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Chlorella Udon with Kale Pesto

by Sun Chlorella
Chlorella Udon with Kale Pesto

Kale Pesto Chlorella Udon 

Authentic Japanese Taste

(Serves 2-3)

Prepping time: 10 min

Cooking time: 8 min

Mouth Watering Goodness



  • 1 box Sun 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
  • 1/2 cup sugar snap peas
  • 1 sliced avocado to garnish
  • Sesame seeds to garnish


  • Prepare the Chlorella Udon Noodles according to the package directions. Rinse with ice-cold water afterwards to stop the cooking process.
  • Toast pine nuts lightly in a pan or roast in an 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, sliced avocado and sugar snap peas. 
  • Sprinkle some chilli flakes, sesame seeds and enjoy!



Boost it up another notch by adding the super brassica (with sulforaphane) – kale. 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.