Ingredients Jump to Instructions ↓

  1. 7 oz. pkg Udon Noodles

  2. 2 T Extra-Virgin Olive Oil

  3. 1/4 c Fresh Lemon Juice

  4. 2 T Grated Lemon Zest

  5. 1 t Coarse Black Pepper, Prefer- Ably Tellicherry

  6. 1/2 c Vegetable Stock

  7. 1/2 c Fresh Grated Coconut

  8. 2 c Slivered Snow Peas

  9. 1 t Salt

  10. 1/4 c Chopped Cilantro

  11. 1/4 c Chopped Fresh Basil

Instructions Jump to Ingredients ↑

  1. Cook the Udon Noodles in a large amount of boiling salted water acording to package direstions until tender but still firm to the bite. Drain. Heat 1 tablespoon of oil in a large nonstick skillet or wok. Add lemon juice, zest, pepper, vegetable stock, and coconut and bring to a boil. Cook over moderately high heat for 2 minutes. Add the snow peas and continue to cook for about 1 minute. Remove the pan from heat, add the drained noodles and stir to blend ingredients. Season with salt. When the salad has cooled to room temperature, add the herbs and stir to mix. (can be covered and refrigerated up to 4 hours before serving) Drizzle with the remaining olive oil and served garnished with cilantro sprigs. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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