• Prepare a large bowl of water with ice and set aside.
• Fill a medium pot with plenty of water and bring to a boil.
• Add the contents of one box of Chlorella Udon Noodles, adjust the heat to medium-low, and cook for 4-5 minutes.
• Drain noodles and immediately rinse with cold water and place in the bowl of ice water to stop the cooking process.

To prepare the sauce

• Add 300 ml of water and half of the stock cube into a saucepan 
• Pour in the Mirin and the Soy Sauce and as soon as it begins to a boil, turn off the heat.
• Add the Pak choi to the sauce, as soon as it starts boiling, cover for a minute with a lid on.
• Crack the egg, add to the soup, cover with a lid and cover for a further 30 seconds.
• Reheat the noodles by running boiling water over the noodles, shaking off excess water in a sieve (this heats up the noodles and stops the soup from getting too cold).
• Serve in a bowl, add some chilli powder to taste and enjoy.

Ingredients

• 50g Chlorella Udon Noodles
• 90g Yellow Pepper
• 60g Tomato
• 100g Cucumber
• 1 Tbsp Sesame Oil
• 1 Tbsp Soy sauce
• 1 Tbsp Rice Vinegar
• 2 Tbsp Crispy onion
• 1 tsp Chilli oil (Optional)

Preparation

• Chop 1/5 of yellow pepper finely for garnishing the dish. Put it aside.
• Peel the skin of cucumber with a peeler.

Pure the soup

• Combine skinless cucumber, tomato, the rest of the yellow pepper, soy sauce, rice vinegar and sesame oil in a blender or food processor and puree for 1 minute or until the soup becomes smooth.
• Transfer the soup to a sealed container and refrigerate for 4 hours or until completely chilled.

Serve Chlorella udon

• Bring plenty of water to boil in a medium pot.
• Add the Chlorella Udon Noodles to the boiling water. Adjust heat to medium low and gently stir to cook for about 5 minutes. 
• Rinse the noodle thoroughly in cold water to help tighten the noodles and stop the cooking process. Drain the noodle in a sieve.

Serve Chlorella udon

• Place the Chlorella Udon noodle in the centre of a medium bowl, pour the chilled gazpacho around it. Garnish with the chopped yellow pepper and crispy onions. Add chilli oil to your taste.