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Stir-Fried Sun Chlorella Udon - By Japanese Chef, Akemi Yokoyama

by Sun Chlorella
Stir-Fried Sun Chlorella Udon - By Japanese Chef, Akemi Yokoyama

Stir-Fried Sun Chlorella Udon

Serves: 2

For the sauce

  • 2 Tbsp Soy Sauce
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Mirin
  • ½ tsp Kombu Dashi Powder

For the stir fry

  • 100g Sun Chlorella Udon
  • 16 Raw King Prawns
  • 150g Broccoli
  • 50g Carrot
  • ½ Medium Onion
  • 2 tsp Sesame Oil

Optional garnish

½ tsp Chili Pepper or Shichimi Togarashi (Optional)


Preparations:

Sauce:

  1. In a small bowl, combine the soy sauce, oyster sauce, mirin and Kombu Dashi powder.
  2. Mix well until the Kombu Dashi powder is completely dissolved and the mixture is smooth.

Vegetables:

  1. Cut the broccoli into bite-sized florets.
  2. Microwave the broccoli for 2 minutes at 600W until slightly tender.
  3. Thinly slice the carrot and onion.

Cook Sun Chlorella Udon:

  1. Fill a medium pot with plenty of water and bring to a boil.
  2. Add the Chlorella Udon and cook for 5 minutes, initially bringing the water back to a boil over high heat, then reducing to medium-low.
  3. Drain the noodles in a sieve and rinse under cold running water to stop the cooking process and maximise the firm texture.

Cook Yaki Udon:

  1. Preheat the sesame oil in a large frying pan over medium heat.
  2. Add the sliced onion and carrot, stir-frying for about 1 minute until the edge of the onion starts to become translucent.
  3. Add the prawns to the pan and cook for 1-2 minutes until they begin to turn pink.
  4. Add the microwaved broccoli and cooked Chlorella Udon noodles to the pan.
  5. Pour the prepared Yaki Udon sauce over the mixture and stir-fry gently until all ingredients are well-coated and heated through.
  6. Serve immediately, garnished with chili pepper or Shichimi Togarashi for a spicy kick if desired.