Lemon-Pepper Glazed Udon Noodles with Snow Peas and Coconut

• 14 ounces udon noodles
• 2 tablespoons olive oil, extra-virgin
• 1/4 cup lemon juice fresh
• 2 tablespoons lemon zest grated
• 1 teaspoon black pepper coarse
• 1/2 cup vegetable stock
• 1/2 cup coconut fresh, grated
• 2 cups snow pea pods slivered
• 1 teaspoon salt
• 1/4 cup cilantro chopped
• 1/4 cup basil chopped, fresh

1. Cook the Udon noodles in a healthy amount of well-salted boiling water according to package directions until tender but still firm to the bite.
2. Drain.
3. Begin to heat 1 tablespoon of extra-virgin olive oil in a large nonstick skillet or wok (not too hot) though.
4. Add the coconut, lemon zest, lemon juice and vegetable stock and bring to the boil.
5. Cook over moderately high heat for 2 minutes.
6. Add the snow peas and continue to cook for about 1 minute.
7. The snow peas should still be crunchy and bright green.
8. Remove the pan from heat, add the drained noodles and stir to blend ingredients.
9. Taste and adjust seasoning with seas salt.
10. Allow to cool to room temperature.
11. Just before serving toss in the fresh basil and cilantro.
12. Drizzle with the remaining olive oil and served garnished with cilantro sprigs and basil leaves.

udon noodles, olive oil, lemon juice fresh, lemon zest, black pepper, vegetable stock, coconut fresh, snow pea, salt, cilantro, basil

Taken from recipeland.com/recipe/v/lemon-pepper-glazed-udon-noodle-43200 (may not work)