Lemon pasta salad with peppercorn-coconut glaze

8 servings

Ingredients

Quantity Ingredient
14 ounces Udon noodles
2 tablespoons Extra-virgin olive oil
¼ cup Lemon juice
2 tablespoons Lemon zest
1 teaspoon Coarsely ground black pepper
½ cup Vegetable stock
½ cup Coconut, grated
2 cups Slivered snow peas
1 teaspoon Salt
¼ cup Cilantro, chopped
¼ cup Basil, chopped

Directions

Cook udon noodles in salted water according to package instructions, till tender but firm. Drain. Heat 1 tb oil in skillet, add lemon juice, zest, pepper, stock & coconut. Bring to a boil. Cover & cook over moderate heat for 2 minutes. Add snow peas & continue to cook for 1 minute. Remove pan from heat, add drained noodles & stir to blend. Season with salt. When cooled, add herbs & mix. Drizzle with remaining oil & garnish with cilantro.

Yamuna Devi, "Yamuna's Table"

Submitted By MARK SATTERLY On 10-21-94

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