Lemon-Pepper Glazed Udon Noodles with Snow Peas and Coconut
A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.
Ingredients
| 14 | ounces |
udon noodles
|
* |
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ¼ | cup |
lemon juice
fresh |
|
| 2 | tablespoons |
lemon zest
grated |
|
| 1 | teaspoon |
black pepper
coarse |
|
| ½ | cup |
vegetable stock
|
|
| ½ | cup |
coconut
fresh, grated |
* |
| 2 | cups |
snow pea pods
slivered |
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
cilantro
chopped |
|
| ¼ | cup |
basil
chopped, fresh |
* |
Directions
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. Drain.
Begin to heat 1 tablespoon of extra-virgin olive oil in a large nonstick skillet or wok (not too hot) though.
Add the coconut, lemon zest, lemon juice and vegetable stock and bring to the boil.
Cook over moderately high heat for 2 minutes. Add the snow peas and continue to cook for about 1 minute. The snow peas should still be crunchy and bright green.
Remove the pan from heat, add the drained noodles and stir to blend ingredients.
Taste and adjust seasoning with seas salt. Allow to cool to room temperature.
Just before serving toss in the fresh basil and cilantro.
Drizzle with the remaining olive oil and served garnished with cilantro sprigs and basil leaves.
Nutrition Facts
Serving Size 70g (2.5 oz)
