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Lemon-Pepper Glazed Udon Noodles with Snow Peas and Coconut

 
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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.

Yield

6

servings

Prep

15

min

Cook

20

min

Ready

35

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

404.6 ml/g udon noodles
*
30 ml olive oil, extra-virgin
59 ml lemon juice
fresh
30 ml lemon zest
grated
5 ml black pepper
coarse
118 ml vegetable stock
118 ml coconut
fresh, grated
*
473 ml snow pea pods
slivered
5 ml salt
59 ml cilantro
chopped
59 ml 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 7175% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 396mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 7% Vitamin C 45%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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