These noodles are so chewy, paired with miso glazed Lion’s Mane, Boc Choi and Scallions this dish will surely satisfy your Asian food craving.
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Chlorella Noodle
I used Sun Chlorella which can be found pretty much in most supermarkets. The noodles were surprisingly chewy and with 2 grams of chlorella. Chlorella contains a range of nutrients, including proteins, omega-3 fatty acids, vitamins, and minerals, including antioxidants. I highly recommend checking them out. Cooks in minutes and the flavors you can combine them with is limitless.
What you need
- Chlorella udon (Sun Chlorella)
- Olive oil
- Scallions
- Boc Choy
- Mushroom Oyster Sauce
- Water
- Potato Starch
- Lions Mane Mushrooms
Method
- Cook chlorella noodles as directed in package
- Sauté sliced up lions mane and boc choy
- Deglaze with (oyster mushroom sauce + water + potato starch) feel free to adjust this with whatever Asian seasoning you have. (Vinegar, soy sauce, sesame oil or chili oil.
- Toss in strained and rinsed chlorella noodles.
- Garnish with scallions.
Chlorella Udon & Mushrooms
Nutrient dense chlorella noodles paired with sautéed mushrooms and boc choy, deglazed with oyster mushroom sauce and garnished with scallions.
Ingredients
- 5 tablespoon olive oil
- 1 Pack chlorella udon
- 8 Oz lions mane mushrooms
- 3 tablespoon Oyster mushroom sauce
- ¼ Cup slurry potato starch & water
- 2 Pcs scallions
Instructions
- Cook chlorella noodles as directed in package
- Sauté mushrooms and boc Choy in a pan with olive oil, season as you go.
- Deglaze with oyster mushroom sauce, toss in noodles and stir well.
- Toss in strained chlorella noodles and mix well. Do your final seasoning and garnish with scallions.
Video
Notes
This is a pretty simple noodle dish. But what made it special is the use of Chlorella noodles. Keep an eye on awesome superfood products out there! Support vegan products and enliven your gut and your loved ones. Thanks for being here. Till the next recipe!
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