Another special treat in our Moringa Recipe Contest – Edel grew up in the Philippines, eating “mallunggay” (moringa) almost every day! Follow the links for accompanying recipes, and read more about his moringa experiences on his blog.

Recipe: Moringa Udon

Chef: Edel, CA


1 Cup WaterEdel1
1 Teaspoon Salt
3 Cups All Purpose Flour
1 Tablespoon Moringa Powder


  1. Mix water and salt together until the salt is dissolved.
  2. Add water mixture in a standmixer with a dough hook and add the flour and moringa powder. Let mix for 10 minutes on medium speed.
  3. Take it out from the bowl and wrap it in plastic and let it rest in the fridge for 4 hours or more.
  4. Now we wait. You might want to start working on the dashi or Flour and Moringasome chashu while you wait. In fact, I recommend it…
  5. Remove the dough from the fridge and let it get to room temperature.
  6. Now knead it for another 15 minutes with slightly dusted floured hands.
  7. Then take the dough and put it in a 1 gallon zip lock bag and seal it leaving it slightly opened to let air escape. Why? Because you’ll be stepping on it.
  8. Lay the bag on a towel on the floor and cover it with the other side of the towel and gently knead the dough with the heels of your feet. Do this until the dough spreads out and repeat at least 3 more times.
  9. Now, let it rest again for a little…as you check on your dashi or your chashu. Or start a pot with water to boil these noodles.  Cut at 3mm
  10. Roll out the dough until it is 3mm thick. This is important and you might want to dust the dough before you roll it out or else it might get stuck.
  11. After reaching 3mm, it is going to take you a while to get there, fold the dough into 3rds and cut out noodles at 3mm thick. Got it? We’re going for square.Cut Moringa Noodles
  12. In a big pot, boil water like you’re going to make spaghetti noodles but don’t add oil or salt.
  13. Add the noodles and cook for 15 minutes. I know you’re thinking these are fresh noodles and shouldn’t they be cooked for a shorter amount of time? No. Stick to the 15 minutes, I’d even go 20. You can’t ruin it by going 20.
  14. Strain the noodles and wash them. Wash them? Yes, wash them, it’s okay, you won’t ruin it.
  15. Add the noodles to your favorite dashi or eat them cold.Cold Moringa Udon with Dipping Sauce



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